35 Min
very easy
4 People
Rating starstarstarstarstar
Enchilada sweet potatoes with capsicum sauce
1. Set oven to 220°C. Halve sweet potatoes lengthways. Brush with oil, place on a lined oven tray, cut-side down. Bake for 25 minutes, or until tender.

2. Dice carrot and celery. Sauté in a large pan with oil over medium-high heat for 4-5 minutes. Add garlic, spices and tomato paste. Crumble in tofu. Cook for 3-4 minutes. Stir through black beans and season to taste.

3. Dice 1/2 capsicum and avocado, slice chives.

4. Blend remaining capsicum with dressing ingredients using a stick mixer. Season to taste.

5. To serve, slash each sweet potato, gently push down flesh with a fork. Top with tofu mixture, fresh vegetables, chives and spoon over capsicum dressing.
1.2kg sweet potatoes
1 tbsp oil, for cooking

1 carrot
1 celery stick
1 tbsp oil, for cooking
2 garlic cloves, crushed
2 tsp smoked paprika
3 tsp ground cumin
1 tbsp tomato paste
400g firm tofu
400g black beans, drained

1 red capsicum
1 avocado
1/4 bunch chives

capsicum dressing
1 celery stick, chopped
1/2 tbsp ginger, peeled and grated
1 tbsp sweet chilli sauce
1 tbsp white wine vinegar
3 tbsp olive oil

salt and pepper, for seasoning