907 g · 2 lb$3
A PROPER BASKET DINNER
Sweet potatoes, fully loaded
Roasted sweet potatoes piled with warm black beans, tomato and avocado. A filling dinner that mostly lets the oven do the work.
50 minutesServes 2Easy does it
Let’s make something good.
- Heat the oven to 425°F / 220°C. Scrub the sweet potatoes and halve lengthwise. Rub the cut sides with oil, cumin and a little salt. Place cut-side down on a lined tray.
- Roast for 30–40 minutes, until the centres are easily pierced with a fork. Larger potatoes may need longer.
- While the potatoes roast, mix the tomato, avocado, cilantro and lemon juice or vinegar. Warm the black beans with 2 tbsp water in a small pan for 4–5 minutes, stirring, then season.
- Turn the sweet potatoes cut-side up and loosen the centres with a fork. Divide the beans and tomato-avocado mixture over them, then add the optional yogurt. Serve two halves per person.
Use what you have.
Use chickpeas instead of black beans, or add finely diced bell pepper to the topping. A spoon of the mango-avocado salsa works here too.
Meet the ingredients.
All the good stuff454 g · 1 lb$4
3 avocados$3
1 bunch$1