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Yummy-licious Stuffed Sweet Potatoes

 

Ingredients:

  • 4 medium sized sweet potatoes
  • 1 TBSP of extra virgin olive oil
  • 1 small brown onion, chopped
  • 2 cloves of garlic, minced
  • Small bunch of kale, washed, destalked and sliced
  • 1 tin of organic black beans, rinsed and drained
  • ½ tsp of ground cumin powder
  • ¼ tsp of ground chilli powder
  • Good quality black pepper and possibly additional sea salt to taste, freshly ground

For the sauce:

  • 1 avocado, pitted and skinned
  • 1/4 cup of fresh parsley, chopped
  • 2 stalks of spring onions, finely chopped
  • 1 lemon, freshly juiced
  • 2 TBSP of apple cider vinegar
  • 2 TBSP of nutritional yeast
  • Good quality black pepper and sea salt to taste

Method:

  1. Pre-heat your oven to 180 degrees and line your baking dish with paper.
  2. Prick the sweet potatoes with a fork and bake them in the preheated oven for 45-60 minutes or until tender.
  3. Meanwhile heat the oil in a medium sized skillet and cook onions and garlic until translucent.
  4. Add your spices and prepped kale and cook until soft.
  5. Add your rinsed and drained beans until warm and set aside.

To prepare your Sauce:

  1. In a food processor mix avocado, lemon juice, apple cider vinegar, salt, pepper and nutritional yeast until well combined and creamy.
  2. Transfer to a little bowl, add your thinly sliced spring onions and parsley and combine.

To assemble:

  1. Half your baked sweet potatoes lengthwise and scoop out some of the sweet potato flash to make room for kale-black beans stuffing. (Be sure to keep the spooned out sweet potatoes to make sweet potato brownies or other delicious sweet potato goodness).
  2. Fill your sweet potato with the kale-black bean mixture.
  3. Top with your fresh avocado goodness sauce.
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