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This is one of our most simple vegan recipes ever but it's wildly effective and such a great quick plantbased lunch idea .

If you're looking for recipes to cook with avocados and you're a big guacamole lover then you with love this tasty veggie meal idea.

Guacajacks are the perfect speedy healthy vegan meal. Tasty, nutritious, wonderfully well textured. You're gonna love them. The full recipe is in our latest cook book, BISH BASH BOSH! Grab a copy and help us take vegan mainstream!



  • 2 large sweet potatoes
  • 2 tbsp chilli oil (shop-bought or makeour Home-Made Chilli Oil, see below)
  • salt


  • 2 small ripe avocados
  • 1 small eschalion (banana) shallot
  • 1⁄2 garlic clove
  • 1 small fresh red chilli
  • 6 cherry tomatoes
  • 1 lime
  • 15g fresh coriander
  • 1⁄2 x 400g tin black beans
  • 1 tbsp olive oil, optional


  • 250ml + 2 tbsp light olive oil
  • 4 dried ancho chillies
  • 3 tsp chilli flakes


  1. 1.

    Preheat oven to 180°C | Line a baking tray with parchment paper| Fine grater or Microplane | Saucepan

    Put the sweet potatoes on the baking tray and pierce them a few times with a fork | Rub the potatoes with the chilli oil and a generous pinch of salt | Put the tray in the oven and bake for 50–55 minutes, until the skin has begun to crisp up and the flesh is tender

    When the potatoes are nearly cooked, make your guac | Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the stone, then twist and remove | Spoon the flesh into a mixing bowl and mash with a fork | Peel and finely chop the shallot | Peel and grate the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds, then finely chop | Finely chop the cherry tomatoes | Add the shallots, garlic, chilli and tomatoes to the bowl | Halve the lime and squeeze in the juice | Fold everything together to combine | Taste and season with salt | Pick the leaves from the coriander and discard the stems | Set aside a third of the leaves for garnish then finely chop the rest and add to the bowl | Drain and rinse the black beans and stir them into the guacamole | If the consistency is a little stiff, add a little olive oil to soften it

    Take the tray out of the oven and leave the potatoes to cool for 5 minutes | Carefully slice open the sweet potatoes and gently fluff the flesh with a fork | Spoon half the guacamole into each potato | Garnish with the reserved coriander leaves and serve immediately


    Pour the 2 tablespoons oil into the pan and heat | Add the chillies and flakes and stir for 1 minute | Pour in the rest of the oil, turn the heat right down and warm through for about 5 minutes, being careful not to let the oil bubble | Take off the heat and cool to room temperature | Pour into the bottle or jar and screw on the lid | Use within 1 month