Stuffed Sweet Potato with Bean Chilli & Lemon Yogurt
Difficulty : Super easy
Cooking time:
1h
I'm a massive fan of stuffed sweet potatoes.. they're so versatile and not to mention delicious! A good meal prep tip is to bake a load of sweet potatoes in the oven at once and then store in the fridge to heat up during the week and add your favourite topping for a quick meal! This recipe is one of my favourite ways to stuff sweet potatoes.. and it's a super one for vegetarians as the kidney beans are a great source of protein. Don't skip on the lemon yogurt as it brings the whole dish together beautifully!
The chilli recipe makes enough for 4 and will keep in the fridge for about a week, it also freezes very well.
Ingredients
For 4 people (
)
Recipe
- 2 Tinned Kidney Beans
- 3.5 teaspoon(s) Ground Cumin
- 4 tablespoon(s) Worcestershire sauce
- 4 Large Sweet Potatoes
- 1 Carrot(s)
- 2 Celery stick(s)
- 1 Onion
- 2 Garlic clove(s)
- 3 teaspoon(s) smoked paprika
- 0.5 teaspoon(s) Cayenne Pepper
- 2 teaspoon(s) Dried Oregano
- 2 Tinned Tomatoes
- 2 tablespoon(s) Tomato puree
- 250 mL vegetable stock
- 300 grams Greek yogurt
- lemon juice
- Fresh Coriander
- Olive Oil
- Sea Salt
Nutritional Facts (per serving)
- Kcal: 632 kcal
- Sugars (g): 32g
- Carbs: 122g
- Fat: 5g
- Saturated fat (g): 1g
- Proteins: 21g
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Directions
- Preheat the oven to 220°C.
- To make the chilli first dice the onion, garlic and celery (I find this handy to do in a food processor)
- Chop the carrot into small chunks.
- Heat 1 tbsp olive oil in a large pot, add the onion, garlic and celery and sauté for a few minutes until soft but don’t let the garlic brown.
- Then add 3 tsp of the cumin, the smoked paprika, cayenne pepper, oregano and the carrot chunks.
- Cook for a few minutes and then add the tinned tomatoes, tomato puree, stock, worcestershire sauce, kidney beans (make sure they are drained and rinsed) and a large pinch of sea salt. Cover and cook for about 45 minutes over a low heat.
- Remove the lid for the last few minutes of cooking and turn up the heat to reduce. Taste and season if needed.
- While this is cooking, wash and scrub the sweet potatoes, prick them with a fork and place on a baking tray lined with tin foil or parchment paper. Bake for 45-60 minutes dependent on the size of your potatoes, until soft all the way through.
- To make the lemon yogurt, mix the greek yogurt with 1/2 tsp cumin and a few squeezes of lemon juice to taste.
- To serve, slice the sweet potato lengthwise (without cutting all the way through) and push on the ends to open up the middle, top with the chilli, a drizzle of the yogurt, and a scattering of some fresh coriander leaves.
