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Gluten Free Healthy Taco Stuffed Sweet Potato

A carbohydrate rich meal full of plant diversity, fibre*, protein and taste!
*If you’re not used to eating much fibre, reduce the portion of black beans to avoid gastrointestinal discomfort. Aim to gradually build up your intake with tolerance and of course drink plenty of water!

Ingredients (serves 4)

• 2 Large sweet potato
• 1 tbsp olive oil
• 1 small red onion diced
• 2 garlic cloves minced
• 1 red capsicum chopped
• 1 cup chopped mushrooms
• 1/2 cup frozen/fresh Corn
• 400g tin canned black beans rinsed and drained
• 2 tbsps Mexican seasoning
• 2 tbsp tomato paste
• 1 avocado mashed
• 4 Tbsp Greek yoghurt
• A small handful of fresh coriander, to garnish
• Grated cheese
• Sea salt and pepper to taste

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Cut the sweet potatoes in half on lengthways and place them (cut size up) on the baking sheet.
3. Roast for about 20-25 minutes, or until fork tender. Turn off oven.
4. Meanwhile, heat the oil in a large fry pan. Add the onion, garlic, and capsicum and sauté for about 4 minutes.
5. Add in mushrooms, and cook until tender, 6-7 minutes.
6. Stir in the corn, black beans, tomato paste, GF Mexican seasoning and cook for 2-3 more minutes.
7. Remove the sweet potatoes from the oven and top them with the Mexican mixture, then add mashed avocado, a tablespoon of yogurt on top of each and a sprinkle of grated cheese.
8. Garnish with fresh coriander and jalepenos (optional) and enjoy!

Place leftovers in a container and store in the fridge for up to 5 days.
Consider storing without adding yogurt and avocado. Reheat in the microwave when ready to eat and then add the yogurt and avocado.

For more recipes and general gluten free nutrition advice, follow @coeliac.dietitian.jess

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