SantaFe YamBox w/ AvocadoAlmond Cream

Needed a box for this one!! SantaFe YamBox w/ AvocadoAlmond Cream.¬†How do you fill up on veggies?…by loading more veggies (& legumes) on top! What a perfect savoury sweet meal to share in the veranda. Kinda like an indoor picnic – weather still permitting. How do you like to load up your yams??…so many possibilities!

3-4 small/med yams, washed & cut into strips about 1cm thick
1 can/398ml organic black beans
1 bunch cilantro
2 fresh corn, roasted & kernels trimmed off; or about 3/4cup frozen, thawed
3 green onions, thinly sliced
1 jalapeno, chopped in small pieces *can keep a few slices for top
1/2cup feta cheese, crumbled
1 med red bell pepper, sliced *can chopped & add to box or keep as a side dish – I ate mine as a side and dipped it in the AvocadoAlmond Cream:)

Add yam strips to bowl, drizzle with about 1-2tbsp (smaller yams, use less) of grape seed oil, and then sprinkle sea salt over while tossing. Place prepared yams on a baking sheet lined with parchment paper and spread out so they each have a little space – you made need 2 baking sheets. Bake the yams at 450*F for 50-60mins, flipping a couple times in between. Yams should be browned and the edges will appear dark as that is the natural sugar in the yam roasting/caramelizing. Remove and prepare your yam box/bowl with the toppings & AvocadoAlmond Cream.

AvocadoAlmond Cream
*Pre-soak 1/3cup raw almonds in 1cup water for 3-5hrs then drain & peel skins off
1/3cup water
2 ripe avocados – pitted, peeled & chopped
4-6 garlic cloves, minced
1/4cup fresh cilantro, roughly chopped
1tbsp fresh lime juice

1/2tsp sea salt

Add the prepared 1/3cup almonds and 1/3cup water in a high speed blender. Blend until smooth. Add the remaining ingredients to the blender and blend until smooth. It should be thick but light & somewhat fluffy consistency. Refrigerate for at least 30mins before serving.

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