This is a great mid-week recipe being very quick and easy to make and really filling without leaving you feeling sluggish. Sweet potatoes perfectly compliment the heat from the chilli and add a delicious sweetness but you can also serve it with rice.

We love using sweet potatoes as they’re a rich source of beta-carotene (the precursor to Vitamin A) that’s vital to our immune systems and also great for improving skin health. Beta-carotene is also protective against sun damage so great for the summer months.

Chilli doesn’t traditionally contain spinach, but we like to sneak a portion of greens in where we can and this addition doesn’t just add to the colour of the dish but also a lovely texture and a whole host of nutrients. Similarly we add a teaspoon of turmeric which doesn’t affect the taste but does add a big helping of antioxidants and anti-inflammatory molecules.

black bean chilli

Serve with a lime yogurt, not only forĀ a dose of gut-friendly probiotics, but also lime zest is particularly high in the phytonutrient limonene that has potent antioxidant and anti-inflammatory properties. The zest of lemons and limes can be so beneficial (and tasty) that it’s a good idea to add zest to any food that you can.

sweet potato and black bean chilli

 

Stuffed sweet potatoes
Print Recipe
A delicous, healthy and easy to make vegetarian dish, packed full of antioxidants and immune-boosting nutrients.
Servings
4 people
Servings
4 people
Stuffed sweet potatoes
Print Recipe
A delicous, healthy and easy to make vegetarian dish, packed full of antioxidants and immune-boosting nutrients.
Servings
4 people
Servings
4 people
Ingredients
Servings:
Instructions
  1. Preheat the oven to 200 degrees Celsius. Wash and pat dry the sweet potatoes and prick them with a knife. Place on a baking tray and bake for around 50 minutes until cooked through.
  2. In a large frying pan saute the onion until translucent. Add the chilli, garlic, cayenne pepper, turmeric and cumin and stir for 3 minutes.
  3. Add the tomatoes, black beans, and juice of half the lime to the pan and cook for a further 8 minutes. Remove from the heat.
  4. Meanwhile, combine the yogurt with the lime zest and remaining lime juice and mix well. Set aside.
  5. Just before the potatoes are ready, reheat the bean chilli and add the spinach, coriander and salt to taste.
  6. Remove the potatoes from the oven and carefully slice open. Spoon the bean chilli into the potatoes and serve with the yogurt on top.
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