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Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

Baked Sweet Potato with Chili Beans, Guacamole and Cashew Sour Cream

(Serves 4)

INGREDIENTS

4 sweet potatoes

3 cups cooked red kidney beans

1 onion, finely diced

2 garlic cloves, finely diced

1 celery stalk, finely diced

1 small chilli (optional), finely diced

8 tomatoes, pureed in a blender

1 handful fresh coriander, roughly chopped

½ cup water

1 tsp coriander powder

1 tsp cumin powder

1 lemon

1 avocado, mashed

salt and pepper to taste

1 cup cashew cream (see recipe)

METHOD

Preheat the oven to 220ºC

Wash 4 sweet potatoes, cut them in half lengthways. Prick them all over with a fork. Place them into the oven and cook for 30 minutes.

Heat a large saucepan on a high heat. Add ½ cup of water. Add the onion, garlic, chili and celery, saute until the water has evaporated. Add 1 tsp cumin powder and 1 tsp coriander powder. Stir until the spices are fragrant. Add the puree tomatoes and stir well. Add 2 cups of cooked kidney beans. Mash with a potato masher. Reduce the heat and cook a few minutes until the mixture is thick but still a bit saucy. Add the lemon juice, season to taste with salt and pepper. Stir well and remove from the heat.

To Serve:

Place 2 sweet potato halves on a plate. Top with a cup of bean mixture. Spoon over some cashew cream. top with mashed avocado. Sprinkle with fresh chopped coriander.

To Make the Cashew Cream:

Soak the cashews in boiling water for a minimum of 10 minutes. Drain and place into a blender or food processor with 2 tsp apple cider vinegar, juice of 1 lemon, a pinch of salt and one cup of water. Blend to a smooth paste and place into an airtight container. Store in the fridge for up to 7 days.

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Tabbouleh, Baked Sweet Potato & Chickpea Salad

Tabbouleh, Baked Sweet Potato & Chickpea Salad

(Serves 4)

INGREDIENTS

2 large sweet potatoes, cut into bite sized cubes

1½ cups cooked chickpeas

2 large tomatoes, finely chopped

½ cup scallions, finely sliced

1 bunch fresh parsley, finely chopped

1 red onion, finely diced

1 handful fresh mint, chopped

¼ cup whole grain couscous

1 tsp salt

juice of 1 lemon

¼ tsp cayenne pepper

METHOD

Preheat the oven to 400°F/200°C.

Place the sweet potato cubes onto a baking sheet and place them in the oven to bake for 20 minutes until cooked through and slightly browned on the edges.

For the couscous:

Place a ¼ cup of whole grain couscous in a bowl and cover with boiling water. Let stand for 10 minutes, just prior to serving.

Place the parsley, mint, tomatoes, scallions, onions, soaked couscous, 1½ cups of cooked chickpeas and the baked sweet potatoes in a salad bowl.

In a separate small bowl add 1 tsp of salt, the juice of 1 lemon juice, ¼ tsp cayenne pepper and mix well with a whisk. Add it to the salad mixture. Mix well and serve.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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Eggplant & Potato Rogan Josh

Eggplant & Potato Rogan Josh

(Serves 4)

Ingredients:

1 large potato, cut into bite sized pieces

1 sweet potato, cut into bite size pieces

1 large eggplant, cut into large chunks

1 handful of snow peas, roughly chopped

1 onion, finely sliced

2 garlic cloves, sliced

1 tbsp grated ginger, grated

4 cardamom pods, seeds only

½ tsp fennel seeds

½ tsp black pepper

½ tsp chilli powder (optional)

¼ tsp turmeric

1 small bay leaf

1 cinnamon stick

3 litres of vegetable stock

salt to taste

juice of ½ a lemon

a few fresh coriander leaves

2 cups cooked brown rice to serve

Method:

Place the cardamon seeds, fennel seeds, cloves and black pepper into a mortar and pestle and pound all of the spices into a fine powder.

Heat a wok over a high heat, add the onion and garlic and fry until soft and golden. Add the clove and cardamom mixture, chilli powder, cumin and

turmeric powders. Add some water

and stir. Add a small bay leaf and add the cinnamon stick. Add the eggplant, the sweet potato and the potatoes to

the wok and mix well.

Add 3 litres of vegetable stock, the grated ginger and stir. Add the raw

sugar, cover with a lid and bring to the boil and simmer until the vegetables

are soft. After cooking for 15 minutes, remove the lid stir and test to see if the potatoes are soft. Add the snow peas. Turn off the heat and stir.

Season with salt to taste and squeeze in the juice of half a lemon and stir. Top with some fresh coriander and serve with cooked brown rice.

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Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

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