High Protein Mexican Stuffed Sweet Potatoes

2 mins to read

Move over Taco Tuesday, there’s a new Mexican dish on the block! This dish is pretty straightforward and lets the sweet potato shine!

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Sweet Potatoes are a strong source of slow release complex carbohydrates, dietary fibre and vitamin A. Make sure you keep skins on, as that is where the majority of the fibre is kept.

Dietary fibre is a type of carbohydrate that our body cannot process and digest, meaning it passes through us undigested and then excreted. This process helps promote gut health and keeps us regular.

When looking at sources of carbohydrates to include in a dish, aim for foods which are high in fibre; often wholegrains, vegetables or legumes – the black beans in this dish also help boost the fibre level even a little higher!

Black beans are also high in protein, folate and iron, making this a great, well-balanced vegetarian dish.

Serves - 4
Prep Time -15 minutes
Cook Time - 50 minutes

Gluten free; Nut free; Vegetarian

Want to make it vegan suitable and dairy free? Substitute the Greek yoghurt for coconut yoghurt

Ingredients

4 x 250g small sweet potatoes, scrubbed
1 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 red onion, finely diced
1 tsp ground cumin
1 tsp smoked paprika
400g can crushed tomatoes
1 red chili, thinly sliced
400g can black beans, rinsed and drained
1 small avocado, diced
Salt and pepper, to season
Greek yoghurt, coriander and lime wedges, to serve

How to make

1. Preheat oven to 220°C/200°C (fan forced). Wrap each sweet potato in aluminium foil and place on a baking tray. Cook for roughly 45 minutes, or until tender and cooked through.

2. Whilst the potatoes are cooking, heat oil in a medium frypan over moderate heat. Add garlic and onion and cook until softened. Add cumin, paprika, tomato and chili and stir to combine. Season with salt and pepper. Cover with a lid and reduce heat to low. Simmer for 5 minutes, stirring occasionally. Stir in beans and leave for a further 5 minutes to warm and cook through.

3. Remove potatoes from oven and allow to cool slightly. Make a cut down the middle of each sweet potato with a knife and press apart with the back of a spoon. Pour bean mixture into the middle of each potato. Top with avocado and serve with yoghurt, coriander and lime wedges.

Leftover guidelines
Assembled product is best consumed immediately once prepared. Leftover bean mix (if any) can be stored in the fridge and used within two days.