Stuffed Sweet Potatoes with Cashew Cheese
This recipe is my first guest post by the lovely Nadia Mulder who is a second year Dietetics Student at Stellenbosch University. Nadia has been vegan since May 2015 when after finishing high school she discovered the science and health benefits of a vegan diet. The environmental and animal welfare aspects of a vegan lifestyle motivated her further to embrace veganism and carry it through her studies into Dietetics. Nadia has a passion for conscious positive living and aims to explore the role of food in health to enable others to thrive.
Nadia Says:”Believe it or not but even dietetics students sometimes have cereal or popcorn for dinner when planning fails and deadlines are the only thing on the to-do list, especially when healthy affordable vegan meal options are a scarcity on Tygerberg Medical campus. During my first year of study I too often found myself drowning in work and not prioritizing healthy meals. I have since learnt how investing time in making fun, nutritious meals can be a strategic study break to help relax and become mindful of how you are taking care of yourself. This recipe was one of the first I came up with to start building the habit of prioritizing healthy meals and it is still a firm favourite. It’s packed with nutrients to help nourish tired brains and keep energy and focus high during busy times. If you’re a student like me, a busy working professional or are raising a family, you will love this no-fuss nutritious meal.”
For my patients on calorie-controlled meal plans:
1 x serving of this recipe (1 pancake or 1/4 of the recipe) =
1 legume/ protein serving
1 starch serving
1 nuts/ seeds serving OR 3 fat servings
Recipe by Nadia Mulder (2nd year Dietetics Student at Stellenbosch University)
4 medium sweet potatoes
1 can chickpeas, drained and rinsed
1 tsp paprika
1/4 tsp cayenne pepper
Salt to taste
1 tbsp olive oil
1/2 cup pumpkin seeds
For the Cashew Cheese:
1 cup soaked cashews
2 tbsp nutritional yeast
1/2 tsp garlic powder
1 tbsp lemon juice
Salt and pepper to taste
1. Prepare the sweet potatoes by cutting off the tips and removing any small roots from the exterior. Puncture the sweet potatoes with a few 1-2 cm holes with a sharp knife. Wrap them in tin foil and bake in the oven for 45 minutes at 180 degrees Celsius.
2. For the chickpeas: line a baking pan with wax paper and spread the rinsed and dried chickpeas in a single layer. Drizzle with olive oil and roast at 180 degrees Celsius for 10 minutes.
3. Once roasted, take the chickpeas out of the oven and add the pumpkin seeds to the baking tray along with the chickpeas. Sprinkle with paprika and cayenne pepper and roast until golden and crispy, tossing occasionally, for about 30-35 minutes.
4. For the cashew cheese: add all of the ingredients to a high powered blender or nutribullet and blend until smooth and creamy.
5. To assemble: cut the baked potato in half length-ways and top with the roasted chickpeas, pumpkin seeds and rocket. Drizzle with the cashew cheese and serve immediately.