Sweet Potatoes, Brussels Sprouts, Apple Syrup & Vegan Greek White Cheese
Course Dinner, Lunch
Keyword Sustainable, Vegan, Vegetarian
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 2servings
Equipment
Cooking pan
Sauce pan
Ingredients
2Sweet Potatoes
200gramBrussels Sprouts
½Zucchini
Peas I used frozen peas
70gramWalnuts
100gramVegan Greek White Cheese
2tbspApple Syrupor 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!