Cheesy Burrito Sweet Potato Boats

Super simple
Super simple
Super simple
Super simple
1:05 h

This Mexican-inspired dish never fails to wow at parties and is the perfect way to impress the vegan cheese sceptics. Serve these up with some guac, salsa, chilli and broken nachos for a delicious treat for any occasion.

Start cooking ➞




For the burrito sweet potatoes

<item-todo-done>2 tbsp fajita seasoning<item-todo-done><item-todo-done>4 large sweet potatoes<item-todo-done><item-todo-done>3 shallots<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 red chillies finely chopped<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>540g cooked rice<item-todo-done><item-todo-done>1 handful of coriander chopped<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 x 400g can of black beans drained<item-todo-done>

For the mashed potato top

<item-todo-done>1 tbsp harissa paste<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>100g plant-based cheddar grated<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done> chilli flakes<item-todo-done>

To serve

<item-todo-done>100g guacamole<item-todo-done><item-todo-done>100g tomato salsa<item-todo-done><item-todo-done>100g nachos - broken<item-todo-done><item-todo-done>1 handful of coriander chopped<item-todo-done>

Before you start

Preheat the oven to 190℃, fan setting | Microplane | Food processor | Large deep frying pan | Garlic crusher/grater

Cook the potatoes

  • Place the potatoes onto a baking tray and drizzle with olive oil
  • Poke a few holes in the potatoes using a fork and cook for 45-60 minutes, until golden brown on the outside and soft throughout

While the potatoes cook, prepare the ingredients

  • Peel and slice the shallots
  • Peel and dice the garlic
  • Slice the chillies and red pepper
  • Place a pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the sliced shallots and a pinch of salt, cook for 5 minutes until they become soft
  • At this point, add the diced garlic and cook for a minute or so
  • Mix through the sliced red chilli, red pepper and fajita seasoning and cook until the vegetables have softened, about 5-10 minutes
  • Once soft, mix through the cooked rice and black beans and heat through
  • Finally, stir through the chopped coriander and the juice of 1 lime

Hollow out the potatoes

  • Once the potatoes are cooked, cut the lids off and spoon the flesh out into a bowl
  • Add the harissa paste, the juice of 1 lime and a pinch of salt & pepper
  • Mash the mixture together so you have a nice creamy mash

Stuff the potato skins

  • Fill the potato skins with the rice
  • Spoon the mashed potato mixture on top of the potatoes before topping with a good sprinkle of plant-based cheese

Finish the loaded potato skins

  • Turn the oven up to 220°C, fan setting and bake the potatoes for 10-15 minutes until golden and delicious
  • Time to serve, take the potatoes out of the oven and plate them up
  • Dress the potatoes with a spoonful of guacamole, tomato salsa, broken nachos, a pinch of chilli flakes & coriander

Cost per portion


CO2e per portion

//Sources //