From the 30-Minute Whole-Food, Plant-Based Cookbook by Kathy A. Davis.
Sweet potato and apple simmered in vanilla-infused water is a simple delight to the senses. The maple-tahini sauce adds a depth of flavor while keeping the overall dish light and sweet. Having sweet potatoes for breakfast starts your day with a big serving of healthy vegetables and should keep you full until lunch.
2 tbsp pure maple syrup
2 tsp tahini
1/2 cup water
1/2 tsp vanilla extract
1 1/2 cups quartered sliced (1/2-inch) sweet potato
1 1/2 cups diced (1/2-inch) Granny Smith apple
2 tbsp unsweetened raisins
2 tbsp walnut prices
1/8 tsp ground cinnamon
In a small bowl, whisk together the maple syrup and tahini into a sauce. Set aside. In a sauté pan or skillet, stir together the water and the vanilla. Add the sweet potato and apple. Cover and simmer over medium-low heat for 12 to 15 minutes, or until a knife slides easily into the sweet potato. Remove from heat. Stir in raisins, walnuts and cinnamon. Serve the bowls drizzled with the maple-tahini sauce. Serves 2.
If you use an apple other than Granny Smith, add it halfway through the cooking process so it doesn't get mushy.
My revisions: Serve with oatmeal (steal-cut oats) and stretch it to 4 meals. I always sub pecans for walnuts. And craisins instead of raisins.
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