This isn’t so much a recipe as an idea. A yummy, healthy dinner. This is a good one to make ahead, then when you get home just heat it up and eat.
2 large sweet potatoes
1 x 400g tin black beans
1 bunch spring onions, sliced
1 red chili, finely chopped, optional
30g fresh coriander, finely chopped with some leaves reserved for garnish
feta cheese, crumbled
olive oil, salt and pepper, to season
Bake the sweet potatoes. I recommend starting them off in the microwave to speed things up. Scrub them clean, pierce with a fork and microwave for 10 – 12 minutes, until they are just beginning to soften. Drizzle with olive oil and rub all over, season with salt and pepper. Bake at 190C for about 1 hour, until fully cooked. You should be able to pierce them with a knife or skewer and feel no resistance.
Allow to cool slightly. Slice in two and scoop out the flesh, trying to leave the skins as in tact as possible. Mash the flesh in a bowl and add the onions, chilli, finely chopped coriander, feta cheese, beans, sweetcorn. Season to taste.
Fill the potato skins with the mashed filling, return to the oven and bake for a further 15 minutes, or until hot all the way through.
Garnish with coriander leaves and serve.