Coconut Sweet Potato Tray Bake
Ingredients
- 1 large sweet potato
- 1 small red onion
- handful of green beans
- 1 cup / 200g long-grain brown rice
- 8 oz. / 227g tempeh OR 1 ½ cups / 250g cooked white beans about 1 can, drained and rinsed
- 3 cloves garlic minced
- 2 Tbsp. ginger minced
- 3 Tbsp. peanut butter or other nut butter of your choice
- 3 Tbsp. tomato paste
- 1 can / 400ml full-fat coconut milk
- 1 cup / 250ml vegetable broth
- 2 Tbsp. tamari
- ½ cup / 75g raw cashews
- cilantro and lime wedges for serving
Directions
- Preheat oven to 350°F / 175°C. Place a sheet of parchment paper down on a large rimmed baking sheet.
- Scrub the sweet potato well, and cut it into even cubes. Slice the onions into thin half-moons, and trim the green beans. Place them on the baking sheet with the rice and white beans, spreading it all out in an even layer.
- In a large measuring cup, combine the garlic, ginger, nut butter, tomato paste, coconut milk, vegetable broth and tamari. Give it a good stir until thoroughly combined, and pour over the rice and vegetable mixture, making sure that mostly everything is submerged. Seal the tray with aluminum foil and place in the oven.
- While the tray is baking, lightly toast the cashews in a dry skillet over medium heat, stirring often, until golden brown in spots. Remove from heat.
- Bake the tray for 60 minutes, then remove the foil and cook for another 10-15, until bubbling and browning around the edges.
- Top with plenty of chopped cilantro, toasted cashews, and serve with lime wedges for squeezing. Say thank you, and enjoy!
Notes
Serves 6-8
