STUFFED SWEET POTATO with Beet Hummus and He Shou Wu

If you're craving a dish that features the gorgeous earthy flavors of some root veggies like beets and sweet potatoes, this recipe should be next on your list. Not only is it enriched by the natural vitamins and minerals of the star vegetables, we've gone the extra mile and enhanced this meal with our He Shou Wu longevity powder, our multi-vitamin powerhouse Moringa, and our digestive ally Happy Belly powder for a bit of brightness and love for the gut. 

It works deliciously as a main entree, or as a starter plate for a few more friends. So plan an al fresco dinner and enjoy this hearty yet fresh offering! 

INGREDIENTS FOR SWEET POTATO:

• 1 cup Cooked chickpeas
• 2 Large sweet potatoes
• 1 Corn cob
• 1 Small bag baby spinach or
• Baby Spinach or mixed salad greens
• Sprinkle of parsley
• 2+1+1 tsp Extra virgin olive oil
• 2 tsp Tamari
• 1/2 Lemon juice
• Pepper and Salt to taste
• 1 tsp Anima Mundi He Shou Wu

INGREDIENTS FOR BEET HUMMUS:

• 1 cup Fresh or store-bought hummus
• 6 Small Organic boiled beets
• 1 Small Cucumber
• 1 Asparagus bunch
• 1/2 cup peas (optional for added fiber) 
• 2 Tbsp Balsamic vinegar
• 2 tsp Extra virgin olive oil
• 2 tsp Tamari
• Dash of pepper
• Lemon and salt to taste
• 1/2 tsp Anima Mundi Moringa powder                                                           
• 1/2 tsp Anima Mundi Happy Belly powder

INGREDIENTS FOR CASHEW CREMA:

• 1/2 cup Cashews 
• Apple cider vinegar or lemon 
• Salt/pepper 
• Fat belly tonic (optional) 

 OTHER ADD-ON'S:

• Guacamole or Avocado 
• Chimichurri 
• Crumbled Cheese (vegan or dairy) 

INSTRUCTIONS FOR SWEET POTATO:

SERVINGS: 2-4   PREPPING TIME: 15 MIN   COOKING TIME: 5-10 MIN

1. Wash and bake on a medium rack 2 large sweet potatoes skin-on at 200°C. Bake for 30-40 min until the skin is dry and puffy and the inside is soft.
2. Charr the corn on a cast iron skillet or similar skillet on a high flame until nice and roasted. Once ready, cut the corn off the cob and season with one tsp of oil, a dash of lemon and salt and pepper to taste. Leave to rest.
3. In a frying pan, add 2 tbsp of oil, the tamari, and the chickpeas and fry for 5 min on a high flame or until all the liquid is gone. Toss with He Shou Wu, and adjust salt and pepper if needed.
4. Once the potatoes are baked and a bit cooled down, open them up and fill them with the chickpeas, corn, and parsley.
5. Wash and dry the salad, and season it with a mixture of lemon juice, 1/4 tsp salt and 1 tsp of oil. Place the potatoes over the salad and decorate with some more parsley.
6. Serves 2 as a main and 4 as a starter.

INSTRUCTIONS FOR BEET HUMMUS:

SERVINGS: 2-4   PREPPING TIME: 15 MIN   COOKING TIME: 5-10 MIN

1. In a large pan, add the oil, tamari, pepper, and balsamic vinegar, adding a pinch of salt.
2. Bring to heat and add the beets in slices, and let them cook on medium flame until the liquid is evaporated. Set aside.
3. In a small saucepan, bring to boil 1 inch of water with a generous pinch of salt.
4. Add the green vegetables: asparagus, peas and broccoli to the water and boil on a high flame until tender but still bright green. Set aside.
5. Blend 3 beets in the hummus with the Happy Belly powder and adjust the salt and lemon.
6. With a carving spoon, carve some spheres from the cucumber or slice it thin with a peeler.
7. Arrange the hummus on the plate and top it with the boiled greens, cucumber and the left beets. Garnish with fresh parsley and sprinkle with the Moringa (or blend it in the hummus).
8. Serves 2 as a main and 4 as a starter.

CASHEW CREMA INSTRUCTIONS: 

1. Blend 1/2 cup of cashews in 3/4 of a cup of water, 1-2tsp of apple cider vinegar (or 1tsp of lemon juice), 1Tbsp nutritional yeast, pinch of salt and pepper and 60 drops of Fat Belly bitters for an added metabolism boost!
2. Blend until silky smoothe. You may adjust the creaminess by adding or taking away the amount of water. If you find it runny, add more cashews to thicken it up. 

Recipe created by Silvia Biforo