Sweet Potato Red Bean And Avocado Croustade Food

SWEET POTATO & AVOCADO GREEN SALAD

Steps:

• Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
• Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
• In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
• Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
• Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.
• Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

CHILLI & AVOCADO SALSA SWEET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
• Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
• To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
• Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

BAKED SWEET POTATOES & BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times with a fork, then cook them in the microwave on High for 8 mins or until soft. Rub with 1 tsp of the paprika, 1 tsp of the oil and some seasoning. Transfer to a baking tray, put in the oven and cook for 10-15 mins until crispy.
• Meanwhile, make the beans. Cook the onion in the remaining oil until soft. Add the garlic, sugar, vinegar, Worcestershire sauce and the remaining paprika, and cook for a further 1-2 mins until sticky. Tip in the beans, tomatoes and a splash of water, and simmer until the sweet potatoes are ready.
• Serve the sweet potatoes with the beans on top, a dollop of soured cream and a pinch of paprika, if you like.

SWEET POTATO, RED BEAN AND AVOCADO CROUSTADE

Steps:

• Preheat the oven to 375°F, 190°C, gas mark 5; lightly grease an 8 inch pie or flan dish.
• Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
• Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
• Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
• While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
• Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.