1 medium sweet potato
4 leaves of spring greens (roughly chopped)
1/8 small cabbage (sliced)
5 cherry tomatoes
1 spoonful of kimchi
2 cloves of garlic
½ cup of vegetable stock
1 tbsp wholegrain mustard (to make a sauce)
1 tsp of sugar or honey alternative (or honey – no judgment here)
Prick the sweet potato and microwave for 5 mins.
Heat a good glug of oil in a pan on medium heat. Slice the potato into chunks or cubes (with the skin on) season with salt and pepper and some thyme and add to the pan. Cook for 3-4 minutes until skin is browning and put in a bowl (without the oil) to cool.
In a new pan add the stock, garlic, cabbage, asparagus and spring greens. Put the lid on and leave on a medium heat for 3-4 minutes.
Halve the tomatoes, and get your favourite kimchi out of the fridge its nearly eating time!
Scoop the vegetables out of the pan and put in a bowl to serve, along with the sweet potato, tomatoes and kimchi. There should be about 3 tbsp of liquid left in the pan.
Add the mustard to the liquid in the pan, stir rapidly and put on a high heat for 1 minute, add in a little sugar or honey alternative. Pour into a jug to have on the side and you are ready to eat (add the sauce as you like).