Loaded Sweet Potato with Cashew "Cheese," Black Beans, and Kale (Gluten Free, Dairy Free, Vegan)
So it's game day, and you're going to a party or you're hosting a party, and you know what to expect: chips, dip, greasy food, and definitely no veggies.
Well, I hereby empower you to change that!
Something I like to do when I go to a party at someone else's house is to offer to bring a dish. This gives you a 2-fold benefit: 1) You are helping out the host and giving them one less thing to do or make, and 2) you can bring something that you know you feel great about eating so you'll have something to nosh on while at the party so you're not starving and wanting to leave before the half-time show. Ya dig?
Enter this loaded sweet potato with stuffed with wilted kale, dairy free cashew-based cheese, and topped with organic black beans for an extra kick of fiber and protein. And they couldn't be easier to throw together!
Ingredients: 2 sweet potatoes 1 cup shredded lacinto kale 1 tsp coconut amigos 1 squeeze lemon juice 1/4 cup 365 Organic Black Beans Diced scallions for garnish For the Cashew Cheese: 1 cup cashews (soaked over night and drained) 3 tsp nutritional yeast 2.5 tsp lemon juice 1/4 tsp apple cider vinegar 1/4 cup+1 TBSP warm water 1/4 tsp salt
Directions: To make the cashew cheese:
Add all ingredients to a high-speed blender and pulse until completely smooth and creamy.
To make the sweet potatoes:
Preheat oven to 425° F. Using a fork, poke a few holes in each potato. Place potatoes on a baking tray and put in oven to bake for about 45-50 minutes, or until completely soft and cooked-through.
Meanwhile, in a small pan, saute the kale with coconut aminos and a squeeze of lemon juice (plus a pinch of salt). Saute until wilted, then set aside.
Open the can of black beans, drain, and rinse with cool water.
When sweet potatoes have cooled a bit, cut in half length-wise down the center to cut in half. Using a small knife, score the inside of the potato so that it's easier to scoop out. Scoop out about 2/3 of the inside of the potato, leaving enough in to line the skin, but removing enough so that there is room in the center to load it up! Save the insides of the potatoes for another purpose (i.e. mashed sweet potatoes, sweet potato breakfast bowls, sweet potato gnocchi, or whatever you dream up!).
Load the hollowed-out sweet potatoes with the wilted kale. Add a heft dollop of the cashew cream cheese, and top with black beans. Garnish with diced scallions. Serve warm or cool, but I don't recommend heating the cashew cheese, as the texture is affected by re-heating.
Makes 4 servings.