This is quickly becoming a house favourite. This plant-based dish will satisfy those following a vegan, gluten-free, soy free, Paleo diet…..did I forget anything?
Let’s start with the base. I think I could eat this every day. Simply scrub and pierce an organic sweet potato (or several) and toss in the oven at 425 degrees. Roast until soft and the skin peels off easily. Then mash with a few spoonfuls of coconut milk and season with salt and pepper as desired….easy peasy….
I was never a fan of Brussels sprouts growing up. Perhaps it was because they were boiled beyond recognition. However, recently I have grown to love roasting them with onion and avocado or coconut oil. Throw them in the oven part way through the roasting of the sweet potatoes, and roast until lightly browned.
Next up is a recipe I discovered fromKimberley Snyder. It’s a super easy slaw using plain coconut yogurt. It’s a great way to increase food-based probiotics in your diet. There’s a growing body of evidence supporting the importance of gut flora and the maintenance of good health.
So here you go! A tasty recipe sure to satisfy the Vegan, Paleo, or even your resident picky eater!