STUFFED SWEET POTATO (MEXICAN)

We’ve been making this recipe since we first went vegan 5 years ago. It’s one of the first meals we learnt to put together back then, and it’s so simple and delicious it’s still on the menu to this day. I love that there is almost no cooking involved. Bake, chop, stir, and it’s ready! You’ll see in the recipe below I’ve included measurements for the spices, but if you’re new to cooking or just like to save time in the kitchen and keep it simple, I recommend getting a pre-made spice mix. Spices are full of antioxidants and phytonutrients, with loads of health benefits. They are super cheap and take any food to the next level. It can be slightly intimidating at first if you see a recipe with 10 different spices and only know or have 3 of them on hand, so don’t hesitate to swap it up for store-bought mixes. I always have some in my cupboard.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C. Chop the sweet potato in half length way. Cook in the oven for 40 minutes. This might vary slightly depending on the size of your potatoes, so use a fork to ensure it’s tender.

Step 2

In the meantime, chop the green onions, coriander and roasted red capsicum. Add the kidney beans, corn, lime juice, and spices to a mixing bowl. Mix until thoroughly combined.

Step 3

Once the potatoes are cooked, remove the middle fleshy part and add it to the bean mix, stir well, and then fill up the potatoes.

Step 4

Serve with baby spinach, avocado, and pickled onions and enjoy!

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