Sweet Potato Bowl with Curried Pecan Sauce
Ingredients
Sweet potato rounds
- 2 large sweet potatoes
- 1 tbsp avocado oil or coconut oil (optional, sub veggie broth for oil free)
- Salt & pepper to taste
Curried pecan sauce
- 1/2 cup raw pecans
- 1 tbsp curry powder
- Juice from half a lemon
- 1 minced garlic clove
- 1 tbsp maple syrup or coconut nectar
- 1 cup very hot water
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.