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Fully Loaded Sweet Potatoes
Our friends JP & Alex set up allplants just over a year ago. Since launching, their plant-based ready meal company has gone from strength to strength. The meals available on their website are the winning combination of mind-blowingly tasty & super, super healthy. Great stuff.
- 1/4 cup olive oil
- 1tsp paprika
- 1 clove garlic (grated)
- 3 avocados
- 1 small red onion (very finely chopped)
- 1/2 cup cherry tomatoes (very finely chopped)
- 2 red chillies (deseeded & very finely chopped)
- 3 garlic cloves (minced)
- 1 lime (juice)
- 1 tsp salt
- 1/2 cup cilantro (leaves - not stalks)
- Black bean chilli
- 3 big sweet potatoes
- dairy free sour cream
- cilantro (garnish)
Put all the dressing ingredients in a little pot & mix them together.
Brush the dressing all over the sweet potatoes.
Bake the sweet potatoes at 200℃ (392℉) for 50 minutes.
Put your #allplants Black Bean Chilli in the oven (follow instructions on the sleeve).
Put the guacamole ingredients in a big mixing bowl & mash them all together with a fork or a potato masher - they work really well.
Take the sweet potatoes out of the oven & let them cool until they’re easy to touch .
Take a small knife & cut holes out of the top of the potatoes, hollow them out & put the hollowed potato in a mixing bowl.
Pour in your pre cooked black chilli into the bowl & mix it together with the hollowed potato.
Spoon the mixture back into the potatoes & return to the oven for a further 10 minutes.
Take the potatoes out of the oven & serve immediately with dairy free sour cream & a cilantro garnish. BOSH!