Serves:
1
avocado
400
g
black beans
150
g
cherry tomatoes (halved)
1
pinch(es) chilli flakes
1
bunch(es) of chopped coriander
125
g
sweetcorn
1
garlic clove(s)
0.5
lime
0.5
small red onion (diced)
4
sweet potatoes
3
tsp
lime juice
2
tbsp
olive oil
80
g
coconut yogurt
Recipe submitted by: Benita Uys-Wright, Community Fundraising Manager
Equipment needed: baking tray, parchment paper and mixing bowl
Preheat the oven to 200°C non fan/180°C fan/gas mark 6.
Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and lightly coat sweet potatoes with oil. Bake for 40 minutes to 1 hour, or until fork tender. (See top tip section to check for doneness).
In a bowl combine the black beans, tomatoes, sweetcorn, coriander, red onion and garlic. Drizzle with a third of the lime juice and olive oil. Sprinkle with salt, pepper and chili flakes. Mix to combine.
Make the guacamole: Mash the avocado in a bowl, then stir in a third of the lime juice and a pinch of salt until smooth and well combined.
In a separate bowl mix together coconut yogurt, rest of the lime juice and salt to make a vegan sour cream.
Remove the sweet potatoes from the oven and slice them in half. Fill each half with the black bean medley, then top with the guacamole and drizzle with vegan sour cream.
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