VEGAN SWEET POTATO WITH SUGARED BRUSSELS SPROUTS & RADISH
Ingredients
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FRESH
sweet potato 370g
brussels sprouts 330g
white radish 1/2
ginger 6g
onion
garlic 3pcs
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PROCESSED
bio coconut oil 1tsp
bio sunflower seed oil
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DRY
black sesame
black pepper
kala namak
sea salt
sugar
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Read instructions on packaging, unpack & separate waste,
then clean your goods.
Prepare all ingredients and put water to boil.
Cut the sweet potato into fries and the white radish into thin
slices. Divide the brussels sprouts into halves and sprinkle
the inner side with sugar. Then, chop the onion,
garlic & ginger.
Put the radish into a bowl and sprinkle it with salt.
Add some onion & garlic, sprinkle with cayenne & black pepper,
add salt to taste, and stir well. Pour a little bit of sunflower
seed oil over the mixture, then stir again. Top the salad off
with black sesame.
Rub a large pan with a tiny bit of coconut oil and slowly
caramelise the sweetened side of the brussels sprouts.
Add sweet potatoes to the boiling water and cook for
3 to 5 minutes.
When the sprouts are becoming tender, add the ginger and
the rest of the garlic & onion. Top the pan off with spices
to taste and stir gently.
Rinse the parboiled sweet potatoes. Put them in a pan, lightly
pour sunflower seed oil on top of them, and roast
on each side.
Serve your #planetfriendlyfood.
& enjoy your meal :)
made on Earth 4 Earth
