(recipe from mynewroots.org)
4 medium-large sweet potatoes
1 1/2 cups black beans (1 can)
1 ripe avocado
Red Blanket Sauce (recipe follows)
Optional toppings:
cilantro
green onion
sprouts
lime wedges
crumbled goat's cheese
crushed chili flakes
Preheat oven to 400F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it's done when a knife can easily pierce the skin and the center is soft.
Remove sweet potatoes from the oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
Stuff the sweet potato with black beans and top it with avocado and any other herbs, sprouts, or veggies you like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce
knob of coconut oil or ghee (I used olive oil)
1 medium onion, chopped
3 cloves garlic, chopped
1 can whole, organic tomatoes
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. dried thyme
1/4 tsp. ground chipotle (I used 1/2 a small can of chipotle peppers in adobo sauce)
pinch of cayenne, if desired
1 - 3 dates
2 Tbsp. raw cacao powder
1 Tbsp. nut butter or tahini
4 Tbsp. water, divided
1 1/2 Tbsp. lime juice
In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt, and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice, and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
Serve. Store leftovers in the fridge for up to one week.
(Delicious! The sauce is amazing! I added some sauteed kale to mine. Just delightful.)
