Stuffed sweet potato with black rice and avocado
11th Jun, 2018


  • Serves 2-4
  • 1 large sweet potato
  • 1 tbsp olive oil
  • Malden Salt
  • Cracked black pepper
  • 200g black rice
  • 2 avocados, remove skin and stone
  • 2 spring onions, sliced
  • Juice of 1 lime
  • 100g cherry tomatoes
  • 2 tbsp toasted pumpkin seeds
  • 1 tsp toasted sesame seeds
  • Fresh coriander, chopped

Equipment required:

  • Baking tray
  • Sauce pan
  • Serving platter

The key to this recipe is the size of your sweet potatoes! The bigger the better. If you can only find small ones that's fine just make extra and load them all on to a sharing platter to fill.


1. Preheat your oven to 180 degrees. Place your potato on a baking tray, prick with a sharp knife, drizzle in oli, salt and pepper and roast in the oven for between 40-120 minutes until the potato is completely soft throughout and the skin is crispy.

2. Meanwhile, bring a pan of water to the boil, add the black rice and cook for 30-35 minutes until tender. Drain and rinse, then set aside.

3. To make the guacamole, mix the avocado and one spring onion together with the lime juice, salt and pepper. Set aside.

4. Once the potato is cook, transfer it to a large serving dish and slice it open, ready to fill. Layer on the black rice, guacamole, tomatoes, spring onions and toasted seeds. Finish with some chopped coriander. Enjoy.

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