Sweet potatoes are very rich in vitamins and minerals, they also provide fiber. They are very low in saturated fat and cholesterol.
Red beans are also low fat and cholesterol free. A very good source of plant-based protein, and many essential vitamins and minerals that your body needs.
So you can imagine how healthy this recipe is. It’s filled with all the good nutrients.I used just one sweet potatoe but you can make more using this recipe.
1 large sweet potato or more
Half cup of red beans, boiled
2 small bell peppers, red and green, diced
1 small onion, chopped
1 medium tomatoes, diced
1/2 a tsp of coriander seeds
1 tsp paprika, 1tsp cumin seeds
1 tbsp of olive oil
Salt to taste
Preheat the oven to 200 C.
Wash the sweet potato and then prick the skin a few times with a fork. Place the sweet potato on a baking tray and bake until soft.
While the sweet potato is baking, start making the fillling .Place a pan over high heat, add tbsp of oil, chopped onion, bell peppers, and fresh tomatoes, sauté for 3 minutes. Then add red beans and the rest of ingredients.Continue stirring for 3 to 5 minutes and then remove the mixture from the heat and set aside to cool.
Once the sweet potato is soft, make sure to take it out of the oven and let it cool a little so it can be handled easily. When the sweet potato become easy to handle, you’re ready to assemble.
Cut the sweet potato lengthways down the centre, be careful not to cut all the way through. Gently push open and fill with a generous amount of the red beans mixture. Top with some sprouts (I used fenugreek sprouts) and any vegan mayonnaise of your choice.
Serve with anything you desire. I served mine with sauted green beans,mushroom eggless mayonnaise, and some cucumbers. Enjoy.