COCONUT CURRY SWEET POTATO NOODLES

SERVES 4 PORTIONS

1 tsp. coconut oil

1 cup (140 g) diced yellow onion

1 cup (130 g) diced red bell pepper

1 large carrot, peeled and sliced

1 tbsp. (15 g) sliced jalapeño

1 1/2 tsp. minced ginger

2 cups (330 g) canned chickpeas, drained and rinsed

1 tbsp. (5 g) yellow curry powder

1 1/2 cups (355 ml) vegetable broth

1 can (13.5 oz., or 400 ml) lite coconut milk

4 cups (300 g) spiralized sweet potato

2 cups (70 g) baby spinach

1/4 cup (10 g) chopped fresh cilantro, divided

1 tsp. salt, or to taste

1 tbsp. (15 ml) lime juice

NUTRITIONAL VALUES

Calories: 583kcal
Fat: 13.2g (6.6g S.Fat)
Carbs: 98.5g
Protein: 25.4g
Sugar: 20.1g
Sodium: 397mg

METHOD

In a large pot over medium heat, warm the coconut oil. Add the yellow onions, bell peppers, carrots, jalapeo, and ginger once the oil is hot. Sauté the onions and carrots for 7 minutes, or until the onions are translucent and the carrots are tender. Stir the chickpeas and curry powder into the sautéed mixture until everything is evenly coated.

Simmer for 5 minutes after adding the broth and coconut milk to the pot. Finally, stir in the sweet potato noodles, spinach, and 2 tbsp (5 g) cilantro. Simmer for 5 minutes more, stirring occasionally. Check the sweet potato noodles for doneness, then add the salt and lime juice to the curry.

Before serving, divide the curry among four bowls and top with the remaining cilantro.

RECIPE NOTES

Use full-fat coconut milk instead of lite coconut milk for a richer curry.

BAKED SWEET POTATOES WITH LENTIL & AVOCADO SALAD WITH A GRAPEFRUIT DIP

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD:

2 small, sweet potatoes

3/4 cup (150 g) beluga lentils

1/2 cup (100ml) vegetable stock

1 avocado (ideally the Hass variety)

1 small red onion

1/2 red chile

1 tbsp. white wine vinegar

2 tbsp. extra virgin olive oil sea salt

freshly ground black pepper

FOR THE DIP:

1/2 cup (100 g) vegan cream cheese

finely grated zest and juice of 1/4 unwaxed grapefruit

pinch of cayenne pepper

pinch of red pepper flakes

NUTRITIONAL VALUES

Calories: 465kcal
Fat: 33.2g (9.4g S.Fat)
Carbs: 38.4g
Protein: 6.1g
Sugar: 3.1g
Sodium: 354mg

METHOD

Preheat the oven to 200°C/400°F. Wash and pat dry the sweet potatoes, then prick them with a fork and place them on a baking sheet lined with aluminium foil. Bake for 25 minutes in the centre of the oven.

Meanwhile, cook the lentils in the stock according to package directions until just tender. Remove the pit from the avocado and cut it in half. Using a spoon, remove the avocado from its skin and finely chop it. The onion should be peeled and finely chopped. The chile should be seeded and finely chopped. Drain the lentils in a strainer, then combine with the avocado, onion, and chile in a mixing bowl. To make the dressing, whisk together the vinegar, oil, salt, and pepper. Pour the dressing over the lentils and toss gently to coat.

To make the dip, combine the cream cheese, grapefruit zest and juice, cayenne pepper, and red pepper flakes in a mixing bowl and stir until smooth. Season to taste with salt and pepper.

To take with you, separate the sweet potatoes (wrapped in aluminium foil), salad, and dip. Optionally, reheat the potatoes and cut them lengthwise or in half before serving. Serve with the salad on top and the dip on the side.

SWEET POTATO EGGPLANT CURRY

SERVES 4 PORTIONS

1 package (12 oz., or 340 g) extra- firm tofu, rinsed and drained

1 tbsp. (14 g) coconut oil

1 cup (160 g) chopped red onion

1 tbsp. (6 g) minced lemongrass

1 tbsp. (6 g) minced fresh ginger

1 1/4 lb. (570 g) sweet potatoes, peeled and chopped

3/4 lb. (340 g) eggplant, peeled and chopped

3 tbsp. (19 g) yellow curry powder

1 can (13.5 oz., or 400 ml) full-fat coconut milk

5 cups (1.2 L) gluten-free vegetable broth

1/2 cup (92 g) jasmine rice

2 tbsp. (28 ml) lime juice

1 1/2 tsp. salt

1/4 cup (15 g) unsweetened coconut flakes, toasted

1 tsp. lime zest

NUTRITIONAL VALUES

Calories: 1571kcal
Fat: 120.8g (114.8g S.Fat)
Carbs: 96.7g
Protein: 25g
Sugar: 15.8g
Sodium: 1462mg

METHOD

Wrap the tofu in a clean kitchen towel and place it on a plate with a couple of weights on top to press out some of the moisture. Melt the coconut oil in a large pot over medium heat and sauté the red onion, lemongrass, and ginger until the onions are translucent.

Unwrap the tofu and cut into small cubes; add the sweet potatoes and tofu to the pot and sauté for 5 to 7 minutes, or until the tofu is golden on the sides. Sauté the eggplant and curry powder for 2 minutes in the pot. Bring the curry to a boil with the coconut milk and vegetable broth.

Reduce the heat to medium-low, cover, and cook for 15 to 20 minutes, or until the water is absorbed and the rice is tender.

Combine the lime juice and salt in a mixing bowl. Divide the curry among four bowls and top with toasted coconut and lime zest before serving.

FRUIT STUFFED SWEET POTATO

SERVES 4 PORTIONS

FOR THE STUFFED SWEET POTATOES

4 sweet potatoes (1/2 lb. or 225 g each)

1/2 lb. (225 g) pears, cored and chopped

1/2 lb. (225 g) fresh figs, sliced in half

3 oz. (85 g) fresh cranberries (or thawed frozen)

1/2 cup (60 g) walnuts, chopped

FOR THE MAPLE-TAHINI SAUCE

3 tbsp. (45 g) tahini

2 tbsp. (28 ml) maple syrup

1 tbsp. (15 ml) water

1 tsp. vanilla extract

Pinch of salt

NUTRITIONAL VALUES

Calories: 573kcal
Fat: 15.9g (1.5g S.Fat)
Carbs: 107.1g
Protein: 10.7g
Sugar: 50.3g
Sodium: 127mg

METHOD

To make the stuffed sweet potatoes: Preheat the oven to 190°C/375°F. Wrap each sweet potato in aluminium foil and place it on a baking sheet. Bake for 30 minutes, or until the potatoes are fork-tender.

Combine the pears, figs, cranberries, and walnuts in a large mixing bowl. Allow the potatoes to cool for 10 minutes before unwrapping them and cutting them in half lengthwise. Divide the fruit filling among the potato halves, mounding it on top. Place them on the baking sheet and return them to the oven for 15 minutes.

To make the maple-tahini sauce: In a small bowl, whisk together all the ingredients. Drizzle over the tops of the baked sweet potatoes and serve.