Updated: Mar 27
Now that I am officially done writing my first cookbook (it will be out January 2020) EKKK!
I am back in the kitchen making up recipes for the blog. I made this the other night and it was so good that my boyfriend asked me to make it a second night in a row.
Whip this up and then spoon-feed yourself this glorious dish.
You won’t regret it.
2 tbsp coconut oil
1 medium onion, diced
2-3 chopped medium-sized carrots
Salt and pepper
5 cloves garlic, minced
1-2 tsp grated fresh ginger
1-2 tbsp harissa paste
1/2 tsp smoked paprika
5 cups bite-sized, cubed sweet potato
1 (13.5oz) can of coconut cream
2 cups vegetable broth
1 (15 oz) can garbanzo beans
2-3 big handfuls of fresh spinach
Chopped fresh mint
Sliced green onions
In a medium soup pot, melt coconut oil over medium high heat. Once hit add onion & carrot, season generously with salt & black pepper. Stir occasionally for 3-5 mins.
Then add in the garlic & ginger, season again with salt & pepper and stir for 30 seconds.
Then add in the Harissa pasta, smoked paprika and the sweet potatoes. Stir to evenly coat the veggies. Cook for 7-8 minutes, stirring occasionally. Then add the coconut cream, vegetable broth and stir. Bring to a boil, cover and low to a simmer. Let simmer on low for 45min to 1 hour, covered, stirring once every 15 minutes.
Then stir well and using a spoon, mash some of the potato cubes. this makes it so creamy, thick and MF tasty.
Season again with salt and pepper to taste.
Add the garbanzo beans, spinach, mix well and taste test.
Adjust seasonings if desired.
Add garnishes on top before serving.
SPOON TO MOUTH!!!!!
ALSO, if you have been loving my recipes then you I am so excited to share that my first ever cookbook Vegan Buddha Bowls is now available for pre-order. Get your copy at any of the links below.