Stuffed sweet potatoes
A delicous, healthy and easy to make vegetarian dish, packed full of antioxidants and immune-boosting nutrients.
cooked black beans
or 1 tin
juice and zest
natural Greek yogurt
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.
In a large frying pan saute the onion until translucent. Add the chilli, garlic, cayenne pepper, turmeric and cumin and stir for 3 minutes.
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.
Meanwhile, combine the yogurt with the lime zest and remaining lime juice and mix well. Set aside.
Just before the potatoes are ready, reheat the bean chilli and add the spinach, coriander and salt to taste.
Remove the potatoes from the oven and carefully slice open. Spoon the bean chilli into the potatoes and serve with the yogurt on top.