Vegan Stuffed Sweet Potato
This creamy sweet potato is stuffed with black bean and corn salsa and topped with yummy guacamole and cashew sour cream. Vegan, grain free, plant-based and gluten free
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Servings: 4 servings
Calories: 375kcal
Cost: 7
Equipment
- Tinfoil
Ingredients
- 2 Sweet Potatoes
- 1 C Guacamole
- 1/2 C Cashews soaked 1 hour
- 1 tsp White Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1/4 + C Water
- 2 tbsp Lemon Juice
- 1 C Black Beans cooked
- 1 ear Corn shucked
- 1 tsp Cumin
- 6 tbsp Red Onion small dice
- 1/4 C Cilantro
Instructions
- Preheat the oven to 400 degrees. Wrap sweet potatoes in foil and place in the oven for 1 hour.
- Meanwhile, to make the cashew sour cream. Combine cashews, water, mustard and lemon juice in a high speed blender.
- Make the salsa by combining the beans, corn, cumin, lime, onion and cilantro.
- Once the potatoes can be pierced easily with a knife remove them from the oven. Slice the potato down the middle and pry open a bit. Load the inside of the sweet potato with 1/2 cup of salsa, followed by 1/2 C of guacamole and then top with cashew sour cream.
Notes
These potatoes will keep in the fridge for 2 days.
Nutrition
Serving: 12potato | Calories: 375kcal | Carbohydrates: 50g | Protein: 11g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 79mg | Potassium: 1037mg | Fiber: 13g | Sugar: 8g | Vitamin A: 16259IU | Vitamin C: 15mg | Calcium: 70mg | Iron: 4mg
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