The Best Vegan Autumn Recipe
One of the best sweet potato recipes you'll ever try
- 4-6 sweet potatoes
- 1 small fennel
- 1 celery stick
- 1 small leek
- 2-3 tbsp olive oil
- 50g baby spinach
- 100ml rice cream
- 1 tsp paprika
- 1 tsp turmeric
- 2 tbsp vegan butter
- 1 tbsp tahini
- 0.5 tsp harissa
- 300 ml coconut yogurt
- mixed seeds
- salt and pepper to taste
- Cutting board
- Oven-proof tray or a slow cooker
I am the kind of person who loves to cook with seasonal ingredients. And autumn is really the best time to cook scrumptious ingredients such as squash or sweet potatoes. So it's no wonder that our website is full of autumn dishes.
From healthy autumn recipes such as our Autumn Salad with Butternut Squash and Cozy Feelings to comfortable recipes like our delicious Goaty Squashed Squash, or to some meaty goodies such as this amazing Oven Baked Chicken Thighs with a Za'atar Final Touch, we have a large variety of delicious goodies to offer.
However, none of these dishes are vegan, and even though we can't call ourselves vegan people, we do appreciate a good vegan autumn recipe. Therefore, this is how this amazing meal came to be. So without further ado, let me tell you how to make one of the best healthy sweet potato recipes out there.
- The first thing you will need to do is to bake your sweet potatoes. For this purpose, you can use either the oven or a slow cooker. And might I say that having baked sweet potatoes waiting for you when you come home from work really makes you reconsider the slow cooker.
- Anyhow, wash your potatoes and coat them in olive oil. Bake them for 45 minutes in a preheated oven at 200 degrees Celsius (400F) or for 6-7 hours on low in your slow cooker.
- When they are ready, let them rest at room temperature and prepare the veggie layer.
- Clean and chop the fennel, the celery, and the leek. Cook them in olive oil on medium heat for 5-7 minutes.
- Add the baby spinach and stir to combine. In a matter of minutes, the spinach will lose its volume.
- When this happens, pour the rice cream and the spices and mix to combine. Take off heat and set aside to rest.
- Place the vegan butter in a bowl and gently mix it with the harissa and the tahini. Leave this aside as well.
- Now, let's return to the sweet potatoes. Take them out of their skins and break them into 4-5 cm chunks.
- Place them in a hot pan on high heat and allow them to get a little bit of crunchy crust. It should not take more than 1-2 minutes.
- Prepare your plates. Divide the coconut yogurt between two plates. And now let's make the layers.
- On each plate, add a layer of veggies, one of the sweet potatoes, and the harissa butter. Sprinkle some mixed seeds and serve immediately.
And that's it. Now, is it the healthiest sweet potato recipe? Well, I am sure that some of you will call me crazy to even consider it healthy. But in my opinion, and I am by no means any specialist, it has healthy fats, a low cholesterol level, and a good amount of protein. So, in my book, it's a healthy meal.
Regarding how this recipe got to see the light of day, I will tell you this: a version of this dish has been a regular in our fall weeknight dinners for a very long time. But we've only recently turned it into a vegan one. And I have to admit that it's even better than before. The coconut yogurt's sweetness goes perfectly with this sweet potato recipe, making everything better.
Since I don't have any wiki facts to tell you about this meal, I can only hope you will include our dish in your easy autumn recipes list and let us know your thoughts.
Nutrition Facts / Serving
- Calories 795
- Total Fat 46 g
- Cholesterol 7 mg
- Sodium 1883 mg
- Potassium 2079 mg
- Total Carbohydrate 87 g
- Sugars 27 g
- Protein 13 g