Baked Sweet Potato Stuffed with Broccoli Cream & Portobello Mushrooms (vegan)

For broccoli cream:

• 3 broccoli (whole with stalks and all. but shave stalks)
• 2 cups of cashews
• 3 cups almond milk
• 1 red onion (chopped)
• 1/2 bunch cilantro (chopped)
• chop broccoli coarsely. roast the broccoli with a bit of olive oil at 375F for 15min. then let cool. then throw all the ingredients in a food processor. salt and pepper to taste. 

Baked potato:

• 3-4 baked potatoes, washed and wrapped in aluminum foil. bake at 375F for an hour.

Mushrooms:

• 4 portobello mushrooms, chopped
• 3 garlic cloves, minced
• 4 tblsp olive oil
• 1 tsp salt
• Saute in a wok until cooked.

Once baked potatoes are done. Unwrap and cut in half, fill with 1 cup of broccoli cream and top with portobello. Serve with mixed greens tossed in miso dressing.