I have made this casserole due to my food intolerance to raw avocado. Luckily I can eat cooked avo!
- 1 big sweet potato
- olive oil
- 200 g white beans
- 1 ripe avocado
- garlic clove
- lemon juice
- 2 tbsp white vinegar
- pumpkin seeds
- coconut oil for the baking dishes
- spices: chili, salt, pepper, cumin
Bake sweet potato in 200 C until soft (it took me around 30-40 min for potato cut in half). Mash the potato and mix with olive oil, minced garlic, salt, pepper and chili (I used 1 tsp flakes).
Prepare the beans. I cooked my beans but you can use canned beans – white or red, any beans are fine. In small pan combine beans with 1 tbsp olive oil, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp chili flakes and salt. Cook for a while adding a bit of water if needed. Set aside.
Prepare the avocado sauce: mash the avocado and combine with juice from half lemon, 2 tbsp white vinegar, minced garlic, 1 tbsp olive oil, salt and pepper.
Prepare the casserole: grease your dish (I used two square dishes for oven baking). Place mashed potato at the bottom, then add the beans and cover the top with avocado sauce. Sprinkle with pumpkin seeds and breadcrumbs.
Bake in 200 C for 20-30 min until gold on top.
The casserole can be done bigger (just double the ingredients). This amount of ingredients makes 2 lunch portions.