After discovering that sweet potato toast was a thing, we thought we’d found the best use of the root veggie ever. Then we tried this epic recipe from our October Guest Editor, Deliciously Ella…
We’re never surprised by Ella’s healthy genius in the kitchen, but cashew sauce and roasted tomatoes on a sweet potato? Just stop. This little gem is from Ella’s latest cookbook, Deliciously Ella Every Day and is basically the ideal dinner for weeknights now through the holidays for all the seasonal, immune-boosting, warming and absolutely delicious ingredients.
Veggie Loaded Sweet Potato with Turmeric Coconut Sauce
Serves 2
Directions:
2 sweet potatoes
2 cups cherry tomatoes
1 cup asparagus, sliced (remove woody ends prior to slicing)
2 cups mushrooms, sliced
2/3 cup spinach
1/4 cup cilantro, finely chopped
½ tsp chili flakes
salt and pepper
2 tsp coconut oil
olive oil, for drizzling
1 avocado
2 spring onions
For the sauce:
1 2/3 tsp fresh turmeric
2 1/2 tsp fresh ginger
1 clove garlic
1 Tbsp tamari
1 lime, juiced
1/3 cup cashews
1/2 cup coconut milk
Ingredients:
Preheat the oven to 350 F (with fan). Rub the coconut oil into the sweet potatoes, pierce the skins a few times with a knife and bake on a tray for 1 hour. Put the cherry tomatoes on a baking tray and after 20 minutes put them in the oven to cook for the remaining 40 minutes.
To make the sauce, peel and roughly chop the turmeric, ginger and garlic and blend in a high-speed blender with the other ingredients until totally smooth.
Slice up the mushrooms and asparagus and heat in a pan with a drizzle of olive oil, salt and pepper and a pinch of chili flakes. Cook for about 3 minutes then add in the spinach and cilantro and cook for another minute, until the spinach has wilted.
Mash the avocado and finely slice the spring onions.
When the potatoes are done, cut them open and stuff them with the avocado mash, cooked veg and drizzle over the coconut turmeric sauce. Sprinkle with spring onions and chili flakes before serving.
