Stuffed sweet potato with chicken, bell pepper and avocado

Scrub the sweet potato under the cold tap and then wrap in aluminum foil. Poke a few holes in the foil and bake the sweet potato for 45 minutes in the oven.

Meanwhile, peel and dice the onion and finely chop the garlic. Wash the bell pepper and cut into strips. Cut the chicken breast into cubes.

Remove the sweet potato from the oven, cut open lengthwise and scrape some of the flesh from the potato.

Heat the olive oil in a frying pan and fry the onion and garlic.

Add the chicken and fry until it starts to brown.

Then add the paprika, the flesh from the sweet potato, paprika powder, chili powder, pepper and salt. Cook until the vegetables become soft.

Place the sweet potato on a baking tray lined with baking paper. Spoon the filling into the potato. Sprinkle the grated cheese on top and place in the oven for 10 minutes until the cheese has melted.

Meanwhile, cut open the avocado, remove the skin and cut into cubes.

Garnish the potato with the avocado and some fresh parsley, if desired.