Loaded Sweet Potato with Lima Beans and Cashew Cream
A delicious, healthier, flavor-packed alternative to the traditional stuffed jacket potato.
Servings 2
Calories 444kcal
Ingredients
For the sweet potato
- 2 big sweet potato (any color or variety)
- 1 cup bell pepper (capsicum, any color) finely chopped
- 2 cups spinach packed
- 1 cup cooked lima/butter beans roughly chopped in smaller pieces (or other beans of your choice)
- 1 cup onion chopped
- 2-3 clove garlic minced
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1/2 tsp turmeric powder (1 inch fresh root =1 tbsp fresh grated = 1 tsp powder)
- 1/2 teaspoon chili powder
- sea salt to taste
- black pepper to taste
For the cashew cream
- 1 cup raw unsalted cashew nuts soaked and drained
- 1 tablespoon apple cider vinegar
- 1 lime/lemon juice only (use less if using lemon)
- pinch sea salt
- 0.5-1 cup water depending on how thick you want it to be
- 1/2 tsp nutritional yeast (optional) to add cheesy flavor
- 1/2 cup fresh chives/parsley/cilantro your choice
Instructions
- Soak cashews for at least 1 hour in water. The longer you soak them the creamier and less chunky the cashew cream will get. So if you have time 8 hours or overnight is best.
- Preheat oven to 400ºF or 200ºC.
- Wash/scrub the sweet potatoes well. Prick with a fork and place on a baking sheet or in an oven-safe dish. Roast for 45 minutes or until cooked through and fork tender (depends on how big the potato is).
- Meanwhile, make the cashew cream. Add all ingredients to a blender/food processor and process until smooth. Add chopped parsley, cilantro or chives if you like. Set aside.
- When the sweet potatoes are nearly done, heat cooking oil in a skillet over medium heat. Stir-fry onion for 2-3 minutes. Stir in garlic and cook for 2-3 minutes more or until onions are soft.
- Add spices, spinach and lima beans. Stir well and cook until heated through or until the spinach is wilted. Taste and adjust the seasonings if needed.
- Once the sweet potatoes are roasted, remove from the oven and let cool slightly. When cool enough to handle, cut, lengthwise, down the center and squeeze open.
- Stuff each potato with the spinach-lima bean filling and top with cashew cream. Add fresh chopped parsley, chives or cilantro on top (optional).
- Serve immediately.