Healthy Mexican loaded sweet potatoes with lentils in salsa verde
Healthy Mexican loaded sweet potatoes with lentils in salsa verde with avocado, cashew cream, avocado slices, and scallions.
4
Ingredients
- 4 medium sweet potatoes
- 2 cups cooked lentils
- 1 cup authentic Mexican salsa verde
- 1/2 cup cashew cream or another vegan sour cream
- 1 avocado diced
- 1/2 cup chopped/minced cilantro
- 1/4 cup sliced scallions or onion
Instructions
- Boil sweet potatoes in enough water to cover them with a teaspoon of salt.Leave for 20 minutes or until they offer no resistance when pinched with a fork. Leave aside when ready.
- In a small skillet heat the green sauce with green lentils. When ready to serve, make a small incision at the center of each sweet potato and stuff with two tablespoons of lentils in salsa verde.
- Top with the diced avocado, drizzle a teaspoon of vegan sour cream and finish with minced cilantro, and scallions.
- Serve immediately.