let me introduce to you the ultimate vegan loaded sweet potato. filled with black beans drizzled with heavenly cashew sauce, easy to make guacamole, and some nacho’s on the side to scoop. warm. comforting & grounding.
every single time I’m in awe by the vivid colours mother earth creates. let’s just take a deep breath and appreciate this wonderful creation that is called a sweet potato and it’s epic orange colour.
I love how the sweetness of the potatoes blends perfectly with the sourness of the cashew sauce and the creaminess of the avocado. besides the taste explosion this dish is extra hearty, satisfying and easy to make. just bake until soft, split open and load them up with some black beans, or any protein of your choice.
the cashew sauce is really quick and easy to make. soak the cashews in really hot water so they soften quickly. put them in a blender and add some flavour; garlic for a kick,
salt, pepper and lemon juice to brighten the whole thing up. If you like you can even add nutritional yeast for a cheesy flavour.
Loaded sweet potato with heavenly cashews sauce, nacho’s and guacamole.
for the sweet potato:
1 (large) sweet potato
4 ounce can black beans, drained and rinsed
1 diced tomato
for the cashew sauce:
1 cup cashews
1/2 - 1 lemon (depends on the level of sourness you want)
1 garlic glove
1 - 2 tsp salt
1/4 cup water
for the easy guacamole:
1 tsp pepper
1 tsp nutmeg
bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
In the meantime, make the guacamole by mixing all the ingredients together until you get a smooth texture.
cook the black beans.
next up, blend the cashews with the garlic, lemon, water salt and pepper in a blender blend until smooth.
If ready, remove the sweet potato from the oven to a plate and fill it with the guacamole and black beans. top it with diced tomatoes cashew sauce.
grab some nacho’s on the side to scoop all the delicious ingredients into one bite.