Preheat the oven to 200 °C (180 °C fan) and scrub the sweet potatoes thoroughly. Prick them all over with a fork and put them on a baking tray.
Bake the sweet potatoes at 200 °C for 40–45 min, until they're soft inside and give easily when pressed. Meanwhile, drain the black beans.
Warm the black beans in a frying pan with olive oil, cumin and paprika. Season to taste with salt and pepper.
Cut the red cabbage into thin strips. Halve the avocado, remove the stone, slice it and drizzle with lime juice.
Cut the baked sweet potatoes open lengthways and fluff up the insides a little with a fork. That makes room for the filling.
Fill the sweet potatoes with the black beans, avocado and red cabbage. Serve with pumpkin seeds and fresh coriander.
Good to know
A meal like this doesn't make a fuss, yet it's a proper, comforting plate. Soft, creamy, crunchy – and that's exactly why it's so good.
Swaps
Black beans → kidney beans (similar fibre and protein content). Avocado → hummus made with chickpeas and olive oil (more pulses, also creamy; contains sesame). Pumpkin seeds → walnuts (more omega-3 fatty acids; contains tree nuts). Red cabbage → baby spinach (milder, provides folate and vitamin K).
Allergens
The recipe is vegan and gluten-free, but contains pumpkin seeds, which some people are allergic to. For children, slice the red cabbage finely and season mildly; in pregnancy, make sure the herbs are well washed and the avocado is fresh and in good condition.
