Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Cheesy Burrito Sweet Potato Boats

Cheesy Burrito Sweet Potato Boats
Cheesy Burrito Sweet Potato Boats

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.

Ingredients
Method

Before you start

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

Ingredients

  • 4 large sweet potatoes
  • 3 shallots
  • 3 garlic cloves
  • 2 red chillies
  • 1 red pepper
  • 2 tbsp fajita seasoning
  • 540g (3 cups) of cooked rice
  • 1x 400g can of black beans, drained
  • Handful of chopped coriander
  • 1 lime
  • Olive oil
  • Salt and pepper

For the mashed potato top

  • 1 tbsp harissa paste
  • 1 lime
  • 100g plant-based grated cheese
  • Salt and pepper

To serve

  • 100g guacamole
  • 100g tomato salsa
  • 100g nachos, broken
  • Handful of chopped coriander
  • Pinch of chilli flakes

Method

  1. 1.

    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

  2. 2.

    While the potatoes cook, prepare the ingredients | Peel and slice the shallots | Peel and dice the garlic | Slice the chillies and red pepper

  3. 3.

    Make the filling | 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

  4. 4.

    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

  5. 5.

    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

  6. 6.

    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

  7. 7.

    Finish the loaded potato skins | Turn the oven up to 220ºC, fan setting and bake the potatoes for 10-15 minutes until golden and delicious

  8. 8.

    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