Love Potion Black Bean Avocado Stuffed Sweet Potatoes.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESSThese healthy stuffed sweet potatoes make a fabulous light meal or side for two lovers! Black beans with a quick lime dressing, Greek yogurt, avocado, and chives top these flavour-packed bundles of deliciousness.
Preheat oven to 400 F/205 C. Prick sweet potatoes with a fork, so they don't explode all over your oven. Boom! Place directly on middle oven rack and bake for about an hour 60 Minutes until they're soft to the touch.
Combine black beans, avocado, olive oil, lime juice, cumin, chili powder, salt & pepper together in a small bowl.
Blend avocado, yogurt, olive oil, lime juice, garlic*, sea salt, hot sauce, and pepper together in a blender until smooth. Taste and adjust, making it as spicy/tangy as you like. *Although alliums are so good for you, some people are sensitive to raw garlic (like me), Here’s the trick, poach garlic to tone down the ‘rawness’, simply peel garlic and boil in water until fork-tender.
Once the potatoes are baked, slice down the middle and open each potato up. Push some of the potato down so that you have room for the toppings! Top with black bean mixture, avocado cream and cilantro!
In a high-speed blender, combine the cashews, water, lime juice, avocado, jalapeño, salt, and sweetener, if using. Blend until smooth. Taste and adjust seasoning, adding a splash of white wine vinegar if it's too spicy. Chill in the fridge for 15-20 minutes, or until you’re ready to serve.
{GF}
Ingredients
Directions
Preheat oven to 400 F/205 C. Prick sweet potatoes with a fork, so they don't explode all over your oven. Boom! Place directly on middle oven rack and bake for about an hour 60 Minutes until they're soft to the touch.
Combine black beans, avocado, olive oil, lime juice, cumin, chili powder, salt & pepper together in a small bowl.
Blend avocado, yogurt, olive oil, lime juice, garlic*, sea salt, hot sauce, and pepper together in a blender until smooth. Taste and adjust, making it as spicy/tangy as you like. *Although alliums are so good for you, some people are sensitive to raw garlic (like me), Here’s the trick, poach garlic to tone down the ‘rawness’, simply peel garlic and boil in water until fork-tender.
Once the potatoes are baked, slice down the middle and open each potato up. Push some of the potato down so that you have room for the toppings! Top with black bean mixture, avocado cream and cilantro!
In a high-speed blender, combine the cashews, water, lime juice, avocado, jalapeño, salt, and sweetener, if using. Blend until smooth. Taste and adjust seasoning, adding a splash of white wine vinegar if it's too spicy. Chill in the fridge for 15-20 minutes, or until you’re ready to serve.