Sweet potato veggie bowl

Ingredients

1 medium sweet potato

5 asparagus

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)

Step 1

Prick the  sweet potato and microwave for 5 mins.

Step 2

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.

Step 3

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.

Step 4

Halve the tomatoes, and get your favourite kimchi out of the fridge its nearly eating time!

Step 5

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.

Step 6

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).

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