brown basmati rice + roasted sweet potato + brussel sprouts + onion coconut cream (vegan)
2 large sweet potatoes (diced)
1 pound brussel sprouts (trimmed and cut in quarters)
3 tbs olive oil
1 cup coconut cream
1/2 tsp garlic powder
1/3 cup water
1 cup basmati brown rice (cooked according to directions on package)
1 small onion thinly sliced
2 tbs Earth Balance spread
In a sauce pan add olive oil heat on medium heat for 2 minuets then add diced sweet potato and brussel sprouts cook for 12-15 minuets until they are beginning to brown and are fork tender, salt and pepper to taste.
To make the coconut cream melt Earth Balance spread into pot then add onions and cook until onions are soft and caramelized. Add coconut cream and water, garlic powder and reduce until you have a thick consistency (add more water if needed) salt pepper to taste.
Layer rice, veggie mixture and top with coconut onion cream……