Mexican Stuffed Sweet Potatoes with Cashew Sour Cream - Vegan Recipe

Ingredients

• 4 medium sweet potatoes
• 400 g tin black beans, rinsed and drained
• 125 g tin corn kernels, rinsed and drained
• 2/3 cup crushed tomatoes
• 3 teaspoons Mexican seasoning
• 1/2 cup red cabbage, finely sliced
• 1 long green chilli, deseeded and finely sliced
• 1/4 cup coriander leaves
• [Guacamole]
• 2 avocados
• 1/2 red onion, finely diced
• 1 clove garlic, crushed
• 1 1/2 tablespoons lime juice
• [Cashew Sour Cream]
• 1 1/2 cups raw cashews
• 2/3 cup water
• 1 tablespoon lemon juice