Mexican bean & sweet potato bowl
serves 4| prep 15 mins | cooking 25 mins
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)