Fully loadedmexican style sweet potatoes - Extra large standard

Fully Loaded Mexican-Style Sweet Potatoes

with Black Bean Salsa, Zingy Crema & Pepitas

710 cals

35 mins

Description

Fully loaded baked potatoes are a perennial crowd pleaser, so how about giving them a fiesta-worthy upgrade? Drawing on the colours and flavours of Mexican cuisine, this plant-based dish has you topping baked sweet potatoes with a serious salsa of zesty black beans and cherry tomatoes, tossed with our Marvellous Mexico seasoning and plenty of scallions. Dress it all with a zingy crema, velvety avocado purée and a bright cabbage slaw with roasted pepitas for crunch factor. As pretty as it is delicious.

Contains:

Milk, Sesame

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

30g

Saturated Fat

7g

Sodium

1570mg

Total carbs

96g

Sugar

18g

Protein

23g

Fibres

26g

Recipe Instructions

Fully Loaded Mexican-Style Sweet Potatoes - Step #1 Roast the sweet potatoes
Step 1: 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.
Fully Loaded Mexican-Style Sweet Potatoes - Step #2 Mise en place
Step 2: 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.
Fully Loaded Mexican-Style Sweet Potatoes - Step #3 Make the salsa
Step 3: 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.
Fully Loaded Mexican-Style Sweet Potatoes - Step #4 Make the zingy crema & slaw
Step 4: 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 roasted pepitas and as many remaining white bottoms of the scallions as you’d like; season with S&P and toss well.
Fully Loaded Mexican-Style Sweet Potatoes - Step #5 Plate your dish
Step 5: 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 the salsa, slaw and remaining roasted pepitas. Garnish with as many green tops of the scallions as you’d like. Serve the remaining zingy crema on the side (if the crema seems too thick, stir in 1 tsp water at a time until you achieve your desired consistency). Bon appétit!