Mexican Stuffed Sweet Potatoes with Vegan Sour Cream

A healthy, whole-food and unprocessed alternative to the ever popular Nachos and Burrito.. Mexi Sweet Potatoes!! this recipe is both nourishing and delicious; featuring an array of veggies, fresh herbs, spices and the fiber and protein rich black bean + our now not so secret vegan sour cream recipe! Believe us when we say this is as good as the real deal! See for yourself πŸ˜‰

Sour Cream
– 1.5 Cups Raw Cashews (Soaked Overnight)
– 1/4 Cup Lemon Juice
– 1/4 Cup Apple Cider Vinegar
– 1/4 Teaspoon Onion Powder
– 1/2 Cup Sugar- Free Yoghurt (Coyo)
– 1 Teaspoon Himalayan Salt
– 1/2 Cup Filtered Water
– 2 Ripe Avocados
– 1/2 Medium Lime
– 1/2 Teaspoon Himalayan Salt
– Pinch Black Pepper
– 1/2 Clove Garlic
– 1/4 Red Cabbage
– 2 stems of Green Onion
– 2 Carrots
– Coriander
Black Bean Chilli
– 2 Cans Black Beans
– 1 Large Red Capsicum
– 2 Large Tomatoes
– 1 Teaspoon Olive Oil
– 1 Long Red Chilli
– 1 Large Brown Onion
– 3 Coves Garlic
– 1 Teaspoon Paprika
– 3 Teaspoons Sweet Paprika
– 4 Teaspoons Cumin
– 1 Teaspoon Coriander Powder
– 2 Cups Low Sodium Liquid Veggie Broth/ Stock
– 1/2 Cup Passata
– 2.5 Tablespoons Tamari
– 1 Teaspoon Himalayan Salt

Pre-heat oven to 220 degrees, wash 4 medium sweet potatoes, then prick each a few times with a fork and add to the oven and leave to cook for approx. 45mins-1hr until soft in the center (use a knife to check).
Sour Cream:
Add all ingredients in a high-speed blender and blend until smooth and creamy and then transfer into a container and then into the fridge. You can prepare this the day prior and leave it overnight in the fridge as it thickens to the consistency of regular sour cream, although this isn’t necessary.
Scoop out avocado and add to a small bowl, add juice of lime, black pepper, minced garlic and salt. Then using the back of a fork mash avocado until it is creamy but still slightly chunky then put into a container and place in the fridge.
Finely slice cabbage, green onions, coriander and shred carrot with a grater or a thai shredder, then toss altogether.
Black Bean Chilli:
In a large pan on medium heat add olive oil and bring up to temperature. Dice capsicum, tomatoes, onion, de-seed and slice chilli, mince garlic and add all ingredients to the pan. Make sure to stir regularly, cook till tomatoes have almost completely reduced. Then add vegetable stock, passata, tamari, cumin, coriander, paprika, sweet paprika and stir all ingredients. Rinse and drain black beans then add to pan and stir in with all other ingredients.Turn down heat to low-medium and leave to continue cooking for another 10 minutes making sure to stir the pan regularly.

Enjoy! We’d also love to see if you recreate our recipes, so don’t forget to tag us πŸ™‚

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