Caribbean-inspired Vegan Bowl

Prep time:

Cook time:

Total time:

Serves:

Cococut Sweet Potato Puree, Tempeh-Walnut-Raisin Balls, Mango-White-Wine Chutney and fried Plantains.

Ingredients

For the Sweet Potato Puree:
1 lb (500 g) sweet potatoes (about 2, depends on size)
1/2 cup (100 g) cream of coconut
1/2 cup (30 g) coconut flakes toasted
1 Tbs curry powder
2 cloves garlic
salt and pepper to taste

For the Tempeh-Walnut-Raisin Balls:
7 oz (200 g) tempeh
1/2 cup (60 g) raisins
1/2 cup (60 g) walnuts
herbs of choice
salt, pepper to taste
1 Tbs flaxseeds or chia
dash tabasco or chipotle
2 Tbs balsamic vinegar
1 Tbs lemon juice
pinch curry
pinch ginger
2 Tbs melted coconut oil + more for brushing

For the Fried Bananas:
2 bananas
1 Tbs melted coconut oil
2 tsp maple syrup

For the Mango-White-Wine Chutney:
1 mango peeled and sliced
1 Tbs agave or maple
1/2 cup (100 ml) white wine
2 Tbs red curry paste
salt, pepper, cinnamon to taste

Instructions

View the full recipe at Contentedness Cooking →