eCook Meal
SULTRY STACKED SWEET POTATO
with smoky black bean ragu & avocado
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Shopping
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Frequently Asked Questions
What is the preparation time for SULTRY STACKED SWEET POTATO?
The preparation time for SULTRY STACKED SWEET POTATO with smoky black bean ragu & avocado is between 20 and 30 minutes.
What is the total time required to make SULTRY STACKED SWEET POTATO with smoky black bean ragu & avocado?
The total time required to make SULTRY STACKED SWEET POTATO with smoky black bean ragu & avocado is between 35 and 50 minutes.
How many servings does SULTRY STACKED SWEET POTATO provide?
4 servings
What are the main ingredients in SULTRY STACKED SWEET POTATO?
Avocado, Black Beans, Chipotle Chilli in Adobo, Corn, Crispy Onions, Frozen Corn, Garlic, Parsley, Red Onion, Sweet Potato, Sweet Red Wine Vinegar, Tomato
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?
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. 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. 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! 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.
What should be prepared from my kitchen to make SULTRY STACKED SWEET POTATO?
Avocado, Black Beans, Chipotle Chilli in Adobo, Corn, Crispy Onions, Frozen Corn, Garlic, Parsley, Red Onion, Sweet Potato, Sweet Red Wine Vinegar, Tomato
How many calories does SULTRY STACKED SWEET POTATO have?
calories
How much fat content does SULTRY STACKED SWEET POTATO have?
grams