Cheesy Beef & Veggie Loaded Sweet Potatoes

While the sweet potato is in the microwave, preheat the oven to 220°C/200°C fan-forced. Peel and crush the garlic. Grate the zucchini. Grate the carrot. Grate the Cheddar cheese. Finely dice the cucumber and Roma tomato.

Heat a large frying pan over a medium-high heat. Add the pine nuts to the pan and cook, stirring regularly, for 3-4 minutes, or until golden and toasted. Remove from the pan and set aside.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the garlic and cook for 1 minute, or until fragrant. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the souk market spice blend, salt (use suggested amount) and a good pinch of pepper and stir through. Add the** tomato paste, zucchini, carrot** and water (check ingredients list for the amount) and cook for a further 2-3 minutes, or until thickened. Remove from the heat.

While the beef is cooking, slice the sweet potato open lengthways, being careful not to slice all the way through. Season well with salt and pepper. Tip: You can rub butter on the sweet potato for some extra flavour if you like . Spoon in some of the beef mixture and top with some grated Cheddar cheese. Tip: You can use a spoon and remove some of the sweet potato flesh to make room for more beef if you like. Place the sweet potatoes on the oven tray lined with baking paper and bake in the oven for 5-6 minutes, or until the cheese has melted.