sweet potato

For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.

To make the fries:
Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.

Whole plant foods is what I choose to nourish my body with daily 🌱 Eating foods grown by mother earth 🌎 make me feel: vitalized, healthy, vibrant, grounded, clear, and ALIVE ✨ to name a few… This is just a very small portion of what’s in our kitchen! Ps. Filming a NEW healthy treat recipe video today 🤗 stay tuned!!

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Vegan Sweet Potato Hash

Ingredients:

  • 2 medium sweet potatoes
  • 2 tbsp olive oil
  • 1 tbsp vegan butter
  • ½ tbsp rosemary
  • 1 tsp thyme
  • salt and pepper to taste
  • ½ tsp red chili flakes
  • 3 garlic cloves

Directions:

  1. Preheat oven to 200°C. Dice the sweet potatoes into small cubes and place in a bowl. Add olive oil, salt, pepper and mix well. Place on a backing sheet lined with parchment paper, crush garlic and lay them in between the potatoes and bake for 15 minutes. 
  2. Take the potatoes out of the oven and meld butter in a frying pan. Add herbs and cook on low with the butter until they become fragrant. Add the roasted garlic and the potatoes to the pan and fry for 5 minutes on medium heat.
  3. Serve on it’s own or with some Avocado. Enjoy!