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Avocado Sweet Potatoes with Veggie Chilli

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

4. Avocado Sweet Potatoes with Veggie Chilli

 2-3 avocados
 4 small sweet potatoes
 1 tbsp extra virgin olive oil
 2 tbsp Mexican taco spice
 400 g (1 tin) black beans (drained)
 400 g (1 tin) lentils (drained)
 400 g (1 tin) corn kernels (drained
 400 g (1 tin) diced tomato
 200 ml water
 1 lime, to serve

Add olive oil, black beans, lentils, corn, tomatoes, water and spice mix to a large saucepan and cook on medium-high for 10 minutes or until reduced.


Meanwhile, puncture the sides of the sweet potato six times with a fork. Place in the microwave for 8-10 minutes or until soft. The sweet potato can also be baked – place on a sheet pan, cover with foil and bake at 180C for 1 hour or until tender, this will increase the cooking time.


To serve, cut open the sweet potatoes. Fill with chilli and top with avocados.


Serve with lime (optional).

Recipe developed by Lyndi Cohen for Australian Avocados

Notes: This recipe is naturally vegan and gluten-free.
This recipe is vegetarian friendly.
Nutrition Facts

Servings 4