Chili and Avocado Salsa with Sweet Potatoes

• large sweet potatoes↗2
• vegetable oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  pressed

• paprika↗1 tsp tsp
• canned chopped tomatoes↗400g g
• small avocado↗1

  sliced

• red chili↗1

  finely chopped

• coriander½ small pack small pack

  finely chopped

• canned mixed beans↗400g g

  drained

• roasted red pepper↗½ x 460g jar roasted x 460g jar roasted

  sliced

• coconut yogurt↗1 tbsp tbsp

  for serving (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Prick the sweet potatoes with a fork and bake for 40–45 minutes, or until they are soft and done.

2. 2

   Meanwhile, heat the oil in a deep skillet and cook the onion for about 10 minutes, until softened. Add the garlic and paprika, stir for 1 minute. Add the tomatoes, bring to a gentle boil, season well and let simmer for 10–15 minutes.

3. 3

   To make the salsa, combine the avocado, chili and coriander in a small bowl. Pour the beans into the skillet with the red pepper. Warm for 5 minutes and taste.

4. 4

   Cut each baked potato in half, drizzle with chili and spoon the salsa onto it. Add a spoon of coconut yogurt to each half before serving, if desired.