Simple to make and now one of my go-to meals for family gatherings and pot lucks!
This recipe is a favourite with everyone I've made it for and never fails to impress.
My goodness it makes a marvellous next day packed lunch too, I can have it for tea, lunch and then tea again.. talk about meal prep saving time ;)
Anyway, here's the recipe.
The ingredient measurements are more of a rough guideline and can be completely adjusted to your taste, which is why this recipe is so simple and wonderful to make.
1 can of chopped tomatoes (Sieve any excess liquid)
1 can of chickpeas
1 small courgette/zuccini
900g sweet potatoes
2 medium carrots
1 red onion
1 garlic clove minced
A splash of almond milk
2 white mushrooms
Half a stem of celery
A handful of spinach
Dried crushed chilli's
Nutritional yeast (optional)
Set oven to 190C
Step 1: Steam the sweet potatoes, remove from heat and set aside when soft & cooked.
Step 2: In a saucepan add the onion, garlic, carrots and soy sauce with a dash of water and lightly stir fry
Step 3: When the carrots are lightly cooked add the rest of the veggies, herbs, chickpeas & tomatoes. Cover with a lid and simmer until the veggies are cooked to taste
Step 4: Peel the sweet potatoes and put them in a bowl with a splash of almond milk. Mash with a fork or blend until creamy texture.
Step 5: In an oven safe bowl add the tomato veggie mix and cover with about 2-3 inches of the sweet potato puree.
Step 6: Sprinkle with pepper & nutritional yeast, pop it in the oven for 20-30minutes until it looks beautifully bronzed and yummy!!
Don't forget to tag & share your photos & enjoyyyy!