Chorizo and black bean loaded sweet potato boats

These smoky sweet potatoes are an ideal plant-based barbecue option and they're gluten free, too

Ingredients

Instructions

1. Preheat the oven to 200°C, gas 7. Scrub the sweet potatoes and prick all over with a fork. Place on a lined baking tray, rub with ½ tablespoon olive oil and bake for
   50-60 minutes or until tender. Set aside until cool enough to handle.
2. Peel the outer skin away from each shroomdog, then pull apart into pieces and roll into small balls between your hands (around 6 balls per sausage). Set aside.
3. Heat 1 tablespoon olive oil in a frying pan and sauté the onion for
   3-4 minutes until softened. Stir in the garlic, paprika and shroomdog balls and fry everything for
   5 minutes over a medium-high heat, stirring regularly. Tip in the black beans and fry for a further
   5 minutes.
4. Halve the cooled sweet potatoes and scoop out the flesh leaving a thin layer of shell. Return the potato skins to the oven, cut-side down, and roast for a further
   10 minutes until crispy. Reduce the oven temperature to 180°C, gas 6.
5. Mash the scooped-out sweet potato flesh in a large mixing bowl and mix in the soft cheese. Stir in the black bean mixture and chives, being careful not to break up the chorizo balls. Season to taste.
6. Remove the potato skins from the oven and turn cut-side up again. Load the black bean mixture into each half and return to the oven for
   15 minutes. Garnish with more chopped chives and serve with salad.

Nutrition