Roast sweet potato with black beans, sweetcorn, salsa and avocado. Vegan, twenty-five minutes.
- Ready in25 minutes
- Prep5 min
- Cook20 min
- Serves1
Ingredients
- 180 g black beans (cooked, or canned and drained)
- 220 g sweet potato (baked)
- 80 g sweetcorn (frozen or canned)
- 50 g salsa
- 50 g avocado
Method
- Heat the oven to 200 C (400 F). Cut the sweet potato into chunks, toss with a little oil, a teaspoon of cumin and salt, and roast for 20 minutes.
- Warm the drained beans and the sweetcorn.
- Put the sweet potato in a bowl with the beans and corn, spoon the salsa over and add the sliced avocado.
What this plate gives you
Twenty-nine grams of fibre is more than the 28 g the Dietary Guidelines set for a whole 2,000-calorie day, from 180 g of black beans, 220 g of sweet potato, the corn and the avocado. The beans carry most of the 24 g of protein. At 595 calories it is 30 percent of that day, with only 9 g of fat. Roast the sweet potato in chunks at 200 C for twenty minutes; the beans and corn warm through in the last five.
Swaps
- Grilled chicken or tofu on top: about 30 g more protein.
- Leave out the avocado: 80 calories fewer.
- Lime, cumin and coriander: no change to the numbers.
Keeping it
The sweet potato, beans and corn keep three to four days in the fridge. Add the avocado and salsa when you eat.
