Menu
Points

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

To Prep:

  • Red Peppers 80.0 g
  • Yellow pepper 80.0 g
  • Coriander (fresh) 10.0 g
  • Cheddar cheese 100.0 g
  • Potatoes, sweet 1.5 kg
  • Red onion 100.0 g
  • Red kidney beans 410.0 g
  • Fresh garlic 10.0 g

To Cook:


Got to try these baked and stuffed sweet potatoes, with delicious red bean, pepper, tomato and cheese filling. Perfect for meat free meals 

...

Preparation

  1. To Prep:

    10 minutes
    • Prick the sweet potato and place on a baking sheet, then bake in an oven at 180 C for 60 minutes or until soft
    • Crush the garlic.
    • Small dice the peppers.
    • Roughly chop the coriander.
    • Grate the cheddar cheese.
    • Finely chop the onions.
    • Drain the liquid off the beans.
  2. To Cook:

    60 minutes
    • Heat the oil in a pan, and fry off the onions, garlic, peppers, cumin and Robertsons Veggie Seasoning for 1 minute.
    • Add the red kidney beans and Knorr Tomato Pronto, and cook for a further 5 minutes.
    • Remove from the heat and stir in the coriander.
    • Make a slit in the cooked sweet potatoes, squash and add the filling. Top with the cheddar cheese and a sprinkle of Robertsons Chip and Potato Seasoning.
    • Bake under a grill or salamander for 1 minute and serve.
  3. To Serve:

    • Serve with a side salad.

  4. Top Tip:

    • Serve with grilled chicken and a side salad, with a portion of avocado guacamole!

Home
Products
Favorites
Cart
Recipes
Menu