I have spent hundreds and hundreds of hours watching ‘What I Eat In A Day Videos’ on Youtube, looking for inspiration for interesting meals to make.
I really liked the channel ‘Cam and Nina’, who are no longer doing videos together, but their food always looked incredible. One of their videos was a week full of dinners, and they had a baked potato topped with pinto beans, houmous and seeds.
There are so many ways to construct a loaded baked sweet potato, so when you’re in a pinch, just browse in your fridge and pantry and you’ll find something delicious.
I experimented a little and came up with this recipe. I love paprika and chilli, as you will probably be able to tell from the spice suggestions in my recipe, so they obviously got chucked in.
Venturing into gluten-free and plant-based cooking honestly opens so many doors. I think people are too often stuck in a little box of repetitive meal plans, struggling to think of new combos.
Baked beans, cheese, tuna mayo, egg mayo… these seem to be the only baked potato fillings on offer. I really love this recipe, and if you’re looking to jazz things up a bit, it’s a great go-to!
I loveeee houmous and have been making oil-free houmous recently, which I will post the recipe for soon. It’s so creamy and flavourful and basically guilt-free. It helps to cool the spice, but if you’re anything like me, you’ll still add more hot sauce afterwards.
The mixed seeds add a nice crunch along with the peppers to the other softer components.
The coriander and spring onion add a little something-something. This meal is so filling, the perfect satisfying meal for a weeknight dinner. Plus it’s super cheap to make, so great for students or families on a budget. Eating healthy, gluten-free, and plant-based can be so simple!
- 2 medium sweet potatoes, scrubbed clean (mine were 400g each)
- ½ tbsp vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp chilli powder
- 2 spring onions, chopped
- Handful of chopped coriander
- 1x tinned beans (black beans, pinto, kidney, etc), drained
- 2 tbsp houmous
- 2 tbsp seeds
- Hot sauce
- Preheat your oven to 200 degrees C.
- Prep your potatoes for baking. Prick them all over with a knife to make holes for the air to escape while they cook. Coat lightly with oil and season with salt and pepper. Pop in the oven for an hour.
- Meanwhile, make your houmous according to the oil-free houmous recipe.
- Move on to your veg and beans. Heat a pan on medium and saute the pepper and onion in oil for around 7 minutes.
- When softened, add the garlic and cook for a further 2 minutes.
- Add the spices, spring onions, and chopped coriander. Combine and add the beans.
- When your potato is ready, remove from the oven, cut in half, add the veg/bean mixture, generously dollop houmous on top, sprinkle seeds and add hot sauce!