Loaded sweet potato bar
Baked sweet potatoes on a board with bowls of spiced beans, sweetcorn, mashed avocado, jalapeños and yogurt. Everyone builds their own, which suits a crowd with different tastes.
- Time
- 55 min
- Serves
- 2
- Kind
- Party platters
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Set the oven to 220°C (200°C fan). Prick the sweet potatoes all over with a fork, rub with the olive oil and a pinch of salt and bake directly on the shelf for 45 minutes, until soft right through.
- Drain and rinse the black beans and drain the sweetcorn. Warm the beans in a small pan with the cumin, smoked paprika and 50 ml of water for 5 minutes, mashing a few against the side. Season with salt.
- Halve and stone the avocados, scoop the flesh into a bowl, add the juice of the lime and a pinch of salt and mash roughly.
- Roughly chop the coriander and the jalapeños.
- Put the beans, sweetcorn, avocado, jalapeños, coconut yogurt and coriander into separate bowls.
- Split the hot sweet potatoes open and set them on a board. Serve with all the toppings and let everyone load their own.
Tip Keep the jalapeños in their own bowl so anyone who dislikes heat can skip them.
Per portion
| Energy | 925 kcal |
| Protein | 21 g |
| Carbohydrate | 104 g |
| of which sugars | 27 g |
| Fat | 41 g |
| of which saturates | 12 g |
| Fibre | 29 g |
| Salt | 1.26 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato3
- black beans1 tin
- cumin1 tsp
- smoked paprika1 tsp
- olive oil1 tbsp
- avocado2
- lime1
- sweetcorn1 tin
- jalapeños30 g
- coconut yogurt100 g
- coriander½ bunch
