Serves 2

2 sweet potatoes scrubbed and pricked,

1 medium white onion chopped finely

2 ear of celery chopped finely

2 carrots diced

1tbsp oil

1 tin of red kidney beans in water, drained

1 tin of black beans in water drained

1 tin of tomatoes

1tsp each of cumin and sweet paprika

1 large avocado

juice 1/2 lime

1 red chilli deseeded and finely chopped or 1tsp chilis in oil

1tsp brown sugar

 Heat oil, add onion, celery and carrot and cook over a medium high heat until softened. Tip in the cumin and paprika and cook for 30 seconds then add in the beans and tomatoes and cook for 12 minutes. Season with salt, brown sugar and taste to check you are happy with it.

Meanwhile wrap the sweet potatoes in clingfilm and cook in the microwave for 8-10 minutes until done.

Mash the avocado with the juice of the lime and red chilli. Season to taste.

Spit the sweet potatoes in half, pour over the beans and top with the guacamole.