Zingy loaded sweet potato wedges

These loaded sweet potato wedges are the ideal mid-week meal when you’re looking to save a bit of extra time and money, but don’t want to compromise on good-quality taste.

700 g sweet potatoes (scrubbed clean

and cut into 2cm thick wedges)

1 tbsp vegetable oil

425 ml mixed beans (tinned, drained

and rinsed)

100 g Freshona super sweet tinned

sweetcorn (drained)

80 gcherry tomatos (roughly chopped) … 1 red onions(finely chopped)

½ red pepper (finely chopped)

½ limes (zest and juice)

80g mature cheddar (grated

(optional))

100g Meadow Fresh smashed avocado

(½ a pot)

1 Preheat the oven to 220°C, fan 200°C, gas 7. Toss the sweet potato wedges in the oil and roast in the oven for 25-30 mins, tossing occasionally, until lightly golden and softened. These will add a good bit of bulk to the dish.

2 Meanwhile, mix together the beans, sweetcorn, tomatoes for added colour, pepper for some lovely crunch, onion and lime juice for a bit of extra zing. Season to taste.

3 Once the sweet potato is roasted, top it with the zingy bean and tomato salsa. Sprinkle with cheese, if using, and grill on high for 2-3 mins. Top with dollops of smashed avocado and the lime zest to serve.