Practical Way to Producing Tasty Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
Do you want to know ways to get through the week with healthful but delicious dishes that will cause you feel happy? This healthy, quick but extraordinary Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce recipe is the answer.
We hope you got benefit from reading it, now let's go back to vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce recipe. You can cook vegan plant based chorizo, sweet potato & spinach rollatas with spicy coconut indian curry sauce using 12 ingredients and 0 steps. Here is how you cook that.
To prepare an unforgettable Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce, here are the materials needed:
- Prepare 8 of cooked lasagna noodles.
- Get 5 oz of plant based chorizo crumbles.
- Take 1 of large sweet potato, peeled and cubed.
- You need 2 cups of fresh baby spinach.
- Take 3 of gloves of garlic, roughly chopped.
- Take 1/2 of small onion chopped.
- Provide 1 (13 oz) of can coconut milk.
- Take 1 (13 oz) of can tomato purée.
- Get 2 Tbsp of garam masala Indian spice.
- Use 2 tbsp of Olive oil.
- Take Dash of salt.
- Provide of Chopped cilantro to garnish.
After readying the components, next you are ready to make your 5-star Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce by following the guidances on this section:
You could use a store-bought plant-based chorizo, which would eliminate that step/dirty dish. But our walnut-mushroom chorizo tastes amazing Overall, this is a great addition to the weeknight dinner routine because it's so customizable—it would work with russet potatoes and bell peppers in a pinch. Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce. Put together your vegan chorizo and potato tacos with your favourite toppings. I added radish for colour and crunch but avocado, cashew sour cream and a lime wedge for squeezing over your vegan tacos are all great additions as well.
Recipe : Vegan Plant Based Chorizo, Sweet Potato & Spinach Rollatas with Spicy Coconut Indian Curry Sauce
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