Stuffed Sweet Potatoes
Serves 215 mins prep60 mins cook
A delightful dish featuring loaded sweet potatoes stuffed with mixed peppers, black beans, and topped with a naughty avocado smash. This dish is vegetable-centered and perfect for meat eaters, veggies, and vegans alike. The preparation ensures a truly hearty and healthy meal.
0 servings
What you need
Instructions
1: Preheat the oven to 200°C. Wash the sweet potatoes, slather in olive oil, and season with salt, pepper, and chilli flakes. Place in the oven and roast for around 1 hour. 2: Prepare the filling by finely dicing a brown onion, a couple of garlic cloves, red/yellow peppers, a red chilli, and a couple of spring onions. 3: Heat olive oil in a pan over medium heat. Add garlic, followed by 2 tsps of cumin and 2 tsps of paprika. Add the onion and cook until browning, then add the peppers. Cook the veggies slowly for 15 minutes, deglazing the pan with some water if needed. 4: Drain the black beans and mix them into the pan. 5: Once the potatoes are soft, scoop out the flesh and place it into the pan. Mix well and season the filling to taste. 6: For the guacamole, smash the avocado and mix with olive oil, salt, pepper, chilli flakes, chopped coriander, and juice of 1 lime. 7: Assemble the components by restuffing your potato skins with the filling, adding a generous dollop of avocado on top, and garnishing with coriander, lime juice, fresh chilli, and spring onion. Optionally, add cheddar cheese.View original recipe