mexican stuffed sweet potatoes

The deceivingly quickest throw together lunch today packed with so much flavour and goodness 🙌🏻

I had a bunch of mini sweet potatoes from my @yourfoodcollective box this week 🙏 so I thought what is the easiest way to use them.. throwing them in the oven whole by far is the best! Just set and forget, no prep required and they almost caramelise in their own flavours 🙌🏻🙌🏻

Step 1: Pierce holes in your sweet potato and chuck in the oven whole (it depends on the size of your sweet potatoes on how long it will take to cook through, Mine usually takes about 45 mins. Don’t take out until extremely soft!
I also put a whole garlic bulb in the oven for the dressing at this stage (and cook for about 20 mins)
* This part take the longest so do it 40 minutes before you want to eat!

Step 2: 30 minutes later start this step.. In a pan add some sunflower and pumpkin seeds with salt to roast until brown/when they start to pop. Should take about 10 mins.

Step 3: In a bowl mix together a tin of black beans, 1/2 chopped red onion, a whole red capsicum & a fair dose of salt

Step 3: make your dressing: this makes a lot but I like to keep it in the fridge for another salad.
Mix the below together:
+ the insides of the garlic from your roasted bulb
+ 1 squeezed lemon
+ 2 tbs olive oil
+ 1 tbs tahini
+ 1 tsp balsamic vinegar
*if it’s too thick keep adding lemon!

Step 4: cut open your sweet potato in the middle & with a fork score it down the middle lifting up a bit of the inside. Then add your bean mix, some chopped avocado, seeds & dressing. I also top with hemp seeds, the more seeds the better (nutrition powerhouse 👊🏻!)

Enjoy 😘😘