Wrap up your Week Without Meat with this crowd-pleasing recipe: hearty stuffed sweet potatoes featuring a savory plant-based 'chicken' filling, black beans, and bell peppers. Developed by vegetarian experts in collaboration with Garden Gourmet.
Ingredients
Serves 4
- 4 sweet potatoes
- 200 g Garden Gourmet fillet pieces
- 3 spring onions, cut into strips
- 140 g (1 can) tomato paste
- 1 heaping tsp spicy harissa
- 50 ml water
- 200 g black beans, drained
- 200 g Greek yogurt
- 15 g fresh coriander leaves
Instructions
- Preheat oven to 200°C. Wash sweet potatoes (no need to peel), slice lengthwise almost to the end without separating, and poke holes with a fork.
- Bake on parchment-lined rack for 45 minutes, up to 60 for larger ones. Test doneness with a fork.
- Heat oil in a pan, fry fillet pieces 5 minutes until crisp and golden.
- Add bell pepper and white parts of spring onions; stir-fry 10 minutes.
- Stir in tomato paste, harissa, water, and black beans; heat through.
- Scoop out some sweet potato flesh, mix into pan.
- Stuff potatoes generously, top with Greek yogurt and coriander.
Enjoy!
Recipe and image: The Hip Vegetarian | In collaboration with: Garden Gourmet
