GFO (Gluten-Free Option)
Prep: 15 mins
Cook: 35 mins
Serves: 2 (as a main)
Ingredients
- 3 small (about 600g) orange sweet potatoes
- 1 tbsp olive oil
- 420g no-added-salt black beans, rinsed and drained
- 100g tomato salsa or gluten-free salsa
- 40g (⅓ cup) grated reduced-fat cheese
- 1 avocado
- Juice of 1 lime
- 1 small bunch coriander, leaves picked and roughly chopped
- ½ red onion, finely chopped
Instructions
- Preheat oven to 160°C (fan-forced).
Line a roasting tin with non-stick baking paper.
Place the sweet potato on the lined tray.
Pierce the potatoes a few times or bake at 160°C (fan-forced) for 40 minutes or until tender (see Cook’s Tip). - Increase oven temperature to 180°C (fan-forced).
Halve each potato and scoop out roughly half the flesh to save for another meal (you can mash and freeze it).
Cut the potato skins in half lengthways, then season with freshly ground black pepper and rub with the oil.
Arrange the potato skins in a single layer in the roasting tin and bake for 15 minutes or until starting to crisp. - Scatter the beans, salsa and cheese over the potato skins and return to the oven for 10–15 minutes or until the cheese is bubbling.
Chop the avocado and toss in the lime juice.
Top the potato skins with the avocado mix, coriander and red onion.
Serve.
Nutritional Info (Per Serve)
- Energy: 2180kJ (522 Cal)
- Protein: 21g
- Total Fat: 22g (Saturated fat: 6g)
- Carbs: 52g
- Fibre: 16g
- Sodium: 448mg
- Carb exchanges: 3½
- GI estimate: Low
- Gluten-free option
Cook’s Tip
To speed up the cooking time, you can cook the sweet potato in step 1 in the microwave.
Simply pierce the sweet potato with a fork and then microwave on High/100% for 10 minutes or until the sweet potato is tender.
