Here it is – the first recipe on the vegan food blog I’ve been dreaming of making!  There was lots to consider while deciding which delicious plant-based meal would be the first.  I thought: should I pay homage to my humble beginnings in the kitchen with a raw salad recipe or one for a super simple stir-fry?  Or maybe it should be an instructional guide to something we eat frequently; a staple in the life of a busy, hungry and food-obsessed vegan couple; like my spicy peanut-tofu or some cauliflower tacos.  Still, as I sat racking my brain and salivating all over the keyboard as I recalled the sweet, spicy, savory flavors of the past, one recipe reigned supreme.  There is no better way to start this blog then with the celebration of two ingredients that infrequently exist in my kitchen without the other.  A food marriage so beautiful and deep that it is impossible to ignore.  A pairing for the ages – sweet potato and black beans.


potatoSweet potatoes are fantastic anyway you prepare them, sure, but it is my humble opinion that they are never perfectly prepared without the addition of some delicious black beans.  This recipe captures the sweet and savory perfection of this pairing with the addition of a single word… LOADED.  The potatoes in this recipe are loaded with some of the most flavorful and seriously killing toppings you could imagine.  The cashew cream and avocado mash brings the richness I crave with most meals while the garlic, ginger, cilantro and lime juice add a freshness that is invigorating.  If you’re looking for a hearty, “stick-to-your-bones” recipe that will leave any anti-vegan coming back for more – consider your search way over.




  • 2 Sweet Potatoes
  • 1 Avocado
  • 2 Garlic Cloves, minced
  • 1 Tbs Cilantro, chopped
  • 1 tsp Tomatoes (5 or 6 baby tomatoes), finely chopped
  • 1/4 tsp Ginger, minced
  • 1/4 tsp Chili Powder
  • 1/4 tsp Cumin
  • Pinch of Salt
  • Juice of 1/2 lime
  • 1/2 Red Onion
  • 1 tsp Coconut Oil
  • 1/2 tsp Chili Powder
  • Pinch of Cayenne (Optional)
  • 1 Can (15oz) Black Beans, drained and rinsed
  • 1 Cup Raw Unsalted Cashews
  • 2 tsp lemon juice
  • 1/4 tsp Garlic Powder
  • 1 tsp Apple Cider Vinegar
  • 1/2 Cup Water
  • Pinch of Salt
  • 2 tbsp Nutritional Yeast
  • Chives, cut
  • Green Onion, chopped


  1. Preheat oven to 400
  2. Bake sweet potatoes directly on the rack for 40-45 minutes, until tender under a fork
  3. While the potatoes are baking, prepare the avocado mash by mashing together the avocados, garlic, cilantro, tomatoes, ginger, chili powder, cumin, salt and lime juice. Refrigerate until use later on.
  4. Chop the onion.
  5. Heat 1 tsp of coconut oil on non-stick pan at medium-high heat. Add onions and sauté about 4 minutes. Add chili powder and cayenne (optional).
  6. Add the drainer and rinsed beans. Once cooked through, use masher to roughly mash beans and onions together in pan. Set aside.
  7. Boil the cashews until soft (7-8 minutes)
  8. In the food processor, blend the boiled cashews, lemon juice, garlic powder, apple cider vinegar, water, salt, and nutritional yeast until creamy consistency is reached.
  9. Assemble the baked sweet potato by slicing down the middle and mashing the flesh with a fork. Add the black bean/onion mixture, mixing gently with the mashed potato flesh, careful not to tear the skin. Layer the potatoes with the cashew cream and the avocado mash and top with chives and green onions. Drizzle with hot sauce - optional (I used Sriracha)!

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Jamie Blum-Marciano

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