Apologies for stating the obvious, but mama loves her veggies. Summertime is when I full out blow my budget on all things green, earthy, and juicy. I’ve been trying to cut back and spend wisely, but it’s not easy when the farmer’s market calls.
What is easy (and totally budget friendly) is this veggie-filled meal. Carby sweet potatoes, grassy green cauli, and the crispest summer green beans get cooked all up in a light layer of coconut oil. Dinner is ready in twenty minutes, so wash up and make sure the beer is cold.
I’d gotten my little paws on some fresh Thai peppers a few weeks ago and had dried them in the oven. I had all the fans blasting and wore my glasses instead of contacts so there would be no capsaicin-ocular mishaps. I’d really only used my peppers in my current fermentation experiments, so I was kind of eager to use them in a actual meal. This was the perfect occasion. However, if you don’t have Thai peppers on hand, whatever is in your cupboards or crisper.
This meal is definitely on the lighter side, so if you’re absolutely famished you should drizzle some melted peanut butter or tahini on top. It sounds weird, but folks, it works.
Sweet Potato and Green Cauliflower Skillet
serves 2. prep 5 min. cook 20 min.
- 1 large sweet potato, chopped
- 1 head of green cauliflower, chopped
- 1/2 lb green beans, French cut
- 1 clove of garlic, minced or grated
- 1 thai chili, ground (or whatever chili you have on hand)
- seasoned salt
- optional – peanut butter or tahini drizzle
- coconut oil
- Melt the coconut oil in a big skillet over medium heat
- Add the garlic to the skillet and stir till fragrant, then add the sweet potato
- Cook the sweet potato, stirring occasionally, for about 8 minutes. Sprinkle in the Thai pepper and the seasoned salt
- Add the cauli and cover the skillet,letting it sit for about 4 min. This will let the cauli steam a little
- Remove the cover and continue to cook, stirring occasionally,for about four more minutes.
- Lastly, add the green beans. Cook for an additional two minutes, until they are warm but still crisp.
- Add a little more seasoned salt to taste
- If desired, serve with rich peanut butter drizzled on top