Mains

Baked Sweet Potatoes with Black Bean Chilli

A less stodgy version of baked (white) potatoes, sweet potatoes have a superior nutritional profile and have even been studied for their ability to reduce inflammation. Being so versatile, tasty and filling they are a firm staple
of my diet.

Recipe

Baked Sweet Potatoes with Black Bean Chilli

Portion: 2

Sweet potato & chilli ingredients: 

  • 4 medium sweet potato
  • 2 red onions 
  • 1 tin chopped tomatoes
  • 1 tin black beans
  • 2 cloves of garlic
  • 2 tbsp tomato puree
  • Avocado oil
  • 3 tsp paprika
  • 2 tsp coconut aminos
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne
  • 1/2 tsp blackstrap molasses
  • 1 tsp date or maple syrup
  • 1/2 tsp chilli powder or fresh chilli
  • Lots of black pepper
  • Pinch of Himalayan salt
  • Topping of fresh coriander

Vegan sour cream ingredients: 

  • 100ml yoghurt
  • 1/2 tsp tahini 
  • Squeeze of lime

Guacamole ingredients:

  • 1 large or 2 small avocados 
  • 2 tbsp dairy-free yoghurt 
  • Pinch of Himalayan salt

 

Instructions:
.

  1. Wash the sweet potatoes but leave the skin on. Slice the potatoes in half and then put a little avocado oil in your hands and coat the sweet potatoes in this. Wrap in foil and place in the oven at gas mark 6 or 200 degrees Celsius. Leave for half an hour before you carry on with the next steps.
    .
  2. Finely chopped the garlic cloves (2) and set aside. 

    .

  3. In a large skillet, dice the red onions (2) and saute with avocado oil and a little Himalayan salt. Add the garlic and saute for a further minute.

    .

  4. Add the chopped tomatoes (1 tin) and black beans (1 tin) to the pan and bring up to heat. Cook through for 5 minutes or so.
    .

     

  5. Lower the heat and add the chilli spices and flavour (2 tbsp tomato puree, 3 tsp paprika, 2 tsp coconut aminos, 1/2 tsp cinnamon, 1/2 tsp cayenne, 1/2 tsp blackstrap molasses, 1 tsp date or maple syrup (to offset the tinned tomatoes), 1/2 tsp chilli powder or fresh chilli, lots of black pepper and a pinch of Himalayan salt). Stir well. Set heat to lowest and let sit.
    .
  6. Check on your sweet potatoes by poking them with a knife. If they are soft and the knife slides through easily, they are cooked. 

    .

  7. Once the potatoes are cooked, make the vegan sour cream by mixing 100ml of dairy-free yoghurt with 1/2 tsp tahini and a squeeze of lime juice. 
    .
  8. Make the guacamole by mashing the avocado (you can use your blender if the avocado is not nicely soft) and adding 2 tbsp dairy-free yoghurt and a pinch of Himalayan salt.
    .
  9. Serve up the sweet potatoes. Add the veggie chilli on top then the vegan sour cream and then the guacamole. Top with some chopped fresh coriander.

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