Mexican Stuffed Sweet Potatoes

Gluten Free | Vegetarian

Serves: 2
Time: 1 hour

YUM! These Mexican stuffed sweet potatoes are the perfect way to satisfy a naughty dinner craving. Sweet potatoes are high in vitamin C, B6, iron and magnesium – so not only are these stuffed ones good but they’re good for you too! Topped with a delicious tomato & black bean mix they’ll be the star of any dinner party.

 INGREDIENTS

• 1 large organic sweet potato
• 1 can ‘Chefs Choice’ organic diced tomatoes
• 1 can Absolute Organic black beans
• 1 chopped organic zucchini
• ½ cup chopped organic kale
• 6 chopped organic mushrooms
• 2 tbsp paprika
• 1 large organic smashed avocado
• ½ lemon
• ¼ cup Barambah Organics natural yoghurt
• ¼ cup grated cheese
• Salt & pepper to taste
• 1 tbsp organic olive oil

METHOD

1. pre heat oven to 200 degrees and line a baking tray
2. Prick holes in sweet potato and place on tray in the oven – cook for 40-50 mins or until soft (time dependent on size of potato)
3. In a large saucepan heat olive oil and add diced tomatoes, black beans, zucchini, mushrooms, kale, paprika, salted and pepper. Bring to boil and reduce to simmer until most moisture is gone
4. Remove sweet potato from oven and slice in half. With a fork pull center of sweet potato and remove some of the flesh so a boat like shape remains.
5. Fill potato skins with black bean mixture and top with cheese
6. Turn oven to grill function and put sweet potatoes in until cheese is melted and slightly browned
7. Top with natural yogurt, smashed avocado & lemon

*Optional Byron bay chilli sauce 

Enjoy!

Recipe by Emily Smith
@emjoysmith_