The tex-mex style sweet potato bowl of your dreams! A vegan-friendly take on mex black beans and tex sweet potato, all topped off with cashew cheese and coriander pesto.
- Hands-On Time: 40 minutes
- Overall Time: 60 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 500g Sweet Potato
- 240g Cooked Black Beans
- 100g Corn
- 100ml Cashew Cream Cheese
- 5g Fresh Chives
- 15ml Cape Herb & Spice Taco Spice
- 300g Baby Tomatoes
- 30ml Pesto Princess Coriander Chilli Pesto
- 60g Green Leaves
- 2 Lime
- 40ml Crispy Onion Bits
- Oil (Olive/Cooking/Coconut)
- Salt & Pepper
- Water
Directions
- STEP 1
Preheat the oven to 200°C. Scrub the sweet potatoes and cut into bite-sized chunks. Evenly spread the sweet potato chunks out on a baking tray, coat with some oil and the Taco Spice (to taste) and season. Roast in the hot oven for about 30-35 minutes until cooked through and turning golden, shifting halfway. - STEP 2
Rinse and finely slice the chives. Rinse the green leaves. Drain and rinse the black beans. First, zest the limes and then, wedge for serving. Quarter the baby tomatoes. In a bowl combine the baby tomatoes with lime zest, olive oil and salt and pepper. Set aside until serving. Combine the cashew cream cheese with the coriander & chilli pesto. CHEF’S TIP: Both have a slight kick so be mindful if you are feeding children. Taste to test and season with salt and pepper. - STEP 3
When the sweet potato has 5-10 minutes to go, place a pan over a medium-high heat with a drizzle of oil. When hot, add the corn and for about 2-3 minutes until golden. Add the black beans and heat through for 2-3 minutes. Remove from the heat and season. - STEP 4
Make a bed of green leaves. Top with the roasted sweet potato, dressed baby tomatoes and sprinkle over the warmed corn and beans. Dollop with the cashew coriander cheese. Garnish with the chives and crispy onions. Serve with lime wedges. Enjoy your tex-mex delight!
