The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet potatoes stuffed with bean & corn salsa
Spiced bean salsa stuffed sweet potato with guacamole and almond yoghurt.
Prep in 10
2/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 avocado
- 1 handful of fresh coriander
- 2 small sweet potato
- 1 unwaxed lemon
- 1 tsp dried garlic
- 1 onion
- 2 large tomatoes
- 2 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 240g black beans (drained) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 689
Protein: 20g
Carbs: 92g
Fat: 31g
Sweet potatoes stuffed with bean & corn salsa
Spiced bean salsa stuffed sweet potato with guacamole and almond yoghurt.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potatoes in half lengthways, place onto a lined tray, drizzle over 2 tsp oil, sea salt, black pepper and 1/2 tbsp of Mexican spice, mix well and roast for 35 mins, until cooked and turning golden.
- Meanwhile, make the salsa. Finely dice the onion. Dice the tomatoes. Chop the coriander leaves and drain the black beans and sweetcorn.
- Add half the coriander, sweetcorn, black beans, half the tomatoes, the onion (to taste), and the juice from half the lemon to a medium-sized bowl. Mix altogether. Season with sea salt, black pepper, 1 tsp oil, the remaining Mexican spice and the garlic powder and mix well.
- Make the guacamole. Scoop out the flesh from the avocado into a bowl and add half the yoghurt, the remaining tomatoes, remaining coriander and the juice from half of the lemon. Season with sea salt and black pepper.
- Serve the sweet potato halves on plates, spoon over the salsa and spoon some guacamole over the top. Serve alongside the almond yoghurt.
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