Baked Sweet Potato with Chili Beans Guacamole Cashew Sour Cream Recipe
Preheat the oven to 220C
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.
Meanwhile finely dice 1 onion. Crush 2 garlic cloves. Finely dice 1 celery stalk.
Finely chop 1 small red chili (optional). Roughly chop 1 handful fresh coriander.
Pure 8 tomatoes in a blender.
Heat a large saucepan on a high heat. Add Â½ 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
Add the juice of lemon.
Season to taste with salt and pepper. Stir well and remove from the heat.
Mash the avocado.
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
Check this recipe >> creamy vegan pasta alfredo