Chipotle Kidney Beans with Avocado Yogurt
Vegan chipotle kidney beans with roasted sweet potato, creamy avocado yoghurt and a zesty lime salsa. Ready in 35 minutes.
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Cooking tools:
- Food processor
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Skillet
- Stove
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Fork
- Colander
- Spoon
- Plate
Ingredients
- 2 sweet potatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp maple syrup
- 1 red onion
- 1 carrot
- 1 red pepper
- 2 garlic cloves
- 100g sun-dried tomatoes
- 1 tbsp tomato paste
- 2 tbsp chipotle paste
- 2 x 400g can of kidney beans
- 700ml Passata
- 4 spring onions
- 25g coriander
- 2 tbsp olive oil
- 1 lime - zest and juice
- 200g plant-based yoghurt
- 1 avocado
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