Preheat the oven to 400F.
Place sweet potatoes on baking sheet. Brush them with oil and season with salt and pepper.
Bake for 45-60 minutes, or until the inside is soft.
In a small bowl, mix the cumin, ancho powder, smoked paprika, salt and pepper
Slice open the sweet potatoes and add the spices. Using a fork, mash the flesh inside to mix the seasoning well.
In a pan, heat the PuraVida Fajita Rajas over medium high heat for 3-4 minutes.
Top the potatoes with Fajita Rajas, crumbled cheese, cilantro, and a squeeze of lime juice. Enjoy!
1 (3-4lbs) Boneless Pork Shoulder, Juice of 2 Oranges, 1 Medium Yellow Onion, 4 Garlic Cloves, 4 Whole Bay Leaves, 1 tsp Oregano, 1 cup Chicken Stock, 1 Medium Red Onion, 2 Habanero Peppers, 1 cup Apple Cider Vinegar, 1 tsp Sugar, 1 tsp Salt, 4 cups PuraVida Fajita Rajas, 10 Corn Tortillas, 8oz Salsa, Salt and Pepper, to taste,
2 Large Sweet Potatoes, 2 cups PuraVida Fajitas Rajas, 2 tbsp Queso Fresco, 1 tbsp Cilantro, minced, 1 Lime, cut into wedges, ¼ tsp Cumin, ½ tsp Ancho Powder, ½ tsp Smoked Paprika, 1 tbsp Olive Oil, Salt and Pepper, to taste,
4 cups PuraVida Roasted Brussels Sprouts, ¼ cup Panko Breadcrumbs, 2 tbsp Fresh Basil, ½ Cup Vegan Parmesan, 1 Cup Almond Cream Cheese, 2 Garlic Cloves, Salt and Pepper, to taste,
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