Sweet Potato Boats


I am going to be sincere with you…sincerely, with this dish you must be multitasking! There are a lot of thinks cooking at the same time and you are doing the other ingredients and paying attention to what is cooking. You have the sweet potato boiling, the quinoa cooking and you are also preparing the avocado and the cashew sour cream.

I made the guacamole with an avocado from my yard! The feeling is incredible. You are really happy because your tree is giving you organic avocados.

The Cashew Sour Cream is courtesy of Naturally Sassy. She is really a master of cashews! To really give this vegan sour cream the sour taste, she used apple cider vinegar. I still do not know how to use apple cider vinegar, I am getting to know this vinegar better by reading and experimenting with it. Apparently, it has maaaany uses not only for the kitchen but also for the skin and hair. Anyways, the vegan sour cream surprised me. It tasted better than regular sour cream and it has the consistency of cream.

In conclusion, making this dish is worth it. You finally enjoy a tender sweet potato with quinoa, guacamole and cashew sour cream. This dish is rich in complex carbohydrates, complete protein and healthy fats.


yield: 1 serving

For the sweet potato:

1 sweet potato

For the quinoa:

1/2cup quinoa

1/4 tsp oregano

1cup water

For the guacamole:

1 avocado

a pinch of sea salt

For the Cashew Sour Cream

1 cup raw cashews soaked in water

1T apple cider vinegar

2/3 cups water



For the sweet potato:

1- In a big casserole boil water, add the sweet potato.

2- Let it boil until tender (about 30 mins) and turn off the stove top.

3- Carefully, coat the sweet potato with water to absorb all the water.

4- Carefully, open the middle of the sweet potato with a knife.

5- Take a fork and mash the outside of the sweet potato carefully.


For the quinoa:

1- While the sweet potato is cooking, prepare the quinoa. Add water and quinoa to a pot and cook.

2- Let the quinoa boil, add the oregan and give it a stir.

3- Let cook again until the water has been absorbed and turn off the stove top.


For the guacamole:

1- Take the avocado, cut it into half and remove all the inside into a dish.

2-Mash the avocado until guacamole consistency.

3- Add a pinch of sea salt and mash again.


For the Cashew Sour Cream:

1- In a food processor, add all of the ingredients.

2- Process until the mixture turns dense and creamy.

For the assembly:

1- In the middle of the sweet potato add the quinoa, guacamole and drizzle cashew cream on top!