Stuffed Sweet Potatoes
Information
Prep: 15 mins | Cook time: 40 mins | Serves: 2 | Gluten free
Ingredients list
- Olive oil
- ½ Red onion, chopped
- 150g Mushrooms, sliced
- ½ cup cherry tomatoes, halved
- ½ cup Peppers
- 250g black beans
- 1 tsp dried chilli
- Coriander root – finely chopped
- 1 tsp Mexican spice mix
- Salt and pepper to taste
- 200g Sugo or chopped tin tomatoes
- Handful of spinach
- 1 large sweet potato
- 4 cheese mix (or personal preference)
To serve
- Shredded lettuce
- ½ cup sour cream
- 1 avocado
- Handful of fresh coriander
- Fresh chilli
Method
- Preheat the oven to 180°C (350°F)
- Place the sweet potato on a baking tray and roast until it is soft.
- To prepare the filling, heat olive oil in a medium pan. Saute the onion until it becomes transparent and fragrant.
- Add the mushrooms and cook until browned.
- Stir in the tomatoes, peppers, chilli, and black beans.
- Add the coriander, spinach, Mexican spice mix, salt, and pepper. Mix well.
- Pour in the sugo (tomato sauce) and let it simmer.
- Remove the sweet potato from the oven and slice it in half lengthwise.
- Scoop out the flesh of the sweet potato to create a cavity. Add the sweet potato flesh to the tomato-bean mixture and stir well.
- Refill the hollowed sweet potato halves with the tomato-bean mixture.
- Top with cheese and roast in the oven for 10 minutes at 180°C, or until the cheese is golden brown.
- Serve with crispy lettuce, chopped avocado, a dollop of sour cream, fresh coriander, and fresh chilli.
