When we were asked by Content to create a delicious recipe in collaboration with them, you should've felt our excitement in the humid air. If there's one thing we're totally passionate about, it's reducing our plastic waste and generally being more eco-friendly. Content is a bulk-store offering an extensive range of dry goods like nuts, seeds, rice, flour, but also peanut butter and other kinds of yummy goodness. The warmer weather made us wish we were in Mexico, hence the Mexican twist on your basic stuffed sweet potato. Don't worry if you're not a fan of yams, any potato works with this recipe, but we're pretty darn sure you'll be converted to the sweet potato kingdom after trying this meal!
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TIME: 60 minutes // SERVINGS: 2 // MEAL: dinner
INGREDIENTS
- 2 medium-sized sweet potatoes
- 250g kidney beans or black beans, soaked overnight
- 5 tomatoes
- 1 medium-sized onion, finely chopped
- 1 cup uncooked fairtrade rice (we used Sunria 'rainforest rice')
- 1 Hass avocado, mashed
- 1 red bell pepper, chopped finely
- Spices: 3tsp paprika, 2tsp of each oregano and cumin, 1tsp of each chili, garam masala and cayenne
- Pinch of chili flakes
- Pinch of chili flakes
STEP-BY-STEP
1. First things first, add the soaked beans to a pot of boiling water, cook for 5 minutes, then turn down the heat and let simmer for 30 to 45 minutes until soft.
2. For the passata: soak the tomatoes for half a minute in boiling water and rinse with cold water. Peel off the skin and cook for an additional 15 minutes in the same pot.
3. Add the cooked beans, bell pepper and onion to the passata and add the spices: paprika, oregano, cumin, chili, garam masala, chili flakes and cayenne.
4. Cook the rice as indicated on the packaging, this will most likely be 15 to 25 minutes.
5. Thoroughly wash the sweet potatoes and stab holes in the skin using a knife. Microwave 8 minutes until your potatoes are soft.
6. Slice the sweet potatoes through the middle and add the fillings: the rice, your Mexican passata-bean mixture, and the mashed avocado. Finally, add the cashew cream cheese. Serve warm.
2. For the passata: soak the tomatoes for half a minute in boiling water and rinse with cold water. Peel off the skin and cook for an additional 15 minutes in the same pot.
3. Add the cooked beans, bell pepper and onion to the passata and add the spices: paprika, oregano, cumin, chili, garam masala, chili flakes and cayenne.
4. Cook the rice as indicated on the packaging, this will most likely be 15 to 25 minutes.
5. Thoroughly wash the sweet potatoes and stab holes in the skin using a knife. Microwave 8 minutes until your potatoes are soft.
6. Slice the sweet potatoes through the middle and add the fillings: the rice, your Mexican passata-bean mixture, and the mashed avocado. Finally, add the cashew cream cheese. Serve warm.
CASHEW CREAM CHEESE
- 1 cup cashews (soaked overnight)
- Squeeze of lemon
- 4tbsp nutritional yeast
- Salt & Pepper to taste
- 1/2tsp mustard
- (1/2 to 1 cup of water)
- 1/2tsp cayenne
- 1/2tsp cayenne
STEP-BY-STEP
Blend the cashews, lemon, mustard, cayenne, and water until the consistency is smooth and somewhat runny. Then add nutritional yeast and salt and pepper. Blend again. The cheese sauce can be stored in the fridge for up to one week.
TIJD: 60 minutes // PORTIES: 2 // MAALTIJD: AVONDMAAL
INGREDIËNTEN
- 2 middelgrote zoete aardappels- 250g kidney bonen of zwarte bonen, 12u geweekt
- 5 tomaten
- 1 middelgrote ajuin, fijn gesneden
- 1 tas (of 140g) ongekookte fairtrade rijst (wij gebruikten Sunria 'rainforest rijst')
- 1 Avocado, geplet tot guacamole
- 1 rode paprika, fijngesneden
- Kruiden: 3 theelepels paprika, 2 theelpels oregano en komijn, 1 theelepel chili, garam masala en cayenne
- Chilivlokken
STEP-BY-STEP
1. Bereid de bonen door ze gaar te koken: doe water in de pot met bonen en draai het vuur hoger tot ze koken, laat ze vervolgens nog 30 tot 45 minuten sudderen.2. Voor de tomatensaus: dompel de tomaten een halve minuut in kokend water zodat ze gemakkelijker te ontvellen zijn. Snijd ze vervolgens is fijne stukken en kook ze nog 15 minuten in de pot.
3. Voeg de gekookte bonen, de rode paprika en ajuin toe aan de passata en kruid de saus met paprika, komijn, oregano, chili en cayenne.
4. Kook je rijst zoals aangegeven op de verpakking, dit zal ongeveer 15 tot 25 minuten duren.
5. Was de zoete aardappel grondig en prik er enkele gaten in met een mes. Verwarm deze vervolgens 8 minuten in de microgolfoven tot de aardappel gaar is.
6. Snijd ten slotte de zoete aardappels doormidden en begin de aardappel te vullen met rijst, de mexicaanse passata-bonensaus en de guacamole. Besprenkel vervolgens met cashew cream cheese. Serveer warm.
CASHEW CREAM CHEESE
- 1 tas geweekte cashews, 12u geweekt- kneepje citroen
- 4 eetlepels edelgist
- peper en zout
- 1/2 theelepel mosterd
- (1/2 tot 1 tas water)
- 1 theelepel cayenne
STEP-BY-STEP
blend de cashews, citroen, cayenne, mosterd en het water tot je een smeuïge consistentie verkrijgt. Voeg dan de edelgist en peper en zout toe en blend opnieuw. De saus moet lopend zijn. De kaassaus blijft ongeveer een week goed in de koelkast.
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