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One pot

Fully Loaded Mexican-Style Sweet Potatoes

with Black Bean Salsa, Zingy Crema & Roasted Pepitas

Cooking time

35 minutes

Servings

2/4

Calories

710 /serving

Fully loaded baked potatoes are a perennial crowd pleaser, but tonight we’re giving this classic a colourful, fiesta-worthy upgrade. Drawing on the colours and flavours of Mexican cuisine, this plant-based dish will have you topping baked sweet potatoes with a zesty mixture of black beans and blistered cherry tomatoes, tossed with our Marvellous Mexico seasoning and plenty of scallions. You’ll be dressing it all with a zingy crema, creamy avocado purée and a bright cabbage slaw with roasted pepitas for the crunch factor. This one’s almost as pretty as it is delicious.

We will send you:

  • 140g Cherry tomatoes
  • 150g Shredded red cabbage
  • 2 Scallions
  • 1 Lime (or lemon)
  • 450g Sweet potatoes
  • 540ml Black beans (canned)
  • 25g Roasted pepitas (pumpkin seeds)
  • 57g Avocado purée
  • 60ml Crema
  • 15g Marvellous Mexico spice blend (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)

Contains: Milk, Sesame seeds

You will need:

Zester
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
30 g
Saturated Fat
7 g
Sodium
1570 mg
Total Carbs
96 g
Sugars
18 g
Protein
23 g
Fibres
26 g
Preparation
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Roast the sweet potatoes
Preheat the oven to 450°F. Halve the sweet potatoes lengthwise; drizzle with oil and season with ⅓ of the spice blend and S&P. Place the seasoned sweet potatoes on a lined sheet pan, cut-sides down, and roast in the oven without flipping, 30 to 35 minutes, until softened.
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Mise en place
While the sweet potatoes roast, drain and rinse the black beans. Zest and juice the lime. Quarter the cherry tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Make the salsa
In a large bowl, combine the black beans, cherry tomatoes, up to ½ the white bottoms of the scallions, up to ⅔ of the lime juice, up to ½ the lime zest (scallions, lime juice and zest to taste) and 2 tbsp oil (double for 4 portions). Season with ½ the remaining spice blend and S&P to taste.
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Make the zingy crema & slaw
In a medium bowl, combine the crema and as much remaining lime juice and zest as you’d like; season with the remaining spice blend and S&P to taste. In a large bowl, combine the cabbage, ½ the zingy crema, ½ the pepitas and as many remaining white bottoms of the scallions as you’d like; season with S&P and toss well.
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Plate your dish
Divide the avocado purée between your plates and spread out in a circular motion. Top with the roasted sweet potatoes. Top the sweet potatoes with a spoonful each of the salsa and slaw, and sprinkle with the remaining pepitas. Garnish with as many green tops of the scallions as you’d like. Serve any remaining salsa and slaw on the side. Serve the remaining zingy crema on the side for drizzling (if the crema seems too thick, stir in 1 tsp water at a time until you reach your desired consistency). Bon appétit!