MEXICAN SWEET POTATOES
SERVES 2 PREP 20 MINS COOK 40 MINS
✦ 2 small orange sweet potatoes (500g), unpeeled
✦ 2 tsp rice bran oil
✦ 1 clove garlic, crushed
✦ 1 small brown onion, finely chopped
✦ 1 tsp Mexican chilli powder
✦ 1 tsp sweet paprika
✦ 1 tsp ground coriander
✦ 200g lean turkey mince
✦ 1 medium tomato, coarsely chopped
✦ 1 tbsp tomato paste
✦ ½ cup rinsed, drained canned no-added-salt red kidney beans
✦ 2 tbsp water
✦ ½ small red capsicum, sliced
✦ ½ small red onion, thinly sliced
✦ ¼ cup loosely packed fresh coriander leaves
✦ ½ small ripe avocado, mashed
✦ 1 lime, cut into wedges
1 Preheat oven to 180°C. 2 Prick sweet potato lightly all over with a fork. Rub with half the oil. Place sweet potato on a small oven tray. Bake 40 mins until cooked through.
3 Meanwhile, in a medium frying pan, heat remaining oil on medium. Cook garlic, brown onion, chilli powder, paprika and ground coriander 3 mins. Increase heat to high. Add mince. Cook, stirring, 5 mins until browned lightly. Stir in tomato, tomato paste, beans and water. Simmer, uncovered, 5 mins until thickened.
4 In a bowl, toss capsicum, onion and coriander leaves. Cut sweet potato in half lengthways. Top evenly with mince mixture, avocado and capsicum mixture. Serve with lime wedges.
20g total fat 4.9g sat fat 2433kj (581 cals) 63g carbs 30.4g protein 13.6g fibre 289mg sodium