These stuffed sweet potatoes are filled with a Mexican-inspired veggie and bean mix, which gets deliciously crispy when roasted – topped with creamy avocado, fresh cherry tomatoes and coriander. What’s not to love?!
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the filling. (Store in an airtight container in the fridge)
- 1 brown onion (finely diced)
- 1 capsicum (finely diced)
- 1 zucchini (finely diced)
- 2 garlic cloves (crushed)
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 3 Tbsp tomato paste
- ½ cup frozen corn
- 125g (½) punnet cherry tomatoes
- 400g tin black beans (rinsed and drained)
- 400g tin kidney beans (rinsed and drained)
- ½ cup water
- Salt and pepper
- Olive oil
- Add 1-2 Tbsp of olive oil to a large fry pan over medium heat, then add the onion, capsicum, zucchini, salt and pepper; cook for 10 minutes, stir often to prevent sticking and even cooking.
- Add garlic, paprika, cumin and coriander; cook for 2-3 minutes then add the tomato paste and stir well.
- Add the cherry tomatoes, frozen corn, kidney beans, black beans and water; stir well so everything is incorporated. Reduce the heat to low and let the sauce reduce for 10-15 minutes.
Tips
Tips
- Popping the stuffed sweet potatoes back into the oven, allows the filling to get crispy and delicious on top.
- If you have any leftover mixture that can’t fit into the sweet potato boats, place spoonfuls around the tray – these bits will get extra crispy.
- Cooking the vegetables until soft and slightly brown, allows them to caramelise adding a natural sweetness to the bean filling.
Shortcuts
- If you are short on time you can top the roasted sweet potato halves with the bean mix (instead of scoping out the flesh, add to the beans filling then back into the sweet potato boats). Make sure the bean filling has reduced and there is no excess liquid – if there is too much liquid it will not get deliciously crispy.
Shortcuts
Vegetables
- You can add carrot or celery instead of the zucchini or capsicum.
- Serve with a slaw
- ¼ red or white cabbage (finely sliced)
- ½ red onion (finely sliced)
- 1-2 Tbsp olive oil
- 1 lemon (juice)
- While the sauce is simmering, prepare the slaw. In a large bowl, add the finely sliced cabbage, red onion, olive oil, lemon juice and salt; toss well and set aside.
Protein
- You can omit one tin of the beans and add 400-500g of beef mince. After cooking the veggies turn up the heat, add the mince and allow it to get nice and brown before adding the garlic, paprika, cumin and coriander. Then follow the recipe as per the instructions.
Other
- Top with grated cheese and grill for an additional 2 minutes.
Ingredients
- 4 medium golden sweet potatoes
- 1 brown onion (finely diced)
- 1 capsicum (finely diced)
- 1 zucchini (finely diced)
- 2 garlic cloves (crushed)
- 1 Tbsp paprika
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 3 Tbsp tomato paste
- ½ cup frozen corn
- 125g (½) punnet cherry tomatoes
- 400g tin black beans (rinsed and drained)
- 400g tin kidney beans (rinsed and drained)
- ½ cup water
- Salt and pepper
- Olive oil
Toppings
- ½ cup coriander (torn)
- 125g (½) punnet cherry tomatoes (cut into halves)
- 1 avocado (diced)
Sour cream drizzle (optional)
- 1/3 cup sour cream
- 1 small lemon (juice)
Method
- Preheat oven to 200 degrees celsius (fan bake)
- Cut the sweet potatoes in half lengthways. Drizzle olive oil over the base of a large tray and sprinkle with salt. Place the sweet potatoes, cut side down on the tray. Roast undisturbed for 30-40 minutes or until golden brown and cooked through.
- While the sweet potatoes are roasting, move on to the veggie and bean filling. Add 1-2 Tbsp of olive oil to a large fry pan over medium heat, then add the onion, capsicum, zucchini, salt and pepper; cook for 10 minutes, stir often to prevent sticking and even cooking.
- Add garlic, paprika, cumin and coriander; cook for 2-3 minutes then add the tomato paste and stir well.
- Add the cherry tomatoes, frozen corn, kidney beans, black beans and water; stir well so everything is incorporated. Reduce the heat to low and let the sauce reduce for 10-15 minutes.
- Once the potatoes have cooked through, use a spatula to flip them. Scoop out the centre of each half and place it into the bean filling; mix well.
- Scoop the bean filling into the emptied sweet potato halves, and scatter any excess filling around the tray (these bits will become extra crispy and delicious).
- Place them black into the oven and cook for another 15 minutes to get nice and crispy on top.
- In a small bowl add sour cream and lemon juice; mix well (optional).
- Once the stuffed sweet potatoes are crispy, remove them from the oven and top with avocado, cherry tomatoes, and coriander. Drizzle over the sour cream (optional) and serve alongside the slaw.
Variations
Vegetables
- You can add carrot or celery instead of the zucchini or capsicum.
- Serve with a slaw
- ¼ red or white cabbage (finely sliced)
- ½ red onion (finely sliced)
- 1-2 Tbsp olive oil
- 1 lemon (juice)
- While the sauce is simmering, prepare the slaw. In a large bowl, add the finely sliced cabbage, red onion, olive oil, lemon juice and salt; toss well and set aside.
Protein
- You can omit one tin of the beans and add 400-500g of beef mince. After cooking the veggies turn up the heat, add the mince and allow it to get nice and brown before adding the garlic, paprika, cumin and coriander. Then follow the recipe as per the instructions.
Other
- Top with grated cheese and grill for an additional 2 minutes.
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