Mexican Sweet Potato Jackets With Guacamole Recipe

In his new book – The 2 Meal Day – personal trainer and health coach, Max Lowery, posits that eating just two meals a day will help you burn fat and get fit. Quickly. Yep, intermittent fasting is all the rage right now, but Max says that instead of complicated calorie counting with the 5:2 diet, the 2-Meal Day just involves selecting breakfast and lunch, or lunch and dinner from his range of healthy and delicious meal options. Backed up by his own experience and plenty of research, he promises that you’ll ‘lose weight, reduce hunger and feel more energised’. 

And here’s one of those scrumptious meals: Mexican sweet potato jackets with guacamole.

“Sweet potato is the perfect post-workout food,” Max writes. “Not only is it a good source of carbohydrate to replenish glycogen stores after exercise, it also contains high amounts of vitamin A which helps your immune system to fight off infections as well as contributing to healthy skin.”

Extract from The 2 Meal Day by Max Lowery. Published by Kyle Books. RRP $32.99.


1 sweet potato

1 tablespoon extra virgin olive oil

1 large avocado, peeled and stoned

juice of 1 lime, plus extra wedges to serve

1 red chilli, deseeded and finely chopped

2 tomatoes, diced

a handful of coriander, leaves roughly chopped

1 small red onion, finely chopped

200g can red kidney beans, drained and rinsed


Preheat the oven to 220°C

Coat the sweet potato with the oil, then roast for 45 minutes or until tender all the way through.

Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.

Cut the sweet potato in half and top with the beans and guacamole. Serve with lime wedges.

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