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Talk about the perfect dinner! Beautifully balanced macronutrient wise and popping a serious punch in the flavor department, these stuffed sweet potatoes will win the whole family over.

If you’re more a fan of the plain old potato, that will work too, but I can’t go past a good golden kumara!

I recommend roasting more potatoes than you need, so you have easy leftovers for lunch the following day. The chili keeps brilliantly in the fridge and actually tastes even more awesome the next day!

 

The perfect combination of flavors, sure to please!

 

Serves 4

Time 40 mins bake, 20 mins make

INGREDIENTS:

  • 4 medium sweet potatoes (kumera)
  • 400g tin red kidney beans
  • 400g tin black beans
  • 400g tin organic tinned tomatoes
  • 1 Tbsp olive oil
  • 3 cloves garlic
  • 1/2 red onion, diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/8 tsp chilli powder (adjust this to your taste)
  • 1/4 tsp chipotle powder (optional but gives it a kick!)
  • 1/4 tsp salt
  • 400g tin corn
  • fresh coriander leaves
  • lime to serve

Guacamole

  • 1 large avocado or 2 small, mashed
  • juice of a lime (or lemon)
  • 1/8 tsp chilli flakes
  • 1/4 tsp sea salt
  • a handful of fresh coriander, chopped

Cashew Cream

  • 1/2 cup pre soaked cashews (soaked for 2-4 hours) or 3 Tbsp natural cashew butter
  • 2 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 2 cloves of garlic
  • 1/2 tsp salt
  • 1/4 cup filtered water

DIRECTIONS:

  1. Pre-heat the oven to 180 degrees. Place 4 medium sides sweet potatoes on a baking tray and pierce each potato with a knife a few times.
  2.  Place potatoes in the oven for 35-40 minutes or until cooked all the way through and soft in the center.
  3. Heat a fry pan and add olive oil. Once hot, saute garlic and onion until translucent.
  4. Add spices and cook for a further 1 minute.
  5. Add the tinned beans and tomatoes and simmer over medium heat for 15 minutes.
  6. While the chili is cooking, make the cashew cream. Place all ingredients in a high-speed blender and blend until smooth, scraping down the sides with a spatula as needed. Set aside.
  7. Next make the guacamole by combining mashed avocado with the chili flakes, lime, coriander and salt.
  8. Once the potatoes are cooked, slice through the middle and top with a generous helping of chili, a sprinkling of tinned corn, a dollop of guacamole, a drizzle of cashew cream, a squeeze of lime and some fresh coriander.