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Food

Sweet Potato Rainbow Boat

By October 11, 2016 February 5th, 2019 No Comments
After my #30DayNoAddedSugarNoBreadChallenge, I think it’s very safe to say I can live life without bread, unless I am making it myself obviously.

There’s nothing you can’t do with sweet potatoes, honestly! It’s the best sub, if you’re trying to give up bread in all it’s unholiness. While we’re on the subject of bread, I got tagged in this meme that’s been circulating on the internet and I think it’s so funny – NOT!

🙄🙄

I want to say everything, but please! remember one thing! Try out something with Sweet Potato! You won’t regret it!
Sweet Potato Rainbow Boat Recipe:
Ingredients:
1 Large Sweet Potato1 cup mushrooms (I used Portabella). For meat lovers who aren’t here for the mushrooms,feel free to use beef or chicken.1 medium onion (diced)Half of each of the following: Red, Yellow, Orange Bell Peppers1/3 cup of cashews (soaked in a mineral solution for at least 8 hours – overnight)2 tbsp of lemon juice1.5 tsp of guar gum/agar agar powder1.5 tsp of cornstarch/arrowroot powder/tapioca1 clove of garlic 2 tbsp of nutritional yeast (optional) – Please note, this is NOT the same as instant yeast1/4 cup of oil + 2 tbsp1/4 cup of loosely packed parsley and cilantro 1tbsp of fresh thymesalt, black pepper, smoked paprika, cumin to taste
Instructions
Cashew cheese/sour cream
In a small saucepan, mix agar agar powder/guar gum 1/2 cup of water and set aside.Thoroughly wash soaked cashews and place in blender. Add garlic, corn starch or alternatives, nutritional yeast (if using),salt, lemon juice and blend till a smooth mixture is achieved.Add cashew paste to agar agar/guar gum mixture and bring to a boil until it forms a thick batter, like that of pancake batter consistency.Transfer mixture into a ramekin or small pyrex and refrigerate for an hour..
For the Sweet Potato
Preheat oven to 375 degrees.Wash Sweet Potato and slice into half. This may be quite a task depending on what knife you have in your kitchen -seriously- so you can choose to bake for a few before cutting into half.Oil each half of sweet potato with one tbsp of oilBake until the sweet potato is just soft. You don’t want to bake till it’s mushy. No one likes mushy potatoes. That’s for purees and pancakes :/
While potato is baking, stir-fry your veggies with the following recipe:
Stir-fry mushrooms till water has evaporated, then set aside.In the same pan, heat a tbsp of oil and stir fry onions till translucent, then fold in herbs and sautéed mushrooms.Add spices to taste.
Once you have your sweet potatoes just soft, scoop half of the middle part of each half, and load with stir-fry.
P.S I love onions! I love to see onions everywhere in my food. They have endless benefits and I can never say no to that. If you don’t feel the same, feel free to reduce quantity. 🙂

Next, layer with cashew ‘cheese’ like so:

(I’m already hungry again 😩😩😩)
Top with sliced avocados, and then diced bell peppers

Drizzle some vinaigrette aaaand voila!!

A L L T H E G O O D N E S S!!!
Let me know when you try this!!
In Love & Health,
Nana.

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