e19a9837

I love making something meaty, comforting and nourishing without meat. Its showcasing the effectiveness of quality ingredients. If you are a vegan it doesn’t you miss out on flavour… and so when Zoe from LA asked me to make a vegan dish with Sweet Potatoes I had no problem in making something to tick all the winning boxes. Whether it be winter/fall or just after a little clean comfort this number is such a simple options. For less than $4 for 4 ppl its a win

Cost: $3.80

Skill: Easy

Watch the video below!

I can’t wait to see these being made for dinner times and all around comfort love. With the colour involved with these beauties your health is always winning

e19a9815

Ingredients (Serves 4)

4 Medium Sweet Potatoes, spiked with fork

1 Onion, sliced

2 Tbsp Olive Oil

1 Can Tomatoes, Chopped

1 Sprig of Rosemary

Pinch of salt

Half handful of fresh Basil, sliced

1/2 Cup Coconut Yoghurt

Method:

  1. Preheat oven to 180 degrees C. (400 F)
  2. Place Sweet potatoes on a lined baking tray and cook for 30-40 minutes or until soft and juice
  3. For the sauce, caramelize your onion in the olive oil on medium heat for 7-9 minutes or until golden.
  4. Add in your tomatoes and rosemary and stir on high heat for 3-4 minutes or until all the liquid evaporates. Then sprinkle in your salt and fresh basil and stir for a further minute
  5. To serve spoon a portion of the sauce over the jacket, having the strands of caramelized onion falling everywhere, dollop over some yoghurt and sprinkle with extra basil

What you would also love!

Charred Peach Summer Salad

Vegan Coconut Ice Cream

How to make an Avocado Rose