Today marks day 21 of the super life camp with @darinolien @121tribe – hard to believe it’s already over!🥺 What an amazing three weeks it has been.
I wanted to share one of my favorite recipes from the program that was such a surprise hit for me.
This is a major feel good meal and I highly recommend you try it.🤩
- 1 sweet potato, cut evenly into halves and rubbed with coconut oil prior to baking
- 1/2 cup cherry tomatoes
- 1/2 cup kidney or black beans
- for the “cheeze” sauce:
- 2 tbsps of cashews, soaked in hot water for at least 15 mins
- 2 tbsps of nutritional yeast
- 1 small clove of garlic
- 1 tbsp of lemon juice
- 1 tbsp water
- 1 tbsp EVOO
- 1/4 tsp Himalayan pink salt & a few dashes of black pepper
Preheat the oven to 350. Place the sweet potato flesh down onto the cookie sheet. Bake for about 45 mins.
While it’s baking, add the cherry tomatoes with some water in a pan until it gets to a sauce like consistency. Then add your beans and you have your filling ready.
Last step is preparing the “cheeze” sauce. Drain the cashews and put them into a blender along with the nutritional yeast, lemon juice, garlic, EVOO and water. Blend until smooth consistency is reached.
Hot tip here: when I first started making vegan cashew sauces I would get frustrated because my consistency even when following the exact recipe wouldn’t be as smooth.
I’ve found that water is the magic ingredient! If you make this and your cheeze sauce isn’t saucy enough just add some more water 😊
To serve, scoop out some sweet potato flesh from the mid section so you can get your beans and tomatoes stuffed in there. Drizzle with the cheeze sauce and enjoy!
If you try this please let me know how you feel after 😍🥰 I’ve really been watching how foods make me feel lately and trying to only choose those meals that give me a boost. Happy Sunday, friends!