Vegan Chilli-Stuffed Sweet Potatoes

Ingredients

• 400 g of medium chilli, (1 tin)

• 2 sweet potatoes, large

• 1 handful of fresh coriander, (optional)

• 1 tsp of olive oil

• 150 g of holy moly guacamole

• 1 jar of jalapenos, sliced (optional)

2 servings

Calories~725 kcal

Protein~20 g

Carbs~110 g

Fat~23 g

Fiber~20 g

Sugar~20 g

Total recipe

Calories~1,450 kcal

Protein~40 g

Carbs~220 g

Fat~45 g

Fiber~40 g

Sugar~40 g

Method

• Step 1

  Preheat oven to 220°C/200°C fan/gas 7 and line a roasting tin with baking paper.

• Step 2

  Rub the olive oil all over the sweet potatoes with a little salt and pepper. Pop them in the roasting tin and bake in the oven for 20 mins. Remove, turn them over and cook for another 20-25 mins (or until cooked through; you can test this with a skewer).

• Step 3

  While the potatoes are baking, transfer the chilli to a saucepan and place over a medium heat. Stir occasionally until piping hot.

• Step 4

  When the potatoes are cooked, remove from the oven and put on two plates. Slice down the middle and pull the halves apart. Divide the chilli between the two potatoes and load up with some of the guacamole.

• Step 5

  For a little extra freshness and heat, try adding some fresh coriander leaves and sliced jalapeño.