Baked Sweet Potato with Black Beans, Chives and Cashew Cream

“Simplicity is the ultimate sophistication.”

~ Leonardo da Vinci

What ever happened to keeping it simple? All this fancy foo foo food out there trying to over-impress and complicate everything. Sometimes my brain goes on gourmet overload, and then I don’t know what to make for dinner. The bar is being raised out there by food bloggers and Pinterest on a daily basis. 

I do enjoy fancy food from time to time. For everyday, I just want something that looks appealing, tastes amazing, fuels my body in a healthy way but it doesn’t have to be all “beetle juice”. Beetle juice is the term I like to use for artsy fartsy. Speaking of insects, I have a bit of a spider sense when people or places that write about or serve food are trying a little too hard to be different. There is a fine line. Sometimes I just don’t have the patience. Yet, I am a little guilty of crossing the beetle juice line once in a while for the fun and art of it. But for the most part. I enjoy real food…. I also enjoy looking at photographs while holding them in my hands. So long are those days.

Most times, I want simple, real and fast for dinner. Not every day goes according to my daily planner and I am squeezed for time. Rushing often leaves little spark for creativity. Even pressed for time, I still want to get something out on the table that is healthy and enjoyable. This dish has quickly become a family favorite. It is only quick if you microwave it. We don’t do that!!! But it’s a simple meal with a few ingredients. Throw a side salad into the mix or finish with dessert and you will be pretty much stuffed. I guarantee it. We enjoyed this last week with no salad and no dessert and we ended up stuffed. Who knew this could be such a filling meal? I couldn’t even finish what I had on my plate. We may have munched on cucumbers and hummus as an appetizer, like we often do, but I can’t recall. I am pretty sure we didn’t. Either way, this will be enough food. Don’t worry.

Sometimes we (or maybe I ) just need to be reminded that dinner can be simple. And it’s ok. It’s great, actually. Sometimes, we need to be reminded of the simple dishes that we can make, because we forget about them while thinking about dishes and ingredients we can’t even pronounce.

Cashew cream sauce might seem fancy to you but it is so simple! It is a healthy alternative to sour cream, dairy or vegan. It’s now taking the place of Tofutti brand sour cream here and we are not complaining one bit! It’s versatile and can be used for many other dishes. I used it the next day for an eggless egg salad recipe instead of vegan mayo. In other words, don’t spend money on Tofutti or vegan mayos. Buy cashews instead!

If you have any whole food topping ideas to share, let me hear them. I am looking to change this recipe up a few different ways. But I feel that this one will be in the rotation for a while because these flavors do go well together.

Baked Sweet Potato with Black Beans, Chives and Cashew Cream

Ingredients

  • Large Sweet Potatoes
  • Black Beans (if I am going for fast, I use canned organic black beans from our local Meijer grocery store. They contain only 100 mg of sodium per serving. You can cook and freeze your own beans for later use, too.)
  • Chives, chopped
  • *Optional – Olive Oil

Ingredients for the Cashew Cream

  • 1 + 1/4 Cup Cashews
  • 1 Tablespoon Lemon Juice
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/4 – 1/2 teaspoon of Himalayan Sea Salt (Pink Salt)
  • *Optional – Favorite Non Dairy Milk or Filtered Water

Directions

Heat the oven to 450 degrees.

Place the cashews in a bowl and fill to cover with filtered water. Set aside to soak. It is ideal to soak for at least 2 hours – to overnight, but I’m assuming you are throwing dinner together here!

Wash sweet potatoes, air or pat dry and brush the outside skin with olive oil. (This is optional. I have done this each time I make these. I don’t eat the skins, but my husband does. By all means, try it with no oil and let me know how it goes).

Place potatoes on a baking sheet and bake in the oven for about 40 minutes. Depending on how large or small the potatoes are, you may want to be flexible on the cooking time. Potatoes are done when easily pierced through with a knife. When potatoes are done, remove and pierce the skin several times to let out the steam. Make a slit in the center of each potato, lengthwise and push in and up from the ends, if you want to be all fancy. Or just slice and place open face onto a plate. Texturize them using a fork, if you prefer, so your toppings won’t slide off!

Drain and rinse the soaked cashews and place them in your high speed blender or Vitamix along with the other ingredients except for the milk or water. Blend until creamy. Use the non dairy milk or filtered water, if necessary, to adjust the dressing to your preferred consistency. Adjust the seasonings and it’s ready.

Chop your chives.

Get your beans ready to go.

Top your baked sweet potato.

Dinner is served.

Enjoy

~The Karmatarian

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3 Responses so far »

  1. 1

    Maureen Besanko said,

    Hi Christa~

    OMG! That looks incredibly delicious! I just ran over to Whole Foods and bought the ingredients to make for Friday night dinner!~ Thank you very much!

    XOXO, Maureen

    Subject: [New post] Baked Sweet Potato with Black Beans, Chives and Cashew Cream

  2. 2

    Christa said,

    Thanks Maureen! You are awesome :)

  3. 3

    […] on hand, I remember to make this salad. I love cashew cream for topping so many things, from baked sweet potatoes, to burritos, to chili… I used to use Tofutti but I rarely ever do now that I make cashew […]


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