Baked Sweet Potato with Black Beans and Avocado
Makes 1 serving

INGREDIENTS
300 g Sweet potato (Raw, peeled weight.)
150 g Black beans, tinned and drained (Drained weight.)
60 g Tomato salsa
50 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
20 g Pickled jalapeños
A pinch Ground cumin
A squeeze Lime juice
A few leaves Fresh coriander

METHOD
1. Prick the sweet potato and bake at 200°C for fifty minutes, until it has slumped and the skin has started to caramelise where the juice leaks.
2. Warm the beans in a small pan with the cumin, a splash of water and a pinch of salt for three minutes, crushing some against the side.
3. Split the potato and fill it with the beans, then the salsa, the avocado in slices, the jalapeños and coriander. Lime over everything.

Check ingredient packaging for allergen information.

RECIPE NOTES
The protein is 17 g, which is on the low side for a lunch. Fifty grams of feta crumbled over adds 8 g of protein and 135 kcal, and a milk flag.
Sweet potato at 86 kcal per 100 g against 75 for white potato. The difference on a 300 g potato is 33 kcal, less than the avocado.

Full recipe: https://www.getfuel8.com/recipes/baked-sweet-potato-black-beans-avocado
