Ingredients
2 sweet potatoes, scrubbed
1/4 cup (50 mL) brown basmati rice
2 tsp (10 mL) chili powder
1 1/4 cups (300 mL) low sodium vegetable broth
1 cup (250 mL) no salt added beans, drained and rinsed
Half a red bell pepper, chopped
1 clove garlic, minced
2 tbsp (25 mL) chopped cilantro
Directions
1. With the tines of a fork, poke some holes into sweet potatoes. Place in 400 F (200 C) oven for about 50 minutes or until tender. Set aside to cool.
2. Meanwhile, in a saucepan, bring rice, broth, garlic, red pepper and chili powder to a boil. Cover and simmer for 25 minutes or until rice is tender. Stir in beans and cilantro and simmer for 5 minutes or until beans are heated through. Remove from heat.
3. Cut sweet potatoes in half lengthwise and scoop out some of the filling. Stir it into the rice mixture with cilantro. Spoon mixture into sweet potato halves.
Tip: Pack the filling mixture into a thermos for lunches or pack the sweet potato boat into a container to reheat. This is a spin on chili and stuffed potatoes that will make lunch a little different from the ordinary.
