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!