To start off with I sliced several Sweet Potatoes down the middle long ways, then greased an oven tray with Coconut Oil and roasted them slowly at 160c until they were soft, but still held their shape.
I then cooked up the Mexican Bean Salsa, starting off by adding a dash of Coconut Oil to a large saucepan, a large diced brown Onion, 1/2 teaspoon Cumin powder and then gently fried these ingredients until the onions softened.
Then I added 500ml of Tomato Puree? out of a jar, not a can (the acid in the tomato leaches chemicals from the plastic lined cans☠️) and then I added 1 diced Red Capsicum, the juice of a Lime, 3 cups of cooked Kidney Beans (I soaked them overnight before cooking them), 2 cloves of crushed Garlic, 1-2 teaspoons of Celtic Sea Salt, a good pinch of Dried Oregano, 300ml Spring Water?, plenty of fresh ground Black Pepper and a dash of Olive Oil. I simmered this until it thickened and then added a teaspoon of Chili ?️ (adjust this depending on how spicy you like it) to give it some kick!
Next was the Guacamole, I started off with a ripe Avocado, I peeled it and diced into small pieces and placed it into a bowl.
Then I added a small diced Spanish Onion, a large diced Tomato?, a clove of crushed Garlic, juice of a Lime and a small handful of diced fresh Coriander and then mashed it with a fork until it was well combined.
Next, I placed one of the roasted Sweet Potatoes halves on a plate and poured some of the spicy Bean Salsa over it. Then I served up some of the Guacamole next to the Mexican Sweet Potato and finished it off with a good dollop of Coconut Yogurt and garnished it with diced fresh coriander and spicy paprika sprinkle!!
It was amazing!! Such a great combination of flavours and so nourishing!
You can replace the kidney beans for any type of bean or lentil, also you can replace the lime for lemon. Happy cooking!
Damian
