GREEN GIANTS

Go meat-free with one of these recipes to mark National Vegetarian Week in May

Mexican loaded sweet potatoes with British asparagus

Serves: 2

Preparation time: 20 minutes

Cooking time: up to an hour, depending on the size of your sweet potatoes

Ingredients:

2 large sweet potatoes

2 tbsp olive oil 1 small red onion, chopped

1 tsp hot smoked paprika

1 tsp ground cumin

1 red pepper, deseeded and chopped

1 small tin sweetcorn, drained Sriracha Tahini

3 tbsp chopped coriander

Method

Preheat the oven to 190 cÌŠ. Prick the sweet potatoes all over and put on a baking tray lined with tin foil. Bake in the oven for 40 minutes or so, until you can easily pierce with a knife. Cooking time will depend on the size of the sweet potatoes.

Meanwhile, heat the olive oil in a large frying pan. Add the red onion and sauté for five minutes or so. Add the spices and cook for a further minute. Cut the asparagus into 5cm lengths. Add the red pepper and asparagus to the pan, reserving the tips, and cook for a further five minutes. Add the sweetcorn for the last two minutes to heat it through.

When the sweet potatoes are almost ready, put the asparagus tips on the baking sheet with the sweet potatoes, drizzle with 1tsp olive oil, and roast for 5-10 minutes.

To assemble, split the sweet potatoes lengthways, fill with the mixture from the pan. Top with the roasted asparagus tips and drizzle with a little sriracha and tahini. Add coriander on top.

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Serves: 4