Stuffed Sweet Potatoes Veganuary#3

Happy Sunday! We made it through the first proper week back after Christmas!

These sweet potatoes are the perfect Friday dinner – so easy to make and so so tasty! It’s just what we need on a cold January night!

Ingredients – serves 2

2 x sweet potatoes

350g black beans

1 tin sweet corn

1 tsp cumin

1 tsp paprika

1 clove garlic

Handful baby spinach

Homemade guacamole

Optional: coconut yogurt, coriander, fresh chilli

Method

Stab the potatoes a few times over the skin. Drizzle over olive oil and lots of salt and pepper and put in the oven for at least 1 hour. Check it occasionally and turn over if needed.

After about 30 minutes prep the rest. Drain the sweetcorn and lay on a baking tray. Sprinkle over the paprika and cumin and drizzle with olive oil. Roast in the oven for 20 minutes.

In a small pan heat some oil and add in some crushed garlic. Let this simmer for a minute or so and then add in the drained black beans. Stir and heat for about 5 minutes. 

When the sweet potatoes are done, remove from the oven and slice in half lengthways. Stuff with some black beans, sweetcorn and some homemade guacamole – my recipe for the perfect guac can be found here and some fresh chopped coriander. A dollop of coconut yogurt will go down well also!

Enjoy!

Love A, x

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