Ingredients
2 sweet potatoes, medium size
1-2 beets
10 g vegan butter
salt and black pepper
1 avocado
pomegranate
dry roasted seeds, I used sunflower seeds and pumpkin seeds
Some lettuce and seed crackers, optional
Method
Peel and boil (or bake) the sweet potatoes and beets until they’ve become soft. Note that the beets need a lot longer time. Don’t boil it in the same sauce pan. It depends on size how long the boiling time (baking time) is. You can just a stick a knife or a fork in it to find out if they’ve become soft enough.
Let it cool a bit.
Mash the sweet potatoes and beets separately. Add the vegan butter to the sweet potatoes before mashing. Then add the beet mash to the sweet potato mash, 1 tbsp at a time. I used 3 tbsp, but it’s a matter of taste how much beet taste you like in the mash. Season.
Make a bed off the mash on a serving plate and arrange avocado on top. It’s both healthy and beautiful to garnish with dry roasted seeds and pomegranate.
Nice served with salad and seed crackers or bread.
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