We’ve been making this recipe since we first went vegan five years ago. It was one of the first meals we learned to make, and its simplicity and deliciousness have kept it on our menu ever since. What I love most about this dish is that it requires almost no cooking. Just bake, chop, stir, and you’re ready to eat! In the recipe below, I’ve included specific measurements for the spices, but if you’re new to cooking or prefer to save time, I recommend using a pre-made spice mix. Spices are packed with antioxidants and phytonutrients, offering numerous health benefits. They’re also inexpensive and can elevate any dish. Don’t be intimidated if a recipe calls for ten different spices when you only have three on hand—store-bought mixes are a great alternative. I always keep a variety in my cupboard.
Stuffed Sweet Potato (Mexican)
Equipment
Ingredients
- 1 medium sweet potato
- 1 cup (177 g) kidney beans
- 3 spring onions
- ½ cup (77 g) corn
- ½ cup (74.5 g) jarred roasted red bell peppers
- 1 lime, juiced
- ½ cup (8 g) cilantro
- 1 tbsp chopped pickled jalapeños (optional)
- ¼ tsp (0.25 tsp) chilli powder
- 1 tsp ground cumin
- ½ tsp (0.5 tsp) garlic powder
- ½ tsp (0.5 tsp) smoked paprika
- ¼ tsp (0.25 tsp) sea salt flakes
- ½ avocado
- 2 cups (60 g) baby spinach
- pickled onions
Instructions
- Preheat the oven to 200C (392F). Cut the sweet potato in half lengthwise and bake in the oven for 40 minutes, or until tender when pierced with a fork.
- While the potato is baking, chop the green onions, coriander, and roasted red capsicum. Add these to a mixing bowl along with the kidney beans, corn, lime juice, and spices. Mix until well combined.
- Once the potatoes are cooked, scoop out the middle fleshy part and add it to the bean mixture. Stir well to combine.
- Fill the hollowed-out potatoes with the bean mixture. Serve with baby spinach, slices of avocado, and pickled onions. Enjoy your nutritious and delicious meal!
