Print Options:

Stuffed Sweet Potato

Yields4 ServingsTotal Time45 mins

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!

Stuffed Baked Sweet Potato Plant based vegetarian vegan beans avocado recipe

 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
 1 avocado
 200 g leafy greens

Preheat the oven to 200 degrees Celcius


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.


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.


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.


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


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.

Nutrition Facts

Servings 4