Pure and Applied Chemistry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 463.8
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 475.5 mg
- Total Carbs: 64.9 g
- Dietary Fiber: 6.3 g
- Protein: 21.0 g
View full nutritional breakdown of Pure and Applied Chemistry calories by ingredient
Introduction
Baked sweet potatoes with veggie chik'n coconut sauce.Gluten-free, vegan Baked sweet potatoes with veggie chik'n coconut sauce.
Gluten-free, vegan
Number of Servings: 2
Ingredients
-
2 medium sweet potatoes
1 TBSP olive oil
18 pieces Morningstar Farms Chik'n Strips meal starter
1.5 6oz cans of pineapple juice
1/2 cup of sweetened coconut
2 tsp brown sugar
1 TBSP ground ginger
1 tsp Madras curry powder
Directions
Poke fork in sweet potatoes and bake for about an hour at 375 degrees Fahrenheit.
Saute veggie chik'n strips in olive oil.
Add 6 oz (one tiny can) of pineapple juice and stir.
When it boils, turn down the heat.
Add coconut, brown sugar and spices to taste.
Simmer until the sweet potatoes are done.
Test sweet potatoes by poking with a fork in a few places. If the fork goes in easily all around, it's probably done.
If the sauce goes dry, add a little more pineapple juice and drink what's left.
Open the sweet potatoes with a fork and top with the sauce.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user VENUSRED.
Saute veggie chik'n strips in olive oil.
Add 6 oz (one tiny can) of pineapple juice and stir.
When it boils, turn down the heat.
Add coconut, brown sugar and spices to taste.
Simmer until the sweet potatoes are done.
Test sweet potatoes by poking with a fork in a few places. If the fork goes in easily all around, it's probably done.
If the sauce goes dry, add a little more pineapple juice and drink what's left.
Open the sweet potatoes with a fork and top with the sauce.
Serving Size: Makes 2 generous servings
Number of Servings: 2
Recipe submitted by SparkPeople user VENUSRED.