Sweet potato with bean chilli

and guacamole

(serves 3)



  • 3 sweet potatoes

  • ¼ cup olive oil

  • 1 tsp paprika

  • 1 garlic clove grated

  • 3 spring onions (for serving)


  • 3 avocados

  • 1 red onion

  • ½ cup cherry tomatoes

  • 3 garlic cloves minced

  • ½  tsp chilli flakes

  • 1 tblsp balsamic vinegar

  • 1tsp salt

  • juice from 1 lime

  • 1 tsp basil



  1. NOTE: The bean chilli recipe is a separate recipe on this site

  2. Preheat the oven to 180 Celsius, then lay the potatoes out on a baking dish.

  3. Mix together the potato mixture of oil and spices (except spring onions) and coat both sides of the potatoes, roast in the oven for about 45 minutes, until a spike of a fork through goes easily to tell if its cooked

  4. While the potatoes are cooking, prepare the guacamole, cut open the avocado, remove the pip and scoop out the soft flesh and add to a blender/or bowl

  5. Chop the onion and cherry tomatoes, then add all the ingredients to the blend and mix until your preferred consistency

  6. Once potatoes are cooked, remove from oven and gently cut in half, I hold them in a tea towel in my hand as they will be really hot

  7. Gently scoop the centre out to create a hole and keep the middle potato in a bowl, mix this with the bean chilli and then refill the potato holes with the mix

  8. Top the potato with guacamole, then sour cream and chopped spring onions

  9. Serve and enjoy!