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sweet potato sprouts mix recipe
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Sweet Potatoes, Brussels Sprouts, Apple Syrup & Vegan Greek White Cheese

Course Dinner, Lunch
Keyword Sustainable, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2 servings

Equipment

  • Cooking pan
  • Sauce pan

Ingredients

  • 2 Sweet Potatoes
  • 200 gram Brussels Sprouts
  • ½ Zucchini
  • Peas I used frozen peas
  • 70 gram Walnuts
  • 100 gram Vegan Greek White Cheese
  • 2 tbsp Apple Syrup or use balsamic glaze

Instructions

Preparations

  • Cut the sweet potatoes and zucchini into 1 inch cubes. Remove the outer leaves of the Brussels sprouts by cutting off the stem end. Cut them in half.
  • You can also already roast the walnuts in a baking pan. Once roasted, you can place the walnuts and a pinch of salt in a bowl. Make sure not to leave them in the pan since they can still burn.

Cooking

  • Add cold water, sweet potatoes and salt to a cooking pan. Bring this to a boil and let the potatoes cook for about 7 minutes. Then add the Brussels sprouts and let everything cook for another 4 minutes.
  • In the meanwhile, you can bake the zucchini in some olive oil.
  • If you are using apple syrup you can add this and 10 tablespoons of water to the baking pan. Turn the heat on a medium and stir around until you have a smooth and sticky sauce. If you are using balsamic vinegar, you don't have to dilute or heat the glaze.
  • Just before draining the sweet potatoes & Brussels sprouts, you can add the peas. Cook these for about 1 minute, and then drain all the vegetables.

Serving

  • Add the vegetables to an oven dish or a deep plate and top with the walnuts. Finish the dish with crumbled vegan cheese & apple sauce!