Sweet Potato Pockets
These pockets can be used as a base for all sorts of fillings. You can fill them with Tex Mex as per the photo, or you can just fill them with a salad and maybe some chickpeas. You could make your favourite plant-based Bolognese sauce or bean recipe and fill them with that. They look pretty and are a wonderful way to impress your non-plant based friends.
- 45 mins
- Serves 4-6 People
Sweet Potato Pocket
1 large sweet potato per person
Tex Mex filling
1 onion chopped and diced
2 cloves garlic chopped
1 can organic lentils – drained and washed
1 can organic cannellini beans – drained and washed
1 can organic black beans – drained and washed
1 can organic chopped tomatoes
1 bottle of your favourite salsa – we use Mission brand
1 bunch of fresh coriander – chopped finely
1 teaspoon dried chilli flakes (optional)
1 heaped teaspoon coriander powder
1 heaped teaspoon chipotle (Mexican) seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
½ packet of frozen spinach or kale for an added iron source (optional)
Slivered Almonds – 1 cup soaked (the longer you soak the creamier it will be. For best results overnight, however if you are in a hurry, pour boiling water over them and soak for 20 minutes)
Juice of 1 lemon
2 – 3 teaspoons of Pink Himalayan salt
1 – 2 cloves of garlic
Nutritional yeast – 1 – 2 cups (the more you add the cheesier it is)
Fresh Basil – 1 bunch
Fresh Dill – 1 bunch
Fresh Parsley – ¼ bunch (optional)
Salt and Pepper to taste
Water – as needed
1 Iceberg or Cos lettuce finely sliced – (use your favourite lettuce)
1 punnet of mixed colour tomatoes
1 red onion finely chopped
½ red capsicum (peppers) finely chopped
½ yellow capsicum (peppers) finely chopped
½ bunch of fresh parsley finely chopped
1 ripe avocado
Sweet Potato Pocket
(1) Preheat your oven to 180 degrees Celsius
(2) Wash and scrub each sweet potato.
(3) Place onto oven tray lined with parchment paper, place into the reheated oven and cook until soft, approximately 40-45 minutes.
(4) Once it is soft, bring out of the oven, place onto a serving plate. Cut in half and add your favourite filling – Tex Mex, beans or a simple salad.
Tex Mex filling
(1) Chop onion and garlic in half and remove the shoot.
(2) Finely chop onion and garlic and add to a non stick saucepan
(2) Sauté until they begin to change colour or stick to the saucepan. Add a splash of water if they are sticking.
(3) Open lentils, cannellini beans and black beans. Drain and wash under clean running water.
(4) Add beans to garlic and onion.
(5) Open tin of tomatoes and add to the saucepan
(6) Open salsa and add to the saucepan – stirring until all combined
(7) Add finely chopped coriander and mix through
(8) Add coriander powder, chipotle, garlic and onion powder.
(9) If using chilli flakes, add these
(10) Add frozen spinach or kale if using.
(11) Cover the saucepan with a lid and cook for 10 – 12 minutes, or as long as necessary for all the flavours to combine, and frozen spinach/kale to be ready for eating.
(1) Soak almonds overnight or for as long as you can. Drain the almonds, wash thoroughly with fresh water.
(2) Cut garlic in half and remove the middle shoot.
(3) Juice the lemon
(4) Add the soaked almonds, lemon juice, salt, garlic to your food processor, and whiz till smooth – approximately 3 minutes.
(5) Add herbs, you can use a lot of the stems as well, you don’t need to just use the leaves. I don’t use the think part of the herbs, but I am not too careful about only using the leaves. Whiz till smooth and well combined – approximately 3 minutes
(6) Add Nutritional yeast, salt and pepper and whiz till smooth – approximately 3 minutes, adding small amounts of water until you get the desired consistency.
(7) The more water you add, the runnier the sauce, so be careful, as once you have added too much water it is hard to thicken.
Stores in the fridge for at least a week, depends upon the freshness of your herbs. Can last for up to 3 weeks if herbs are organic and fresh
(1) Wash lettuce and finely chop
(2) Place lettuce in a mixing bowl
(3) Cut open the red onion and remove the shoot. Finely dice the rest and add to the lettuce
(4) Dice red and yellow capsicum (peppers) add to the lettuce
(5) Cut tomatoes into halves and add to the salad
(6) Finely dice parsley and use this as a garnish
(7) Peel and slice avocado and add to the salad.
(1) Take the cooked sweet potato, place on a serving plate, and cut in half.
(2) Fill with Tex Mex
(3) Add a serving of salad on top of the Tex Mex
(4) Add a dollop of green cheese