With Avocado And Beans

Add 1 tbsp of Pea Protein
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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

2 tomatoes

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.