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Oil-free baked & stuffed sweet potatoes with a cilantro & parsley cashew cream! These S.P’s are perfect eaten as is or …

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🌱 Oil-free baked & stuffed sweet potatoes with a cilantro & parsley cashew cream! These S.P’s are perfect eaten as is or add a colourful side salad of mixed greens & quinoa💚.
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• Plant based, vegan, oil free, dairy free, soy free, gluten free, egg free, refined sugar free.
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✖️ Baked & Stuffed Sweet Potatoes ~
6 large sweet potatoes
200g tin sweet corn, strained
1/2 red onion, diced
1/2 large capsicum, diced
230g box kidney beans*, strained & rinsed { @anglamark_norge }
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
2 tsp flat leaf parsley, finely chopped
Cracked black pepper, to taste
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– Preheat oven to 190°C. Wash, scrub the skin & pierce each S.P quite a few times with a skewer. Place on a lined baking tray. Bake for 45mins-1hour depending on the size – test with skewer in a few places, when the flesh is soft all the way through they are done, it may take longer for larger S.P’s {mine took 1hr15mins}. Remove from oven & allow to cool slightly. Cut an elongated oval shape in the top of each S.P, discard this small amount of skin then scoop out some of the flesh to make a hollow boat, be careful not to take out too much flesh, place in a bowl for later. Repeat for all. Using a fork, mash all of the S.P flesh that you removed. Add the rest of the ingredients & carefully stir to combine. Spoon this mixture into each S.P boat.
{*Note: substitute with any other of your favourite beans}.
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✖️ Cashew Cream ~ 1 cup natural cashew nuts {soaked for 20mins minimum in boiling water, strained & rinsed}, 1 1/4 cups water, 1/2 tsp apple cider vinegar, 1/4 tsp chopped cilantro, 1/4 tsp chopped parsley.
– Add all the ingredients to a high-speed blender & blend for a few minutes until smooth & creamy. I find my Vitamix does the job perfectly.
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