Loaded Sweet Potato

Put the cashews in a small bowl, add warm or hot filtered water to cover, and set aside to soak for 2 to 3 hours.

Preheat the oven to 200°C. Line a baking sheet with baking parchment.

Place the sweet potatoes on the prepared baking sheet and prick them several times with a fork. Roast for 45 minutes to 1 hour, until fork-tender (the cooking time will vary based on the size of the potato). Alternatively, to reduce the cooking time, slice the potatoes in half lengthways, place them cut-side down on the baking sheet, and roast for 30 to 35 minutes.

In a large frying pan, heat the olive oil over medium heat. Add the black beans, kale and a pinch of salt and cook, stirring occasionally, until the kale has wilted and the beans are warmed through. Keep warm.

Drain the cashews and transfer them to a food processor or high-speed blender. Add the nutritional yeast, lemon juice, 1⁄4 a teaspoon salt and 3 tablespoons of water and blend until smooth.

Gently slice each roasted sweet potato lengthways. Using a fork, mash some of the flesh.

Top the sweet potatoes evenly with the black bean mixture and the avocado. Drizzle with the cashew dressing and season with pepper. Garnish with chives and serve.

TIP: I recommend making a larger batch of the dressing to store in an airtight container in the fridge and enjoy throughout the week in other recipes. Also, when you’re using a high-speed blender, it can be easier to blend larger quantities of ingredients.