- Freezable
- Vegetarian
- Vegan
- Gluten-free
- High-protein
Ingredients
Serves: 4
-
- 4 small sweet potatoes
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, finely diced or minced
- 1 large red pepper, diced
- 1 x 400g tin black or kidney beans, rinsed and drained
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp tomato puree
- 100g shredded mozzarella or dairy-free alternative
- 200g cherry tomatoes, halved
- 4 spring onions, thinly sliced
- ½ avocado, diced
- 4 tbsp plain natural, Greek yoghurt, sour cream, or dairy free alternative
- 4 heaped tbsp pumpkin seeds
- 1 large handful fresh coriander
- 4 tbsp pickled jalapeños (optional)
- 1 lime, quartered
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
Poke small holes into the sweet potatoes to help them cook faster, place in an ovenproof baking dish, lightly drizzle with olive oil, and bake for 50mins-1hr.
Step 3
15mins before the potatoes are finished, heat the oil in a non-stick frying pan, over medium heat.
Step 4
Fry the garlic for 30secs, until fragrant. Add the peppers and cook for 2mins.
Step 5
Add the beans, spices, and tomato puree, and cook for a further 5mins, on a lower heat.
Step 6
Take the sweet potatoes out of the oven, and using a sharp knife and fork, slice them open down the middle.
Step 7
Add the cooked beans to the centre and cover the potatoes evenly with mozzarella cheese. Place them back in the oven for 5mins, or until the cheese is melted and lightly golden.
Step 8
Top with cherry tomatoes, spring onion, avocado, yoghurt, pumpkin seeds, coriander, and jalapeños (if using). Serve with a side salad and fresh lime.
