One of my favorite pre-vegetarian dishes was orange chicken. There are plenty of orange tofu recipes, but I'm supposed to avoid soy. There are also plenty of orange cauliflower recipes, but I sure did OD on cauliflower early on in this vegetarian journey. So what's a girl to do? Keep Googling! #SweetPotatoes for the win!
Back in 2017, I wasn't a huge fan of One Green Planet. I felt there weren't all that many recipes, but 5 years later, I'm eating my words and the delicious recipes they provide. This recipe takes a bit of time, but most of it is just spent on waiting for the potatoes to bake. So not quick, but easy, and another great recipe for me to try while flying solo this week.
Source: One Green Planet | Serves: | Time: 50 min
Changes: used a dash of ginger powder in the sauce, since I'm supposed to avoid fresh ginger according to my food sensitivity test; added green onion for garnish
1 medium sweet potato
2 tsp sesame seed oil
Salt, to taste
1 small crown fresh #broocoli
1/4 cup organic unsulphured dried apricots
1/2 cup orange juice
1 tbsp coconut aminos
1 garlic clove
Dash of ginger powder
1/2 tbsp lemon juice
Chop sweet potato into cubes, mix with 2 teaspoons oil and a dash of salt. Bake at 400°F for 38 minutes.
While the potatoes bake, place all of the sauce ingredients into a high-speed blender and process until smooth. Set aside.
During the last 15 minutes of baking steam or boil broccoli.
Removed sweet potatoes from oven after 38 minutes and let cool for a couple minutes.
Put sweet potato in a mixing bowl with orange sauce and mix well.
Put broccoli in a bowl, put orange sweet potatoes on top with a sprinkle of sesame seeds and green onion.