potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
bell pepper, cored, deseeded, and sliced into bite-sized stripsabout
coconut oil (or olive oil)
Sea salt, to taste
Prep: Bring a large pot of water to boil. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle and another rack near the top.Roast the vegetables: On a large, rimmed baking sheet, toss the sweet potato with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt. Arrange them in a single layer, and set aside.
On a separate, smaller baking sheet, toss the bell pepper with about 1 teaspoon of coconut oil and a sprinkle of salt. Toss until lightly coated, and arrange them in a single layer.
Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
In the meantime, cook the rice: Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice.
Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork and season with salt to taste.
Make the sauce: In a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
In the meantime, bring stock to a boil along with ginger and turmeric. What to do with frozen peas. I needed to use up an open container of vegetable stock, some sweetpotatoesand dried out bread, and decided to make roastedsweetpotato soup
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It is smooth and silky with a lovely warmth to finish. Fill with some chilli oil. So we had some leftover baked sweetpotatoes from one of our dinners and I didn’t want to see them go to waste so I had a look online and saw a recipe for a sweetpotato dip
Remove the veg from the oven and toss together with the leaves, olives and sundried tomatoes. This recipe is great for a meatless Monday, and although it’s a salad and free of any meat, its delicious and surprisingly filling