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Heat oven to 350F degrees.
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Chop sweet potato into cubes.
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In a large bowl, mix chopped potatoes with a few sprays of olive oil, and then season with ½ teaspoon of cinnamon and ½ teaspoon of turmeric
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You have two options for cooking -- the oven roasted way and the quick way.
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If you prefer to roast, spread sweet potatoes in an even layer on a baking sheet or oven safe pan. Roast (you might have to toss occasionally) until soft. This way it takes about 1 hour.
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If you don’t have time for that, no problem. Add sweet potatoes in a microwave safe bowl, and cook on high for about 5-10 minutes (or until soft, but firm)
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Meanwhile, pulse cauliflower in your food processor until you have about 1 cup of “rice” granules.
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Add a few sprays of olive oil to a small saucepan, and cook on medium heat. Add pulsed cauliflower and ½ teaspoon of turmeric -- cook for a couple of minutes until fragrant and slightly softened (but still firm).
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Next you will mix 1 teaspoon of green Thai curry paste with 2 tablespoons of coconut milk
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Top cauliflower with coconut milk mixture and stir. Transfer to bowl and set aside.
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Next, heat black beans in the same saucepan, add a few sprays of olive oil + ½ teaspoon of cumin. Cook beans for a few minutes until fragrant. Transfer beans to cauliflower bowl, then add sweet potatoes
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Finally, add the scallions and pecans. Remember, the pecans are optional, and they add a delightful crunch - but no need to buy a whole bag of if you don’t already have them at home.
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Top with salt & pepper, to taste. Enjoy!