Stuffed Purple Yam (Vegan, Gluten-free, Grain-free)

Sunday, January 10, 2016

The weather is getting cooler here in Hong Kong (finally!). So I made this hearty winter brunch for myself on a relaxing Sunday because I bought some local organic purple yams in the market the other day and can't wait to try it! This brunch is filling, flavorful, colorful and nutritious. It provides you with everything you need for lunch. The starchy yam matches well with the crunchiness of black beans, as well as the softness of ripe avocados. As for the kelp and zoodle salad, the almond lemon ginger sauce is my recent favorite! It goes well with nearly everything, salads, zoodles, kelp noodles or even cooked pasta. This is definitely one of the best winter plant-based dishes! :P


Ingredients:

1 large purple yam
1/2 zucchini
1 bowl kelp noodle

Almond Lemon Ginger Sauce:

1/2 cup raw almonds, soaked overnight
1/2 cup reserved soaking water
Juice from 1 lime
2 Tbsp apple cider vinegar
1 Tbsp coconut nectar
1 tsp ground ginger
1 tsp miso

Green Tahini Sauce:

1/4 cup coriander
1 tsp wheatgrass powder
2 Tbsp tahini
1 Tbsp apple cider vingar
1/4 cup water
1 tsp coconut amino

Toppings

Avocado
Black beans
Capsicums

Directions:


  1. For the sauces, place the ingredients into a food processor and process until smooth. Store in glass jars for later use.
  2. Spiralize the zucchini and set aside.
  3. Preheat oven to 180 °C. Wash and scrub the yam.
  4. Use a fork to poke some holes on the surface of the yam.
  5. Wrap the yam in an aluminium foil and bake for 45 minutes or until it is tender all the way through the centre.
  6. Take the yam out from the oven. Using a knife, cut it half open but not all the way down so that you can stuff things inside.
  7. Place your choice of toppings on the yam and drizzle with green tahini sauce.
  8. Mix the zoodle and kelp noodle with 3 Tbsp almond lemon ginger sauce. Mix with your hands so that every noodles are in touch with the sauce
  9. Serve with the stuffed purple yam and enjoy!


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