This vegan stuffed sweet potatoes with chipotle black beans recipe is both nutritious and delicious for several reasons. One is because the natural sweetness of the sweet potatoes pairs beautifully with the smoky, spicy flavour of the chipotle black beans, which creates a satisfying contrast in taste. Another is the fact that sweet potatoes are rich in vitamins, minerals and fibre, while black beans are also a good source of protein and fibre, which makes it a well-balanced meal. Plus, the combination of the sweet potatoes and  spiced beans creates a comforting meal that will satisfy not only your tastebuds, but also your tummy!!!


2 large organic sweet potatoes
1 tsp coconut oil
For the beans
400g tin organic black beans, drained and rinsed
2 tbsp coconut oil
2 garlic cloves, finely chopped
100g roasted peppers
½ tsp smoked ground paprika
1 heaped tsp Gran Luchito Mexican Chipotle Chilli Paste (or any organic chilli paste — usually available at good health food shops)
1 tsp ground cumin
Himalayan salt to taste
For the lime yoghurt
200g organic Greek-style coconut yoghurt
½ lime, juice and zest

To garnish

Diced avocado
½ lime, juice only
Fresh coriander (optional)


1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Prick the surface of the sweet potatoes and rub the coconut oil all over them, then sprinkle with the salt. Place on a baking tray lined with greaseproof paper, next to the peppers and bake for around 30 minutes to 1 hour, or until a skewer goes through the flesh easily — the peppers will be done first and larger the sweet potato, the longer they will take.
3. For the beans, heat the coconut oil in a small pan over a medium heat. Add the garlic, fry until golden brown, then add the beans. Stir well and use the back of the spoon to smash half of the beans, then add the roasted peppers, paprika and chipotle paste, followed by the hot water. Stir well and allow the beans to reduce in until they are thick and glossy (around 10 minutes). Season to taste.
4. To make the lime yoghurt, mix the yoghurt lime juice and zest in a bowl and season with Himalayan salt to taste.
5. Next, dice the avocado and crumble the feta, then mix with the lime juice in a small bowl.
6. To assemble, slice the sweet potatoes in half and fluff up the flesh with a fork. Load with the lime yoghurt, followed by the black beans, then top with the avocado and feta. If desired, then sprinkle on some chopped coriander.

And enjoy!!!

Love, Gaynor x


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