Vegan Chilli Stuffed Sweet Potatoes


3 sweet potatoes
1 red onion
1 carrot
1 zucchini
1 capsicum
1 stalk of celery
1 tin (400g) of kidney beans
1 tin (400g) of black beans
Coconut oil
1 tbs smoked paprika
1 tbs ground cumin
1 tbs ground coriander
1/4 tsp cinnamon
2 tbs tamari
1 tsp chilli flakes
1 cup of tomato passata
Salt and pepper to taste

A bunch of fresh coriander
1/2 cup of Natural Coconut Yoghurt
1 large avocado
1 lemon


Preheat the oven to 180 degrees celsius. Wash the sweet potato, and rub a little coconut oil and salt onto them before putting them in the oven to cook for an hour.

While the sweet potatoes are in the oven, finely dice red onion, carrots, capsicum, celery and zucchini and sauté in coconut oil for 10-15 mins until soft. Add the spices, black beans and kidney beans and continue to cook for 5 minutes. Add the tomato passata and tamari and cook for another 15 minutes.

Once the sweet potatoes have cooked cut them in half lengthways and spoon over the bean and veggie mixture plus a generous spoonful of our Natural Coconut Yoghurt some fresh coriander, smashed avocado and a squeeze of lemon juice. 

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