Ingredients
For the Sweet Potatoes
For the Black Bean Filling
For the Avocado Topping
To Garnish
Method
A wholesome, flavour-packed vegetarian meal featuring fluffy roasted sweet potatoes filled with a zesty black bean mixture and topped with creamy avocado.
Step 1: Preheat the Oven
Preheat your oven to 200°C (180°C fan).
Line a baking tray with baking paper if desired.
Step 2: Prepare the Sweet Potatoes
Wash and dry the sweet potatoes thoroughly.
Pierce each potato several times with a fork.
Rub with:
1tbsp olive oil
1/2tsp salt
1/4tsp black pepper
Place on the baking tray.
Step 3: Roast the Sweet Potatoes
Bake for 45-60 minutes, depending on size, until tender throughout when pierced with a knife.
Step 4: Prepare the Black Bean Filling
Heat 1tbsp olive oil in a large frying pan over medium heat.
Add:
Red onion
Red bell pepper
Cook for 4-5 minutes until softened.
Add:
Garlic
1tsp ground cumin
1tsp smoked paprika
1/2tsp chilli powder
Cook for 30 seconds until fragrant.
Step 5: Add the Beans
Add:
Black beans
Sweetcorn
1/2tsp salt
1/4tsp black pepper
Cook for 4-5 minutes, stirring occasionally.
Stir in the juice of 1 lime and remove from the heat.
Step 6: Prepare the Avocado Topping
In a small bowl, combine:
Diced avocado
10g chopped coriander
1tbsp lime juice
1/4tsp salt
Gently mix until combined.
Step 7: Stuff the Sweet Potatoes
Once the sweet potatoes are cooked, remove them from the oven.
Allow them to cool for 2-3 minutes.
Slice each potato lengthways and gently fluff the flesh with a fork.
Fill each potato with the warm black bean mixture.
Step 8: Add the Avocado
Spoon the avocado mixture generously over each stuffed sweet potato.
Step 9: Garnish and Serve
Sprinkle with:
10g chopped coriander
Serve with fresh lime wedges on the side.
Nutrition (Approximate Per Serving)
Energy: 450 kcal
Protein: 12g
Carbohydrates: 52g
Fat: 22g
Fibre: 15g
