Nachos Stuffed Sweet Potatoes

Method

1. 1 Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 400℉.
2. 2 Pierce the sweet potatoes with a fork, rub with a little extra virgin olive oil, salt and black pepper, and bake for 40-50 minutes until soft.
3. 3 Soak the cashews in freshly boiled water for at least 15 minutes and set aside.
4. 4 Pour the warm vegetable stock over the soya mince and leave to soak for about 10 minutes.
5. 5 Meanwhile, make the queso: drain the cashew nuts and blend with the soya milk, nutritional yeast, white miso paste, lemon juice, sriracha, smoked paprika, onion powder, garlic powder, turmeric and a crack of black pepper until smooth. Set aside - it firms up as it sits.
6. 6 Make the guacamole by crushing the avocado with the jalapeño in brine, lime and a pinch of salt and black pepper to taste. Set aside.
7. 7 Return to the soya mince. Tip it into a sieve, drain off the excess stock, and press down firmly to squeeze out most of the moisture.
8. 8 Heat a glug of extra virgin olive oil in a non-stick pan over medium heat. Add the brown onion and cook until translucent, then add the garlic, tomato puree, smoked paprika, cumin, cayenne pepper and garlic powder and cook briefly to combine.
9. 9 Add the rehydrated soya mince and stir to coat in the aromatics. Make a well in the centre of the pan and pour in the balsamic vinegar to deglaze - this adds depth of flavour and colour.
10. 10 Stir frequently and cook over low heat until most of the moisture has evaporated, about 5-8 minutes - it will start sticking to the bottom of the pan, which means it's about three-quarters done. About halfway through, stir in the cherry tomatoes. Season with salt and black pepper.
11. 11 Once the sweet potatoes are cool enough to handle, cut them open and gently shred the flesh from the skin so the inside is mashed and easy to scoop.
12. 12 Top each sweet potato with the mince filling, a generous dollop of queso, guacamole, another dollop of unsweetened Greek-style soya yoghurt (or plant based sour cream), then finish with crushed tortilla chips, a squeeze of lime and coriander. Enjoy!