Super Food Ideas - - FRONT PAGE -


4 x 300g or­ange sweet pota­toes Olive oil spray 1 tea­spoon smoked pa­prika 1 ta­ble­spoon ex­tra vir­gin olive oil 400g lean beef mince 1 red onion, finely chopped 1 gar­lic clove, crushed 1 tea­spoon ground co­rian­der 1 tea­spoon ground cumin 1 tea­spoon dried oregano 2 ta­ble­spoons tomato paste 100g cherry toma­toes, quar­tered ¼ small pineap­ple, peeled, diced 1 ta­ble­spoon finely chopped fresh co­rian­der leaves, plus ex­tra ¼ cup leaves, to serve 2 ta­ble­spoons lime juice, plus wedges, to serve 1 av­o­cado

1 Pre­heat oven to 200°C/180°C fan-forced. Line a large bak­ing tray with bak­ing pa­per. 2 Prick sweet pota­toes all over with a fork. Spray with oil. Sprin­kle all over with pa­prika. Wrap in­di­vid­u­ally in foil. Place on pre­pared tray. Bake for 45 to 50 min­utes or un­til ten­der. 3 Mean­while, heat 2 tea­spoons oil in a fry­ing pan over medium-high heat. Add mince. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til browned. Add half the onion. Cook, stir­ring, for 2 min­utes or un­til soft­ened. Add gar­lic, ground co­rian­der, cumin and oregano. Cook, stir­ring, for 30 sec­onds or un­til fra­grant. Add tomato paste and ¹⁄³ cup wa­ter. Cook, stir­ring, for 1 minute or un­til mix­ture thick­ens slightly. Sea­son. 4 Com­bine tomato, pineap­ple, chopped co­rian­der, half the lime juice, and re­main­ing onion and oil in a bowl. Sea­son. Place av­o­cado and re­main­ing lime juice in a bowl. Mash un­til well com­bined. Sea­son. 5 Re­move and dis­card foil from sweet pota­toes. Re­turn to tray. Cut a slit length­ways in each with­out cut­ting all the way through. Open slightly. Fill with mince mix­ture. Bake for a fur­ther 5 min­utes or un­til mince mix­ture is heated through. 6 Top sweet pota­toes with salsa and av­o­cado mix­ture. Sprin­kle with ex­tra co­rian­der leaves. Serve with lime wedges. NU­TRI­TION: (per serve) 2309kj; 19.4g fat; 4.6g sat fat; 31.5g pro­tein; 54.6g carbs; 15g fi­bre; 76mg chol; 290mg sodium.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.