Ingredients
(3-4 portions)
2 large sweet potatoes
4 tbsp olive oil
1 tbsp paprika
1 tsp chilli powder
Salt and pepper to taste
1 cup cooked black beans, drained from the can/cooked from dried beans
1/2 cup red and green bell peppers, diced
1/4 cup frozen sweet corn, cooked/roasted
1 large avocado, pit removed and diced
2 jalapenos, cut into semi-circles
1/4 cup fresh coriander leaves, chopped
2 tbsp vegan mayo*
*VEGAN MAYO (oil-free)
375g silken tofu
Juice of 1 lemon
1 tbsp apple cider vinegar
2 tsp Dijon mustard
Salt to taste
a few drops of Tabasco hot sauce (optional, for hot mayo sauce)
Blend everything until smooth.
Instructions
1. Preheat oven to 220℃. Peel sweet potatoes and slice them into 1/4-inch rounds.
2. Line a baking tray with sweet potato slices in a single layer. Season with olive oil, paprika, chilli powder, salt and pepper, using your hands to ensure that each round is evenly coated.
3. Bake for 20 minutes. Meanwhile, prepare other veggies/herbs as instructed above.
4. Remove the baking tray from the oven, top with the beans, and return to the oven for an additional 5 minutes.
5. Remove the baking tray from the oven, and top with the bell peppers, corn, avocado, jalapenos, and coriander.
6. Serve immediately with a dollop of mayo and some hot sauce.
Happy Cooking!
BESU Lifestyle
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