Plant based sweet potato mash - stir fry

Healthier then this you absolutely cannot get. I love a good stir fry to turn to as it is easy to make and absolutely delicious, but to spice it up even more I've added sweet potato mash for extra goodness! Here is all my secrets shared.

Ingredients:

For the sweet potato mash:

2 x big sweet potato's sliced evenly

1 tbsp cinnamon

80ml almond milk

1 tbsp extra virgin olive oil

Himalayan salt to taste

For the plant based stir fry:

250g mushrooms

400g broccoli

50g red pepper, sliced

2 x carrots, sliced

50g green beans

50g fresh sweetcorn

50g fresh pineapple

4 x tbsp soya sauce

Extra virgin olive oil

Himalayan pink salt to taste (or alternatively you can use Lemon & Garlic pepper - your choice)

Italian parsley for decoration

Method:

In a saucepan bring water to a boil and add in your sweet potato. Let it boil for about 3 minutes, then turn down the heat and let simmer for roughly about 12 - 15 minutes (covered).

Meanwhile over high heat in a wok, add your extra virgin olive oil and add in your mushroom, broccoli, red pepper, green beans, carrots, sweetcorn, pineapple, soya sauce and salt. Fry until nice and golden, and absolutely fragrant and remove from the heat.

Then set your oven to 180 degrees and drain your sweet potato.

With a hand blender in a separate bowl add in your drained sweet potato, cinnamon, salt, olive oil and almond milk. Mash until nice and smooth.

Spread your mash over your stir fry and decorate with parsley.

Once done bake for roughly about 30-35 minutes or until your kitchen smells absolutely lovely and mouthwatering!

Serving suggestion: serve with cauliflower rice for extra goodness or a nice summertime salad.