Ingredients
2 pounds sweet potatoes, peeled and cut into cubes
1/2 onion, finely chopped (I used red onion)
1 red bell pepper, seeded and finely chopped
4 green onions, thinly sliced
1/2 cup Veganiase
1/2 onion, finely chopped (I used red onion)
1 red bell pepper, seeded and finely chopped
4 green onions, thinly sliced
1/2 cup Veganiase
1/2 lime, juiced
1 tsp smoked paprika, or to taste (I love the taste of smoked paprika)
1/2 to 1 tsp ground cumin
a dash of cayenne pepper or to taste, optional
Salt and freshly ground black pepper
1 tsp smoked paprika, or to taste (I love the taste of smoked paprika)
1/2 to 1 tsp ground cumin
a dash of cayenne pepper or to taste, optional
Salt and freshly ground black pepper
Directions
1. Cut the sweet potatoes with cone #3 cook in 7 qt or EOS with small amount of water 14 cup.
2. Medium click low until tender.
3. Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.
3. In a separate bowl, add the Vegenaise, lime juice, smoked paprika, cumin, garlic and salt and pepper to taste. Whisk or stir to combine, pour over the potatoes and veggies and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.
3. In a separate bowl, add the Vegenaise, lime juice, smoked paprika, cumin, garlic and salt and pepper to taste. Whisk or stir to combine, pour over the potatoes and veggies and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.
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