MEX­I­CAN SWEET POTA­TOES

Woman’s Day (Australia) - - Food To Love -

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

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