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Vegan Chilli Stuffed Sweet Potatoes
Vegan Chilli Stuffed Sweet Potatoes
  1. Serves 4
  • 1 pot TCC Natural Yogurt 
  • 4 Sweet potatoes 
  • 2 medium onions 
  • 4 cloves of garlic 
  • 1 fresh red chilli 
  • 2 tbsp olive oil 
  • 2 tsp ground cumin 
  • 2 tsp ground coriander 
  • 2 tsp smoked paprika
  • 200g dried lentils 
  • 2 x 400g tins of red kidney beans 
  • 2 x 400g tins of black beans 
  • 2 x 400g tins of chopped tomatoes 
  • 1.2 litres of vegetable stock 
  • Handful of chopped coriander 

 

Method:

1. Preheat the oven to 180 degrees. 

2. Prick the sweet potatoes all over with a fork and bake for 40 minutes. 

3. Finely chop the onions, garlic and chilli and fry in a pan with the oil for 5 minutes, until soft. 

4. Add the cumin, coriander and paprika and fry for a further few minutes. 

5. Then add in the lentils and vegetable stock. 

6. Stir in the beans, chopped tomatoes and yogurt. Bring to the boil and then simmer uncovered for 45 minutes until reduced and thickened. 

7. Once the sweet potatoes are cooked, cut them in half and spoon over the chilli. 

8. Top with TCC Natural Yogurt and garnish with chopped coriander