Baked sweet potatoes with chilli chicken and avocado salsa
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Ingredients
Orange sweet potato (kumara)
800 g, (4 x 200g potatoes)
Olive oil
2 tsp
Red onion
1 small, finely chopped
Celery
2 stick(s), finely chopped
Garlic
1 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
Ground cumin
1 tsp
Canned diced tomatoes
1 400g can, (1 x 400g)
Cooked skinless chicken breast
250 g, shredded
Avocado
½ medium, chopped
Fresh coriander
2 tbs, chopped
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place potatoes on prepared tray and bake for 1 hour or until tender.
2
Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic, chilli and cumin and cook, stirring, for 30 seconds or until fragrant.
3
Add tomatoes and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 10 minutes or until thickened. Add chicken and cook, uncovered, for 2 minutes or until heated through.
4
Combine avocado and coriander in a small bowl. Cut a lengthways slit in potatoes and squeeze to open. Fill with chicken mixture and serve topped with avocado salsa.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.