Mexican-Style Roasted Sweet Potatoes
, Serves 2
Roasted sweet potato halves piled with a black bean salsa, lime-massaged cabbage and a creamy cilantro-jalapeño yogurt sauce.
| prepPreheat oven to 400°F / 200°C | ||||
| prepLine a baking tray with parchment paper | ||||
| 2 medium sweet potatoes (about 500 g total) | Halve, bake face down 400°F / 200°C, 45 min | Flip & mash potato insides | Top with filling, cabbage, sprouts | Drizzle with sauce, serve |
| 175 g cooked black beans | Mix beans, corn, veg, salt & lime | |||
| 50 g cooked corn | ||||
| 1/2 avocado, diced | ||||
| 8 cherry tomatoes, halved | ||||
| 1/4 red onion, finely chopped | ||||
| 1/4 tsp sea salt flakes | ||||
| 7 ml fresh lime juice (for the filling) | ||||
| 90 g red cabbage, shredded | Massage cabbage with lime | |||
| 7 ml fresh lime juice (for the cabbage) | ||||
| 120 g dairy-free yogurt (soy) | Blend until smooth | |||
| 1/2 jalapeño | ||||
| 20 g fresh cilantro | ||||
| 2 tbsp hemp seeds | ||||
| 1 tsp ground cumin | ||||
| 15 ml fresh lime juice (for the sauce) | ||||
| 2 tbsp broccoli sprouts | ||||
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