Sweet potatoes are very versatile! You can add them to soups or casseroles. They can be spiralized and used instead of pasta, baked whole and stuffed with various fillings, sliced lengthwise and toasted, or steamed and then added to smoothies.
For inspiration, here is a nutrient-rich recipe for you to try. This delicious grain- and dairy-free dinner recipe can be prepared in less than 45 minutes.
Thai Cauliflower & Sweet Potato Curry
- 1/2 Yellow Onion (Chopped)
- 3 Garlic cloves, minced
- 1 tbsp Ginger (fresh, grated or minced)
- 1/4 cup Water
- 2 tbsp Thai Red Curry Paste
- 1 1/2 cups Vegetable Broth
- 1 cup Canned Coconut Milk
- 1/2 cup Dry Red Lentils
- 1 head Cauliflower (small, chopped into florets)
- 1 Sweet Potato (medium-sized, peeled and cut into cubes)
- 1/4 cup Cilantro (chopped, optional for garnish)
- Heat a large pot over medium heat. Add the onion, garlic, ginger and water and cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.
- Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.
- Add the cauliflower and sweet potato to the pot. Stir to combine then cover with a lid and reduce the heat to medium-low. Cook for 15 to 20 minutes or until the vegetables are tender, stirring often.
- Season with additional salt if needed and divide between bowls. Top with cilantro, if using, and enjoy.
If you are a person who eats the same meals over and over again and needs professional guidance with creating nutritious meal plans, contact our clinic for a complimentary phone consultation with Marianna Duba, holistic nutritionist. Let’s chat about the nutrients you may be missing from your current diet and the required dietary changes that can fit your busy lifestyle and improve your nutrient intake.
By Marianna Duba, M.Sc.
Holistic Nutritionist at Sage Naturopathic Clinic