Fully Loaded Sweet Potatoes
- Simple
- 1:15 h
- 14 ingredients
"What should i cook for lunch that's vegan" we hear you ask. This is an easy and healthy vegan lunch idea, which is way more exciting than a typical jacket spud lunch basic. Our friends JP & Alex set up Allplants just over a year ago. Since launching, their plant-based ready meal company has gone from strength to strength. The meals available on their website are the winning combination of mind-blowing-ly tasty & super, super healthy. Great stuff. A great vegan meal for kids too! A real simple and family favourite.
Serves: 4
Ingredients
For the dressing
- 1 tsp paprika
- 30ml olive oil
- 1 garlic clove
For the guacamole
- 1 tsp salt
- 3 avocados
- 1 red onion - finely chopped
- 60g cherry tomatoes - halved
- 2 red chillies
- 2 red chillies - finely chopped
- 3 garlic cloves - minced
- 60g coriander - leaves not stalks
- Allplants black bean chilli
- 3 large sweet potatoes
To serve
- plant-based sour cream
- 10g coriander garnish
Before you start
Preheat oven to 200℃ | Small pot | Baking tray | Mixing bowl
Step 1
To start
- Put all the dressing ingredients in a little pot & mix them together
- Brush the dressing all over the sweet potatoes
- Bake the sweet potatoes at 200℃ (392℉) for 50 minutes
Ingredients
- 1 tsp paprika
- 30ml olive oil
- 1 garlic clove
- 3 large sweet potatoes
Step 2
Heat the chilli
- Put your #allplants Black Bean Chilli in the oven (follow instructions on the sleeve)
Ingredients
- 2 red chillies
- Allplants black bean chilli
Step 3
Make the guacamole
- Put the guacamole ingredients in a big mixing bowl & mash them all together with a fork or a potato masher - they work really well
Ingredients
- 1 tsp salt
- 3 avocados
- 1 red onion - finely chopped
- 60g cherry tomatoes - halved
- 2 red chillies - finely chopped
- 3 garlic cloves - minced
- 60g coriander - leaves not stalks
Step 4
Finish off the potatoes
- Take the sweet potatoes out of the oven & let them cool until they’re easy to touch
- Take a small knife & cut holes out of the top of the potatoes, hollow them out & put the hollowed potato in a mixing bowl
- Pour in your pre cooked black chilli into the bowl & mix it together with the hollowed potato
- Spoon the mixture back into the potatoes & return to the oven for a further 10 minutes
Ingredients
- plant-based sour cream
- 10g coriander garnish
- 1 lime juice of
- (around 4 tsp)
Step 5
Time to serve
- Take the potatoes out of the oven & serve immediately with dairy free sour cream & a cilantro garnish. BOSH!