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Loaded Sweet Potato with Lima Beans
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Loaded Sweet Potato with Lima Beans and Cashew Cream

A delicious, healthier, flavor-packed alternative to the traditional stuffed jacket potato.
Prep Time10 mins
Cook Time45 mins
Total Time1 hr 25 mins
Course: Dinner
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.

Notes

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