Rainbow Chilli-Stuffed Sweet Potatoes
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Rainbow Chilli-Stuffed Sweet Potatoes

When it’s cold outside there’s nothing better than veggie chilli-stuffed sweet potatoes. This recipe packs in seven different veggies and is ready in less than 45 minutes – fully loaded with plant protein and flavour, it's the perfect cosy weeknight meal and tastes even better the next day. Any leftovers can be frozen or chilled to use for another meal.
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Serves
6
Total Time
45 Minutes
Ingredients
2 tbsp of olive oil
1 onion
2 red peppers, deseeded
1 courgette
1 red chilli, deseeded & finely chopped
3 garlic cloves, minced
1 x 400g (14oz) tin kidney beans, drained
1 x 160g (5½oz) tin sweetcorn
1 x 400g tin of chopped tomatoes
3 tbsp of tomato purée
2 tsp of ground cumin
2 tsp of dried oregano
½ tsp of cayenne pepper
¼ tsp of chilli powder
½ tsp of each of sea salt and freshly ground black pepper
3 sweet potatoes
To Serve
¼ cucumber, diced
½ avocado, peeled & diced
3 tbsp of freshly chopped coriander
Method
Step 1

Heat the oil in a large saucepan over a medium heat. Chop the onion, peppers and courgette into evenly-sized pieces and add to the pan with chilli, garlic, kidney beans and sweetcorn.

Step 2

Cook for 5 minutes, until tender, then add the tomatoes, tomato purée, cumin, oregano, cayenne, chilli powder and salt and pepper. Reduce the heat to low and simmer for 40 minutes.

Step 3

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the sweet potatoes on a baking tray in the oven and bake for 20-25 minutes, until easily pierced with a knife.

Step 4

Remove from the oven and wait until they are cool enough to handle, then cut them open and stuff them with the vegetable chilli. Serve topped with cucumber, avocado and fresh coriander.

Eat the Rainbow by Harriet Porterfield, £18.40 (was £20) Leaping Hare Press

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