Vegan Mexican Style Sweet Potato

Vegan Mexican Style Sweet Potato
 Vegan Mexican Style Sweet Potato
SERVES 2
PREP TIME
10 minutes
COOKING TIME
70-80 minutes
INGREDIENTS
METHOD
INGREDIENTS

2 piece(s) Sweet potatoes

2 piece(s) Cloves of garlic

200 grams Black beans

25 grams Fresh Coriander

15 ml Apple cider vinegar

5 grams Chilli powder

5 grams Brown miso paste (optional)

50 ml Olive oil

100 grams Coconut yogurt

100 grams Heinz Vegan Garlic Mayo

2 piece(s) Lemon

2 piece(s) Avocado

0.5 piece(s) Red chili

10 piece(s) sun-dried tomatoes

METHOD
1.

Preheat the oven 200 celsius.

2.
Wash the sweet potatoes, pierce the skin with a fork. Bake for 60-70 minutes.
3.
Finely chop the garlic, quarter the tomatoes and heat both in a pan with a glug of olive oil.
4.
Add the beans, chilli powder, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat.
5.
For the spicy sour cream mix the coconut yogurt and the Heinz Vegan Chili Mayo. And add the lemon juice.
6.
For the guacamole mash the avocado flesh, finely chop the chili and coriander, then mix together along with the lime and salt and pepper and sundried tomatoes.
7.
When the sweet potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes. Add back.
8.
Serve together with the sour cream Vegan Chili Mayo, and guacamole. Use some nice garnish to dress it nicely.