WHITE BEAN CHILLI STUFFED SWEET POTATO

Ingredients

Stuffing:

• 3/4 cup butter beans
• 1/2 cup soy mince or regular mince
• 1/4 red onion diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Pinch of chili powder
• Salt and pepper to taste
• 1 1/2 cup coconut cream
• 1-2 tbsp nutritional yeast (optional)
• 1-2 tbsp lime juice
• Corn starch slurry (1 heaped tbsp cornstarch mixed with equal parts water).
• Olive oil for frying

Topping to serve:

• Cream cheese
• Diced avocado
• Shredded cheese
• Lime slices
• Corn chips
• Crushed and roasted walnuts

Preparing time: 10
Cook time: 20
Serves: 1-2

Method

Make the white bean chili first: Fry the diced red onion in a pan in olive oil until fragrant. Add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced. Continue frying, then add the seasoning, nutritional yeast and the coconut milk. Add the lime juice and corn starch slurry. Turn off the heat and set aside.

Place the steamed sweet potatoes on the air-fryer tray and bake for 10 minutes at 180 degrees Celsius. If using unsteamed sweet potatoes, bake them for 30-40 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chilli white bean mix to the sweet potatoes. Bake again for 10 minutes 180 degrees Celsius.

Add your desired toppings and enjoy!

Recipe and photography by @lifeinthesouth