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To Prep:

  • Garlic 10 g
  • Pepper, red 80 g
  • Pepper, yellow 80 g
  • Coriander, fresh, chopped for garnish 10 g
  • Cheese, Cheddar 100 g
  • Potatoes, sweet 1.5 kg
  • Onions, red 100 g
  • Beans, Red Kidney 410 g

To Cook:

  • Oil, Sunflower 20 ml
  • Cumin (ground) 5 g
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    200 g
    Added to cart: Knorr Tomato Pronto
  • Robertsons Chip & Potato Seasoning
    Robertsons Chip & Potato Seasoning
    5 g
    Added to cart: Robertsons Chip & Potato Seasoning


  1. To Prep:

    • Crush the garlic.
    • Small dice the peppers.
    • Roughly chop the coriander.
    • Grate the cheddar cheese.
    • Prick the sweet potatoes and place on a baking sheet, then bake in an oven at 180°C for 60 minutes or until soft.
    • Finely chop the onions.
    • Drain the liquid off the beans.
  2. To Cook:

    • Heat the oil in a pan, and fry off the onions, garlic, peppers, cumin and Robertsons Veggie Seasoning for 1 minute.
    • Add the red kidney beans and Knorr Tomato Pronto, and cook for a further 5 minutes.
    • Remove from the heat and stir in the coriander.
    • Make a slit in the sweet potatoes, squash and add the filling. Top with the cheddar cheese and a sprinkle of Robertsons Chip and Potato Seasoning. Bake under a grill or salamander for 1 minute and serve.
  3. To Serve:

    • Serve with a side salad.

  4. Top Tip:

    • Serve with grilled chicken and a side salad, with a portion of avocado guacamole!