Chili Stuffed Shweet Potatos
Ingredients
- 2 baked sweet potatoes
- 1/2 cup of soaked cashew
- 1/4 cup of filtered water
- 1/4 tsp of pink himalayan salt
- 3/4 tsp of apple cider vinegar
- 1 1/2 tsp of lemon juice
- 1/2 cup of soaked cashew
- 1/4 cup of water
- 1/8 cup of nutritional yeast
- 1/2 tsp of tumeric
- 1/2 tsp of apple cider vinegar
- 1/2 tsp of salt
- 1/4 tsp of garlic powder
- 1 tsp of olive oil
- 1/2 cup of chopped yellow onion
- 3 cloves of minced garlic
- 1/2 cup of chopped orange bell pepper
- 1-2 tbs of minced jalapeño (we did 2?)
- 3/4 cup of diced tempeh
- 3/4 cup of diced portobello
- 1 tbs of chili powder
- 1 tsp of cumin
- 3/4 tsp of pink himalayan salt
- 3/4 cup of chopped tomatoes
- 1/2 cup of kidney beans
- 1 cup of blended tomato (about 1)
- 1/2 tsp of black pepper
Preparation
For the cashew sour cream combine all ingredients into a blender or food processor
Blend until smooth and set aside in a small bowl covered
Combine all ingredients for cheese sauce into a blender or food processor
Blend until smooth and set aside in a small bowl covered
In a medium sized pot add olive oil, garlic, onion, bell pepper, and jalapeño
Stir for 3 minutes
Next add tempeh and mushrooms
Stir well for another 3 minutes
Add remaining ingredients and stir until all components are well combined
Allow chili to simmer for 20 minutes
Once time is up open up potatoes and stuff with chili followed by a drizzle of cheese sauce and a scoop of cashew sour cream
Garnish with fresh cilantro and enjoy