Mexican stuffed potatoes with cashew cream cheese
Vegetarian
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Spiced Mexican-style beans served in a roasted sweet potato and topped with homemade cashew cream cheese, fresh vegetables and coriander.

1. Soak cashew mix in 3/4 cup water and lemon juice. Set aside.

Set oven to 220ºC. Halve sweet potatoes lengthways. Rub with 1 tbsp oil, salt and pepper. Roast cut-side down for 20 minutes, or until cooked through.

2. Heat a large frypan with 1 tbsp oil over medium heat. Peel and dice onion, add to pan as you go. Grate in carrot, stir in 2 tsp cumin and 2 tsp paprika. Cook, stirring, for 3-4 minutes, or until fragrant.

3. Add beans (including the liquid). Simmer for 10 minutes, uncovered, over medium heat.

4. Blend cashews and the lemon water with crushed garlic until smooth using a small food processor or stick mixer. Season with 1/2 tsp cumin, salt and pepper to taste.

5. Dice avocado and tomato. Chop coriander. Toss all together with kaleslaw and 1 tbsp olive oil.

6. Divide sweet potatoes between plates. Use a fork to press down the middle of each one, making a cavity. Fill with cooked beans, top with cashew cheese and fresh toppings to serve.

Notes:
Serve with a squeeze of lime if you have some.

Make a thicker cream cheese by adding just 1/2 cup water.
Cashew + nutritional yeast mix 2/3 packet
lemon 1/2
Sweet potatoes 4

red onion 1
carrot 1
Four bean mix 2 x 400g

garlic 1 clove

avocado 1
Tomato 1
coriander 1/4 bunch
kaleslaw 1/2 bag (200g)

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, smoked paprika