- 4 medium-large sweet potatoes (organic, if possible)
- 1 1⁄2 cups black beans (equivalent to 1 can)
- 1 ripe avocado
- spring onion
- lime wedges
- crumbled goat’s cheese
- crushed chili flakes
Red Blanket Sauce
Makes 2 cups
- knob of coconut oil or ghee
- 1 medium onion
- 3 cloves garlic
- 1 can whole, organic tomatoes
- 1 tsp. ground cumin
- 1⁄2 tsp. ground cinnamon
- 1⁄2 tsp. dried thyme
- 1⁄4 tsp. ground chipotle
- pinch of cayenne, if desired
- 1-3 dates (depending on size and your taste)
- 2 tbsp. raw cacao powder
- 1 tbsp. nut butter or tahini
- 4 tbsp. water, divided
- 11⁄2 tbsp. lime juice
- Preheat oven to 200°C. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it’s done when a knife can easily pierce the skin and the centre is soft.
- Remove sweet potatoes from oven and slice each one down the centre, almost through to the bottom. Open up to reveal its orange flesh.
- Stuff the sweet potato with black beans and top it with avocado, and any other herbs, sprouts or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce:
- In a medium saucepan, over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
- Pour tinned tomatoes into the pot and cook for 5 minutes. Season to taste.
- Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
- Serve. Store leftovers in the fridge for up to one week.
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