SWEET POTATOES WITH NONDAIRY YOGURT & MAPLE PUMPKIN SEEDS
Adapted from #EatMeatless: Good for Animals, the Earth & All, by the Jane Goodall Institute
PREP: 20 minutes
YIELD: 4 servings
Ingredients:
- 1 pound Sweet potatoes, diced
- ½ cup Raw pumpkin seeds (pepitas)
- 1 Tablespoon Maple syrup, plus more for serving
- Sea salt, to taste
- 4 cups Plain oat milk yogurt, or other non-dairy yogurt
Instructions:
- In a large pot fitted with a steamer basket, add around 2 inches of water, and bring to a boil.
- Add the cubed sweet potatoes to the steamer basket, cover with a fitted lid and steam until the potatoes are tender when pierced with a paring knife, but not falling apart (around 10 minutes).
- In a small sauté pan, heat the seeds over medium-high heat, swirling to prevent the seeds from scorching.
- When the seeds begin to pop and smell toasty, about 3-4 minutes, remove from the heat and drizzle with the maple syrup.
- Add a pinch of salt, stir to coat and transfer to a small plate to cool.
- Evenly divide the sweet potatoes and yogurt among the four bowls and sprinkle with the maple pumpkin seeds.
- Drizzle with more maple syrup, to taste, and serve.
