| Difficulty Level:

Medium

| Cooking Time:

30 mins

| Recipe Nutrients:

400 cal

| Recipe Serves:

2 servings

| Course:

Appetizer

Plated Salad

ingredients needed

  • 2 large sweet potatoes
  • 1 can of drained black beans
  • 3 tbsps. tomato salsa
  • Handful of fresh coriander
  • 2 cloves minced garlic
  • 1 tbsp minced chipotle peppers in adobo sauce
  • 1/2 cup coconut yogurt
  • Jalapenos and corn chips to serve
Vegan Ready Meal Thai Curry
Fruits and Seeds with Spice Bowls
Ready Meal Organic Veg Masala

directions

  • Spray potatoes with olive oil and poke with a fork. Cook oven for about an hour, flipping occasionally.
  • On a medium heat pan, add black beans, cloves of garlic, chipotle peppers, salsa, and seasoning. Simmer for a few minutes and remove from heat.
  • Spray corn with olive oil and cook in air fryer or oven for 10 minutes.
  • Make corn salsa by combining tomatoes, corn, coriander and half the lime juice in a bowl.
  • For guacamole, mash avocado, add remaining garlic, lime juice, red onion, salt and pepper.
  • When potatoes are soft, slice in half and mash up the center. Top with Mexican black beans, corn salsa, guacamole, coconut yogurt, and jalapenos.
  • Serve with corn chips and fresh coriander.
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