Recipe: Tangy Cilantro Sauce + Mexican style Stuffed Sweet Potato (All Vegan)
I have been wanting to make stuffed sweet potato for so long! I always see so many delicious recipes online, and I finally got around to trying them out thanks to my lovely friend Kim. She is also currently studying Holistic Nutrition with me, and is one of my best friends. We have decided to start teaming up to create more recipes for all of you :)
If you want to find the recipe for this delicious Mexican inspired black bean stuffing, you can find the recipe on her Instagram
https://www.instagram.com/kimbra_powers/
Tools you will need:
-A blender
-Measuring cups and spoons
-A knife and cutting board
Ingredients:
-1/2 cup soaked cashews*
-1/2 cup soaked and peeled almonds
-1/4 cup soft tofu
-1/4 cup water
-1 tbsp nutritional yeast
-2-3 tsp of apple cider vinegar
-Juice of one lemon or lime (or around 2-3 tbsp)
-Handful spinach
-Handful cilantro (or to taste)
-Salt and pepper to taste
*You can either place the cashews in a bowl of boiling water for 20 minutes, or you can soak them overnight in room temperature water
Instructions:
1) Place all the ingredients in a blender and blend!
2) That's it! You're done!
3) Drizzle over your sweet potato
4) Transfer left-overs (if there is any) to a fridge safe container - it will keep for 2-3 days.
I hope you enjoy this recipe as much as we did! Keep checking back for more recipes, and some awesome collaborations with Kim soon to come. You can also follow me on Instagram @existholistic to stay in touch.
