Shopping List:

Black Bean Stuffed Sweet Potatoes

• 2 Small Sweet Potatoes
• 1 15.5 oz. can black beans, drained and rinsed
• ½ cup chopped yellow onion
• ½ cup chopped tomatoes
• ½ tsp. coriander
• ¾ tsp. cumin
• ¼ tsp. sea salt
• 1 tbsp. olive oil
• 1 tbsp. lime juice
• 1 avocado, chopped
• Fresh parsley or cilantro (optional)

CASHEW CREMA:

• 1 cup raw cashews soaked for ½ hour
• 1 cup water
• 2 tsp. fresh lemon juice
• ¼ tsp salt

Mixing Your Goods:

Black Bean Stuffed Sweet Potatoes – Preheat oven to 400 degrees. Pierce sweet potatoes with a fork and place on a baking sheet. Bake 45 minutes – 1 hour or until tender.

Heat olive oil over medium heat in a large pan. Add onion and sauté until translucent and soft. Add black beans, tomatoes, sea salt, coriander and cumin. Sauté until heated through. Add the lime juice and set aside.

To make the cashew crema, drain and rinse cashews. Place all ingredients in a food processor and process until smooth like sour cream. Add additional water if necessary.

To assemble, slice top of baked sweet potatoes and mash a bit with a fork. Top with black bean mixture, chopped avocado, and optional herbs. Drizzle with cashew crema.