Mexican Stuffed Sweet Potatoes with Cashew Sour Cream - Vegan Recipe
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Cooking tools:
- Food processor
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- Baking sheet
- Saucepan
- Stove
- Can opener
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
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
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