Sweet Potato, Red Bean And Avocado Croustade Recipe

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.

No additional tips available.

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

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.

Sweet Potato, Red Bean And Avocado Croustade

How did you like this recipe?

Frequently Asked Questions