Ingredients
For the Sweet Potatoes & Black Beans:
- 2 medium sweet potatoes
- 1 can black beans, drained & rinsed
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp chili powder
- Salt & pepper to taste
- 1 tbsp lime juice
- Splash of water (if needed, to prevent sticking)
- Chopped fresh cilantro (for garnish)
For the Lime Crema:
- ¼ cup raw cashews (soaked for 10 minutes in boiling water, then rinsed)
- 2 tbsp lime juice
- ¼ cup water (adjust for consistency)
- ½ tsp garlic powder
- Pinch of salt
How to Make It:
Roast the Sweet Potatoes:
Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-50 minutes or until soft and caramelized.
Prepare the Spiced Black Beans:
In a pan over medium heat, add the black beans, cumin, smoked paprika, chili powder, salt and lime juice. Stir and cook for about 5 minutes, adding a splash of water if needed to prevent sticking.
Make the Lime Crema:
While the potatoes roast, drain the soaked cashews and add them to a mini blender with lime juice, water, garlic powder and salt. Blend until smooth and creamy. Chill until ready to use.
Assemble the Stuffed Sweet Potatoes:
Slice open the roasted sweet potatoes, fluff the insides with a fork and fill them with the spiced black beans. Drizzle generously with the chilled lime crema and top with fresh cilantro.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
