Mexican Bean & Roasted Sweet Potato Bowl

Name: Mexican Bean & Roasted Sweet Potato Bowl with Guac, Charred Corn Salsa & Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 sweet potato; 1 tin sweetcorn; 1 tin red kidney beans; 1 lemon; 1 bag coriander; 1 avocado; 1 tomato; 1 packet enchilada sauce; ½ tsp brown sugar; 1 packet Light Sour Cream; ½ sachet Mexican Fiesta spice blend

with Guac, Charred Corn Salsa & Sour Cream

Up to 180$ + Free Treats / Extras for Life

They say to eat the rainbow, so we've created this colourful bowl of beans, roasted sweet potatoes, lemony guac and moreish toppings for a wholesome meal everyone will love!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Naturally Gluten-Free

•Not Suitable for Coeliacs

•Climate Superstar

•Veggie

•Spicy

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 tin

sweetcorn

1 tin

red kidney beans

lemon

1 bag

coriander

avocado

tomato

1 packet

enchilada sauce

(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)

1 packet

Light Sour Cream

(Contains: Milk;)

½ sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

½ tsp

brown sugar

Nutritional Values

Energy (kJ)2542 kJ

Fat27 g

of which saturates7.2 g

Carbohydrate63.2 g

of which sugars24.2 g

Protein19.4 g

Sodium1013 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Drain sweetcorn. • Drain and rinse red kidney beans. • Slice lemon into wedges. • Roughly chop coriander.

• Scoop out avocado flesh into a medium bowl, then roughly mash. Add the 1/2 the coriander, a good squeeze of lemon juice and a drizzle of olive oil. Stir until smooth and well combined. Season to taste. Set aside. • Finely chop tomato, then transfer to a second medium bowl.

• Heat a large frying pan over high heat. Cook corn kernels until charred, 4-5 minutes. • Transfer corn to the bowl with the tomato. Add a squeeze of lemon juice. Season, then toss to combine.

TIP: Cover the pan with a lid or foil if the kernels are "popping" out.

• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Return pan to a medium heat with a drizzle of olive oil. Cook red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. • Add enchilada sauce and the brown sugar. Simmer until heated through, 2 minutes. Season to taste.

• Divide Mexican beans and roasted sweet potato between bowls. • Top with guac, light sour cream and charred corn salsa. • Sprinkle with remaining coriander. Serve with any remaining lemon wedges. Enjoy!