Gluten-free sweet potato kumpir with beans

Gluten-free sweet potato kumpir with beans: creamy baked sweet potatoes, stuffed Turkish kumpir-style with beans, sweetcorn, avocado and a little cream – simple and hearty.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 460 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 65 g

Ingredients

• 2 sweet potatoes
• 150g beans
• 100g sweetcorn
• 1 avocado
• 2 tbsp cream
• 1 tsp cumin
• 1 pinch of salt

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan) and wash the sweet potatoes thoroughly. Prick them all over with a fork and put them on a baking tray.
2. Bake the sweet potatoes at 200 °C for 40–45 min, until soft and easy to pierce. Meanwhile, rinse the beans and sweetcorn in a sieve and drain well.
3. Halve the avocado, remove the stone and cut the flesh into rough cubes. Mix the beans and sweetcorn with the cumin and a pinch of salt.
4. Cut the baked sweet potatoes open lengthways and press them apart slightly. Fluff up the inside a little with a fork.
5. Fill the sweet potatoes with the bean and sweetcorn mixture and top with the avocado. Finally, spoon the cream over the top.
6. Serve the sweet potato kumpir warm straight away, with a little extra cumin and salt if you like.

Good to know

There's just something comforting about oven-baked sweet potato. Soft inside, creamy and well spiced on top – an easy meal that leaves you happy.

Swaps

Cream or soured cream → Greek yoghurt (more protein). Beans → chickpeas (also plenty of fibre). Sweetcorn → pepper (more vitamin C). Avocado → hummus made with olive oil (creamy, goes well with beans; contains sesame).

Allergens

The recipe is gluten-free; milk is in the cream. Fine for children if moderately seasoned, and fine in pregnancy as long as pasteurised dairy products are used.