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vegan, green comfort food, vegan gevulde zoete aardappel, linda meijers, vegan avondeten recept, vegan zomerrecept

Vegan stuffed sweet potato, really British again!

As you may already know I really like British comfort food. You can see stuffed potatoes on almost every menu in England. My favorite potato is the sweet potato. Very healthy because it forms a kind of butterfat around your intestines if you eat them cold.

In this vegan filled sweet potato I put avocado kidney bean mash! Really a delicious healthy summer recipe..


Serves 4

Ingredients:

  • 4 large sweet potatoes

  • 2 avocado’s

  • can of kidney beans (400 grams, drained weight 250 grams)

  • 1 shallot

  • 1 clove of garlic

  • 6 cherry tomatoes

  • 1 red pepper / paprika

  • 1/2 lemon

  • chili spices, salt, pepper to taste

  • optional: fresh coriander


  1. Boil the whole sweet potatoes, in their skins, in plenty of water. Let them cook for about 15 to 25 minutes; you can occasionally test if they are done by pricking them with a fork.
  2. Cut the avocado open, remove the stone and spoon out the flesh. Mash the avocado in a bowl. Squeeze the garlic, cut the shallot very fine and add. Cut the cherry tomatoes and the bell pepper into small pieces and also add to the bowl.
  3. Rinse the kidney beans with water in a colander and add to the bowl.
  4. Add the juice of the lemon and season with chili spices, salt and pepper.
  5. Scoop the potatoes slightly and add a large dot of avocado mixture.
  6. Delicious with fresh coriander!

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