This delightfully light midweek meal is an easy peasy little treat! With less than 10 ingredients you can rustle it up with no fuss, but without compromising on flavour…
Bakes sweet potatoes with smashed avocado
A deliciously light yet flavourful midweek meal
Ingredients
- 2 medium-large sweet potatoes
- 2 tsp sunflower seeds
- 75 g frozen garden peas
- 1 avocado
- A small handful of coriander leaves roughly chopped
- 5 mint leaves shredded
- 1 tsp Tabasco Green Pepper Sauce
- Juice of 1/2 a lime
- 25 g feta crumbled
Instructions
-
Preheat the oven to 200°C/Gas Mark 6. Pierce the potatoes with a fork and place on a baking tray. Bake for 1 hour until soft in the centre (test by gently squeezing the potatoes). Put the sunflower seeds in a small roasting tin and add to the oven for the final 5 minutes.
-
Meanwhile, simmer the peas in a pan of boiling water for 3-4 minutes; drain. When the potatoes are nearly done, chop the avocado and put in a bowl with the peas. Crush together with the back of a fork. Add the herbs, Tabasco Green Pepper, a little seasoning and the lime juice, then combine.
-
Cut open the potatoes. Divide the avocado and peas between them, sprinkle over the feta and scatter with sunflower seeds. Add a splash more Tabasco, to serve.