Recipe provided by AGITG member and dietitian Katie Benton.
Kidney beans are a good source of protein and fibre, with the sweet potato and carrot providing a source of the antioxidant known as beta carotene which converts to vitamin A when consumed. The avocado also adds a source of healthy fats (monounsaturated fatty acids) good for skin, heart and keeping you full for longer.
1 tsp olive oil
2 sweet potatoes
1 large avocado
Juice of 1 lime
Chilli flakes (optional)
1 small red onion finely chopped
1/3 cup of coriander leaves chopped
400g drained kidney beans
1 carrot grated
1 cup chopped spinach leaves
1 cup grated cheese
1. Place potato into boiling water and cook until just tender (this makes the baking process faster).
2. Heat oven to 200-220°C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 20-30 mins or until tender all the way through when pierced with a knife.
3. Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
4. Cut the potatoes in half and top with grated cheese, carrot, spinach the beans and guacamole. Serve with the lime wedges for squeezing over.