A delicious vegetarian meal that provides copper, manganese, potassium, molybdenum, iron and calcium.

Stuffed sweet potatoes

INGREDIENTS: 

• 4 medium- large sweet potatoes
• ½ cup Cashew Cream Sauce, you could also use sour cream or plain greek yogurt if not vegan
• 1 teaspoon lime juice
• ½ teaspoon ground black pepper
• ½ medium red onion, finely diced (about 1 cup diced)
• 1 ½ tablespoons olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon sea salt
• 1 15 oz can of black beans, drained and rinsed

For the Cashew Cream

• 2 cups cashews
• 1 1/4 cup water or broth
• 1–2 cloves garlic
• 1 teaspoon salt

METHOD:

For the Cashew Cream (If you are going to use it rather than sour cream or yoghurt)

1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
2. Place soaked cashews in the bowl of a food processor or blender with the water, garlic, and salt. Puree until very, very smooth. Thin out with more water to desired consistency.  Store in fridge for 3-4 days or freeze.

For the Sweet Potatoes

1. Pre-heat oven to 350 degrees F.
2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
3. Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
4. When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
5. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
6. Once the sweet potatoes are done baking, let cool slightly.
7. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
8. Evenly spread the black bean mixture, avocado, cilantro, and cashew cream sauce on top of the 4 sweet potatoes.
9. Serve immediately and ENJOY!!