TACO STUFFED SWEET POTATOES

SERVES 6 | TAKES 40 MINUTES

• MACROS

  Calories (Kcal): 511

  P: 39g

  C: 57g

  F: 14g

INGREDIENTS

• 1 tbsp olive oil

• 1/2 onion

• 3 cloves garlic, crushed

• 2 cups TVP

• 2 x 400g tin tomato

• 1 tin red kidney beans, drained and rinsed

• 1/3 cup water

• 4 tsp Mexican spice mix

• 3-4 large sweet potatoes, halved lengthwise

• Cucumber, chopped

• Tomato, chopped

• 2 avocados, mashed

• Salsa

• Fresh coriander, chopped

• Lime squeeze

• Optional: vegan plain/greek/coconut yogurt, jalapeños

METHOD

1. Start by slicing your sweet potatoes length wise and baking these on a tray lined with baking paper at 175 degrees Celcius for 40 minutes or until soft and golden.

2. While the potatoes are cooking, place the TVP in 2 cups of boiling water to rehydrate it, and set aside for 5-10 minutes until all the moisture is absorbed.

3. In the meantime, sauté the onion and garlic in a little olive oil or water until translucent and fragrant.

4. Add in the rehydrated TVP, kidney beans, tin tomato, Mexican spice mix, and water. Leave to simmer over medium heat for 10-15 minutes, stirring occasionally to prevent any sticking.

5. Once the potatoes are cooked, slice lengthways down the middle and fill with the Mexican mix, and top with the chopped cucumber, tomatoes, guac, salsa and a squeeze of fresh lime. Add optional fresh coriander and jalapeños - and enjoy!