Baked Chilli Stuffed Sweet Potatoes
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 peppers
- 1 courgette
- 1 chilli
- 3 garlic cloves
- 1 tin kidney beans, drained
- 1 tin sweetcorn
- 1 tin tomatoes
- 3 tbsp tomato puree
- 2 tsp cumin, ground
- 2 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp each salt and pepper
- 3-6 sweet potatoes
Preparation
Heat oil in a large pan over a medium heat.
Chop onion, peppers, courgette, chilli and garlic.
Add chopped vegetables, kidney beans, and sweetcorn to the pan.
Cook for 5 minutes until tender.
Add tin tomatoes, tomato puree, cumin, oregano, cayenne, salt, and pepper.
Reduce heat to low and simmer for 40 minutes.
Preheat oven to 200°C.
Put sweet potatoes in the oven and bake for 20-25 minutes until easily pierced with a knife.
Load potatoes with chilli and serve with cucumber, avocado, or plain dairy-free yoghurt.
