Although I do not consider myself a vegan, I primarily eat vegan and vegetarian meals. I’m just not that into meat, unless I know it’s free range, grass fed, and/or organic. I guess I just can’t get over the way the USA processes their meat. More and more, I care about animal welfare as well as the welfare of my family. The more educated I become, the more I am aware of how what we put into our bodies affects our overall well being.
The problem is it seems like the only thing my kids will eat is meat, and we can’t afford to feed them the good stuff everyday. The challenge for me is making balanced meals that the entire family will enjoy (a near impossible task). I found that I am most successful when I keep the ingredients very simple. When a recipe goes over well with my kids, I want to share it, with the hope that maybe it will be a winner in someone else’s home. I know I share a whole lot of cookie recipes, but today I thought I’d give you one of our light and clean, family friendly dinners that has worked very well in our house.
What you’ll Need
For the sweet potatoes-
3 large or 4 small organic sweet potatoes
3 T. of organic coconut oil
salt and peper to taste
For the sauce-
Inspired by this delicious recipe created by Wholesomely Fit. Bry cooks amazing food, is one of the most talented runners I know, and she’s a new momma!
1/2 cup of raw cashews
2 T. of fresh lemon juice
sea salt
For the slaw and dressing-
1 bag of organic broccoli slaw
1/3 cup of raw unfiltered Apple Cider vinegar
1/4 cup of organic agave syrup
1/4 cup of olive oil or walnut oil
salt and pepper to taste
How to prepare
Start by peeling the sweet potatoes and slicing them in very thin disk’s. In a medium frying pan, melt the the coconut oil over medium heat (you don’t want your pan too hot or the potatoes will burn on the outside and not cook on the inside). Layer the sweet potato slices in the pan. Sprinkle each layer with a pinch of sea salt and pepper.
While the sweet potatoes are cooking, prepare the dressing for the slaw. In a small bowl, whisk together- the Olive oil, Agave, Apple Cider Vinegar and salt and pepper. Pour the bag of broccoli slaw into a large salad bowl and and toss with some of dressing (there will be extra dressing).
Next, make the cashew cream sauce. In a blender or bullet combine the cashews, lemon juice, and salt. If it is too thick, add a Tablespoon of water to thin.
Next, flip the sweet potato’s with a spatula, they should be golden brown and have started to caramelize. The sweet potatoes can take up to 30-40 minutes to cook all the way through.
Immediately plate the sweet potatoes and top with cashew sauce. Serve with broccoli slaw.
- For the sweet potato’s-
- 3 large or 4 small organic sweet potatoes
- 3 T. of organic coconut oil
- salt and peper to taste
- For the sauce-
- 1/2 cup of raw cashews
- 2 T. of fresh lemon juice
- sea salt
- For the slaw and dressing-
- 1 bag of organic broccoli slaw
- 1/3 cup of raw unfiltered Apple Cider vinegar
- 1/4 cup of organic agave syrup
- 1/4 cup of olive oil or walnut oil
- salt and pepper to taste
- Start by peeling the sweet potatoes and slicing them in very thin disk’s. In a medium frying pan, melt the the coconut oil over medium heat (you don’t want your pan too hot or the potatoes will burn on the outside and int cook on the inside). Layer the sweet potato slices in the pan. Sprinkle each layer with a pinch of sea salt and pepper.
- While the sweet potato’s are cooking, prepare the dressing for the slaw. In a small bowl whisk together- the Olive oil, Agave, Apple Cider Vinegar, and salt and pepper. Pour the bag of broccoli slaw into a large salad bowl and and toss with some of dressing (there will be extra dressing).
- Next, make the cashew cream sauce. In a blender or bullet, combine the cashews, lemon juice, and salt. If it is to thick, add a Tablespoon of water to thin.
- Next, flip the sweet potato’s with a spatula, they should be golden brown and have started to caramelize. The sweet potatoes can take up to 30-40 minutes to cook all the way through.
- Immediately plate the sweet potatoes, and top with cashew sauce. Serve with broccoli slaw.
Are your kids picky eaters?
What vegan meals will your kids eat?
What’s your favorite quick and easy weeknight meal?
