One day I decided to try a recipe from Deliciously Ella (www.deliciouslyella.com) for a sweet potato bake. I like trying new things especially for Meat Free Mondays, as vegetarian meals can get pretty repetitive sometimes. What resulted was an immediate addiction to baked sweet potatoes, and I ended up having this meal four times that week, meat free day or no meat free day.
What’s great about this is that, a) it takes minimal effort, which makes it great for weekday dinners b) you can stuff the baked sweet potato any way you want. But this recipe is pretty much my preference when it comes to combo – creamy hummus, crunchy roasted cauliflower and delicious sautéed mushrooms. What a plate of goodness.
This serves 2.
Here’s what you need:
2 medium/large sweet potatoes
Hummus (at grocery stores in the ‘spreads’ section, or any nearby Middle Eastern restaurants)
½ floret of cauliflower
100 gm field mushrooms, or any mushrooms you fancy
1 clove garlic
Here’s what you do: