Lots of add protein in this one due to its added peas, chickpeas, and cashews.
4 large sweet potatoes (about 2 lbs), scrubbed
1½ yellow onion, diced small
1½ red bell pepper, diced small
2 cloves garlic, minced
2 teaspoons curry powder
1 cup frozen or fresh peas
1 cup cooked or canned (and drained and rinsed) chickpeas
1/2 cup toasted cashews
1/2½ cup chopped fresh cilantro
Preheat the oven to 350°F.
Pierce each sweet potato a few times with a fork, then place them on a baking sheet and bake until tender, 45 to 60 minutes.
While the sweet potatoes bake, sauté the onions and bell peppers in a skillet over medium heat, stirring frequently, until the onions turn translucent and start to brown, about 8 minutes. Add the garlic and curry powder and cook for 1 more minute. Add the peas, chickpeas, cashews, and cilantro, and cook for 2 to 3 minutes to marry the flavors.
When the sweet potatoes are tender, let them cool until they are easily handled. Cut each sweet potato in half lengthwise and scoop out all but a ½-inch wall of the flesh. Add the scooped sweet potato flesh to the skillet with the chickpea mixture. Mix well, then season with sea salt to taste.
Spoon the filling into each of the sweet potato halves and place them back on the baking sheet. Bake until the tops of the sweet potatoes start to brown, about 25 minutes. Serve with the Sour “Cream.”
1 (12-ounce) package firm or extra-firm silken tofu
3 tablespoons white wine vinegar
Combine the tofu and vinegar in a food processor and process until smooth and creamy. Add salt to taste. Store in an airtight container in the refrigerator for up to 1 week.