Chilli and avocado salsa sweet potatoes.

This fun dish is delicious and perfect for the spring and summer seasons.

Serves 2.

Ingredients:

• 2 large sweet potatoes

• 1 tbsp vegetable oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 1 tsp paprika

• 400g can chopped tomatoes

• 1 small avocado, chopped

• 1 red chilli, finely chopped

• ½ small pack coriander, chopped

• 400g can mixed beans, drained

• ½ x 460g jar roasted red peppers, sliced

• 1 tbsp coconut yoghurt, to serve

Method:

1. Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.

2. Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.

#Vegan