Moroccan Spiced Stuffed Peppers
Roasted peppers filled with warmly spiced quinoa, chickpeas and apricot.
VeganGluten-free
Loaded Sweet Potatoes with Black Beans & Avocado
Baked sweet potatoes piled high with spiced black beans, avocado, lime and crunchy corn. A cheap, colourful dinner that's secretly very healthy.
Vegetarian
Vegan Gluten-free (63 ratings)
Prep10 min
Cook50 min
Total1 hr
Serves2
DifficultyEasy
Baked sweet potatoes piled high with spiced black beans, avocado, lime and crunchy corn. A cheap, colourful dinner that's secretly very healthy.
Method
- Heat the oven to 200°C (180°C fan). Prick the sweet potatoes, rub with a little oil and salt, and bake for 45–50 minutes until completely soft.
- Warm the beans in a small pan with the cumin, paprika, garlic powder, remaining oil and a splash of water for 5 minutes, mashing a few against the side of the pan.
- Toss the avocado, corn, half the lime juice and coriander together with a pinch of salt.
- Split the potatoes, fluff the insides with a fork and season. Pile on the beans, then the avocado-corn salsa, yoghurt, remaining lime and hot sauce.
💡 VeggieTip notes
- Short on time? Microwave the potatoes for 8–10 minutes, then crisp in the oven for 10.
- Add crumbled feta or grated cheddar if you're not vegan.
- Bake extra potatoes — they reheat perfectly for lunch.
Nutrition (per serving, approx.)
520kcal
16g protein
78g carbs
18g fat
20g fibre
Values are estimates and will vary with brands and portion sizes.