1stly, I would like to apologize for my long hiatus. 2ndly, it is because I was busy crafting recipes in partnership with The Simpler Living. Yes! Keto and Vegan recipes! If you noticed or followed me on Instagram, you will know that I had collaborated with them a couple of times. I am glad that I am given this opportunity to partner with them again. But this time on a long term basis; you will be hearing a lot about The Simpler Living in the future.
We spent quite some time discussing about which recipes to put out and ultimately decided to go on a healthier route, which is leaning towards Keto and Vegan diets. I know in the past, I had disagreed with the Keto diet. I still am. It isn't for everyone, especially for those who are watching their calories and cholesterol intake. Anyway, back to this vegan recipe. To make things easier, I had crafted out some fast and easy to put together recipes. Do not worry. There is no sous vide or any complicated steps; very straight forward, I should say.
Along the journey, I discovered this low carb, low calories and vegan couscous. It will be perfect for both vegan and keto. As for the sweet potatoes, you can use whichever you are able to get your hands on. I also decided to top the boats with an old vegan cheese sauce recipe. On a side note, The Simpler Living will also be selling these as lunch box meals in Feb 2020. If you are residing in Singapore, stay tuned. If not, why don't you give this recipe a try?
(Make 2 boats)
Sweet Potatoes, 2 Large
Cauliflower Florets, 200g
Olive Oil, 2 TBSP
Garlic Finely Minced, 2 Cloves
Sundried Tomatoes Coarsely Chopped, 20g
Cumin, 1/2 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Vegan Cheese Sauce
Scallions Finely Sliced, A Handful
Cast Iron Skillet / Pan
Pls visit my "My Grilled Pizza: L'uva" page for the vegan cheese sauce.
Prepare the boats.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wash the sweet potatoes thoroughly, keeping the skins intact.
Using a fork, poke the potatoes.
This will hasten the roasting process.
Place onto a baking tray lined with parchment paper.
Wack into the oven and bake for about 1hr or until the potatoes are fork-tender.
Prepare the couscous while the potatoes are roasting.
Transfer the cauliflower florets into a food processor.
Blitz until fine, almost resembles like cooked rice consistency.
*Do not over blitz as it will form a paste.*
In a skillet over medium heat, drizzle in olive oil.
As soon as the oil is heated up, add in garlic.
Saute until aromatic.
Add in sundried tomatoes and kale.
*To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.*
Saute until the kale has wilted slightly.
Add in the cauliflower.
Saute until well combine.
Add in cumin.
Saute until aromatic.
Taste and adjust for seasoning with salt and pepper.
Remove from heat.
Finish off with fresh lemon juice and zest.
Toss to combine well.
Set aside until ready to use.
Assemble the boats.
Transfer the sweet potatoes onto serving plates.
Slice the potatoes open with a sharp knife.
*Be extra careful as the potatoes are extremely hot.*
Scoop the couscous into the sweet potatoes.
Drizzle the vegan cheese sauce over the top.
Lastly, scatter scallions over the top.