Quick vegan meal: sautéd amaranth and cauliflower, roasted red pepper, sweet potato wedges and honey-mustard sauce

I really don’t know what to call those vegan meals. hahaha The titles are getting longer and longer because I feel like every part of it is important!

I made this one a while ago, when the weather was a bit cooler still. It felt like a mishmash of stuff piled together, but it was really tasty, and the whole thing was made in about 25-30 minutes (if the Kaleslaw is already made; otherwise you’ll need an additional 5-8 minutes extra. You can find the recipe here)!

Easy vegan meal with amaranth, cauliflower, roasted red pepper, sweet potato wedges and honey-mustard sauce (2 servings. Can be doubled)

• 1 cup uncooked organic amaranth
• 1/2 head organic cauliflower
• 1/2 organic red pepper
• 1 large organic sweet potato, cut into half lengthwise, and then into 3-4 wedges lengthwise again
• organic raw sesame seeds
• organic paprika powder
• organic cinnamon powder
• organic raw honey
• organic Dijon mustard
• Kaleslaw

First, put a pot of water (spring or filtered) to boil with the amaranth. This will need to cook for 15-20 minutes.

While this is cooking, wash and cut the sweet potato(es) into wedges, drizzle with good quality olive oil, add pepper and spices (a few pinches of each), and sesame seeds. Put in the oven at 425F for about 20 minutes.

While all of this is going, wash the cauliflower and cut in small florets. Steam them for about 5 minutes and then coarsely mash them with a fork. Put aside and keep warm.

Wash and cut your red pepper (or orange, or yellow, or green) into 2-3 pieces, depending on how big your pepper is. In a large pan over medium heat, add some olive oil and roast the pieces of peppers. You don’t want it to be mushy, it’s just to roast it, develop its flavour, and soften it a bit. 5 minutes should be enough. Put aside and keep warm.

Once the amaranth is cooked, drain it really well, and put into a large pan over medium-high heat, with some good quality olive oil,  add the mashed cauliflower, and sauté everything until it start to crisp a bit. Nice crispy bites are yummy 🙂

Everything should be ready now, simply serve!

To make the honey-mustard sauce, simply mix about 1/4 cup of raw organic honey with 1/4 cup organic Dijon mustard. That’s it! This should be enough for 4 servings. Then drizzle over the sweet potato wedges. Yum!

Enjoy!

ECP xo

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