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

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By: Adam Guthrie
Adam Guthrie is the founder of ifeelgood.com.au an online Whole Food Plant Based Cooking School. Adam is a qualified chef who had a heart attack at age 39. He changed his diet to whole food plant ...

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 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.

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.

Check this recipe >> creamy vegan pasta alfredo