Mexican Mushroom and Chicken Sweet Potatoes
This amazing recipe was created for SA Mushrooms by Adelaide-based dietitian Amanda Maiorano - check out her other work on Instagram @madeby.mandy. This recipe is loaded with B vitamins which are important for creating new blood cells and maintaining healthy skin and brain cells.
Ingredients
2 sweet potatoes
200g SA Mushrooms
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 capsicum, diced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon chilli flakes
3/4 teaspoon salt
1/4 teaspoon pepper
250g chicken mince
100g corn kernels (fresh, frozen or canned)
To serve
4 tablespoons natural yoghurt or sour cream
1 avocado, mashed
1/2 bunch fresh coriander
1 lime
Method
Preheat the oven to 200°C and line a baking tray with paper. Wash potatoes thoroughly and slice in half. Place on the baking tray cut-side up, bake for 35-45 minutes, or until the centre is soft.
Meanwhile, finely chop the mushrooms or pulse in a food processor until they resemble the size of mincemeat.
Place a large pan over medium heat and add olive oil. Once hot, add onion and garlic. Sauté for 2-3 minutes then add tomato paste. Cook, stirring regularly, for another 2-3 minutes, or until the paste darkens in colour.
Add chopped capsicum, mushroom and spices, then season with salt and pepper. Stir and cook for 2-3 minutes, then add the chicken mince and cook for another 10 minutes.
Add corn kernels and cook for another 2 minutes.
Remove sweet potatoes from the oven and top with the Mexican mushroom and chicken mixture, then add a dollop of yoghurt (or sour cream), avocado, fresh coriander and a squeeze of lime juice