Protein-Rich Stuffed Potatoes
Recharge with this nutrient-packed spud. Essential electrolytes, healthy fats from cashews and avocado, plus protein-rich turkey and black beans will restore your energy and curb cravings.
Ingredients
- 1 sweet potato
- 125g minced turkey or finely diced breast
- 8 cherry tomatoes
- 1 tsp apple cider vinegar
- ½ tsp garlic finely chopped
- pinch of chilli powder
- pinch of smoked paprika
- ½ tsp brown miso paste
- 2 tbsp coconut oil
- 50g black beans
- 3g coriander chopped
- pinch of salt and pepper
Guacamole
- ½ avocado
- ½ lime juiced
- 3g coriander chopped
- pinch of salt and pepper
- fresh red chilli a few thin slices to garnish
Cashew Cream
- 50g raw cashews
- ½ tsp tahini
- 1 lemon juiced
- pinch of salt and pepper
Instructions
- Soak the cashews in a bowl with boiling water for 20 minutes.
- Wash then bake the potato at 180°C for 45 minutes until completely cooked through. Whilst the potato is baking, slowly heat the coconut oil in a pan and add the garlic and turkey, gently cook for 5 minutes. Then add the beans, chilli, paprika, vinegar, miso, salt, pepper and cook for a further 10 minutes on a low heat. Take off the heat and add the chopped coriander.
- Cashew cream: drain the cashews and blend all the ingredients together in a blender or Nutri-bullet until smooth.
- Guacamole: spoon out the flesh from the avocado and mash it in a small bowl with a fork and then mix in the remaining ingredients.
- Halve the baked potato, spoon out 2 tbsp from the middle of each half and add it to the beans and tomatoes, combine and spoon back into the skins.
- Add a generous spoonful of guacamole and cashew cream on top — don’t forget those fresh chilli slices for an extra kick!