Serves 4
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To serve:

  1. Preheat the oven to 220˚C/200˚C fan/gas mark 7.
  2. Pierce the skin of each sweet potato a few times with a fork. Place the sweet potatoes on a baking tray and bake for 30-45 minutes or until easily pierced with a fork.
  3. Heat the coconut oil in a pan over a medium-low heat. Add the onion and cook for 5-6 minutes until softened.
  4. Add the beef to the pan and cook until no pink parts remain, breaking up any lumps with a wooden spoon. Drain away any fat from the pan.
  5. Add the garlic and cook for 30 seconds, then stir in the chilli powder, cumin and some salt and black pepper.
  6. Add the tomato passata and stir to combine well. Simmer for 10 minutes, stirring occasionally.
  7. When the sweet potatoes are cooked, cut a slit down the centre of each and stuff with the chilli beef filling.
  8. Top with spring onion, coriander, grated Cheddar and avocado to serve.

Nutrition Facts

Per serving: 567kcals, 13.8g fat (6g saturated), 63.9g carbs, 2g sugars, 43.9g protein, 12.9g fibre, 0.14g sodium

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