Patate douce garnie de haricots noirs épicés, végane et sans gluten

Ingrédients

• 4 sweet potatoes
• 2 tbsp olive oil
• salt and pepper (to taste)
• BLACK BEAN FILLING:
• 2 1/2 cups black beans (drained and rinsed)
• 1 red bell pepper (diced)
• 2 spring onions (finely sliced)
• 1/3 cup cilantro (chopped)
• 1 1/2 tbsp lime juice
• 1 tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• salt and pepper (to taste)
• LIME CASHEW CREAM:
• 1 cup raw unsalted cashews (soaked in water overnight)
• 1/4 cup water
• zest of 1 lime
• juice of 2 limes
• 1/2 tsp salt
• TO SERVE:
• 2 tbsp cilantro (chopped)
• 1 avocado (sliced)

Préparation

1. 1

   Preheat oven to 400 degrees (F).

2. 2

   Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray.

3. 3

   Bake for 45 minutes or until tender. The larger the sweet potato - the longer it will take to cook.

4. 4

   To make the black bean filling, simply combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.

5. 5

   To make the cashew-lime cream: Drain the soaking liquid from the cashews and place in a high-speed blender with the water, lime zest, juice and salt. Blend until smooth and creamy. Decant into a small bowl and refrigerate until ready to serve.

6. 6

   When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little olive oil.

7. 7

   Lightly mash with a fork before topping the sweet potato with the black bean filling and a dollop of the lime-cashew cream.

8. 8

   Garnish with cilantro, and serve with avocado slices.