Published on 1st April 2018


Credit: From The Balance Plan by Angelique Panagos, published by Aster, £20 |

2 Servings


  • 2 large sweet potatoes, scrubbed clean
  • 6 tbsp coconut yoghurt
  • 2 tbsp tahini
  • 1 x 400 g (14 oz) BPA-free tin of black beans, drained and rinsed
  • 1 ripe avocado, mashed
  • 150 g (5½ oz) unsweetened sweetcorn, drained
  • 2 ripe vine tomatoes, chopped
  • 6-8 large slices of jalapeño chilli (fresh or from a jar), chopped
  • 4 spring onions, chopped
  • 2 tbsp coconut oil
  • 2 small handfuls of fresh coriander, roughly chopped
  • 2 garlic cloves, crushed (optional)
  • 4 tbsp ground almonds
  • Sea salt and black pepper
  • Steamed greens, to serve


  1. Preheat the oven to 180C/350F/gas mark 4. Line a baking tray with baking paper. Place the sweet potatoes on the prepared tray and bake for 45 minutes, or until cooked through and softened.
  2. Once cooked, cut in half lengthways, scoop out the flesh and put into a bowl, leaving the sweet potato skins intact (top tip: it helps if you leave some sweet potato inside the skins to prevent them collapsing).
  3. Mix the sweet potato flesh with the yoghurt and tahini. Stir in the black beans and the remaining ingredients, apart from the ground almonds. Season to taste.
  4. Spoon the filling back into the potato skins, sprinkle 1 tbsp ground almonds over each half and grill for a few minutes until golden.
  5. Serve one sweet potato with your choice of steamed greens for dinner and pack the other away for lunch the next day.


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