Loaded Mexican Sweet Potato Fries

Ingredients

• 3 Large Sweet Potatoes
• 1 Tsp Olive Oil
• 2 Tsp Paprika
• 1 Small Onion, finely diced
• 2 Garlic Cloves, crushed
• 500g Turkey Mince
• 1 Packet mexican Seasoning
• 1 x 400g Can Crushed Tomatoes
• 1 x 400g Can Kidney Beans, drained and rinsed.

Toppings

• Grated Cheese
• Grated Carrot
• Lettuce
• Tomato + Cucumber Salsa
• Avocado, mashed
• Garlic Aioli *optional

Method

1. Preheat the oven to 200 Degrees C. Line 2 baking trays with baking paper.
2. Peel the sweet potato and cut into wedges. Add the sweet potato to a bowl, using your hands rub the olive oil, paprika and salt and pepper over the sweet potato. Lay the sweet potato down on the baking trays (make sure they are not overlapping one another). Cook for 1hr flipping halfway through.
3. Meanwhile, heat a frying pan to medium-high heat. Add the onion and garlic, fry until the onion starts to soften then add the turkey mince. Cook the mince until it?s no longer pink. Add the Mexican seasoning, canned tomatoes and a dash of water. Cook for 5-10 minutes on low heat. Stir through the kidney beans.
4. Prepare your toppings.
5. To assemble add the potato wedges to the bottom of a bowl, top with cheese, Mexican mince mixture, carrot, lettuce, salsa, avocado and aioli.
6. Enjoy.

Calories & Macros

Makes 4 serves

Per serve.

Calories: 345

Protein: 30g

Carbohydrates: 54g

Fat: 9g

tags: recipes. savoury. dinner. lunch. gluten free.