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Mexican Stuffed Sweet Potato

Sweet potatoes are one of my favourite vegetables, not only because they are packed full of nutrients that are important for health, they are also extremely versatile and non-expensive.  Sweet potatoes are rich in dietary fibre, potassium, vitamin C, vitamin A, vitamin B, manganese and copper, which are important nutrients for eye and skin health, immune system function, energy production, digestion, cardiovascular health, and neurological function.  We love making this recipe for lunch or dinner.


  • 2 sweet potatoes whole and with skin.
  • 1 carrot, grated.
  • 1 red onion, thinly sliced.
  • 3 cloves of fresh garlic, grated.
  • 2 cups of organic black beans.
  • 1 punnet of cherry tomatoes, diced into cubes.
  • 1 cup of red cabbage, chopped into thin slices.
  • 1 fresh avocado.
  • 2 fresh limes.
  • 1 bunch of fresh coriander.
  • Mexican spice blend (see below)
  • Biodynamic greek yoghurt


Mexican Spice Blend 

  • 1 pinch of ground cloves
  • 1 pinch ground cinnamon
  • 1 tsp of ground chilli flakes
  • 2 tsps of paprika
  • 1/2 tsp dried oregano
  • 2 tsps of ground cumin
  • Black pepper and sea salt to taste (about 1/2 tsp of each)



  1. Mix the mexican spice blend together and put aside.
  2. Preheat the oven to 180 degrees (fan forced).
  3. Prepare a baking tray with baking paper.
  4. Place the chopped red cabbage into a bowl and marinate in the juice of 1 lime.
  5. Prepare the sweet potatoes by lightly rubbing olive oil over the skin.
  6. Place the sweet potatoes on the baking tray and put into the oven for 30-45mins (until soft).
  7. While the sweet potatoes are baking, place the chopped onion and garlic into a pan and cook until fragrant.
  8. Add the carrot and black beans and cook for another 4-5 minutes.
  9. Add the mexican spice blend to the pan and stir through (add some water if needed).
  10. When the bean mix is cooked set aside and keep warm.
  11. When the sweet potatoes are cooked through remove from the oven and cut lengthways down the centre (don’t cut all the way to the bottom).
  12. Transfer the sweet potatoes onto a serving plate and place the mexican bean mix into the centre.
  13. Add the chopped cherry tomatoes, and lime soaked red cabbage.
  14. Mash the avocado with a little fresh lime juice and salt.
  15. Add the mashed avocado, greek yoghurt and fresh corriander leaves to the top of the bean mix and cabbage.
  16. Serve with lime wedges.
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