I am a firm believer in eating foods that make you feel your best rather than following a certain diet. There are so many out there- Paleo, plant based, low carb, high carb... the list is endless. Not to say there isn't good evidence to back up each of these diets, but how do you really know which is best versus just a fad? I personally choose to not follow any one particular diet. I know what makes my body feel good and what doesn't, so thats what I eat!
For me, meat is definitely a trigger of bloating and discomfort, so I have gone back to eating very little of it. I am by no means a strict vegetarian or vegan, but I do try and eat a mainly plant based diet. Recently my fiancé also decided to give it a try and I am happy to report he is also having good results so far. This makes shopping and cooking much easier since we are both eating similarly.
Having to come up with plant based or vegetarian dishes that can provide enough fuel for our workouts can feel challenging at times, but I love to be creative in the kitchen and come up with new recipes. I figured it was time to start sharing :-) Bare with me, I have really just started writing recipes and for someone who NEVER measures what goes in the pot it is much more challenging than I had anticipated!!
Our newest household favorite is this sweet potato curry dish. I had such a craving for curry one night but no curry seasonings in the cupboard so I decided to come up with my own version of a curry-like dish that would satisfy my craving. This dish is not a spicy one, but you can certainly alter that to your liking. Some of the components can be prepared ahead of time, which is perfect for a busy weeknight meal. This dish is also one that gets better as it sits, which is perfect for leftovers!!
The ingredient list looks long, but keep in mind that it is packed with lots of wholesome veggies!! You can interchange the vegetables as you like, this is just my favorite combo. Also, most spices are pantry staples that you likely already have.
SWEET POTATO "CURRY"
TOTAL TIME: 45 minutes
MAKES: 6 servings
1 cup uncooked rice of your choice (I use basmati)
2 cups water
1 14 oz can of unsweetened coconut milk
1 20 oz can of crushed tomatoes
1 can of garbanzo beans- drained and rinsed
1 small onion
1 green pepper
1 cup of sliced mushrooms
1 clove garlic, minced
1 sweet potato
2 medium carrots
1-2 cups of roasted cauliflower (see below for recipe)
1/2 tsp salt
1/4 tsp pepper
2 tbsp liquid aminos
1 tsp turmeric
1/2 tbsp coconut sugar
Dash of crushed red pepper (depends on how much added heat you want!)
Coconut oil for roasting/sautéing
Prep work: Prepare roasted cauliflower (This step can also be done on the same day, just be sure to start this before the other steps. It will add on a little to your total cook time).
- Preheat the oven to 400 deg
- Cut the cauliflower into bite sized pieces and place in a bowl.
- Add ~1 tsp of melted coconut oil and salt/pepper to taste. Toss ingredients together, then spread on a cookie sheet.
- Bake for 30-35 minutes until fork tender. They should be browned with crispy edges. Set aside to cool.
2. Dice the potato and carrot into bite sized pieces. Place in a pot and cover with water. Add a dash of
salt and turn on high heat. Allow vegetables to cook for 18-20 minutes total until fork tender. Drain and set aside.
3. Place 1 cup rice and 2 cups water in a pot, cover and bring to a boil. Once boiling reduce heat and allow to simmer for 15 minutes. Let rice sit covered and off the heat another 15 minutes.
*If you are using a different type of rice, prepare according to those directions. Usually rice takes the longest, so you will still want to start this step just before making the curry sauce.
4. Slice onion and green pepper. Add to a skillet with ~1 tsp coconut oil. (You can also just use a little
water). Allow to cook for 5 minutes until onions become translucent, then add sliced mushrooms and minced garlic. Allow to cook for 1 minute- DO NOT LET GARLIC BURN!
5. To vegetable mixture add: 1 can of crushed tomatoes, 1 can of coconut milk and garbanzo beans. Stir to incorporate. Next, time to add the seasonings: salt, pepper, liquid aminos, turmeric, coconut sugar and crushed red pepper.
6. Allow mixture to simmer for 15-20 minutes. The longer it sits, the better it tastes!
7. Lastly, add the roasted cauliflower and let it cook long enough to become warm again.
8. Serve over rice and enjoy!!!
This keeps well in the refrigerator for 5 days. It makes enough for us to get 2 weeknight meals (+ enough for a lunch or 2) out of it.