SERVES 4

INGREDIENTS:

2 Large Sweet Potatoes (half lengthways)

400g Kidney Beans

Salsamole

1 Red Chilli

60g Mozzarella Cheese (grated) OR Vegan Cashew Cheese

1 Red Onion (Thinly Sliced)

1 Packet of Frozen Corn Cobs (or 2 fresh corn cobs, cut into small segments)

1 Punnet Cherry Tomatoes (halved)

250g of Asian Slaw

TO SERVE:

Coriander Leaves

2 Limes (quartered)

*Corn Chips

METHOD:

1. Preheat oven to 200°C.

2. Rub oil over sweet potato and place skin side down onto a large baking tray. Cook for around 45minutes to an hour or until the flesh is soft enough to scoop out.

3. Whilst the sweet potato is cooking, prepare salsamole, and combine with kidney beans until mixed together well.

4. When the flesh of the sweet potato is soft enough to scoop out, remove tray and spuds from oven, scoop out some of the sweet potato flesh from the center and dollop flesh around parts of the baking tray. Fill the sweet potato halves with salsamole and bean mix. Sprinkle over chilli, tomatoes, red onion, slaw and mozzarella. Arrange corn in the tray also. Return the tray to the oven and cook for 10minutes of until cheese is melted and golden.

5. Serve with corn chips, coriander leaves and a squeeze of fresh lime.

*OPTIONAL