Cashews are kind of magic when it comes to dairy-free sauces and “cheese”. They blend up so smooth and have a fairly neutral flavor so they can be used in savory or sweet dishes. Because they are rich in beneficial monounsaturated fats they have a nice mouthfeel, too.
I think you will really enjoy this recipe. The saltiness from the cashew “ricotta” and olives pairs well with the sweetness of the potatoes. It might look like a lot of steps, but I promise it’s not! It comes together quickly and is very satisfying. I recommend serving this with a big serving of steamed greens or a green salad on the side to round it out.
If you would prefer to eat this in bowl form you can do that, too. I’ve made it into a salad bowl a couple of times which makes it really easy to pack for lunch. I slice the sweet potatoes into half-moons before baking and do the rest of the steps the same. I then put everything over a big bowl of salad greens, raw massaged kale, or steamed kale.
Baked Sweet Potato with Cashew “Ricotta” and Beans
- 1-1 1/2 sweet potatoes per person, cut in half lengthwise
- 2 cans or about 3 cups or pinto beans, rinsed and drained
- 1/4 tsp salt
- 1/4-1/2 tsp garlic powder
- 1/8-1/4 tsp chili powder
- 1 cup of cashews, soaked in a bowl of water for at least an hour and then drained
- 1 TB apple cider vinegar
- juice of half a lemon
- 1 clove of garlic
- 1/4-1/2 tsp of kosher salt
- 1/4 c of water
- Black or kalamata olives
- chopped cilantro or parsley
- Preheat oven to 375-degrees
- Place sweet potato halves in a baking dish or pan with flesh side up and bake for 25-30 minutes or until soft and cooked through.
- Place pinto beans on a pan with some parchment paper or a non-stick baking mat.
- Season beans with garlic powder, chili powder, and salt. Mix up the beans.
- Place beans in the oven with the potatoes when there are about 15-20 minutes left of baking time.
- While those are baking, make the “ricotta”.
- Place drained cashews, apple cider vinegar, lemon juice, garlic clove, salt, and 1/4 cup of water into a blender.
- Blend until it reaches desired consistency. Add more water a tablespoon at a time to help it blend. I prefer mine to be thicker with a little texture but it can also be smooth and thinner.
- Taste and adjust seasonings as needed.
- Once beans and potatoes are done, time to plate.
- Place potato halves on plate and top with a heaping 1/2 cup of beans, a couple of scoops of cashew “ricotta”, olives, and cilantro.
- Enjoy with some raw or cooked greens on the side!