Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast sweet potatoes
Preheat the oven to 220°C/200°C fan. Wash the sweet potatoes and cut them into 1 cm thick slices. Place the slices onto a lined baking tray. Drizzle with oil and sprinkle generously with salt and pepper. Roast for 30 min until soft and starting to crisp.
Meanwhile, peel and chop the onion and garlic. Halve the cherry tomatoes. Drain and rinse the blackbeans.
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, fry the onion with a pinch of salt for 3 min. Add the garlic and cherry tomatoes and cook for 2 min further. Add the black beans, tomatopaste, maplesyrup, smoked paprika powder, tacoseasoning, blackpepper and a splash of water. Cook for 5 min. Season with salt.
4 Make guacamole
Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and transfer it to a bowl. Mash the avocado with a fork. Chop the coriander (reserve a few leaves for garnish) and add it to the avocado. Season with a generous squeeze of lime juice and the flakyseasalt. Mix well.
Top the roasted sweetpotatoes with the beans. Garnish with the remaining fresh coriander. Serve with the guacamole.