Chilli & avocado salsa sweet potatoes

■ Serves 2 (easily doubled) ■ Prep 15 mins ■ Cook 45 mins VEGITARIAN

2 large sweet potatoes
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp paprika
400g can chopped tomatoes
400g can mixed beans, drained
½ × 460g jar roasted red peppers, sliced
1 tbsp coconut (or dairy) yogurt (optional)

FOR THE SALSA

1 small avocado, chopped
1 red chilli, finely chopped
½ small pack of coriander, chopped

1 Heat the oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake in the oven for 40-45 mins, or until tender and cooked.

2 Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.

3 To make the salsa, combine the avocado, chilli and coriander in a small bowl.

4 Pour the mixed beans into the pan with the peppers. Warm through for 5 mins and taste.

Halve each baked potato, ladle over the chilli and add a spoonful of salsa. Add a dollop of yogurt to each half before serving, if