1 sweet potato
1 tablespoon extra virgin olive oil
1 large avocado, peeled and stoned
juice of 1 lime, plus extra wedges to serve
1 red chilli, deseeded and finely chopped
2 tomatoes, diced
a handful of coriander, leaves roughly chopped
1 small red onion, finely chopped
200g can red kidney beans, drained and rinsed
Preheat the oven to 220°C
Coat the sweet potato with the oil, then roast for 45 minutes or until tender all the way through.
Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
Cut the sweet potato in half and top with the beans and guacamole. Serve with lime wedges.