Tinga with Sweet Potatoes
Serves: 4
Nutrition: Per serving
Energy
460 Kcal
Fat
13g
Saturates
2.8g
Sugars
23g
Salt
1.1g
A Mexican tasty staple! These spicy loaded sweet potatoes are so simple to make. They’re low in saturated fat and salt, and provide you with 2 of your 5-a-day and half your daily recommended intake of fibre!
Ingredients
4 sweet potatoes
1 tbsp olive oil
300g Quorn Mince
1 onion, sliced
2 tsp chipotle paste
400g can chopped tomatoes
Freshly ground pepper
To serve
150g guacamole
180g Alpro Greek-style alternative to yogurt
400g mixed salad
Method
Preheat oven to 180C / 160C fan / 350oF / gas 4.
Wash the sweet potatoes and prick with a sharp knife, place in the oven and cook for approximately 45 minutes or until a knife slides into them easily.
Meanwhile, place a large non-stick ovenproof frying pan on a medium heat. Add the olive oil and fry off the sliced onion for 6-8 minutes until translucent.
Add the chipotle paste, cook for a further 2 minutes then add the tomatoes. Simmer for 15 minutes, then add the Quorn Mince and cook for a final 5 minutes. Season with freshly ground pepper to taste.
To serve: slice the sweet potatoes in half, generously fill them with the Tinga mix topped with a spoonful of guacamole and Alpro Greek-style alternative to yogurt. Serve with salad.