Filled to the brim and perfectly delicious: This is a recipe that really can’t go wrong. Take this sweet potato out of the oven and fill it with whatever tastes good to you! We packed ours with vegetables for the perfect mix of complex carbs, proteins, and healthy fats.
Preheat the oven to 180° C.
Wash the sweet potato. Place on a baking sheet, poke holes in the skin with a fork, and bake for about 45 minutes until it is soft.
Meanwhile, dice the tomato and onion. Gently mash the avocado in a bowl, leaving it a bit chunky. Mix in the tomato and onion. Season with salt, pepper, chili and lime juice.
Slice the sweet potato open down the middle. Top with kidney beans and guacamole, and garnish with coriander.
Drizzle with yogurt and/or lime juice on top if you want!
Our TipYou can also use a plain potato for this recipe.
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