What are the main ingredients in SULTRY STACKED SWEET POTATO?

Oil (cooking, olive & coconut), Sugar/Sweetener/Honey, Water, Salt & Pepper

What is the nutritional information of SULTRY STACKED SWEET POTATO?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare SULTRY STACKED SWEET POTATO?

ROAST THE SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway. CORN SALSA: Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a bowl. Add in half of the diced red onion and some chopped parsley, reserving some for garnish. Pour in the Sweet Red Wine Vinegar and toss to combine. Season to taste and set aside for serving. SMOKY BLACK BEAN RAGU: Return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining red onion for 2-3 minutes until soft. Add the drained black beans and grated garlic. Sir through the cooked chopped tomatoes and 30ml of water. Reduce the heat and simmer for 5-7 minutes until thickened. Add the chopped chipotles, seasoning, and a sweetener of choice to taste. Stir to combine and remove from the heat. DISH UP!: Halve the avocado and remove the pip. Spread out the golden sweet potato on a plate and spoon over the smoky bean ragu and the corn salsa. Scoop out the flesh from an avocado half and place it on top. Garnish with the remaining chopped parsley and the crispy onions. Enjoy, Chef!

What should be prepared from my kitchen to make SULTRY STACKED SWEET POTATO?

Oil (cooking, olive & coconut), Sugar/Sweetener/Honey, Water, Salt & Pepper

SULTRY STACKED SWEET POTATO

We’re bringing Mexi back, yeah! Craving some pizzazz in your week? This groovy combo of roast sweet potato, black beans with chipotle in adobo, creamy avo, and charred corn salsa is your answer.

SULTRY STACKED SWEET POTATO

with smoky black bean ragu & avocado

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Avocado
Black Beans
Chipotle Chillies in Adobo
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Corn
Crispy Onions
Fresh Parsley
Frozen Corn
Garlic Clove
Garlic Cloves
Red Onion
Sweet Potato
Sweet Red Wine Vinegar

From your kitchen:

Oil (cooking, olive & coconut)
Sugar/Sweetener/Honey
Water
Salt & Pepper

Serves 1

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
CORN SALSA
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a bowl. Add in half of the diced red onion and some chopped parsley, reserving some for garnish. Pour in the Sweet Red Wine Vinegar and toss to combine. Season to taste and set aside for serving.
SMOKY BLACK BEAN RAGU
Return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining red onion for 2-3 minutes until soft. Add the drained black beans and grated garlic. Sir through the cooked chopped tomatoes and 20ml of water. Reduce the heat and simmer for 4-5 minutes until thickened. Add the chopped chipotles, seasoning, and a sweetener of choice to taste. Stir to combine and remove from the heat.
DISH UP!
Halve the avocado and set aside the half containing the pip for another meal. Spread out the golden sweet potato on a plate and spoon over the smoky bean ragu and the corn salsa. Scoop out the flesh from the avocado half and place it on top. Garnish with the remaining chopped parsley and the crispy onions. Enjoy, Chef!

Sweet Potato - 250g
Frozen Corn - 50g
Red Onion - 1
Fresh Parsley - 4g
Sweet Red Wine Vinegar - 30ml
Black Beans - 120g
Garlic Clove - 1
Cooked Chopped Tomatoes - 100g
Chipotle Chillies in Adobo - 20g
Avocado - 1
Crispy Onions - 10ml

Download the Recipe

Serves 2

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
CORN SALSA
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a bowl. Add in half of the diced red onion and some chopped parsley, reserving some for garnish. Pour in the Sweet Red Wine Vinegar and toss to combine. Season to taste and set aside for serving.
SMOKY BLACK BEAN RAGU
Return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining red onion for 2-3 minutes until soft. Add the drained black beans and grated garlic. Sir through the cooked chopped tomatoes and 30ml of water. Reduce the heat and simmer for 5-7 minutes until thickened. Add the chopped chipotles, seasoning, and a sweetener of choice to taste. Stir to combine and remove from the heat.
DISH UP!
Halve the avocado and remove the pip. Spread out the golden sweet potato on a plate and spoon over the smoky bean ragu and the corn salsa. Scoop out the flesh from an avocado half and place it on top. Garnish with the remaining chopped parsley and the crispy onions. Enjoy, Chef!

Sweet Potato - 500g
Corn - 100g
Red Onion - 1
Fresh Parsley - 8g
Sweet Red Wine Vinegar - 60ml
Black Beans - 240g
Garlic Cloves - 2
Cooked Chopped Tomatoes - 200g
Chipotle Chillies in Adobo - 40g
Avocado - 1
Crispy Onions - 20ml

Download the Recipe

Serves 3

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
CORN SALSA
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a bowl. Add in half of the diced red onion and some chopped parsley, reserving some for garnish. Pour in the Sweet Red Wine Vinegar and toss to combine. Season to taste and set aside for serving.
SMOKY BLACK BEAN RAGU
Return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining red onion for 2-3 minutes until soft. Add the drained black beans and grated garlic. Sir through the cooked chopped tomatoes and 30ml of water. Reduce the heat and simmer for 5-7 minutes until thickened. Add the chopped chipotles, seasoning, and a sweetener of choice to taste. Stir to combine and remove from the heat.
DISH UP!
Halve the avocado and remove the pip. Spread out the golden sweet potato on a plate and spoon over the smoky bean ragu and the corn salsa. Scoop out the flesh from an avocado half and place it on top. Garnish with the remaining chopped parsley and the crispy onions. Enjoy, Chef!

Sweet Potato - 500g
Corn - 100g
Red Onion - 1
Fresh Parsley - 8g
Sweet Red Wine Vinegar - 60ml
Black Beans - 240g
Garlic Cloves - 2
Cooked Chopped Tomatoes - 200g
Chipotle Chillies in Adobo - 40g
Avocado - 1
Crispy Onions - 20ml

Download the Recipe

Serves 4

ROAST THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 40-45 minutes until cooked through and golden, shifting halfway.
CORN SALSA
Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until charred, shifting occasionally. Remove from the pan and place in a bowl. Add in half of the diced red onion and some chopped parsley, reserving some for garnish. Pour in the Sweet Red Wine Vinegar and toss to combine. Season to taste and set aside for serving.
SMOKY BLACK BEAN RAGU
Return the pan to a medium heat with another drizzle of oil. When hot, fry the remaining red onion for 3-4 minutes until soft. Add the drained black beans and grated garlic. Sir through the cooked chopped tomatoes and 40ml of water. Reduce the heat and simmer for 7-10 minutes until thickened. Add the chopped chipotles, seasoning, and a sweetener of choice to taste. Stir to combine and remove from the heat.
DISH UP!
Halve the avocados and remove the pips. Spread out the golden sweet potato on a plate and spoon over the smoky bean ragu and the corn salsa. Scoop out the flesh from an avocado half and place it on top. Garnish with the remaining chopped parsley and the crispy onions. Enjoy, Chef!