White bean chilli stuffed sweet potatoes



Prep Time
Cook Time
4 - 6 People
Serves 0
Difficulty  0


  • 2 medium sweet potatoes slightly steamed soft
  • 3/4 cup butter beans
  • 1/2 cup soy mince or crumbled tofu
  • 1/4 red onion diced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • Pinch of chili powder
  • Salt and pepper to taste
  • 1 1/2 cup coconut cream
  • 1-2 tbsp nutritional yeast
  • 1-2 tbsp lime juice
  • Olive oil
  • Corn starch slurry
  • 1 heaped tbsp cornstarch mixed with equal parts water

To serve:

  • Cream cheese
  • Diced avocado
  • Shredded cheese
  • Lime slices
  • Corn chips
  • Crushed and roasted walnuts


  1.  Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk.
  2. Add the lime juice and cornstarch slurry turn off the heat and set aside.
  3. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius.
  4. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes.
  5. Add your desired toppings and enjoy!