The Sol Journal

Mexican Sweet Potato with Mango Salsa

recipes

Mexican Sweet Potato with Mango Salsa

23 May, 2023

A simple and flavoursome Mexican-inspired meal that takes the effort out of healthy mid-week cooking.

A simple and flavoursome Mexican-inspired meal that takes the effort out of healthy mid-week cooking.

(serves 2)

 

Ingredients

2 medium sweet potatoes
â…› purple cabbage (approx)
â…› green cabbage (approx)
½ medium carrot (approx)

 

Guacamole
1 medium avocado
½ lemon
salt and pepper to taste

 

Salsa
1 mango
a small handful of coriander
¼ cup finely chopped red onion
½ lime
1 red chilli pepper

 

Mexican Beans
1 can black beans
½ a medium red capsicum
1 medium tomato
olive oil to cook
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon salt

 

Method

  1. Heat the oven up to 200℃. Slice the sweet potato lengthways in half and with a fork poke it 3-4 times along the cut side (this will help it cook faster). Place the sweet potato cut side up on a baking tray in the oven for 30-40 minutes or until soft. 
  2. While the sweet potato is cooking finely slice the cabbage and thinly chop (or grate) the carrot. Mix them together with a little squeeze of the lemon half then place in a bowl in the fridge until ready to serve. 
  3. To make the guacamole chop the avocado and scoop into a bowl and mash it. Squeeze over the rest of the lemon half and season to taste with salt and pepper. Put into the fridge until ready to serve. 
  4. To make the salsa slice the mango into small chunks and place in a bowl. Chop up the coriander, finely chop the red onion and chilli, and place in the bowl with the mango. Squeeze over the ½ lime and stir through. Place in fridge until ready to serve. 
  5. To make the Mexican beans slice the capsicum into thin slices and the tomato into small chunks. Heat up a saucepan to a medium heat and drizzle in olive oil so there is a light coating. Put in the coriander, cumin and smoked paprika and stir them for about 30 seconds until fragrant. Add in the capsicum and tomato and saute for a couple of minutes. Drain the black beans and add them into the pan with the salt and stir through until heated. 
  6. When the sweet potatoes are cooked remove them from the oven and scour them (cut a line down the middle lengthways then little slices across without cutting all the way through the skin). Place two halves on each plate and top with beans, cabbage and carrots, salsa and guacamole. Enjoy!