Mexican Bean And Sweet Potato Bowl

Looking for a healthy meal? Try this Mexican bean and sweet potato bowl, topped with a fried egg and avocado.

The ingredient of Mexican Bean And Sweet Potato Bowl

• 500g sweet potato peeled cut into 2cm pieces
• 1 tsp olive oil
• 1 red onion finely chopped
• 2 garlic cloves crushed
• 1 tsp paprika
• 1 tsp ground cumin
• 2 large vine ripened tomatoes chopped
• 400g can black beans rinsed drained
• 4 eggs
• 100g baby rocket
• 1 2 avocado roughly mashed
• 2 tsp hot chilli sauce to drizzle

The Instruction of mexican bean and sweet potato bowl

• preheat the oven to 200c 180c fan forced line a baking tray with baking paper place sweet potato on prepared tray and spray lightly with oil bake for 25 minutes or until golden and tender
• meanwhile heat oil in a large non stick frying pan over medium heat cook onion stirring for 5 minutes or until soft add garlic paprika and cumin and cook stirring for 1 minute or until aromatic add the tomato and black beans and cook for 5 minutes or until the tomato has softened season roughly mash the beans with a fork
• lightly spray a separate large non stick frying pan with oil heat over medium high heat fry the eggs until cooked to your liking remove from the heat
• divide the bean mixture sweet potato and rocket among 4 serving bowls top each with a fried egg some avocado and a drizzle of chilli sauce

Nutritions of Mexican Bean And Sweet Potato Bowl

fatContent: 308 549 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 grams protein
sodiumContent: n a

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