Cook the brown rice and let cool.

Preheat the oven to 200C. After washing and drying the sweet potatoes, pierce them each with a knife a couple of times.

Place the sweet potatoes on a baking tray and put in the oven at 200 C. Let them bake until soft inside, about 45min. A knife should pierce through easily all the way through the sweet potato.

Put all the contents of the coconut milk in the food processor along with lemon juice. Once mixed it will become a cream. If it is too thick to mix into a cream (depends on the brand of coconut milk) then add a little bit of water so that it becomes a creamy dressing.

In a pan heat the oil and add the rice, spices and crushed chillies. Stir the rice around so that all the rice gets coated in oil.

Now add the cabbage and grated carrot. If the rice starts to stick to the pan add more oil.

Now add the red kidney beans and the corn and mix in.

Last add the tomatoes to the rice mixture.

Now that you’ve made the rice mixture, turn off the heat.

Cut a slit down the centre of the sweet potatoes lengthways.

Stuff them with the rice mixture.

Pour the cream over the sweet potato and top with coriander.