Mexican Stuffed Sweet Potato

with chipotle sauce and cashew sour cream

This unique raw-cooked fusion recipe delivers a healthy plant-based version of sweet potato skins. There is only two cooked* ingredients in the entire recipe and they are generously stuffed with a raw veggie combo of tomato, onion, and bell peppers with black beans. It’s smothered in a creamy chipotle sauce then finished with a raw cashew sour cream and fresh scallions. A delicious and satisfying way to get raw foods into your diet without having to go all-in. Served with a fresh pressed cilantro-lime green juice, recipe below.

Makes 1 serving

2 medium sweet potatoes*
1 cup black beans*
1/2 cup chopped tomatoes
1/2 cup green bell pepper
1/4 yellow bell pepper
1/4 cup diced red onion
1 tbs fresh cilantro, diced (or 1 tsp dried)
1 tsp lime juice, optional
1/2 tsp chili powder
1/4 tsp garlic granules
1/4 tsp sea salt
1/4 tsp cumin
1/4 cup chopped scallions (for garnish)

1/2 cup chipotle sauce (recipe below)
1/4 cup cashew sour cream (recipe below)

Preheat oven to 375 degrees. Slice the potatoes in half, lengthwise. Place them face down in a covered casserole dish with about 1/4″ of water. Heat for about 40 minutes or until soft. Add a bit more water if it evaporates before potatoes are soft. While potatoes are cooking prepare your vegetables and place them in a mixing bowl with the black beans and seasonings, mix well to combine.

Remove potatoes from oven, let cool for about 5 minutes. Scoop half of the sweet potato out and set aside for making chipotle sauce. After making the chipotle sauce, pour 2 tablespoon onto each potato skin. Place back into the oven to warm for about 5 minutes. Remove from oven and divide the vegetable and bean mixture evenly among the four potato skins, filling them generously. Drizzle each stuffed potato with 1 tablespoon of cashew sour cream and garnish with scallions. Serve with Sweet Cilantro-Lime Green Juice.

Chipotle Sauce

1 cup sweet potato* (removed from skins)
1/2 cup cashews (soak for 4 hours, optional)
3/4 cup water
1 small chipotle pepper, roughly chopped (or 1/2 tsp ground chipotle powder)
1 (1/8″) slice onion (or 1/4 tsp onion powder)
1 clove garlic (or 1/2 tsp granules)
1 tsp lemon juice
1 tsp paprika
3/4 tsp sea salt
1/4 tsp cumin

Blend all ingredients in a high-speed blender until smooth. Store leftovers in a sealed glass container in the fridge for up to 5 days. Can also be used as a spicy cream sauce for steamed vegetables or brown rice pasta dishes.

Raw Cashew Sour Cream

1 cup cashews (optional to soak 4 hours)
1/2 cup water
1 tbs tahini
1 tbs lemon juice
1 tsp apple cider vinegar
1/2 tsp sea salt

Blend until creamy in a high-speed blender (Vitamix or Blendtec). It will thicken as it sits or you can place it in fridge to speed up the thickening time. Store leftovers in a sealed glass container in the fridge for up to 5 days. Can be used on chili, burritos, wraps, or baked potatoes. Makes about 5 servings.

Note: If you tried the cashew feta which is listed under the ‘Greek Pizza’ recipe, and you have leftovers, just take 1 cup of the cashew feta (about 1/3 cheese log) and place it into a blender with 1/2 cup of water and blend until smooth to make a quick sour cream.

Sweet Cilantro-Lime Green Juice

1 cucumber
2 green apple
1 kale leaf
1 lime, peel removed
1/4 cup fresh cilantro

Feed all ingredients through a masticating juicer. Strain any remaining particulate. Serve.

Nutritional Information
(including green juice)

Calories:1030
Carbs: 195 g
Protein: 36 g
Fat: 19 g
Omega 3: 0.41 g
Fiber: 41 g

Calcium: 409 mg
Iron: 11.7 mg
Magnesium: 416 mg
Potassium: 4041 mg
Selenium: 11 mcg
Zinc: 6.6 mg

B1: 1.29 mg
B2: 0.84 mg
B3: 9 mg
B5: 4.9 mg
B6: 1.99 mg
Choline: 161 mg
Folate: 395 mcg
Vitamin C: 320 mg
Vitamin E: 5.5 mg
Vitamin K: 704 mcg

BCAA’s
Isoleucine: 1.47 g
Leucine: 2.5 g
Valine: 1.86 g