with guacamole and cheese
The humble spud is all dressed up with no where to go (like myself). However this is the perfect lunch – at home, at work, on a picnic (whilst social distancing of course). We have stuffed ours with black beans, guacamole and cheese but feel free to add/adjust/takeaway depending on your preferences.
Either way it will be SPUDTACULAR.
Stuffed sweet potatoesPrint This
- 3 large sweet potatoes
- 1 tbsp extra virgin olive oil
- 1 tin black beans, drained and rinsed
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 50g sweetcorn
- Handful grated cheese (dairy or dairy-free)
- Fresh coriander
- 3 spring onions, chopped
- Pinch chilli flakes, optional
- FOR THE GUACAMOLE
- 1 large avocado (or 2 small)
- 4 cherry tomatoes, diced
- 1/4 red onion, diced
- Juice from 1/2 lime
Begin by preheating the oven to 180c and lining a baking tray.
Wash the sweet potatoes and rub them in the olive oil. Using a fork, make a few holes in each potato and place them on the baking tray. Bake in the oven for 60 minutes or until soft.
Meanwhile, prepare the guacamole by combining all of the ingredients. Place in the fridge whilst the potatoes cook.
After 50 minutes of the potatoes cooking, heat a saucepan on a medium heat and add the black beans, paprika and ground cumin. Cook for a few minutes before stirring though the sweetcorn and cooking for a few minutes more.
Next, carefully remove the potatoes from the oven and slice them open. Stuff with the black bean mix and top with the grated cheese. Place back in the oven for 8-10 minutes until the cheese starts to melt.
Place them in the lunchboxes and top with the guacamole on the day of eating. Garnish with fresh coriander, spring onions and chilli flakes, if you like.