If you like jack potatoes, you are going to love this much healthier and tastier version with a Mexican twist, and if you have never liked them, believe us, you will after trying this recipe. Incredibly filling and packed with so many fresh ingredients…literally a party into a sweet potato!


TYPE  

Refined Sugar-free, Gluten-free

INGREDIENTS

4 medium sized sweet potatoes

1/2 cup of organic black beans (we have used Mr Organic)

2-3 radicchio leaves

6-8 cherry tomatoes,

1/2 small red onion,

1/2 avocado,

1 tbsp  of hemp seeds (we have used Of the Earth Superfood)

3-4 tbsp of plain soya yoghurt 

2 tsp of extra virgin olive oil (we have used Belazu)

2 tbs of coriander

1 tsp of fresh lemon juice

Salt, black pepper and paprika to taste

METHOD

STEP 1) Preheat the oven at 120C. Lay the sweet potatoes on a tray and mix them thoroughly with the extra virgin olive oil.

STEP 2) With a knife or a fork, prick few holes into the sweet potatoes, then place the tray in the oven.

STEP 3) Pour a tbsp of extra virgin olive oil on a mid-sized pan at a low heat.

STEP 4) Chop the onions into dices then place them into the pan.

STEP 5) When the onion turn golden, add the black beans and continue stirring at a low heat.

STEP 6) Add a pinch of salt, pepper and paprika to add flavour and if you like it hot, add some chilli flakes.

STEP 7) Pour few tbsps of soya yoghurt into a bowl. Add lemon juice, some salt, pepper and coriander and continue stirring up until the mix becomes runnier.

STEP 8) Chop the red onion finely and add the pieces to the black beans.

STEP 9) Get the potatoes out of the oven and cut them in the middle to make space for the filling.

STEP 10) Stuff the potatoes with the black beans, garnish with the yoghurt salsa to taste the top them with avocado, cherry tomatoes, radicchio and hemp seeds.

STEP 11) EnjoyEat

 

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