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Loaded Mexican Sweet Potato

Loaded Mexican Sweet Potato

This fun Mexican dish is made from slow roasted chunks of sweet potato, served with traditional Mexican Beans, oven roasted quinoa and fresh salsa. 
Packed full of flavour, nutrients and fibre, this is the perfect summer lunch or filling, refreshing dinner.

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Sweet Potato, Black Beans, Quinoa, Tomato, Mushrooms, Corn, Capsicum, Onion, Coconut, Garlic, Nutritional Yeast, Smoked Paprika, Apple Cider Vinegar, Lime Juice, Cumin, Oregano, Chilli, Coriander Powder, Celtic Sea Salt, Black Pepper
Nutrition Information
Serving Size: 450 # of Servings: 1
Average Quantity per Serving %Daily Intake*
Energy 1741.3KJ/415.9Cal 20%
Protein 18.3g 37%
Fat, total 5.3g 8%
- saturated 2.8g 12%
Carbohydrate 61.1g 20%
- sugars 19.4g 22%
Dietary Fibre 17.4g 58%
Sodium 747mg 32%

Heating from fresh:
Our personal favourite is on the stove top.
Stove Top:
1. Empty your meal into a saucepan.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat on high until hot.

1. Pierce the film, and heat for 1-3 minutes, depending on your microwave power.
2. Let meal stand for 1 minute then remove film.

1. Place your meal into an oven-safe container.
2. Add a splash of filtered water, roughly one tablespoon.
3. Heat at 180 degrees for 5-10 minutes.

Freezing options:
Freeze before the use by date.
Once frozen, consume within 2-3 months.
To cook from frozen, defrost meal in your refrigerator and then re-heat within 24 hours.
Do not refreeze.
Follow normal heating instructions.

Keep meals refrigerated at 4°c or below. Once the seal has been broken, the meal is best to be consumed within 24 hours.

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