This is the perfect weekday lunch or dinner, as it’s easy to prep and quick to make. Plus it has everything you need with complex carbs from the sweet potato, good fats from the cashew lime crema, plant protein from the black beans, fiber from the arugula and it’s full of flavor so you won’t get enough of it.
Serves 2
Ingredients: (preferably organic)
- 4 medium sweet potatoes, halved
- a drizzle of avocado oil
- pink Himalayan salt, to taste
- a can of black beans
- ground cumin, to taste
- garlic powder, to taste
- a few handfuls arugula
- pickled onions, find the recipe here
- hemp seeds, for garnish
- lime wedges, for garnish
Cashew Lime Crema
- ½ cup cashews
- a bunch of cilantro
- ½ clove garlic
- 1 lime, juiced
- ½ lemon, juiced
- 1 tsp pink Himalayan salt
- 1 cup water
Directions:
01. Pre-heat the oven to 200C. On a parchment paper lined baking sheet, lay out the sweet potato halves, brush with avocado oil and sprinkle with salt. Bake for 30-40 minutes until soft.
02. Place the black beans in a small pot along with the liquid and simmer until tender. Season with cumin and garlic powder to taste.
03. Make the cashew lime crema by soaking the cashews in boiling water for ten minutes. Then add the drained cashews, cilantro, garlic, lemon and lime juice, salt and water to a blender and blend until smooth.
04. To serve, place two sweet potato halves on a plate, garnish with the cashew lime crema, top with black beans and arugula. Garnish with a drizzle of lime, sprinkle some hemp seeds, add the pickled onion and more lime wedges.
