Sweet Potato Black Bean Boats

Tasty vegetarian dinner which the whole family will enjoy. Spice as you like!
(serves 4)
  • 4 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1 medium brown onion, diced
  • 1 capsicum, diced
  • 1 head of broccoli, stems cut off
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 420g can black beans (rinsed and drained)
  • salt and pepper to taste
  • 1/2 jar of your favourite tomato based sauce
  • ½ cup mozzarella cheese
  • Cilantro, avocado and greek yogurt to garnish
  1. Preheat oven to 200 degrees C. Wrap the sweet potatoes in alfoil, poke holes with a fork and then place on a foil lined baking sheet. Roast in the oven for  40-50 minutes or until you can easily poke a fork or knife into the middle of the potato.
  2. While the sweet potatoes are roasting, prepare the chili by heating oil over medium-high heat. Add in onion, capsicum, broccoli and garlic; cook until onions softens about 6-8 minutes. Next mix in chili powder, oregano and cumin stir for 1 minute. Mix in beans and tomato based sauce. Bring to the boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking.
  3. Once sweet potatoes are done, split them open. Place about 1/2 cup of the bean mixture in each potato then sprinkle with 2 tablespoons of cheese. Optional – place them back in the oven for 5 minutes for the cheese to melt.Top potatoes with cilantro, avocado and greek yogurt if desired.

Recipe adapted and photo taken from The Ambitious Kitchen.


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