Black Bean Loaded Sweet Potato

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 


  • 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 


  1. Preheat oven to 220 degrees centigrade.
  2. Drizzle olive oil over your potato with salt and pepper and ensure the potato is coated, use a fork to pierce the potato.
  3. Place in the oven for 40-50minutes or until soft and cooked through.
  4. Meanwhile, add a dash of olive oil to a large pan over a medium heat.
  5. Add the onion and gently cook for 5 minutes.
  6. Drain the beans and chickpeas then add to the onion with the garlic and spices. 
  7. 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. 
  8. Peel and de-seed the avocado then mash with the lime and seasoning. 
  9. Serve the beans over your potato with the guacamole and seasoning to taste. 

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