No Bake Stuffed Sweet Potato and Guacamole

For those who don’t follow this blog religiously, I live in Paris at the moment,Β and while I’m loving every second of the life and culture (especially the pastries) there’s one slight drawback of living here… The kitchens are very small. I live in a lovely one-room apartment near where I work and it’s great but a bit of a squeeze, as most cheaper apartments here are, so I’ve had to adapt to using a kitchen with no oven and barely any prep space.

It’s been a challenge, one which I have mostly avoided by eating nothing but bread and instant noodles, but today I thought I’d step up and make jacket potatoes, something which I would usually make with an oven. I was fortunate enough that the person who previously lived in my place bought a microwave, but if you don’t have one just put the oven to 200C and bake the potato for 45 minutes to an hour wrapped in foil.

This sweet potato tastes great with the creamy guacamole and fried veggies, and can very easily be doubled to cater for two or more people if you’re having a film night or a friend for dinner.

Hopefully this recipe proves that you can make a tasty, filling dinner with only one hob and a microwave!

Stuffed Sweet Potato

Ingredients

For the potato

One Sweet Potato

Half a small onion

Half a red pepper

One clove of garlic

150g of cooked kidney beans

Salt and paprika to season

Two teaspoons of vegan margarine

One tablespoon of olive oil

Juice of quarter of a lime

For the guacamole

Half an avocado

Juice of quarter of a lime

Two cherry tomatoes

Quarter of a small red chilli or some chilli flakes

One teaspoon of olive oil

Method

  1. To make the guacamole, mash the avocado with a fork, chop all of the other ingredients and mix them all together into a creamy consistency.
  2. To make the sweet potato, pierce several holes in the skin with a fork, then cook on high in a microwave for 5-10 minutes depending on the size of the potato until soft.
  3. To make the filling, chop the onions and garlic and fry in the oil until soft, then add the chopped peppers and stir for a further five minutes. Then add the kidney beans and seasoning.
  4. Cut the sweet potato in half and melt some margarine onto the flesh, then top with the bean filling and guacamole and drizzle with the lime.

Serves one

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