Ok, but when I say I was shocked with how good this recipe turned out, I mean I WAS SHOCKED! It took me less than 20 minutes to make and I only used things that I had stored in my cupboard. 

Oh, did I mention this recipe is also perfect for people that follow a vegan diet or those that are fasting from animal products. 

Serving 2 people 

Ingredients

·      1 large sized sweet potato 

·      1 tbsp extra virgin olive oil 

·      ½ white onion 

·      1 chopped red pepper 

·      ½ can of black beans 

·      ½ small can of sweet corn 

·      1 cup couscous 

·      1 avocado 

·      1tsp Paprika 

·      1 tsp Cumin 

·      1 tsp tomatoes paste 

·      1 tbsp coconut yogurt 

·      Dill to serve

Instructions: 

1.     Begin by preheating the oven at 170 degrees Celsius.

2.     Clean your sweet potato well with water and then cut in half.

3.     Make a few holes on each half of the potatoes and apply ½ tbsp of olive oil on each half, add salt and pepper and then place them in a tray and into the oven they go, for 50-70minutes (this will depend on your oven – you will know they are  ready when you can place your fork through the potato easily)

4.     Meanwhile place the couscous in a saucepan on low fire and add enough water to cover double its height and let it boil. Make sure you add the 1 tsp of tomato paste to give it extra flavour and colour. It should be ready when the couscous absorbs all the water. Remember to stir it as it could stick at the bottom of the pan if its not anti-stick.

5.     Then on a low heat fire, add ½ olive oil in a saucepan and then add the onions, black beans, and red pepper. Make sure you add paprika and cumin for extra flavour. 

6.     When everything is cooked and ready, mash one avocado and mix it in with the sweet potato. On top add the couscous and then the black beans with the onions and peppers, add the sweet corn on top and 1 tsp of coconut yogurt!