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Ingredients

500g sweet potato, peeled, cut into 2cm pieces
1 teaspoon olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 teaspoon MasterFoods® Smoked Paprika
1 teaspoon ground cumin
2 large vine-ripened tomatoes, chopped
400g can black beans, rinsed, drained
4 eggs
100g baby rocket
1/2 avocado, roughly mashed
2 teaspoons hot chilli sauce, to drizzle

Method

Step 1 Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Place sweet potato on prepared tray and spray lightly with oil. Bake for 25 minutes or until golden and tender.
Step 2 Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until soft. Add garlic, paprika and cumin and cook, stirring, for 1 minute or until aromatic. Add the tomato and black beans and cook for 5 minutes or until the tomato has softened. Season. Roughly mash the beans with a fork.
Step 3 Lightly spray a separate large non-stick frying pan with oil. Heat over medium-high heat. Fry the eggs until cooked to your liking. Remove from the heat.
Step 4 Divide the bean mixture, sweet potato and rocket among 4 serving bowls. Top each with a fried egg, some avocado and a drizzle of chilli sauce.

Mexican bean and sweet potato bowl

How to make Mexican bean and sweet potato bowl

Ingredients

Method