Stuffed Sweet Potato

Stuffed Baked Sweet Potato Plant based vegetarian vegan beans avocado recipe

Bring baked potatoes into the 21st century by choosing a flavoursome sweet variety and filling it with delicious mexican flavours. This will likely become a household favourite!

Yields4 ServingsTotal Time45 mins

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 4 medium kumara (sweet potato)
 1 x 400g can black beans
 1 x 400g corn kernels
 1 x 400g can chopped tomatoes
 1 red onion
 1 red pepper
 1 tsp cumin
 ½ tsp cayenne pepper
 2 tbsp balsamic vinegar
Optional:
 1 avocado
 200 g leafy greens

1

Preheat the oven to 200 degrees Celcius

2

Prick the sweet potato all over with a sharp knife and set them on a baking sheet and roast for 40 – 60 minutes, depending on how big they are.

3

Heat 4 Tbsp water in a large fry pan over medium/high heat. Dice onion and add to pan. Saute for 4 minutes. Add extra water 1 Tbsp at a time if the pan becomes dry.

4

Dice capsicum and add to the pan. Saute for another few minutes to soften. Add cumin and cayenne pepper and saute for 1 more minute.

5

Drain the corn and beans then add to the pan with the chopped tomatoes. Stir, reduce 6. heat, cover and simmer for 15 minutes.

6

Once kumara is cooked and slightly cooled, split two down the middle lengthwise and top with bean mixture. Serve with a side of avocado and leafy greens if desired.

Ingredients

 4 medium kumara (sweet potato)
 1 x 400g can black beans
 1 x 400g corn kernels
 1 x 400g can chopped tomatoes
 1 red onion
 1 red pepper
 1 tsp cumin
 ½ tsp cayenne pepper
 2 tbsp balsamic vinegar
Optional:
 1 avocado
 200 g leafy greens

Directions

1

Preheat the oven to 200 degrees Celcius

2

Prick the sweet potato all over with a sharp knife and set them on a baking sheet and roast for 40 – 60 minutes, depending on how big they are.

3

Heat 4 Tbsp water in a large fry pan over medium/high heat. Dice onion and add to pan. Saute for 4 minutes. Add extra water 1 Tbsp at a time if the pan becomes dry.

4

Dice capsicum and add to the pan. Saute for another few minutes to soften. Add cumin and cayenne pepper and saute for 1 more minute.

5

Drain the corn and beans then add to the pan with the chopped tomatoes. Stir, reduce 6. heat, cover and simmer for 15 minutes.

6

Once kumara is cooked and slightly cooled, split two down the middle lengthwise and top with bean mixture. Serve with a side of avocado and leafy greens if desired.

Stuffed Sweet Potato