Smoky Black Bean Stuffed Sweet Potato
Photo via Pexels
A good stuffed sweet potato feels like its own complete meal, and this one gets there with very little fuss. The flesh turns soft and sweet, the black bean filling brings warmth and smoke, and avocado on top keeps everything creamy. It is bright, filling and easy to make again.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for smoked paprika - we add the cheapest by default.
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Local shop4 medium sweet potatoes
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Local shop1 avocado, sliced
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Local shop1 lime
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Local shop1 red onion, finely chopped
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Local shop1 small handful fresh coriander, chopped
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 65 minutes from start to finish.
Heat the oven to 200C / 180C fan. Rub the sweet potatoes with 1 tbsp of the olive oil, prick them a few times and set them on a tray.
Bake for 40-50 minutes until very soft all the way through.
Near the end of the cooking time, warm the remaining olive oil in a small pan and cook the red onion for 4-5 minutes until softened.
Stir in the black beans, smoked paprika, half the lime juice and a splash of water, then cook for 3-4 minutes until hot. Season well.
Split the sweet potatoes, fluff the insides with a fork and spoon in the smoky bean mixture.
Top with avocado, coriander and the rest of the lime juice, then serve straight away.
Nutrition
Estimated per serving
Cook's tip
Bake the potatoes until the skins give easily when pressed - that is what makes them split neatly and taste their sweetest.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.