For anyone joining this series, I am an amateur home cook, and for most of my life I have been vegetarian, however, more lately, I have been moving towards more of a vegan / plant-based diet. Therefore, this has taken me on a journey of experimentation, to create my own quick, easy, healthy vegan recipes […]
For anyone joining this series, I am an amateur home cook, and for most of my life I have been vegetarian, however, more lately, I have been moving towards more of a vegan / plant-based diet. Therefore, this has taken me on a journey of experimentation, to create my own quick, easy, healthy vegan recipes from the healthy ingredients I have been incorporating into my lifestyle. Of course, I’m sure many others who know more about cooking can do it better, however, I hope that some of you find these ideas helpful, healthy, creative and nutritious ~ all that to say, if I can do it, I’m sure you can too! 🙂 Happy cooking! xx
For this dish, I boiled white rice with green beans and added in some spinach leaves that I needed to use up. I think the process took around 15 to 20 minutes.
I oven roasted frozen sweet potato cubes for around 20 minutes with some seasoning.
You can add your preferred seasoning to taste, however, at various points in the cooking process, I used salt, pepper, lemon juice, mixed herbs, a sprinkle of red chilli flakes and some sunflower oil spray when oven cooking the sweet potatoes, but you can be as inventive as you like according to your own taste buds and for whoever you are cooking for.
The sauce is from a ‘free from’ range of supermarket sauces, and is vegan. It is a ‘korma’ sauce that I mixed in towards the end.
Freshened up with a side of cucumber sticks and red pepper humous, this made a tasty yet simple meal, with both fresh and slightly spicy flavours, balanced by the lemon juice and light seasoning.
I am very new to seasoning, as you may be able to tell, and I tend to just experiment with what I have, however, any advice from more ‘seasoned’ cooks 😉 will be heartily welcomed!
As a side note, I made quite a lot of rice, and therefore I only mixed in the sauce with the portion that I ate as shown in the picture. This means that I can use the rice for my next meal, or even eat it the next day, and change it up a bit, perhaps by adding some spring onions, or other sauces or flavouring to keep it interesting. With the sweet potatoes, as well as having them as a side, you can also add them into your dish if you prefer.
Hope you enjoy, & happy cooking. 🙂 xx