These Loaded Sweet Potatoes are budged-friendly, healthy, and full of flavor. Perfect for students as you only need a couple pantry-staple ingredients. This recipe is also very versatile, you can use black beans or even chickpeas instead of kidney beans, if that is what you have on hand. Pro tip: if you're short on time, wrap your sweet potatoes in a wet paper towel and microwave them for about 8-10 minutes!
Ingredients:
3 sweet potatoes
1 yellow onion, diced
3 garlic cloves, minced
2 tsp mixed dry herbs
2 tsp cumin
salt & pepper to taste
200g kidney beans
150g cooked brown lentils
2 tbsp tomato paste
mixed seeds to top, optional
Instructions:
Wash the sweet potatoes, skin on. Using a fork, poke holes in each one. Place the sweet potatoes on a baking sheet and bake for 30-35 minutes or until the inside is nice and soft.
During the last 10-20 minutes of baking time, you can start making the filling. In a pan over medium heat, saute the onion and garlic for 5 minutes until translucent.
Add your seasoning and tomato paste. Stir and cook for another few minutes, until the tomato paste slightly browns.
Next add the rinsed and drained lentils and kidney beans to the pan. Stir to combine and cook for an additional 10-15 minutes. Set aside.
When the sweet potatoes are done baking, take them out of the oven. Carefully cut each one open down the middle, making sure not to cut the sweet potatoes all the way through. You just want to create enough space for the filling.
Fill the sweet potato boats with as much of the lentil and bean filling as desired. Optionally, garnish with some mixed seeds.
Serve warm and enjoy!
Did you make this recipe? Tag me on Instagram @plantiful_life_ !
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