Delicious comfort food that really hits the spot! Make sure to eat your potato skins too as this is where most of the antioxidants are, which defend the body against free radicals, lowering the risk of cancer.
The cashew cream is rich, creamy and savoury, providing a perfect balance to the sweet flesh of the potatoes.
1 red onion
1 clove garlic
1 tin haricot beans
1 tbsp tomato puree
2 tsp sweet smoked paprika
1 tsp ground coriander
1 tsp vegetable bouillon powder
1 tsp tahini
Juice 1 lemon
2 sweet potatoes
Serve with fresh coriander and chilli flakes
Bake the sweet potatoes in a 220 degrees Celcius oven for about 1 hour until soft inside.
Meanwhile, finely dice the onion and cook in a non stick pan with a little oil until soft. Finely chop the garlic and add in for a further few minutes.
Add in the beans and their liquid, the tomato puree, paprika, ground coriander and bouillon. Mix well and leave to cook on a low heat for at least 20 minutes, adding a little water if you need.
For the cashew cream, add the cashews, tahini, lemon juice to a blender. You'll need approx 3 tbsp water, but add this slowly whilst blending to get the consistency as you'd like. Season to taste with salt and pepper.