21 oz / 600 gsweet potatoA few years ago I perfected the recipe for crispy sweet potato fries. If you don't have the time to wait overnight, you can leave the sweet potatoes in cold water for about 30 minutes. You can also use olive oil or any oil you prefer instead of coconut oil. I also added dried thyme to the sweet potato fries. Click "sweet potato" to get the recipe.
7 oz / 200 gbroccolini
a splash of olive oil
salt and pepper to taste
1 cupdry millet
3 cupswater (you can use veggie broth too, to have more flavor)
Wash broccolini and pat it dry. Cut the stems a little bit if needed.
Place broccolini on a baking sheet lined with parchment paper. Drizzle a little olive oil, pinch of salt and pepper.
Bake in the oven for about 10 min.
Mix all coconut yogurt ingredients and let set.
Dry roast sunflower seeds in a dry pan for a few minutes tossing constantly so they won't burn.
In a bowl, combine toasted sunflower seeds with nutritional yeast and salt. You can also blend these into "parmesan".
Cook millet according to packet instructions (boil water in a saucepan, add veggie broth powder and dry millet). Cook covered in low - medium heat for about 20 min. Take off heat and let set for another 5 minutes covered.
Serve all food in a build-your-own buddha bowl style with fresh herbs.