Lately I’ve been playing around with stacking food in cookie cutter molds (will do some heart shaped stuff soon for V day), and today I made a sweet potato, brown & red rice, avocado, hot chili oil and sweet plantain stack that was looks fancy but is really easy to make. It’s also vegan
Ingredients (for 1 serving – adjust proportionally for more):
1. One medium sweet potato
2. Brown & Red Rice – I used this quick Seeds of Change mix
3. 1/4 avocado mashed
4. Plantain chips
1. Roast sweet potato until tender (350 for 40 minutes). Once sweet potato is cooked, remove from oven and let cool.
2. Rice – If you use Seeds of Change, microwave for 90 seconds. If you use other rice, cook according to instructions
3. Mash avocado and add sea salt
4. In cookie cutter, mash the entire small/ medium peeled sweet potato, top with 1/4 cup of rice layer, mashed avocado, drizzle with hot chili oil or sriracha and top w/ plantain chips.
This has been one of my classics that I’ve been making since college. It’s super simple with sweet potatoes, garlic, onion and rosemary, paired with a sweet and salty, creamy, tahini-based dipping sauce for a healthy snack or a mini meal. Enjoy!
Ingredients (for about 5 servings:
1. 5 sweet potatoes
2. 1-2 rosemary sprigs (If anyone lives in SF and needs some, we have an abundant bush and happy to give some away!)
3. 1 garlic clove
4. 1 small red onion
5. Olive oil
1.5 tbspn tahini
2. 1 tbspn maple syrup
3. Sea salt to taste
1. In a large pot boil water and once boiling, submerge the sweet potatoes for about 10 minutes. This will cook them through only partially and will make them easier to slice into wedges and you won’t need to bake as long.
2. Once cooked, slice the sweet potatoes into wedges and put these in a baking pan.
3. Toss all other ingredients — onion, garlic, rosemary — in the baking pan and generously drizzle some olive oil on top, and add some salt sprinkles on top as well.
4. Bake at 375 for ~50 min. At the midpoint toss around to prevent some pieces from burning.
To make the sauce, in a small mixing bowl combine the tahini and maple syrup. Add just a touch of salt . Optional: If this is too sweet for you and you want to balance out the sweetness, 1 tbspn of garlic olive oil will mellow out the sweet profile.