Black Bean Chilli Stuffed Sweet Potatoes

March 31, 2017




Chilli is one of the most comforting and filling meals around. Pair it with a piping hot baked sweet potato and you have yourself the perfect autumnal evening meal. Enjoy cuddled up on the sofa for one, or place in the middle of the table to share with your closest friends and let them help themselves. Made with black beans, this chilli recipe is packed full of plant based protein and dietary fibre, keeping you full and satisfied for longer. The fresh guacamole adds a beautifully creamy taste, and the coconut yoghurt perfectly mimics the taste of sour cream.



2 medium size sweet potatoes

1 can black beans

1 can tinned chopped tomatoes

1 red bell pepper

1 red onion

1 garlic clove

½ tsp dried oregano

½ tsp paprika

½ tsp cayenne pepper

1 medium ripe avocado

2 tbsp natural coconut yogurt (I like Coyo the best!)

squeeze of lemon

chopped fresh coriander


Black pepper and salt to season


Start by placing the sweet potatoes into a preheated oven (at around 180°C) for around 45 minutes, until you can easily pierce with a fork. Whilst they’re cooking, start making the chilling by chopping up the red pepper, red onion and mincing the garlic clove, and place into a saucepan to cook. Once the onions begin to brown slightly, you can pour the tinned tomatoes and black beans, stir thoroughly. Add all of the spices (including the salt and pepper) and make sure the heat is fairly low to avoid cooking too quickly – the key is for a nice and slow cook to ensure a rich flavour a thick consistency.


Whilst the chilli is cooking, scoop out the avocado from its skin and mash in a small bowl with a squeeze of lemon and sprinkle of salt – this can then top the chilli stuffed sweet potatoes once they have been fully assembled. I’ve used purple sweet potatoes for this recipe due to their beautiful vibrant colour, but the regular kind will do just fine and can be found in all supermarkets and green grocers. Once the potatoes are soft, remove them from the oven and cut them down the middle. Spoon half of the chilli into each, top with avocado and a spoonful of coconut yoghurt. To finish, sprinkle with chopped coriander. Alternatively, you can place all the components in the centre of the table and let your dinner guests build their own sweet potatoes (be sure to adjust ingredient accordingly).

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I'm Megan, nutrition coach and wellness enthusiast, recipe developer, content creator and avid nut butter addict. 

Welcome to my blog, where you'll find a selection of nourishing yet oh so indulgent recipes, recommendations on the most amazing places to eat in the capital (and across the globe) + endless nutritional information, tips and advice. 

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Megan Hallett Women's Health and Nutrition Coach Nutritionist hormone health

London-based women's health expert and nutrition Coach, trainee nutritionist, recipe developer and food writer. Cookbook AUTHOR.

Email me for any women's health and nutrition coaching enquires or visit the work with me page for more information

Whilst I am London-based, the majority of my work is carried out remotely, over the phone or via Zoom.


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