Chilli Avocado Salsa Sweet Potatoes Recipes

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CHILLI & AVOCADO SALSA SWEET POTATOES



Chilli & avocado salsa sweet potatoes image

A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way

Provided by Chelsie Collins

Time 1h

Number Of Ingredients 12

2 large sweet potatoes
1 tbsp vegetable oil
1 onion , finely chopped
2 garlic cloves , crushed
1 tsp paprika
400g can chopped tomatoes
1 small avocado , chopped
1 red chilli , finely chopped
½ small pack coriander , chopped
400g can mixed beans , drained
½ x 460g jar roasted red peppers , sliced
1 tbsp coconut yogurt , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
  • Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
  • To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
  • Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.

Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium

HOMEMADE CHILI POTATO CHIPS WITH SESAME AVOCADO SALSA



Homemade Chili Potato Chips with Sesame Avocado Salsa image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 russet potatoes, sliced 1/8 inch thick on a mandoline or by hand with a sharp knife
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 teaspoons chili powder
4 teaspoons soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
Juice of 1 lime
Sriracha or other hot sauce, as desired
4 avocados, chopped
1/2 bunch fresh cilantro, chopped
Toasted sesame seeds, for topping

Steps:

  • For the homemade chili potato chips: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment.
  • Distribute the potatoes between the prepared baking sheets in one layer. Brush with olive oil and sprinkle with salt and pepper, then flip the potatoes over, brush the other side with olive oil and sprinkle with salt and pepper. Bake, rotating the pans halfway through, until splotchy and brown, 25 to 30 minutes. Keep a close eye on them as they could burn quickly.
  • For the sesame avocado salsa: Meanwhile, whisk together the soy sauce, sesame oil, ginger, lime and some hot sauce in a large bowl. Add the avocados and toss to coat, mashing some of the avocados a little bit to bring everything together. Taste and adjust as desired (this is one of those foods that you've eaten half of by the time you're done making it because you'll probably want to taste test it again and again and again...). Top with the chopped cilantro and toasted sesame seeds.
  • When the chips are done, immediately sprinkle them with the chili powder. Let cool slightly and enjoy with the salsa.

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