Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream
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 avocado, mashed
salt and pepper to taste
1 cup cashew cream (see recipe)
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.
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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