Serves: 2

 

INGREDIENTS

 

100g spaghetti cut sweet potato (large handful)

2 tbsp canola oil

½ tsp minced garlic

1.5 tsp cumin

¼ cup diced red onion

½ cup corn kernels

½ cup black beans

¼ cup cherry tomatoes (halved)

2 tbsp chopped cilantro

¼ cup diced bell pepper

1 tsp lime juice

1 pinch salt

1 pinch pepper

¼ cup diced avocado

1 tbsp sour cream

1 tbsp mango salsa

 

DIRECTIONS:

 

1. Heat sauté pan with oil on moderate to high heat

 

2. Add red onions, cumin and garlic. Sauté for 2-3 min

 

3. Add corn, black beans, bell pepper and tomato. Season with salt & pepper

 

4. Add spaghetti cut sweet potato and sauté for 3-5 minutes or until desired tenderness

 

5. Add lime juice, toss.

 

6. Plate, top with avocado, salsa & sour cream and serve

 

 

Tips:

Crumble tortilla chips on top for garnish

Substitute sweet potato pasta for butternut squash

Make it a Santa Fe Chicken Bowl by adding cubed chicken breast as first ingredient, sauté for 3-5 min. Continue with instructions as listed.