SWEET POTATO BUNS

SERVES 4 BUNS

FOR THE DOUGH

2 tbsp. ground flaxseeds

2 tbsp. water

One 1/4-oz. (7g / 0.2oz) packet active dry yeast

1 tbsp. raw cane sugar

2 tbsp. vegan milk

1/2 cup (100g / 4oz) boiled and mashed sweet potato

2 tbsp. canola oil

2 cups (250g / 9oz) white spelt flour

1 tsp. salt

FOR THE GLAZE

1 tbsp. vegan milk

1 1/2 tsp. maple syrup

EXTRAS

1 tsp. poppy seeds

NUTRITIONAL VALUES

Calories: 299kcal
Fat: 2.3g (0.3g S.Fat)
Carbs: 59.4g
Protein: 8.9g
Sugar: 3.6g
Sodium: 595mg

METHOD

To make the dough, combine the flaxseeds with 2 tablespoons water and set aside for 10 minutes to swell.

Set aside until the yeast has dissolved in 14 cup (60 ml) warm water and vegan milk.

Combine the sweet potato, liquid, and oil in a mixing bowl. Separately, combine the flour and salt. Stir in the wet ingredients, including the flaxseed and yeast mixtures, with a wooden spoon. Then, on a floured work surface, knead the dough by hand for 10 minutes. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.

Cut the dough into four equal pieces. To flatten each piece, lightly press it. Turn the pieces upside down and shape them into round buns by folding the edges inward. Place the buns on a baking sheet lined with parchment paper, with the seam (where the sides meet) on the bottom. Cover and leave to rise for another 20 minutes.

Preheat the oven to 180°C/350°F.

To make the glaze, combine the vegan milk and maple syrup.

Brush the burger buns with the maple syrup glaze, then sprinkle with the poppy seeds. Bake for 20 minutes, or until the tops are a light golden brown and the buns are fluffy and soft.

SWEET POTATO & ALMOND COUSCOUS SALAD

SERVES 4 TO 6 PORTIONS

4 tbsp. olive oil

2 large, sweet potatoes, peeled and cut into 1/2-inch cubes

1 tsp. sea salt, plus more to taste Freshly ground black pepper

2 cups Israeli pearl couscous

2 1/2 cups vegetable broth

Zest and juice of 1 orange

1/4 cup dried cranberries

1/4 cup sliced or slivered almonds, toasted

2 tbsp. fresh thyme leaves

NUTRITIONAL VALUES

Calories: 275kcal
Fat: 14.6g (2g S.Fat)
Carbs: 31g
Protein: 7g
Sugar: 6g
Sodium: 785mg

METHOD

Preheat the oven to 190°C/375°F.

Toss 2 tablespoons of the oil with the potatoes in a large mixing bowl and season with salt and pepper to taste. Roast for 40 to 45 minutes, or until fork-tender, on a large, rimmed baking sheet, turning once or twice with a spatula. Allow to cool.

Meanwhile, in a medium saucepan, combine the 1 tablespoon oil, couscous, 1 teaspoon salt, and broth. Bring to a boil, then reduce to a low heat and cover for 10 minutes, or until the potatoes are tender. Remove from heat and set aside for 5 minutes, covered, or until all liquid has been absorbed. To cool, toss the couscous with the remaining 1 tablespoon oil and spread it on a large, rimmed baking sheet.

Combine cooled couscous, roasted sweet potato, orange zest and juice, cranberries, almonds, and thyme. Season with salt and pepper to taste, then serve.