This sweet potato and green bean bake is a real winter warmer, with aromatic flavours and a creamy base you will want to cook this every week! This recipe is vegetarian and vegan friendly and serves x2 large portions or 3 if you're sensible with your portions. (Im not!)
INGREDIENTS:
x2 tbsp coconut oil
1/2 tsp powdered cinnamon
1/2 tsp powdered nutmeg
1 tbsp ground rosemary
6 tbsp nutritional yeast (you can find it here!)
1/2 tsp himalayan salt
x3 sweet potatoes (1cm/ish slices)
x2 cloves garlic chopped
x2 small onions chopped (either white or red)
250grams green beans (fresh or frozen)
x1 tin coconut milk
8floz vegetable stock
x1 large saucepan or wok
x1 deep baking dish or bread tin
RECIPE:
First we make a paste with the coconut oil & spices. Heat the coconut oil on a LOW heat in a large saucepan. (this ends up like a soup mix so you'll need lots of room for all ingredients!)
Once the coconut oil has melted and warmed through add the cinnamon, nutmeg, salt and rosemary and stir.
Once you have a paste, add the x2 chopped onions and the x2 cloves of garlic.
After 5 minutes add the nutritional yeast, and stir thoroughly this will thicken the mix and look a little like a bread mix texture.
Add the coconut milk and 8floz of vegetable stock.
Once you have a creamy base you add the sliced sweet potato, let this cook on a medium heat for 20 minutes (it should NOT be boiling, a soft simmer is perfect!)
While this is simmering preheat the oven to 180.
After the 20 minutes add your green beans and cook for a further 10 minutes, you can turn the heat right down.
Once the 10 minutes are up you're ready to transfer your amazing mix into the baking dish.
Take care scooping out the sweet potato slices and layer them in the dish, between each layer add the sauce and green beans. Another nice tip is add curly kale in the layers too!
Once you are all layered and ready to go bake in the oven for 30 minutes.
After 30 minutes take out and coat the top with a large helping of nutritional yeast, pop back in the oven for another 20 minutes!
ENJOY!
Enjoy this meal straight from the oven, served along side a handful of spinach and kale. You can eat this as it is, or save it for the next day. Dishes like this often taste better the next day as the flavours have a long time to soak into each other. However you plan on enjoying this, take your time, enjoy each flavour and let your imagination get creative. How could you improve the recipe? What would your favourite combinations within the bake be? Why not try adding kale and butter beans next time?!
Send me your photos and feedback if you enjoy this recipe!
V x
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