Sweet Potato Green Bean Bowl

For the Bowl:

• 1 large sweet potato, peeled and chopped
• 2 cups green beans, trimmed and chopped in half
• 1 small chili, finely chopped
• 1 tbsp ginger, finely chopped
• 2 tablespoons avocado oil
• 1/2 tablespoon cumin
• 1/2 tablespoon mustard seeds
• A few curry leaves
• 1/2 can full fat coconut milk
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 2 cups of spinach, roughly chopped
• Juice of 1 lemon

For the Chutney:

• 1 bunch Cilantro
• 2 Tablespoon lemon juice
• 1 Date
• 1 Chili
• Handful of cashews
• Pinch of salt
• 3-4 Curry leaves (optional)
• 1/4 cup Water

1. Prepare the vegetables. Peel and chop sweet potato, then trim and halve the green beans. Set aside.
2. To a stove top pan, add avocado oil and bring up to a medium heat. Add the chili, ginger, cumin, mustard seeds, and curry leaves to the pan. Cook for a few minutes until the mustard seeds begin to pop. Add the sweet potato and green beans, cooking for a few minutes. Then add about 1/2 cup of water to the pan and cover, cooking for about 15 minutes until the sweet potato has softened.
3. While the vegetables cook, prepare the chutney. Add all of the ingredients to a blender and blend until smooth. Set aside.
4. To finish the vegetables, remove the lid, and add coconut milk, garam masala, turmeric, and the spinach. Stir to combine, and let cook for another few minutes.
5. Serve vegetables with rice or quinoa, top with chutney, and a sprinkle of lemon juice.
6. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness. ❤️