Recipe of The Month

Week Four.1.jpg

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!


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!



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


200g natural yogurt (I use coconut yogurt)

1 tablespoon of tahini

Juice of 1 lemon

Salt and pepper to taste


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

Parisi Content