Mexican Roast Sweet Potato

Ingredients: (Makes 2)

Sweet Potato 2, medium
Cherry Tomato 8, single
Sweetcorn 100g or 3.5oz
Black Beans 100g or 3.5oz
Low Fat Yoghurt 100g or 3.5oz
Red Onion 1/2 small
Pumpkin Seeds 2 tbsp
Jalapeños in Brine 2 tbsp
Coriander Leaves 10g or 0.35oz
Cumin 1 tsp
Avocado 1/2
Red Cabbage 70g or 2.5oz
Lime Juice 2 limes
Salt 1 pinch

Instructions:

Preheat your oven to 200°C (400°F). Slice the sweet potatoes in half lengthwise.
Place them cut-side down on a baking tray lined with parchment paper. Roast for
45 minutes until soft and caramelized.

While the potatoes are roasting, combine black beans, corn, avocado, cherry
tomatoes, red onion, sea salt, and half of the lime juice in a bowl. In a separate
bowl, massage the shredded red cabbage with the remaining lime juice until
softened and vibrant in color.

Blend together yogurt, jalapeño, lime juice, cilantro, pumpkin seeds, and cumin
until smooth and creamy.

Once the sweet potatoes are roasted, flip them over and gently mash the insides
with a fork. Top each half with the black bean mixture, massaged cabbage, and a
generous drizzle of Yogurt Cilantro Sauce. Serve immediately and enjoy!

Nutrition Facts: