1 tsp of olive oil
2 medium sweet potatoes
1 large avocado
juice 1 lime
plus 2 lime wedges
1 red chilli, deseeded and finely chopped
⅓ small pack coriander leaves roughly chopped
1 small red onion, finely chopped
400g can red kidney beans in water, drained
Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion and 1 serving of Pea Protein+.
Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.