A great vegetarian dish brimming with Mexican spices.  Top with yogurt and guacamole for some healthy fats.

Serves: 2

Cooking time: 70 mins

Ingredients

Stuffed sweet potato:

2 medium sweet potatoes

1 small red onion, diced

3 cloves garlic, minced

About 12 cherry tomatoes, sliced

3 tsp chipotle paste

Splash of apple cider vinegar

1 can of black beans

Salt and pepper

Small handful fresh coriander, chopped

Yogurt:

6 tbsp full fat Greek yogurt

Juice of ½ lemon

Guacamole:

1 ripe avocado

4 sundried tomatoes

1 tsp lime juice

Optional:

Cheddar cheese, grated

Method

Place the sweet potatoes in the oven at 180 degrees and cook for about 60 minutes or until cooked through.

Meanwhile, heat 1 tsp coconut oil in frying pan over medium heat and add the onions, garlic, tomatoes, chipotle paste and black beans. Cook until tomatoes and onions have softened, about 10 mins. Then add the apple cider vinegar and season with salt and pepper. After another few minutes remove from heat.

When sweet potatoes are cooked, slice in half and scoop out flesh, leaving the skins. Mix the flesh in with the bean mixture and then pile it back into the skins.

Mix the juice of the lemon into the Greek yogurt. Mix the guacamole ingredients together. If liked, sprinkle the stuffed potatoes with a little grated cheddar cheese and pop back in oven to melt. Finally place yogurt and guacamole on top and sprinkle with chopped fresh coriander. Enjoy!