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Mexican Stuffed Sweet Potato with Garlic Herb Avocado Cream

13/1/2016

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I was at the Subiaco Farmers Market and picked up some giant sweet potatoes, one of which is the length of baking tray! It was the perfect opportunity to make stuffed sweet potato, and since we love Mexican food I thought I'd add a twist to it. With some black beans and the right spices, plus a great herb dressing this transformed from a plain roasted sweet potato to a spicy garlicky flavoursome meal. We finished all the dressing as it's such a good complimentary flavour so don't be afraid to use it all up!


Mexican Stuffed Sweet Potato with Garlic Herb Avocado Dressing​
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​3 large sweet potato
1 can black beans
1/2 onion
1/2 red capsicum
1/4 cup sliced jalapeños
1 TBS olive oil
1/2 tsp cumin
1/2 tsp coriander powder
1/2 tsp minced garlic
1/4 tsp smoke paprika
1/4 tsp cinnamon
1/4 tsp Himalayan pink salt

Garlic Herb Avocado Dressing
1 avocado
4 TBS water
2 tsp apple cider vinegar
1 lime
2 cloves garlic
1/4 cup chopped coriander
1/4 cup chopped parsley
1/4 cup green onion

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1. Preheat the oven to 200˚C

2. Use a fork and poke several holes in the sweet potatoes, then put into the oven for 1 hr

​3. Drain the can of black beans and put into a large mixing bowl

4. Dice the capsicum and onion into small pieces, add into the bowl with the rest of the stuffing ingredients. Mix well so all the spices are spread evenly throughout

5. Once the potatoes are done, take out the oven and cut in half. Leave the skin at the bottom intact

6. Spoon out the inside of the sweet potato into a bowl, be careful not the break the skin

7. Lightly spray the sweet potato skins and put back into the oven for 6 - 8 mins, this will ensure that they become crispy

8. Mash the sweet potato with a fork, then add into the other mixing bowl. Do it as a separate step as the sweet potato can sometimes be a bit hard and you don't want to throw it in the mixing bowl, then mash it and breaking up the beans

9. Take the skins from the oven, fill it up with the stuffing, it will be fuller than before, but pile it high

10. Put back into the oven for a further 25 mins

11. Combine all the ingredients for the dressing into a blender and mix until smooth. If you have the magic bullet use the small cup, the size is perfect for sauces and dressings. If you have a squeeze bottle then put it in there so this makes it easier 

12. Take the sweet potato out, squeeze the dressing on top and serve! 

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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