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Sweet potato jackets with smoky black bean & peanut butter chilli

Aerial shot of a plate of sweet potato jackets with smoky black bean & peanut butter chilli on top

Sweet potato jackets with smoky black bean & peanut butter chilli

Name: Sweet potato jackets with smoky black bean & peanut butter chilli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 2 medium sweet potatoes; 2 tsp olive oil; 1 small red onion finely chopped; 1 garlic clove crushed; 2 tsp tomato purée; 1 red pepper sliced; 100g baby corn cut into 2cm chunks; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; pinch of chilli flakes; 400g can black beans; 1 tbsp peanut butter; ½ lime juiced; 1 small avocado peeled, stoned, halved and sliced; small handful of coriander leaves picked

Beth Furness (ANutr)
, Cassie Best

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Serves 2

Easy

Prep: 5 mins

Cook: 20 mins

A star rating of 4.3 out of 5.6 ratingsRate

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Tuck into sweet potato jackets loaded with a smoky black bean & peanut butter chilli – it's plant-based and fibre‑rich

Dairy-free

Egg-free

Gluten-free

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 medium sweet potatoes
2 tsp olive oil
1 small red onion

finely chopped
1 garlic clove

crushed
2 tsp tomato purée
1 red pepper

sliced
100g baby corn

cut into 2cm chunks
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
pinch of chilli flakes
400g can black beans
1 tbsp peanut butter
½ lime

juiced
1 small avocado

peeled, stoned, halved and sliced
small handful of coriander

leaves picked

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Nutrition: Per serving

kcal550
fat20g
saturates4g
carbs60g
sugars26g
fibre24g
protein19g
salt0.27g

Method

step 1

Heat the oven to 200C/180C fan/gas 4. Prick the sweet potatoes all over using a fork, then bake for 40 mins until soft in the middle. Or, cook in an air fryer for 15-18 mins or microwave for 8 mins until soft.
step 2

Meanwhile, heat the olive oil in a frying pan over a medium heat and cook the red onion with a pinch of salt for 4-5 mins until starting to soften. Stir in the garlic and tomato purée, stirring for another few minutes.
step 3

Add the red pepper, baby corn, paprika, cumin, ground coriander and chilli flakes, stirring for a another minute until fragrant. Tip in the black beans along with their liquid and the peanut butter. Simmer for 10-15 mins until the mixture is thick and rich – the veg should be tender, but still have a little bite.
step 4

Add the lime juice and season to taste. Split the baked sweet potatoes open and fluff the centres using a fork. Spoon over the smoky bean chilli and top with the sliced avocado and chopped coriander to serve.

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A star rating of 4.3 out of 5.6 ratings

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