Vegan Loaded Sweet Potatoes with Coriander Lime Cashew Cream
Servings Prep Time
3 15 minutes
Cook Time
1 hr 15 minutes
Servings Prep Time
3 15 minutes
Cook Time
1 hr 15 minutes
Ingredients
INGREDIENTS
  • 3medium sweet potatoes
  • 1carton cooked chickpeas(230g drained)
  • 2tbsp extra virgin olive oil, plus a little to drizzle
  • 1/3tsp paprika
  • 1.5tsp coconut aminos(I like Coconut Merchant Savoury Sauce)
  • 100g kale, stalks removed, chopped or blitzed
  • Goodpinch of Pink Himalayan or sea salt
Coriander Lime Cashew Cream
  • 1/2large avocado
  • 70ml coconut milk(I like Coconut Merchant UFC Coconut Milk)
  • 80g cashews
  • 1/2 – 1tbsp lime juice(or to taste)
  • 1/4tsp apple cider vinegar
  • Goodpinch of Pink Himalayan or sea salt(to taste)
  • 1/4cup fresh corriander(12g)
To serve
  • 1/2large avocado
  • Pinch of chilli flakes
  • 1tbsp fresh corriander
Instructions
  1. Preheat the oven to 400F / 200C/ 180 fan.
  2. Wash and then using a fork, puncture holes in the sweet potatoes. Place on a non stick baking tray and rub with a little olive oil. Bake in the oven for approximately 55 – 70 minutes or until they can be pierced with a skewer and are soft inside.
  3. Meanwhile, spread the chickpeas on a baking tray. Toss with 1 tbsp of olive oil, paprika and 1 tbsp of Coconut Merchant savoury sauce. Roast in the oven for 20 minutes until warm and slightly crisp.
  4. Add the kale to the chickpeas along with the remaining 1 tbsp of oil, 1/2 tbsp of savoury sauce and a pinch of salt. Mix well. Bake in the oven for a further 7 – 10 minutes until crisp.
  5. Using a stick blender, blitz all the ingredients for the dressing together until smooth. Option to use a high speed blender if you prefer but you may need to scrape the sides a few times or double the quantity for it to blitz fully. For a thinner dressing add a little more lime or coconut milk.
  6. Using a sharp knife, slice open the sweet potatoes lengthways and pull open. Drizzle with a little olive oil and fluff the inside with a fork.
  7. Fill the sweet potatoes with the chickpea and kale mix and top with sliced avocado and cashew dressing. Option to top with chilli flakes and fresh coriander.