An easy, healthy and naturally gluten free dish consisting of baked seasoned sweet potatoes topped with a southwestern style black bean, avocado and sweet corn salad. It’s quite simple to make, absolutely delicious and packed with nutritional goodness! 🙂
It’s also vegetarian and vegan friendly (if you swap the cheese for a dairy free alternative).
Ingredients
For the sweet potatoes:
- 3 small to medium sweet potatoes
- 1 or 2 Tbsp garlic powder
- 1 Tbsp cayenne pepper
- 1 Tbsp dried oregano
- 2 Tbsp olive oil
- Black pepper
- Salt
- 1 to 2 Tbsp lemon juice (fresh or bottled)
- Extra mature cheddar cheese (about half a cup per serving)
For the Southwestern style salad:
- 400g canned black turtle beans
- 300g canned sweet corn
- 1 large avocado
- 1 small onion
- 1 salad tomato
- 1 tsp ground cumin
- 2 Tbsp lime juice (bottled or fresh)
- 1 Tbsp sherry vinegar (or rice/white wine/red wine vinegar)
- 1 Tbsp olive oil
- Black pepper
- Fresh coriander or parsley (optional)
Yields 2 large or 4 small portions.
Note: have a look in the world food or caribbean section of your supermarket for the black beans. They tend to be much cheaper than those sold in the ‘normal’ canned food section.
Directions
- Cut the potatoes into 1cm thick slices. In a baking tray, combine with all the sweet potato ingredients (except for the cheese). Mix well to make sure the oil and seasonings are evenly distributed.
- Bake for 30 minutes at 210C (410F) or until the sweet potatoes have softened up and are fully cooked.
- Meanwhile, prepare the salad. Finely chop the onion, cut the tomato and avocado into chunks and mix all salad ingredients together in a bowl.
- Once ready, served the sweet potatoes, grate some cheese over them and top with the salad. Garnish with some fresh coriander or parsley.
Enjoy!
