Sweet Potato, Red Bean And Avocado Croustade

Name: Sweet Potato, Red Bean And Avocado Croustade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CROUSTADE; 100 g whole rolled porridge oats; 75 g breadcrumbs (use a nice grannary or wholemeal loaf); 50 g plain flour; 100 g butter, melted (plus extra for greasing the pie dish); FILLING; 350 g sweet potatoes, peeled and diced; 1 (420 g) can red kidney beans, drained; 1 small onion, finely chopped; 1 garlic clove, chopped; 1 large avocado, cut into chunks; 1 tablespoon sunflower oil; 1 teaspoon chopped chipotle chile in adobo; 1 orange, juice and zest of; salt and black pepper

Servings: persons

CROUSTADE
100 g whole rolled porridge oats
75 g breadcrumbs (use a nice grannary or wholemeal loaf)
50 g plain flour
100 g butter, melted (plus extra for greasing the pie dish)
FILLING
350 g sweet potatoes, peeled and diced
1 (420 g) can red kidney beans, drained
1 small onion, finely chopped
1 garlic clove, chopped
1 large avocado, cut into chunks
1 tablespoon sunflower oil
1 teaspoon chopped chipotle chile in adobo
1 orange, juice and zest of
salt and black pepper

1
Preheat the oven to 375u00b0F, 190u00b0C, gas mark 5; lightly grease an 8 inch pie or flan dish.
2
Grind the porridge oats in a food processor to a coarse flour, add the breadcrumbs and flour and briefly 'pulse' together to mix them; set the processor running slowly and pour the melted butter down the feeding tube, process until the ingredients are well mixed and crumbly.
3
Empty the mix into the pie dish and using the back of a spoon, press the mix evenly over the base and sides; bake for 15-20 minutes.
4
Meanwhile, cook the sweet potato in boiling water for 15-20 minutes, until soft; drain, add the orange zest and salt and pepper then mash together.
5
While the sweet potato is cooking, gently saute the onion and garlic in sunflower oil for 2 minutes then add the chopped chipotle chillis in adobe sauce; cook for a few more minutes until the onion is soft; stir in the kidney beans and orange juice and cook until the juice starts to evaporate; finally stir in the avocado and mix thoroughly.
6
Spread the sweet potato mash evenly over the croustade (including the sides) to make a second pie 'shell', pile the bean and avocado mixture into the middle; cover loosely with foil and bake for 10-15 minutes.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: CROUSTADE, 100 g whole rolled porridge oats, 75 g breadcrumbs (use a nice grannary or wholemeal loaf), 50 g plain flour, and more.

Yes, Sweet Potato, Red Bean And Avocado Croustade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!