Southwest Stuffed Sweet Potatoes

Ingredients

sweet potatoes

4 medium

olive oil

1 tbsp

red oniondiced

1/2 large

red bell pepperdiced, seeds removed

1

ground cumin

1/2 tsp

chili powder

1/2 tsp

dried oregano

1/2 tsp

black beansdrained and rinsed

1 (15 oz) can

baby spinachroughly chopped

2 cups

fine sea salt

1/2 tsp

raw cashews

1 cup

lemon juice

1 1/2 tbsp

green chiles with juices

1 (4 oz) can

water

6 tbsp

jarred jalapeno slices

6

Method

1. 01Preheat oven to 425°F and line a baking sheet with parchment paper.
2. 02Scrub sweet potatoes under running water, dry well, pierce with a fork, rub with olive oil, and arrange on baking sheet.
3. 03Bake until very tender, about 60 minutes.1 hr
4. 04Add cashews, lemon juice, green chiles, salt, water, and jalapenos to a high-speed blender and blend until silky smooth.
5. 05Set sauce aside. If it thickens, stir in a tablespoon of water to thin.
6. 06When potatoes have 15 minutes left, heat 1 tbsp olive oil in a large skillet over medium-high heat.
7. 07Saute onion and bell pepper until softened, about 5 to 8 minutes.
8. 08Add cumin, chili powder, oregano, drained beans, spinach, and salt. Stir until spinach wilts and beans are heated through.
9. 09Remove potatoes from oven, carefully cut in half, and fluff insides with a fork.
10. 10Spoon warm filling evenly into each potato half and drizzle with cashew sauce.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Dairy-free
• Egg-free
• Nut-free