SWEET POTATO SKILLET

Name: SWEET POTATO SKILLET
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 cups/ 500g sweet potatoes; 1-2 tablespoons olive oil; 1/2 teaspoons salt; 2 cups/ 100 g soy granules; 2 cups/ 500 ml veggie broth; 1 onion, chopped; 1 garlic clove, chopped; 1 cup/ 250 g black beans, cooked or from a can and rinsed well; 1 tablespoon smoked paprika powder; 1-2 tablespoons fresh thyme; some soy sauce and chili to taste; 2 handfuls of rocket salad; vegan sour cream or apricot mustard sauce

19. September 2020

(Cooperation with Vantastic Foods)

This vegan sweet potato skillet is the perfect fall food with crispy aromatic baked sweet potatoes, fresh rocket salad and hearty veggie mince with nourishing black beans. It goes especially well with my quick apricot mustard sauce.

It works for lunch or dinner and it’s also a nice filling idea for wraps.

For the veggie mince, I use the soy granules by Vantastic Foods* I was given for promotion. You just soak it in veggie broth for 10 minutes and it’s ready to be used like minced meat.

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Ein Beitrag geteilt von Nina/ Vegan lifestyle blogger (@flymetotheveganbuffet)

Recipe

Ingredients for the sweet potato skillet

3 cups/ 500g sweet potatoes
1-2 tablespoons olive oil
1/2 teaspoons salt
2 cups/ 100 g soy granules*
2 cups/ 500 ml veggie broth
1 onion, chopped
1 garlic clove, chopped
1 cup/ 250 g black beans, cooked or from a can and rinsed well
1 tablespoon smoked paprika powder
1-2 tablespoons fresh thyme
some soy sauce and chili to taste
2 handfuls of rocket salad
vegan sour cream or apricot mustard sauce

picture of soy protein by Vantastic foods

How to make the sweet potato skillet

Preheat oven to 200 °C (392° Fahrenheit). Wash the sweet potatoes and cut into wedges. I leave the skins on.

Mix in a big bowl with olive oil and salt, spread on a baking sheet and bake for 20-30 minutes.

In the meantime soak the soy granules in the hot veggie broth for 10 minutes and drain.

Sauté onions and garlic in olive oil, add the soy granules, the beans, the smoked paprika powder and the thyme and roast at medium heat for about 10 minutes, stirring often.

Add the sweet potatoes and add soy sauce and chili to taste.

Serve with fresh rocket salad and apricot mustard sauce.

picture of vegan sweet potato skillet with apricot mustard sauce

This sweet potato skillet is also delicious in a wrap with rocket salad and apricot-mustard-sauce or vegan sour cream. This recipe makes 4-5 wraps.

SWEET POTATO SKILLET

19. September 2020

by Nina

Category mains Recipes

Serving Size

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

3 cups/ 500g sweet potatoes
1-2 tablespoons olive oil
1/2 teaspoons salt
2 cups/ 100 g soy granules
2 cups/ 500 ml veggie broth
1 onion, chopped
1 garlic clove, chopped
1 cup/ 250 g black beans, cooked or from a can and rinsed well
1 tablespoon smoked paprika powder
1-2 tablespoons fresh thyme
some soy sauce and chili to taste
2 handfuls of rocket salad
vegan sour cream or apricot mustard sauce

Instructions

Preheat oven to 200 °C (392° Fahrenheit).
Wash the sweet potatoes and cut into wedges. I leave the skins on.
Mix in a big bowl with olive oil and salt, spread on a baking sheet and bake for 20-30 minutes.
In the meantime soak the soy granules in the hot veggie broth for 10 minutes and drain.
Sauté onions and garlic in olive oil, add the soy granules, the beans, the smoked paprika powder and the thyme and roast at medium heat for about 10 minutes, stirring often.
Add the sweet potatoes and add soy sauce and chili to taste.
Serve with fresh rocket salad and apricot mustard sauce.