Loaded Sweet Potato

We got home from a weekend away and had little food left in the house... it was time to scrounge! Like I always say, it's when I have the least amount of food in the house that I come up with my best scrounges. This loaded sweet potato was the result of me using up my produce that was on it's last leg and getting creative in the kitchen.

This was so easy and SOOOO delicious, not to mention so healthy with lots of nutrients! The flavors in this are perfect. It's versatile too so you can make it vegetarian or add meat if you desire. We added some chorizo to ours which added a nice kick of spice. I hope you enjoy as much and Ty and I did.


Happy Scrounging!

Jenna


T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home! You may end up creating something even better!

  • If you don't have sweet potatoes, use tortilla shells spaghetti squash

  • If you don't have bell peppers or kale, use any veggies you have like spinach, carrots, cauliflower, broccoli, zucchini, etc.

  • If you don't have canned diced tomatoes, use any tomatoes or do without

  • If you don't canned mixed beans, use any beans you have like black beans, edamame, lima beans, pinto beans, garbanzo beans

  • If you don't have chorizo, use ground meat, or any meat you'd like or do without

  • If you don't have limes, use lemons (juiced)


Ingredients

*makes 2-4 sweet potatoes

2-4 sweet potatoes (1 per person eating)

2 large bell peppers or 7-10 mini bell peppers

2-3 handfuls of Kale (fresh or frozen)

1 15 oz. canned diced tomatoes

1 15 oz can mix beans pinto, black and cannellini

1 tbsp avocado or olive oil

Chorizo (optional)

Lime Cashew Sour Cream

1 cup raw cashews

water

1 lime juiced

1/8 tsp sea salt

2 tsp apple cider vinegar

sea salt and pepper to taste


Directions

Preheat oven to 350.


Place foil or parchment paper on baking sheet and place sweet potatoes on top. Cook for 1-1.5 hours. Larger sweet potaotes will take 1.5 hours and smaller will take 1 hour.


Chop bell peppers into small pieces.


Strain and rinse beans.


In a large skillet heat oil for 1 minute over medium heat. Then add in chopped bell peppers. Add sea salt and pepper to taste. Sauté until tender about 8 minutes. After 8 minutes add in kale and diced tomatoes and cook for another 2 minutes. Finally add in the the beans at the very end and turn off heat.


If adding chorizo, squeeze out chorizo into a skillet and cook for 6-8 minutes.


Cashews Lime Sour Cream


Place cashews in a bowl and cover with 1 inch of boiling water. Let sit for 30 minutes. Or you can keep cashews in the fridge with water overnight.


Once cashews are ready add all ingredients to blender and blend until smooth.


Assemble your sweet potato. Once potatoes are done baking, slice down the center and remove the skin, it should come right off. Top sweet potato with veggie/bean mixture, add chorizo if using and top with cashew sour cream.








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