The ultimate loaded sweet potato with black beans, kidney beans and chickpeas. A warming and satisfying dinner which doesn’t take much prepping at all!
If you want to make it quicker you can also bake your potato in the microwave. Serve with a corn on the cob or side salad for some extra crunch.
Makes 1 serving
Ingredients
- 1 sweet potato
- 100g black beans
- 100g kidney beans
- 100g chickpeas
- 8 cherry tomatoes, sliced
- 1/2 an onion, finely chopped
- 1 garlic clove, crushed
- 2 tsp paprika
- 1 tsp cayenne pepper
- Pinch of chilli flakes
- Olive oil
- Salt and pepper
For the guacamole:
- 1/2 an avocado
- Juice of 1/2 a lime
- Pinch of chilli flakes
- Salt and pepper
Method
- Preheat oven to 220 degrees centigrade.
- Drizzle olive oil over your potato with salt and pepper and ensure the potato is coated, use a fork to pierce the potato.
- Place in the oven for 40-50minutes or until soft and cooked through.
- Meanwhile, add a dash of olive oil to a large pan over a medium heat.
- Add the onion and gently cook for 5 minutes.
- Drain the beans and chickpeas then add to the onion with the garlic and spices.
- Mix it all together and continue cooking for 5 minutes, add the tomatoes and cook for a further 5 minutes or until the beans are tender.
- Peel and de-seed the avocado then mash with the lime and seasoning.
- Serve the beans over your potato with the guacamole and seasoning to taste.
Lutrition 