I love Mexican food! When I decided to cut down on meet and eventually to become vegan, I knew I had to find a way to indulge myself with meatless tex mex food from time to time. Sweet potato boats have proven to be the perfect vehicle to take me to vegan Mexican food heaven. And yes, it was very easy to get to!
Serving: 4 people
Total time: soaking the kidney beans (optional): 1 night, cook time and preparation of the boats: 45 minutes
– 1 cup (185 g) dry kidney beans (of course you can use canned beans too)
– 8 medium-sized sweet potatoes
– 230 g baby spinach leaves
– 24 g chili spice powder (Ol Del Paso)
– 2 avocados
– the juice of one lemon
– 1 bunch spring onions, finely chopped
– olive oil
– salt and pepper
The night before, soak the kidney beans in a large bowl of water.
The next day, bring water to a boil in a large saucepan and cook the kidney beans for 30 minutes. Drain them and set them aside.
Meanwhile, preheat your oven to 400°F (200°C).
Brush and wash the sweet potatoes. Place them on a baking sheet. You can add a layer of parchment paper to protect the baking sheet. Sweet potatoes are…sweet and when baking them in the oven, they tend to produce a sticky liquid that looks like caramel. It’s hard to get rid of!
Cook in the oven for one hour to one hour and a half.
In a skillet, heat 2 tbs olive oil over medium heat. Pour the beans, spring onions and spinach leaves into the skillet and cook for 10 minutes. Sprinkle with chili spice powder and add a little bit of water (1/4 cup) to help dissolve the powder. Stir occasionally with a wooden spoon.
Peel the avocados and remove the stem.
Using your food processor, mix together the avocados and lemon juice.
Season with salt and pepper and set aside.
Take the sweet potatoes out of the oven.
Cut them carefully in halves lengthwise but not completely so that the two halves still hold together.
Stuff each boat with 2-3 tbsp kidney beans mixture and sprinkle with avocado sauce.