| Prep Time | 5 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 4 small sweet potato 640 grams
- tinned kidney beans 200 grams
- 2 tbs extra virgin olive oil 40mls
- 1 red onion, diced 100 grams
- 2/3 cup reduced-fat cheddar cheese grated 80 grams
- 2 medium avocado diced 240 grams
- 1/3 cup fresh coriander chopped 20 grams
Ingredients
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Instructions
- Preheat oven to 180C. Line a baking tray with baking paper.
- Cut sweet potato into wide chip shapes. Coat with half the olive oil and spread over prepared tray. Bake for 25-30 mins or until roasted and tender, turning half way through cooking.
- While sweet potato is cooking, rinse and drain the kidney beans. Heat remaining oil in a frying pan over medium high heat and add the beans and red onion. Cook for 2-3 mins or until onion is tender.
- When sweet potato is ready remove from oven and place in an ovenproof serving bowl. Top with bean and onion mix and grated cheese. Return to oven for 4-5 mins or until cheese has melted.
- Top with chopped avocado and coriander to serve.
Recipe Notes
This recipe contains 397 calories per serve and costs $3.05.