Directions

Prep: 30 min.

Turn oven to 425 deg Fahrenheit.

Wash Sweet Potatoes and chop into equal sized cubes. Place in a large bowl and cover with Olive Oil, Pepper, and Salt. Toss to combine.

Wash Rice and cook according to package instructions

Cook: Bake - 45 min.

Spread the Potatoes evenly on 1-2 baking sheets and bake in the oven for 45 minutes, until easily pierced with a fork and developing a slight char.

After the rice is cooked, split the into 8 equal quantities. Top with Coconut Flakes. Equally distribute Pinto Beans into each portion

Sauce: 20 min.

While the Potatoes are cooking, make the sauce. In a blender or food processor add Cashews, Lime, Cilantro, Water, and Salt. Blend until smooth and creamy, roughly 5-10 minutes. Place this into a separate bowl.

Total: 75 min.

After the Potatoes are cooked, distribute evenly into each portion. When ready to eat, top with a hefty scoop of the cashew sauce and enjoy!

Food will keep in the refrigerator for 5-7 days.

Sweet Potatoes and Rice with Cashew Cilantro Lime Sauce

Ingredients

Directions

Sweet Potatoes and Rice with Cashew Cilantro Lime Sauce

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