Recipe of The Month

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We thought we would share something for the kids this month!

Deliciously Ella, has shared a recipe that we think will be a crowd pleaser in any household!

METHOD:

Preheat the oven to 200c, fan setting.

Wash the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.

While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil.  Add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat.


To make the sour cream, simply mix all of the ingredients together in a bowl until smooth.

For the guacamole, scoop the flesh out the avocados and mash it with a fork. Finely chop the chilli and coriander then mix into the avocado flesh along with the lime and salt and pepper and sun-dried tomatoes.

When the sweet potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonful’s back into the potato skins.

Serve the loaded sweet potato skins with big spoonsful of cool guacamole and sour cream on top!

INGREDIENTS

FOR THE POTATOES

2 medium sweet potatoes

14 cherry tomatoes

1 tablespoon of apple cider vinegar

2 cloves of garlic, peeled and chopped

200g of black beans, drained

Pinch of fresh coriander, chopped

½ a teaspoon of chipotle powder

1 teaspoon of brown miso paste

Olive oil

Salt and pepper


FOR THE SOUR CREAM

200g natural yogurt (I use coconut yogurt)

1 tablespoon of tahini

Juice of 1 lemon

Salt and pepper to taste

FOR THE GUACAMOLE

2 avocados, peeled and pitted

Juice of half a lime

Handful of fresh coriander

1/2 a red chilli

10 sun-dried tomatoes, roughly chopped

Recipe Via: Deliciously Ella


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