Mindful Sodexo 
Nutrition Facts:
Calories: 380, Carbs: 50.7g, Protein: 16.5g, Fat: 13.2g, Sat. Fat: 4.5g, Fiber: 10g
Prep Time: 20 minutes Cook time: 80 minutes Yield: 4 servings
Stuffed Sweet Potato Guacamole & Roast Cauliflower Wedge
- 4 medium sized sweet potatoes
- 1 small cauliflower
- 320g tinned black-eyed beans
- 80g tinned sweetcorn
- 3 tablespoon olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 60g grated emmental cheese
- 1/2 teaspoon of red chillies
- 2 teaspoons of dry mixed herbs
- 20g spring onions
For the guacamole
- 1 avocado
- 40g cherry tomatoes
- 100g red onion
- 4g fresh coriander
- 1 lime
- 1/2 teaspoon of red chillies
- Salt & pepper for seasoning
- 1. Pre-heat oven to 170°C. Wash sweet potatoes, rub with 1 tablespoon of oil, place on a tray and bake in the oven for 60 minutes or until cooked.
- 2. Trim cauliflower and cut into 4 wedges. Mix together with the rest of the oil and the mixed herbs, place on a tray and roast in the oven when the potatoes have about 20 minutes left to cook, then remove.
- 3. Peel and dice the avocado into 1cm pieces, place in a bowl and mash with a fork. Wash and dice the tomatoes in 4 pieces. Peel and finely dice onion and wash and pick the coriander. Deseed and finely chop the chillies and juice the limes. Mix together the ingredients and add seasoning.
- 4. While the potatoes and cauliflower are baking, rinse and drain beans and sweetcorn. Mix them with paprika and cumin. Wash and chop the spring onion.
- 5. Remove the potato from the oven, spilt in half lengthwise and combine the flesh with the bean mixture. Top with the cheese and return to the oven for 5 minutes.
- 6. Remove potato halves from the oven and top with spring onion.
- 7. Serve with the cauliflower wedge and guacamole on the side.
