This recipe is a quick and healthy option saving you time and money. Sweet potatoes are a source of fibre and vitamin C as well as other vitamins and minerals. The filling used contains lots of plant-based protein making it a versatile recipe.
Ingredients – Serves 4
4 medium sized sweet potatoes
2 tins of mixed pulses rinsed and drained
2 tins of chopped tomatoes
Handful of fresh coriander
1 chilli chopped
1 onion chopped
1 tsp paprika
1 tsp madras curry powder
Natural yoghurt to serve
1 pouch of ready cooked rice
1 pack of mushrooms sliced
1 pack of mixed peppers chopped
Pre heat oven 200 degrees Celsius gas mark 7.
Wash the sweet potatoes, pat dry, drizzle some olive oil, place on a baking tray and bake in the oven for about 40 minutes until cooked.
For the filling, add some oil into the pan, fry the onions followed by the peppers and mushrooms and cook well. Then add the pulses and the rice and mix well, followed by the chopped tomatoes, chilli and spices. Simmer the filling for 15 minutes and season.
Cut the sweet potato in half careful not to cut right through, fill the jackets with the bean filling, top with yoghurt and garnish with coriander.
Use lentils/lean mince/tuna
Add some cheese
Make a large batch of the filling and freeze