Stuffed Sweet Potatoes
2 large sweet potatoes
3 garlic cloves
1 red bell pepper
1 tin of sweetcorn (198g)
1 tin of kidney beans (400g)
1 Tsp paprika
Handful of fresh coriander
Salt and pepper
Preheat oven to 170°C. Cut the sweet potatoes lengthways in half. Place on a baking tray (flat side down). Bake for 40-50 minutes until the flesh is soft an easy to scoop out.
Whilst they bake, peel and crush the garlic and dice the pepper. Drain the kidney beans and sweetcorn. Finely chop the coriander.
On a low heat in 2 Tsp oil, fry the garlic, pepper, kidney beans and sweetcorn with the paprika for 10 minutes until softened. Add the coriander and stir through (keep some for the topping). Set the pan aside off the heat.
When the sweet potatoes are ready, scoop out the inside flesh and mix it into the vegetables. Reheat the mixture on the hob for 6-8 minutes.
Peel and dice the avocado. Spoon the vegetable mixture into the sweet potato skins, top with avocado and remaining coriander and serve!