Mexican Stuffed Sweet Potato

 
 

Make these loaded stuffed sweet potatoes for a satisfying & delicious dish that’s bursting with flavour and plant-based goodness too. This inexpensive meal will feed a hungry crowd! Serve as a stand alone main or as a side dish.

SERVES 4
PREP TIME 5 MINUTES COOKING TIME 40 MINUTES - 1 HOUR
DIFFICULTY EASY

Ingredients

4 sweet potatoes

15ml olive oil

400ml black beans

2 tsp smoked paprika

1 tbsp soy sauce

80g cherry tomatoes chopped

25g corn

8g coriander chopped

Guacamole:

1 avocado

10ml lime juice

Pinch sea salt

Yoghurt sour cream: 

80g coconut yogurt

1/2 lime juice

Pinch sea salt

Method

1.
Preheat the oven to 200C. Bake the sweet potatoes for 40 minutes to 1 hour, or until fork tender. 

2.
Add the beans to a pan with olive oil, add smoked paprika and soy sauce. Let it simmer and reduce. 

3.
Prepare the easy guacamole: Mash the avocado in a bowl with lime juice and a pinch of sea salt.

4.
Prepare the vegan sour cream: In a separate bowl mix together the coconut yogurt, lime juice and sea salt. 

5.
Cut the sweet potatoes in half and fill with the black beans. Top with guacamole and drizzle with yoghurt cream.

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