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baked sweet potato with chili beans, guacamole & cashew sour cream

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YOGI TIMES
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baked sweet potato with chili beans, guacamole & cashew sour cream

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 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 juice of lemon.

Season to taste with salt and pepper. Stir well and remove from the heat.

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Mash the avocado. 

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.

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