Mexican Bean & Roasted Sweet Potato Bowl
with Guac, Charred Corn Salsa & Sour Cream
They say to eat the rainbow, so we've created this colourful bowl of beans, roasted sweet potatoes, lemony guac and moreish toppings for a wholesome meal everyone will love!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 sachet
Nan's special seasoning
1 tin
sweetcorn
1 packet
red kidney beans
1
lemon
1
avocado
1
tomato
½ sachet
Mexican Fiesta spice blend
1 packet
enchilada sauce
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
Light Sour Cream
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil and season with Nan's special seasoning, salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
• Drain sweetcorn. • Drain and rinse red kidney beans. • Slice lemon into wedges.
• Scoop out avocado flesh into a medium bowl, then roughly mash. Add a good squeeze of lemon juice and a drizzle of olive oil. Stir until smooth and well combined. Season to taste. Set aside. • Finely chop tomato, then transfer to a second medium bowl.
• Heat a large frying pan over high heat. Cook corn kernels, tossing, until charred, 4-5 minutes. • Transfer corn to the bowl with the tomato. Add a squeeze of lemon juice. Season, then toss to combine.
TIP: Cover the pan with a lid or foil if the kernels are popping" out."
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Return pan to a medium heat with a drizzle of olive oil. Cook red kidney beans and Mexican Fiesta spice blend (see ingredients), stirring, until coated and fragrant, 1-2 minutes. • Add enchilada sauce, a splash of water and the brown sugar. Simmer until heated through, 2 minutes. Season to taste.
• Divide Mexican beans and roasted sweet potato between bowls. • Top with guac, light sour cream and charred corn salsa. • Crumble over fetta cubes. Serve with any remaining lemon wedges. Enjoy!