Baked Sweet Potato with Chili Beans

Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

(Serves 4)

INGREDIENTS

4 sweet potatoes

3 cups cooked red kidney beans

1 onion, finely diced

2 garlic cloves, finely diced

1 celery stalk, finely diced

1 small chilli (optional), finely diced

8 tomatoes, pureed in a blender

1 handful fresh coriander, roughly chopped

½ cup water

1 tsp coriander powder

1 tsp cumin powder

1 lemon

1 avocado, mashed

salt and pepper to taste

1 cup cashew cream (see recipe)

METHOD

Preheat the oven to 220ºC

Wash 4 sweet potatoes, cut them in half lengthways. Prick them all over with a fork. Place them into the oven and cook for 30 minutes.

Heat a large saucepan on a high heat. Add ½ cup of water. Add the onion, garlic, chili and celery, saute until the water has evaporated. Add 1 tsp cumin powder and 1 tsp coriander powder. Stir until the spices are fragrant. Add the puree tomatoes and stir well. Add 2 cups of cooked kidney beans. Mash with a potato masher. Reduce the heat and cook a few minutes until the mixture is thick but still a bit saucy. Add the lemon juice, season to taste with salt and pepper. Stir well and remove from the heat.

To Serve:

Place 2 sweet potato halves on a plate. Top with a cup of bean mixture. Spoon over some cashew cream. top with mashed avocado. Sprinkle with fresh chopped coriander.

To Make the Cashew Cream:

Soak the cashews in boiling water for a minimum of 10 minutes. Drain and place into a blender or food processor with 2 tsp apple cider vinegar, juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for up to 7 days.

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