vegan

Baked Avocado with Sweet Potato Puree Courgetti

Creamy, sweet veggies

294 kcal  happyfacenobackground happyfacenobackground  VE

Flavours: grated ginger (about 3g), crushed garlic clove, sprinkle of chilli, sprinkle of paprika, S/P

Bulk: 1 medium ripe avocado, 200g peeled sweet potato, 400g courgette, small white onion

Jazzy: handful or so of halved cherry tomatoes to roast alongside avocado (adds an extra sweet-tart level)

Lets cook: Start by setting the oven up to 200oC. Peel and cut the sweet potato into cubes and boil for 12 minutes until soft. Meanwhile, slice and dice the onion and start frying on a medium heat with the garlic, ginger and some S/P. Stir fry for around 8 minutes. Once the potato is soft, drain and add the softened onion all in one pan. Blend with a hand blender until smooth and add some chilli powder (to taste). Set aside for later. Cut the avocado in half then each half into 4 sections. Remove the skin carefully. Place on a baking tray lined with tin foil, coat lightly in oil and sprinkle with S/P and paprika. Bake for 15 minutes (add the cherry toms as well fs you fancy). Meanwhile, spiralize the courgette and stir-fry for 7 minutes on medium heat. Then stir in the puree, taste test for seasoning and divide into a bowls. By now, the avocado should be done so just add onto top and tuck in  cutefacenobackground

bakedavocadosweetpureecourgetti1

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