Black Bean, Red Pepper & Coriander Stuffed Sweet Potatoes with Lime Yoghurt
Why This Supports Joints & Mobility
- Sweet potatoes provide slow-digesting carbohydrate and carotenoids, supporting antioxidant defence. Limiting glycaemic spikes is important because elevated glucose contributes to advanced glycation end products (AGEs), which stiffen connective tissue.
- Black beans provide plant protein for tissue repair and soluble fibre to improve insulin sensitivity — helping reduce systemic inflammatory tone.
- Red peppers are rich in vitamin C, essential for collagen synthesis. Without adequate vitamin C, connective tissue repair is impaired.
- Coriander provides polyphenols that contribute to antioxidant defence, helping reduce oxidative stress in joint tissues.
- The yoghurt topping adds protein and, if fermented, supports gut health — increasingly linked to inflammatory regulation in joint conditions.
- This dish supports collagen production, metabolic stability and oxidative control.
Ingredients (Serves 4)
4 medium sweet potatoes
1 tbsp olive oil
1 red onion, finely chopped
1 red pepper, diced
2 tins black beans, drained
1 tsp ground cumin
1 tsp smoked paprika
Juice of 1 lime
150g natural yoghurt (or coconut yoghurt)
2 tbsp chopped fresh coriander
Sea salt and black pepper
Method
Preheat the oven to 200°C.
Pierce the sweet potatoes with a fork and place directly on the oven shelf. Bake for 40–50 minutes until completely tender.
Meanwhile, heat olive oil in a pan over medium heat. Add the red onion and cook for 5 minutes until softened.
Add the red pepper, cumin and smoked paprika, and cook for another 3–4 minutes.
Stir in the black beans and cook gently for 5 minutes until heated through. Finish with lime juice and seasoning.
Slice open the baked sweet potatoes and fluff the flesh with a fork. Spoon the bean mixture generously into each one.
Mix the yoghurt with chopped coriander and spoon over the top before serving.
