An explosion of flavors with the sweetness of the potatoes and the corn, the texture of the beans and the freshness of the cilantro sauce. Simply delicious!

Preparation time: 1 hour

What you need:

2 medium-size sweet potatoes

1 can (14 oz) black beans

1 large onion, chopped

3 garlic cloves, minced

½ jalapeño, seeds and ribs removed, diced (optional)

¼ cup (60ml) water

½ teaspoon salt, to taste

½ cup (170g) corn kernels (fresh or from the can)

3 cups (100g) baby spinach leaves (or 1/2 frozen pack)

½ teaspoon cumin

¼ teaspoon chili powder (more if you like it spicier!)

Cilantro sauce (recipe below), and green onions, to garnish

How to do it:

Prepare sweet potatoes. You can bake them in a glass baking dish with a little water covering the bottom of the dish. Cover with foil and bake for one hour at 375 F (190 C). You can also cook them on the stove in a pot of water. Just make sure they are cooked completely, which may vary depending on how big your potatoes are. Let them sit for 30 minutes until they are cool enough to handle, but still warm.

While the sweet potatoes are cooking, prep your beans and spinach.

Heat oil and sauté onions. When golden, add garlic and fry for 1 minute at medium heat.

Add the can of undrained beans to the pot. Add jalapeño, water, and salt. Bring to a low simmer and let cook for 2-3 minutes.

Add the corn to pot and cook an additional 2-3 minutes.

Add the fresh spinach (or the frozen package) and heat over medium heat. Add chili powder, cumin, and a pinch of salt. If fresh spinach, let it wilt and stir occasionally. This should only take about 3-4 minutes. Remove from heat and set aside until you are ready to stuff the sweet potatoes.

To prep the potatoes, cut in half lengthwise and then use a small spoon to gently scrape out the center.

Top each potato half with 3-4 tablespoons of the bean/corn/spinach mix.

Drizzle with 1-2 tablespoons of cilantro sauce. See recipe below

Cilantro Sauce (In Europe cilantro is known as coriander)

The best sauce for every cilantro lover. It’s a dip, it’s a spread, it’s a sauce, it’s delicious!

½ cup (200g) garlic hummus (or any type of hummus)

2 big bunches of fresh cilantro/coriander leaves, salt

juice of half a lemon

¼ cup (60ml) water.

Combine all ingredients into a blender or food processor. Blend until smooth and season to taste with additional salt if necessary.