Mexican Sweet Potatoes with Guacamole
Mexican Sweet Potatoes with Guacamole
serves 2 cooks in 40 minutes difficulty one

I’m all about easy meals at the moment – and this one is a winner. I’ve been loving it for a light dinner, or an easy lunch. It combines a few of my favourite things – avocado and sweet potato, so I knew this combo would be pretty awesome. It has some incredible health benefits too. Avocados are an extremely concentrated source of energy and health enhancing nutrients, and are bursting with healthy fats which promote the growth of strong, lean muscles. They’re also loaded with the electrolytes, potassium and magnesium, which are essential for muscle recovery and vital for athletes. Avocados contain loads of good-fats that together help to keep inflammation under control. They also contain polyhydroxylated fatty alcohols, which are incredibly anti-inflammatory. Sweet potatoes also contain beta-carotene making them incredibly anti-inflammatory too. Despite the fact that sweet potatoes are in fact sweet, they actually help to maintain steady energy levels. They contain slow release, healthy carbohydrates which release slowly into the blood stream, giving you a stream of energy instead of a sudden burst – Ideal when you’re getting that mid-day slump!

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The Ingredients

2 large sweet potatoes

1 large avocado

a handful of cherry tomatoes

2 heaped tablespoons of sweet corn

Juice 1 lime

1/2 tsp of tamari

Method

Pre-heat your oven to 190 degrees celsius. Make a small cross in the sweet potato and pop it in the oven to cook for around 40 minutes.

Meanwhile to make the guacamole put the flesh of the avocado and the lime juice and tamari in a bowl and mash well with a fork or masher until nice and smooth (with a few chunky bits!). Quarter the cherry tomatoes and add into the mixture with the sweet corn.

Once the sweet potato is cooked slice it open and fill with the guacamole. Add a pinch of salt and pepper and enjoy!

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