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.


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



  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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