Set oven to 220ºC. Cut sweet potato into chips. Toss on a lined oven tray with 1 tsp paprika, 1 tbsp oil, salt and pepper. Roast in oven for 20-25 minutes until cooked through.
2. Cook the quinoa
Heat a frypan over medium-high heat with 1 tbsp oil. Slice white ends of spring onions. Add to pan along with quinoa, tomato paste, 2 tsp paprika, 2 tsp ground coriander and 3 cups water. Cover and simmer for 15 minutes until cooked through.
3. Make the avocado crema
Blend avocado with 1 tbsp vinegar and 1/3 cup water. Season with salt and pepper.
4. Stir through beans
Drain and rinse beans, Stir through cooked quinoa. Season with salt and pepper to taste.
5. Make the toppings
Slice spring onion tops. Remove corn from cob. Halve tomatoes and slice mint leaves.
6. Finish and plate
Spread sweet potato fries over a serving plate. Top with quinoa and beans. Drizzle with avocado crema and scatter toppings over.
Instead of making the avocado crema you can mash the avocado into guacamole for a topping.
The sweet potatoes can also be halved lengthways and roasted as boats instead. Hollow them out and fill with quinoa mix to make stuffed sweet potato boats!
Sweet potatoes, 800g
Spring onions, 1/3 bunch *
White quinoa, 1 packet (100g)
Tomato paste, 1 sachet
Kidney beans, 400g
Corn cobs, 2
Cherry tomatoes, 1 bag (200g)
Mint, 1/2 bunch *
From your pantry
Oil (for cooking), salt, pepper, ground paprika, ground coriander, apple cider vinegar