prep time: 15 minutes
Cook time: 30 minutes
1-2 medium Australian sweet potatoes
1 tsp olive oil
1 small garlic clove, crushed
400g can red kidney beans, drained & rinsed
2 tbsp tomato passata sauce
Pinch of cayenne pepper
Salt and pepper to taste
Lemon juice, to taste
¼ garlic clove, crushed
Salt & pepper to taste
½ medium tomato, diced (room temp)
¼ small red onion, finely diced
Lemon juice to taste
1 tsp olive oil
1 tbsp. coriander, chopped
Pinch of salt and pepper
- Pre heat oven to 180 degrees celisus.
- To make the sweet potato chips, slice the sweet potato in rounds as thin as you can. To make it easier, use a mandolin slicer so they come out even.
- Spray the rounds with olive oil and season with salt. Lay flat on a couple of lined baking trays (it might look like a lot of sweet potato, but it shrinks!) and place into the oven for 30 minutes. After the first 15, remove and flip. Keep an eye on them as they can burn easily. Remove from oven once crunchy.
To make the bean mixture, heat olive oil in a small saucepan over medium heat.
Add garlic to the pan and cook for 30 seconds, add the beans, tomato passata, salt and pepper and stir. Heat through for a couple of minutes or until the mixture begins to thicken. Set aside until you’re ready to assemble.
- To make the salsa, place tomato, red onion, lemon juice, olive oil, coriander and a pinch of salt and pepper into a small mixing bowl. Keep this out of the fridge as you want it to be room temperature.
- To begin making the guacamole, place the avocado, lemon and garlic into a small bowl and mash. Sprinkle a little salt and pepper to taste.
- Finally – you’re ready to assemble! Arrange the sweet potato chips onto a place and top with beans, salsa and avocado. This is meant to be had fresh, so no need to go back into the oven!