Loaded sweet potato
A delicious, nutritious dish featuring sweet potato and a fresh yogurt dressing. Sweet potatoes are rich in fiber, making them great for your gut flora and digestion! This tuber is also packed with antioxidants, vitamins A, C, and E, and potassium.
Ingredients
- 2 arge sweet potatoes
- 1 can black beans (drained weight approx. 240 g), rinsed
- 150 g corn
- 1 avocado, diced
- 10 cherry tomatoes, halved
- 2 spring onions, sliced into rings
- 100 ml Greek or lactose-free yogurt
- 1 lime
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- 1 tablespoon olive oil
- fresh cilantro or parsley
- salt and pepper
Preparation
- Preheat the oven to 200°C
- Check the sweet potatoes a few times (using a fork)
- Place them on a baking sheet and roast for 40–50 minutes, until tender
- Meanwhile, briefly warm the black beans and corn in a pan with cumin, paprika, pepper, and salt
- Mix the yogurt with the juice of half a lime and a little lime zest
- Slice the sweet potatoes open and loosen the flesh slightly with a fork
- Fill them with the bean and corn mixture, avocado, and cherry tomatoes
- Garnish with the lime-yogurt sauce, spring onion and cilantro or parsley
- Add extra chili if you like it spicy
