What do you get when you want sweet potatoes, broccoli, and cashew cheese? In this case, I made… a healthy Mexican poutine? Whatever it was, it was a delicious way to eat my colours and get a good range of hormone-healthy antioxidants, fiber, and healthy fats.
Cut 1 medium sweet potato into fries and toss in a little avocado oil, sea salt, and cayenne to taste. Spread on a baking sheet and bake at 400°F for 18 min, flipping halfway through.
While the fries are baking, warm a cast-iron pan. Add broccoli florets (frozen, 1 cup, cut into smaller pieces), 1/4 cup medium salsa, and tempeh bacon bits (I cut up 2 slices). Cook covered, stirring frequently, until broccoli is cooked through. If it’s done before the fries, turn off heat and cover.
Cut about 2 Tbsp cashew cheese into little pieces (I used Zengarry smoky jalapeño).
When fries are done, transfer to a bowl. Sprinkle the cheese bits over the fries. Then pour the hot broccoli mixture over the fries and cheese.