Yield: 2
Sweet Potato Patatas Bravas
This sweet and savory combination of sweet potato, cannellini beans and baby spinach is sure to fill your belly and please your pallet!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 cups baby spinach
- 15 oz cannellini beans, drained and rinsed
- 2 tbsp tamari
- 2 tbsp water
- 2 cloves garlic, minced
- 1/2 lime, juiced
- 4 tbsp nutritional yeast
- 1 shallot, diced
- 1 sweet potato, chopped
- 1 tomato, diced
- 1 tbsp apple cider vinegar
- 1/2 tsp black pepper
- 1 tsp red chilli flakes
- 1 tbsp cornstarch
- 2 tbsp smoked paprika
Garlic Lime Cashew Cream
- 1/2 cup raw cashews, soaked for 10 minutes then drained and rinsed
- 1/4 cup water, or more for desired consistency
- 1/2 tbsp nutritional yeast
- 1/2 tbsp lime juice
- 1/2 clove garlic, minced
- 1/4 tsp salt, or more to taste
Instructions
- Preheat the oven to 400°F (or you can use an air fryer instead)
- Wash and dry the fresh produce
- Cut the sweet potatoes into large cubes
- In a bowl, add the garlic, nutritional yeast, 1 tbsp paprika, cornstarch, soy sauce & water and mix to combine
- Add the sweet potatoes to the bowl and stir to coat them. Place them in the oven or air fryer and bake, flipping halfway through, until fork-tender, 18-20 minutes.
- Meanwhile, make the cashew cream. Set aside.
- Heat a medium saucepan over medium-high heat and add a tbsp of soy sauce and swirl to coat the bottom. Add tomatoes, shallot, vinegar, paprika, and salt; cook, stirring frequently, until tomatoes have softened and reduced, 3-4 minutes
- Then add the beans and heat through for a few minutes before adding the spinach
- To serve, divide sweet potatoes and veggie-bean sauté between bowls. Drizzle with aioli and enjoy!
Notes
Can substitute store bought vegan mayo for the cashew cream to save time
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 606Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 11gSodium: 872mgCarbohydrates: 98gFiber: 25gSugar: 19gProtein: 32g
