Ingredients: 1 medium sweet potato, 5 chestnut mushrooms (thinly sliced), 100 grams black beans (drained and rinsed), 1 clove garlic (finely chopped), 5 cherry tomatoes (sliced), pinch of chili flakes, 1 tsp. coriander powder, chopped fresh coriander (coarsely chopped), salt, pepper and ¼ or ½ avocado (cut into cubes)

Dressing: 2 teaspoon white tahini, juice of ½ lime (or lemon), 1 teaspoon agave syrup and half a tablespoon tamari.

Step 1

Preheat the oven to 200 degrees and wash the sweet potato well. Dry it and poke holes in it. Wrap the potato in aluminum foil. Place the potato on the baking tray and bake for about 50-60 minutes. The potato should be soft.

Step 2

While the sweet potato is in the oven, you can continue with the filling. Put some (coconut) oil or water in a frying pan. Add the garlic and mushroom slices to the pan. Fry briefly.

Step 3

Add the other ingredients to the pan, except the avocado and fresh coriander. After about 5 minutes the mixture is ready enough. Taste to see if it is seasoned, otherwise add some salt and pepper. Turn off the heat and leave the pan.

Step 4

For the dressing, put everything in a small bowl and mix well.

Step 5

Remove the baked sweet potato from the aluminum foil and cut it in half. Unfold and place the sweet potato in your boho tiffin.

Step 6

Now stir the fresh coriander into the filling and transfer the filling to your sweet potato.

Step 7

Finish with the avocado pieces and drizzle the dressing over the sweet potato. Enjoy your meal!

Step 8

Do you want to take your sweet potato with you? No problem, but let everything cool down thoroughly. Is everything cold? Place your sweet potato (cut open) in 1 of your boho tiffin bowl. Mix your filling (except the fresh coriander and avocado) with the dressing and mix well. Fill the 2nd boho tiffin bowl with the filling. In the last bowl (if you use a boho tiffin with 3 bowls) add ½ avocado (with stone and peel, this prevents the avocado from turning brown) and the coarsely chopped fresh coriander.

Step 9

Is it lunch time? Then add the fresh coriander to the filling and stir gently. Then put the filling in the sweet potato and finish it with the avocado pieces and dressing! Also very tasty to eat cold!

Fill your Boho Tiffin and enjoy wherever you are!