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 and 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.
Spread sweet potato rounds over a nonstick baking sheet and season with salt and pepper.
Optionally, lightly coat with avocado or coconut oil.
Place sweet potatoes in the oven and bake for 35-40 minutes, turning once halfway through.
After 20 minutes, turn the sweet potatoes.
To prepare the curried pecan sauce, bring a couple cups of water to a boil.
Add 1 minced garlic clove, 1/2 cup raw pecans, 1 tablespoon curry powder, juice from half a lemon, 1 tablespoon maple syrup, and a pinch of salt to a high-speed blender or food processor.
Once the water has boiled, let it cool slightly, then add 1 cup of very hot water to the blender.
Blend all ingredients until creamy, scraping down the sides as needed, for about 3-4 minutes.
Assemble the sweet potato rounds in a bowl and top with the curried pecan sauce
