Vegan Couscous Casserole with Sweet Potatoes and Vegetables
Ingredients
- 5 small size sweet potatoes
- 2 tbsp olive oil
- 2 cloves of garlic
- 1 tbsp tomato paste
- 1 cup of vegetable broth
- 1 cup of frozen veggies (carrot, peas, corn)
- 1/2 cup of cooked chickpeas
- 1/2 cup of water
- 150g of couscous
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 cup of dry tomatoes
- 1 tsp of salt & 1 tsp pepper for the potatoes
- 1.5 cup of coconut milk
Preparation
Peel, cut and cook sweet potatoes for about 30 mins. Let cool till you make couscous
Let garlic release its aroma on olive oil for a minute, then add tomato paste, broth and veggies and cook covered for 10mins
Now add couscous, season it and stir and at the end add cranberries, cover and let sit until you mash the potatoes.
Mash the potatoes, season it with salt and pepper, add 1 cup of coconut milk and mix well.
Now mix the couscous with 1/2 cup of coconut milk and put it as a first layer in a casserole dish.
Spread the potatoes on top and cook at 180C for about 30-40 mins (until it browns a bit)
