Jacket Potato with Kidney Beans and Guacamole

Ingredients:

• Sweet potato, 250 g

• Onion, 1/2

• Red pepper, 1/2

• Garlic clove, 2

• Coconut oil, 1 tbsp.

• Kidney beans, 1/2 can

• Avocado, 1 small

• Tomato, 1

• Rocket, 1 handful

• Full fat Greek yogurt, 2 tbsp.

• Seasoning: e.g. Chili flakes, ground cumin, mixed herbs, smoked paprika

Instructions:

Start by preheating the oven to 150°C. You can either bake the whole potato for about forty minutes or slice it and bake for fifteen to twenty minutes. For easier cleanup, use baking paper.

While the potato is in the oven, fry the onion, garlic, and red pepper in coconut oil until they are softened. Then, add the kidney beans, tomato, and spices to the pan, and cook until everything is heated through.

When the potato is ready, fill it with the bean mixture and serve it with guacamole and rocket.

To make the guacamole, mash the avocado and mix in some garlic, lemon juice, black pepper, and two teaspoons of Greek yogurt.