Stuffed Sweet Potato Skins

Serves 2

Delicious and warming dinner, and it’s also easy to make. Serve with a green salad.

1 big sweet potato

Filling

10cm leek

7-8 cherry tomatoes

1 can of precooked black beans

Two handfuls of fresh coriander

50ml plant-based cream

Sea salt

Pepper

Olive oil (for frying pan and oven)

Topping

Coconut yogurt

Cut the sweet potato in half. Drizzle some olive oil over them and bake the halves in the oven (fan) on 200 °C for about 15-20 minutes or until soft (check with a fork). Take it out from the oven and set aside. Finely cut the leek and cut the tomatoes in fours. In a frying pan, fry the leek and tomatoes in olive oil on medium heat for about 5 minutes. Rinse the black beans and add them to the frying pan. Fry for another 1-2 minutes. Add the oat cream, salt and pepper and let it simmer for 1-2 minutes. Lastly, roughly cut the coriander and add it to the frying pan. Take the pan from the heat. Scrape out the inside of the potato halves and put it in the bean mix. Stir gently. Put the vegetable and potato mix back into the potato skins. Top with coconut yogurt.