Stuffed Sweet Potatoes - Angelique Panagos 'The Balance Plan'

April 1, 2019

There are a huge number of ingredients but believe me, it's worth it.  Not only is this a highly nutritious dish, packed full of healthy carbs, vitamins and minerals, it's completely and utterly delicious!

 

2 large sweet Potatoes, scrubbed clean

6 tablespoons coconut yoghurt

2 tablespoons tahini

1 x 400 g BPA-free tin of black beans, drained and rinsed

1 ripe avocado, mashed

150g unsweetened sweetcorn, drained

2 ripe vine tomatoes, chopped

6 - 8 large slices of jalapeño chilli, chopped

4 spring onions, chopped

2 tablespoons coconut oil

2 small handfuls of fresh coriander, roughly chopped

2 garlic cloves, crushed (optional)

4 tablespoons ground almonds 

salt and black pepper

 

Preheat the oven to 180 degrees c/350 degrees F/ Gas Mark 4.  Line a baking tray with baking paper.

Place the sweet potatoes on the prepared tray and bake for 45 minutes, or until softened and cooked through.  once cooked, cut in half lengthways, scoop out the flesh and put into a bowl, leaving the sweet potato skins intact (tip - it helps to leave some sweet potato inside the skins to prevent them collapsing).

Mix the sweet potato flesh with the yoghurt and tahini.  Stir in the black beans and the remaining ingredients, apart from the ground almonds.  Season to taste.

Spoon the filling back into the potato skins, sprinkle 1 tablespoon of ground almonds over each half and grill for a few minutes until golden.

Serve with steamed greens or a fresh salad.

They are just as delicious cold the next day for lunch!

 

NB I didn't have ground almonds so I used sesame seeds instead and they added a delicious crunch.

 

 

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