Our favo recipe for a lazy Saturday night, devised by the Healthy Dutchies. Fill the sweet potato with ricotta, black beans, avocado and a whole bunch of vegetables and you have a full meal on the table in no time. A guaranteed feast for the whole family!

1. Preheat the oven to 200 degrees. Brush the sweet potato clean and slice it lengthwise, almost through, but just barely.
   Drizzle all the sweet potatoes with olive oil and place them in an oven dish. Bake in the oven for 25 minutes until tender. Prick the potatoes to see if they are cooked and well soft.
2. Prepare 2 bowls.
3. Bowl 1: cut avocado, tomato, pepper and spring onion into small cubes and mix together in a bowl. Also add the pine nuts and beans.
4. Bowl 2: add the ricotta, 2 teaspoons of olive oil, pepper and pressed cloves of garlic to the bowl. Spoon out (hollow out) the sweet potatoes and add to the bowl. You will thus be left with hollowed-out sweet potato skins.
5. Now you can fill the potato skins with a big tablespoon from bowl 2 and then and tablespoon on top from bowl 1. Then sprinkle the stuffed potato with grated cheese.
6. Bake the stuffed potatoes for another 10 minutes at 200 degrees.
7. Serve the remaining vegetables separately.

This recipe is part of menu 4.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.