Baked & stuffed sweet potatoes from Wave

If the way to the heart is truly through the belly, this simple, warm dish is going to win you life-long friends this Christmas.

Serves 4
Prep & cook time: 1 hour


  • 4 medium sized sweet potatoes
  • 1/2 cup of organic black beans (we used Mr. Organic)
  • 2-3 radicchio leaves
  • 6-8 cherry tomatoes, chopped roughly in half or quarters
  • 1 small red onion, diced
  • 1/2 an avocado, sliced
  • 1 tbsp of hemp seeds (we used Of the Earth Superfood)
  • 3-4 tbsp of plain soya yoghurt
  • 2 tbsp of coriander, chopped
  • 1 tsp fresh lemon juice
  • Extra virgin olive oil (we used Belazu)
  • Salt, black pepper and paprika to taste 
  • Optional: chilli flakes


  1. Preheat the oven to 120C. Lay the sweet potatoes on a tray and brush them liberally with extra virgin olive oil. With a knife or fork, prick them a few times so they can release steam while they're cooking. Put them into the oven to bake - a 2-3 inch long sweet potato should take around 45 minutes to bake.
  2. While the potatoes are baking, get started on your dressing. In a bowl, mix soya yoghurt, lemon juice, salt, pepper and chopped coriander together thoroughly. Pop your dressing in the fridge for later.
  3. In a medium pan, cook half of your diced onions over low heat. Reserve the other half.
  4. When the onions are golden, add black beans and continue stirring.
  5. Season your onion and beans mixture with some salt, pepper and paprika to add some flavour. You can add chilli flakes too for a bit of zing!
  6. Take the bean mix off the heat, add your chopped red onion and stir through.
  7. Take the potatoes out of the oven. Slice them open lengthways down the middle (but not all the way through to the bottom) and spread them open.
  8. Spoon in your bean mixture. Top them off with sliced avocado, chopped cherry tomatoes, radicchio leaves and a sprinkle of hemp seeds. Finally, drizzle your yoghurt salsa over the top.
  9. Eat and enjoy!
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Recipe from Wave

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