Taco stuffed sweet potatoe

Sweet potatoes are the perfect winter food for us, because they warm somehow from the inside. In combination with feta & avocado they simply taste heavenly. Try it yourself ;)

INGREDIENTS:
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2 sweet potatoes
1 avocado
1 handful of small tomatoes
100 g feta cheese
½ red onion
1 clove of garlic
1 tin kidney beans
100 g fermented ginger carrots
oil

vegan sour cream:
4 tbsp soy yoghurt
1 tbsp cashew (alternative: 1 tbsp Tahin) 
1 spring onion
salt & pepper to taste

PREPARATION:

1. Halve the sweet potatoes lengthwise and spread with oil.
2. At 180°C, put in the oven for about 25-35 minutes.
3. In the meantime, cut the avocado, tomatoes and onions into small pieces and crumble the feta.
4. Wash the kidney beans.
5. For the sour cream, chop the spring onions and mix with soy yoghurt and cashew. Season with salt and pepper.
6. Remove from the oven as soon as they are soft.
7. Garnish with the vegetables, add sour cream and feta, add fermented ginger carrots and serve.