Mexican sweet potato bowl with guacamole
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 375g butternut squash and sweet potatochopped
- 400g (from ASDA) mixed vegetable fajita mix
- oil
- 400g tin chopped tomatoes
- 4 tbsp guacamole
- 4 tbsp soured cream
- a handful coriander leavesto serve
- 4 corn tortillastoasted and torn
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Step 1
Heat the oven to 200C/fan 180C/gas 6. Cook a pack of butternut squash and sweet potato following pack instructions.
step 2
Step 2
Fry a pack of good & balanced spicy fajita mix in 1 tsp oil for 10 minutes then add the chopped tomatoes. Simmer for 20 minutes until thickened, and the vegetables are cooked. Stir in the cooked sweet potato and squash, and divide between 4 bowls. Add a dollop of guacamole and soured cream to each bowl, with some chopped coriander leaves and serve with toasted corn tortillas.
