I am a bit of a Youtube junkie – I love “what I eat in a day” vlogs. They are actually one of my biggest sources of inspiration for new recipes!
I am a big fan of Nina Montagne. Her emphasis on intuitive eating, on what feels good for your body and your mind, is exactly how I like to eat. She’s not about restriction or guilt but instead focuses on the pleasure food gives us and how it fuels our bodies.
One of her older “week of dinners” videos featured a baked sweet potato piled high with hummus, beans, seeds, and sauerkraut. It looked so filling and flavourful so I trialed a variation of my own at home. The end result was this comforting baked sweet potato with hummus and smoky beans, topped with crunchy protein-packed seeds.
The Ingredients
The soft and sweet flesh of this sweet potato pairs perfectly with my creamy oil free hummus. Both sweet potato and hummus are excellent sources of fibre and are medium and low GI respectively so are perfect for balancing your blood sugar levels.
The hummus tones down the spicy vegetables, but if you’re anything like me, you’ll add extra hot sauce on the end.
The pinto beans add an extra protein punch and a different, delicate flavour. You can sub these for any other type of bean, like kidney or black bean, without affecting the taste much.
I add smoked paprika and chilli powder to the sauteed peppers and onions to give it an extra kick of flavour. Spring onions and coriander bring freshness.
To top it all off, sprinkle mixed seeds generally – with so many soft elements in this dish, it needs a good bit of crunch!
Say goodbye to boring baked potatoes
Venturing into gluten-free and plant-based cooking honestly opens so many doors. Too often we get stuck in a repetitive meal plan rotation, struggling to think of new combos.
Baked beans, cheese, tuna mayo, egg mayo… these seem to be the only baked potato fillings on offer. And if you’re gluten-free, you are probably very familiar with the humble baked potato. Time to shake things up, I think.
This sweet potato and hummus recipe is perfect if you’re looking to jazz things up a bit.
It’s incredibly filling, with a whopping 21g of fibre (that’s 84% of your daily requirements!) and 22g of pure plant-based protein! Plus it’s super cheap to make, so great for students or families on a budget. Eating healthy, gluten-free, and plant-based can be so simple!
For more inventive baked potato ideas, check out my spicy chickpeas in tomato sauce on baked sweet potato – mmm!
Baked Sweet Potato with Hummus and Smoky Beans
Ingredients
- 2 medium sweet potatoes, scrubbed clean
- 1/2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 2 spring onions, chopped
- Handful of chopped coriander
- 1x 400g tin beans (black beans, pinto, kidney, your choice), drained
- 2 tbsp hummus (homemade or my oil-free hummus recipe)
- 2 tbsp seeds
- Hot sauce
Instructions
- Preheat your oven to 200 degrees C.
- Prep your potatoes for baking. Prick them all over with a knife to make holes for the air to escape while they cook. Coat lightly with oil and season with salt and pepper. Pop in the oven for an hour.
- Meanwhile, if making your own hummus, make your hummus according to my oil-free hummus recipe (linked above recipe).
- Move on to your vegetables and beans. Heat a pan on medium and saute the pepper and onion in oil for around 7 minutes.
- When softened, add the garlic and cook for a further 2 minutes.
- Add the spices, spring onions, and chopped coriander. Combine and add the beans.
- When your potato is ready, remove from the oven, cut in half, add the veg/bean mixture, generously dollop hummus on top, sprinkle seeds and add hot sauce!
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