Black Bean Chilli-Stuffed Sweet Potatoes

Serves: 4 Prep: 10_mins Cook: 45_mins


These black bean stuffed sweet potatoes are the perfect way to get more veggies into your little ones. Made with our organic Black Beans and our organic Chopped Tomatoes, we guarantee they'll be a firm family favourite.


4 medium sweet potatoes

1 tbsp Biona Organic olive oil

1 large onion, chopped

1 red pepper, diced

2 garlic cloves, minced

1 tsp chilli powder

1 tsp dried oregano

1/2 tsp cumin

1/4 tsp teaspoon chipotle chili powder or cayenne pepper, if you like a kick

1 can of Biona Organic black beans (do not drain)

150ml Biona Organic passata

salt and pepper to taste

Large handful of grated cheese or vegan cheese

Coriander, avocado and coconut yogurt for garnish


  1. Preheat oven to 200 degrees C. Poke holes in sweet potatoes with a fork then place on a baking sheet. Roast potatoes in the oven for 40-50 minutes or until you can poke a fork or knife into the middle of the potato.
  2. While the sweet potatoes are roasting, prepare the chilli by heating oil over medium-high heat. Add in onion, bell pepper and garlic; cook until onions softens about 6-8 minutes. Next mix in chili powder, oregano, cumin and chipotle chili powder or cayenne; stir for 1 minute. Mix in beans and passata. Bring chili to a boil, stirring occasionally. Reduce heat to medium-low and simmer until sweet potatoes are done cooking and chili thickens. Taste and season again with salt and pepper or additional spices.
  3. Once sweet potatoes are done, split them open. Place a large dollop of chili in each potato then sprinkle with cheese. Top potatoes with coriander, avocado and coconut yoghurt, if desired.

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