Ingredients
- 1 large sweet potato, sliced thinly
- 1 can black beans, drained
- 1 teaspoon Gourmet Garden Lightly Dried Chilli, Cold Blended Paste
- ½ cup corn kernels
- ½ cherry tomatoes, halved
- ½ red onion, finely diced
- 2 tablespoon Gourmet Garden Coriander
- 500 grams
- Guacamole
- 1 avocado, smashed
- 1 tablespoon Gourmet Garden Coriander
- ½ lime, juiced
- ½ red onion, finely diced
- 5-6 cherry tomatoes, finely diced
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Preparation
- 1 Preheat your oven to 200 degrees fan forced and line a large tray with baking paper. Evenly spread out the sliced sweet potato and bake for 20 minutes.
- 2 Meanwhile, in a medium bowl, mix together the black beans, corn and chilli paste. In a separate bowl, combine all the guacomole ingredients.
- 3 Assemble the cooked sweet potato on a large plate, top with bean and corn mix, fresh tomatoes, red onion, guacamole and lightly dried coriander.
Lamb Chilli Eggplant and Chickpea Tagine with Cous Cous
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