Y’all know some of the best recipes come from mix-maxed pantry items and a desire to save money.
This recipe was JUST THAT.
I fed the kids and the dishes were done (a miracle!) so I had a few extra minutes to make a quick, yet tasty meal for myself. These days, my food routine has been ROUGH. While we’re living in Nashville, I’m by myself doing all the housework, cooking, etc since my hubby hasn’t joined us here yet.
Usually, I’ll get everything done and be too tired to make anything extravagant for myself, so I settle for a salad or pre-made soups from Whole Foods. It’s not ideal–mainly because I LOVE CREATING IN THE KITCHEN. But this is my season. Whew.
Maybe I’m happy today because it felt like fall walking to the bus stop, or maybe it’s because I eating leftovers that I made myself (yes, this makes me happy). Either way, I’ll take it!
So here it is. An interesting taste of sweet, salty, and crunchy. My favorite palate!
*This recipe serves 2. Doubling it would be easy to feed a larger family or guests.
* This is a main entree for me because it is so filling and packed full of protein, but I would also serve this with a side salad to make it complete.
*This is the brand of tomatoes & chilis I use, but Rotel would work just fine too.
- 1 large/extra large sweet potato
- ½ cup cooked black beans
- ½ cup frozen corn
- ½ cup canned tomatoes with green chilis (Rotel)
- 2 T nutritional yeast
- 2 T tahini
- 1 T lemon juice
- 2 T almond milk
- ½ t garlic powder
- ¼ t sea salt
- 1 cup raw cashews, soaked at least two hours
- ¾ cup water
- juice of one lemon
- 1 t apple cider vinegar
- ¼ t sea salt
- ¼ cup raw pepita seeds (raw pumpkin seeds)
- ½ t oil
- sea salt, to taste
- sliced avocado
- green onions
- Before you start cooking, make sure to soak the cashews or you can forego the cashew sour cream and have your favorite sour cream on hand.
- Preheat oven to 400 degrees.
- Bake large sweet potato until soft and a knife can slide in easily. (about one hour)
- While the potato is cooking, combine filling ingredients and set aside.
- Combine sauce ingredients and set aside.
- Put all cashew sour cream ingredients in blender and blend until smooth.
- During the last few minutes of baking the potato, bake the pepita seed topping until seeds turn slightly brown and fragrant, about 4-5 minutes.
- Take sweet potato out of oven and slice in half.
- Scoop out all of the flesh and place in medium bowl.
- Smash sweet potato with a fork, then stir in the sauce ingredients until creamy.
- Add in the filling ingredients and stir until combined.
- Fill the sweet potato halves back up with the mixture and bake 10 more minutes.
- Top with cashew sour cream, avocado, toasted pepita seeds or any other desired toppings.