Mex­i­can bean & sweet potato bowl

serves 4| prep 15 mins | cook­ing 25 mins - - COOK IT NOW! -

500g sweet potato, peeled, cut into 2cm pieces 1 tsp olive oil 1 red onion, finely chopped 2 gar­lic cloves, crushed 1 tsp smoked paprika 1 tsp ground cumin 2 large vine-ripened toma­toes, chopped 400g can black beans, rinsed, drained 4 eggs 100g baby rocket 12⁄ avo­cado, roughly mashed 2 tsp hot chilli sauce, to driz­zle

1 Pre­heat the oven to 200°C/180°C fan forced. Line a bak­ing tray with bak­ing pa­per. Place sweet potato on pre­pared tray and spray lightly with oil. Bake for 25 min­utes or un­til golden and ten­der. 2 Mean­while, heat oil in a large non-stick fry­ing pan over medium heat. Cook onion, stir­ring, for 5 min­utes or un­til soft. Add gar­lic, paprika and cumin and cook, stir­ring, for 1 minute or un­til aro­matic. Add the tomato and black beans and cook for 5 min­utes or un­til the tomato has soft­ened. Sea­son. Roughly mash the beans with a fork. 3 Lightly spray a sep­a­rate large non-stick fry­ing pan with oil. Heat over medium-high heat. Fry the eggs un­til cooked to your lik­ing. Re­move from the heat. 4 Di­vide the bean mix­ture, sweet potato and rocket among 4 serv­ing bowls. Top each with a fried egg, some avo­cado and a driz­zle of chilli sauce.

PER SERVE • 15g pro­tein • 12g fat (3g sat­u­rated fat) • 29g carb • 11g di­etary fi­bre • 309 Cals (1291kj)

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