Sweet Potato Bowl with Curried Pecan Sauce
Ingredients
- salt & pepper to taste⠀
- curried pecan sauce:⠀
- 1/2 cup of raw pecans⠀
- 1 tbsp of a good quality curry powder⠀
- juice from half a lemon⠀
- 1 minced garlic clove⠀
- 1 tbsp of maple syrup or coconut nectar⠀
- 1 cup very hot, just boiled water⠀
- method:⠀
- preheat oven to 400°f .⠀
- wash sweet potatoes and slice into coins that are about 1/2 inch thick. keep the skins on the potatoes.⠀
- pop sweet potatoes into the oven. they will need to bake for about 35-40 minutes total, turning once halfway.⠀
- after 20 minutes turn your sweet potatoes if you haven’t already.⠀
Preparation
Preheat oven to 400°f
Wash sweet potatoes and slice into coins that are about 1/2 inch thick
Keep the skins on the potatoes
Spread sweet potato rounds over nonstick baking sheet and season with salt and pepper
Feel free to lightly spray or coat with avocado or coconut oil if you prefer your sweet potatoes to be a bit more caramelized
However, oil is not needed if you are trying to cut out oil
Pop sweet potatoes into the oven
They will need to bake for about 35-40 minutes total, turning once halfway
After 20 minutes turn your sweet potatoes if you haven’t already
Create the pecan sauce by bringing a couple cups of water to a boil
Add minced garlic clove, 1/2 cup of raw pecans, 1 tbsp of curry powder, juice from half a lemon, 1 tbsp of maple syrup and pinch of salt to a high-speed blender or high-quality food processor
Once water boils, allow it to stop boiling then add 1 cup very hot water to a high-speed blender and blend all ingredients until very creamy
Scrape sides as you go and keep going until it’s super creamy, usually 3-4 minutes
Enjoy!
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