• Soak cashews in water overnight or for a minimum 30 minutes
• Preheat the oven to 400 degrees Fahrenheit
• Wrap sweet potato in tin foil and poke a few air holes in the top (with a fork)
• Place on a baking sheet, with air hole pointing up and bake for 40 minutes
• While sweet potatoes are cooking, dice up half of a small sweet onion, 1 large carrot and 4 cloves of garlic
• In a stovetop pan on medium heat add 1 tablespoon of Thrive Algae oil and diced onions and carrots. Sautéed for 3 -4 minutes stirring occasionally
• Then add cloves of garlic and a pinch of salt and pepper. Then turn the burner to low and place on a lid and cook for 5 - 8 minutes
• Drain and rinse can of black beans
• Add black beans to onion, carrot and garlic mixture in stovetop pan. Place the lid back on and keep on low heat for 10 minutes
• After sweet potatoes have cooked for 40 minutes, unwrap and coat all sweet potatoes with Thrive Culinary Algae Oil (about 1 tablespoon total). Place back in the oven and cook for another 20 - 30 minutes (without tin foil).
• When sweet potatoes have finished cooking slice down the middle and fill with black bean and veggie mixture. Top with wasabi cashew sour cream, avocado and chives.

To Make Cashew Cream

• Drain the water cashews have been soaking in
• Add cashews and fresh water (just until the water covers the cashews) in a blender with 1 pinch of sea salt and 1 tablespoon of fresh lemon juice
• Blend on low until creamy