Bake and Cool
6 medium sized sweet potato
Sauté
1 small sweet onion finely diced
1 fresh jalapeno finely diced
1 red bell pepper finely diced
1 tsp. roast minced garlic
1 tsp. Cumin
1/2 tsp. chili powder
10 oz corn
Blend
1/4 cup boiled cashews
2 tbsp. almond milk
2 tbsp. lemon juice
Carefully slit sweet potato and scoop out insides, mix with vegetables and cashew sauce. Fill empty potato shells and baked until hot and browned.
Eat More Plants! 