This is one of those recipes that comes to me at around 12:30 in the afternoon when i'm already thinking what do I want for dinner and my mind just travels through all the cupboards and the fridge, until I think of something that I feel will taste amazing. And oh my did this taste great!
The photos I took do not do this dish any favours but thats cause they where taken on my phone and it was quite dark... But just trust me it was bloody amazing!
2 medium- large sweet potatoes
1 tbsp cinnamon
1 large red onion
1 tray of mushrooms (or how many you wish)
10-20 small pieces of broccoli
whole grain mustard
1 cartoon coconut cream
Brown rice 74g Per person
2 cloves of garlic
I served my dish with brown rice but you can serve it with anything you like, baked potato pasta, cous cous, quinoa.
Pre heat oven to 180c (fan), and heat up a tray with some coconut oil.
Chop both sweet potatoes into small cubes and toss into the tray with the cinnamon, then roast for 35 minutes or until the sweet potato is tender.
Add the brown rice to a boiling pan of water make sure the water covers the rice and cook for around 25-30 mins.
Slice the red onion into cubes and slice all the mushrooms and chop the broccoli.
Next heat up your wok with 1 tbsp coconut oil, once melted add 2 tbsp wholegrain mustard and 2tsp cumin and mix together well.
Then saute the red onion, mushroom and crush the 2 cloves of garlic into the mixture and cook for around 5-10 minutes.
Then add the coconut cream.
Add the chopped broccoli for the last 10 mins of the sweet potatoes baking.
Once tender stir the roasted sweet potato and broccoli into the wok and add black pepper.
Rinse the brown rice with boiling water from the kettle before serving .
Serve and enjoy.
so simple yet delicious, let me know if you try out this recipe and if there was anything you added or changed about it or what you served it with x