This was a recipe that I tried during the Whole 30. It’s vegan and it’s incredibly delicious. I mean showstoppingly good. I think that recipes like these can completely revolutionise how you or others in your house feel about vegan recipes – they can get such a bad rap as “boring” or “just vegetables” but this proves that they can be so much more interesting than that!
I measure of it I made a successful dish is asking myself, “would I pay money for this in a restaurant?” and the answer is, yes, yes I would!
- 1 sweet potato, diced
- 2 teaspoons of coconut oil
- 1/2 teaspoon of allspice
- 1/2 teaspoon of cumin
- 1/4 teaspoon of dried chili flakes
- 1/2 teaspoon of dried thyme
- whole bulb of garlic, with outer leaves peeled off but still held together
- 1 red thai chilli, chopped
- 3 spring onions, chopped
- handful of fresh coriander, chopped
- juice of half a lemon
- salt and pepper
- 1 can of coconut milk
- 1 can of chopped tomatoes
- 100 g of fresh spinach
- 1 onion, diced
- 1 red pepper
- 1 thai red chilli pepper, diced
- 1/2 teaspoon of paprika
- dash of dried thyme
- salt and pepper, to taste
- juice of half a lemon
- coriander, to top
- Preheat the oven to 200 C. In a large bowl, toss your a dash of salt and pepper, cumin, allspice, dried chilli, thyme and sweet potatoes together. Spread your coconut oil around on your baking tray and then spread the spiced sweet potato over top. Roast for 20 minutes or until soft. Roast the head of garlic at the same time.
- When roasted, pop the sweet potatoes into a large bowl, and squeeze all the roasted garlic out of it's skin. Add the garlic to the bowl with your sweet potatoes. In a small pan, cook your spring onions and red thai chilli till soft. Throw it in the bowl with the sweet potatoes and garlic. Add in the lemon juice and coriander. Mash all together and pop into the refrigerator to cool.
- Start making your soup. In a large pot, add your coconut milk, tomatoes, spinach, onion, red pepper, thai red chilli pepper, paprika, salt, pepper and thyme. Simmer for 25 minutes.
- After it's simmered, add it to a food processor and blend until smooth. Then put it back into it's pot and add your lemon juice. Keep it warm whilst you make your sweet potato patties.
- In a small frying pan, add a tablespoon of coconut oil. Assemble small sweet potato patties and fry until browned on both sides.
- Fill your bowls with soup, add your patties and top with a bit more coriander.
- You really need to press quite hard when you make your sweet potato patties. If they are loose they'll fall apart whilst frying them.
Do you have any surprising favourite dishes?