300 g orange sweet potato, washed
olive oil spray
45 g canned black beans, drained
25 g avocado, finely chopped
5 cherry tomatoes, chopped
1 Tbsp fresh lime juice
2 Tbsp coriander roughly chopped
1tbsp extra-light sour cream
1 Tbsp reduced-fat grated cheese
freshly ground black pepper
- Preheat oven to 200°C (fanforced). Using a fork, prick the sweet potato all over and spray with cooking spray. Wrap the potato in foil and place on a small baking tray. Roast for 30 minutes or until the flesh is soft when tested with a skewer.
- Carefully remove sweet potato from the foil and place on a serving plate. Slice down the centre lengthways (don’t cut all the way through) and flatten out slightly.
- Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl. Using a spoon, pile mixture on top of the sweet potato. Top with sour cream and cheese. Sprinkle with pepper and serve immediately.