Stuffed Sweet Potato boat with Cranberry Salsa
Recipe type: Main Meals
Spice up your meal times with this antioxidant delight, with sweet and sour flavouring that can be eaten anytime of the year. This recipe gives you all the fibre, omegas, protein and carbohydrates that your body needs, making this a balanced and enjoyable meal for all the family.
  • 2 tbsp coconut oil
  • ½ a small onion chopped
  • 1 clove of garlic
  • 2 large sweet potato one peeled and chopped
  • Pinch of Himalayan salt and pinch of pepper
  • 1½ cups or quinoa 270g
  • 1 can of diced tomatoes
  • 1 tsp chili powder
  • 2 canned chipotle chilies minced (2 dried and smoked chipotle chilies soaked for 15 mins in water which is kept and added to the sauce)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ½ tsp of cayenne pepper or to your taste
  • 1 cup cooked black beans ( if using canned, drain and rinse them)
  • Juice of 1 lime
  • 1 small bunch of coriander
  • 1 Avocado, sliced and diced for topping coated in a bit of lemon juice
  • Tomato and cranberry salsa
  • 12 oz dried cranberries
  • 2 tomatoes chopped and deseeded
  • 3 tbls cider vinegar
  • Juice and zest of 1 lime
  • 1 clove garlic
  • 1tsp olive oil
  • 1 jalapeno pepper chopped and deseeded
  • 1 pinch of Himalayan salt
Filling for the potato skins
  1. Bake 1 potato until soft and cooked, when cool scoop out flesh and leave to one side.
  2. Keep the flesh to chop and put in with the filling.
  3. Heat the coconut oil in a shallow pan and fry the onion and the 2nd chopped sweet potato add a little water to steam fry and cover for a few minuets until soft stirring once or twice.
  4. Once cooked add the garlic and sauté for 30 seconds, then add the quinoa this is on relativity high heat to get it crispy and cook for about 5 mins, add a bit more coconut oil if needed.
  5. Add the tomatoes, chili powder, chipotle chilies, and the liquid, smoked paprika, cumin, and cayenne pepper, stir to combine and bring the mixture to the boil. cook for about 5 mins until there is very little liquid and remove from the heat.
  6. Stir in the black beans. most of the coriander leaving some for garnish and the lime juice and zest.
  7. Fill the sweet potato skins with the mix and and place on a baking tray and bake in the oven for about 10mins.
  8. Top the filled potato skins with the chopped avocado and coriander and serve with the salsa on top.
Recipe by EPJHealth at