Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 15-oz can low sodium black beans, (drained and rinsed)
  • 1/2 tsp black pepper
  • 1/2 medium red onion, (finely diced)
  • 1 tbsp lime juice
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 3/4 cup raw cashews
  • 2 cups boiling water
  • 1/2 cup fresh cilantro
  • 1/2 cup milk of choice, (plus more as needed)
  • 3 tbsp fresh lime juice ((approx. 2 limes))
  • 1/4 large avocado
  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • diced avocado
  • cilantro

Instruction

  • Pre-heat oven to 425 degrees F.
  • 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.
  • 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 onion begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
  • 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.
  • Once the sweet potatoes are done baking, let cool slightly. 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.
  • Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
  • Top with avocado and cilantro.