SAVOURY OATS WITH SWEET POTATO AND ALMOND CHIPOTLE BUTTER
PREP TIME: 15 minutes
COOK TIME: 10 minutes
1 cup of quick cooking rolled oats
2 cups of vegetable broth
½ cup of sweet potato puree * see notes
1 cup of broccoli florets
1 cup of sliced mushrooms (we chose King Oyster mushrooms, but any variety will do)
1 tbsp of olive oil (to cook the veggies)
Salt and pepper
2 tbsp of almond chipotle butter
Combine oats, vegetable broth and sweet potato puree in a medium saucepan. Bring to a boil, and reduce heat to low. Stir well.
Simmer uncovered for 5 minutes until thickened, stirring occasionally to prevent from sticking.
Remove oatmeal from heat, and cover.
In the meantime, sauté broccolis and mushrooms in olive oil at high heat for 5 minutes. Add salt and pepper. If needed, add a little water during the last minute of cooking to prevent veggies from sticking. Remove from heat.
Divide oatmeal equally between two bowls and garnish with sautéed vegetables, and almond chipotle butter.
For the sweet potato puree, simply peel and dice a sweet potato and boil it in water over high heat for 15 minutes, or until tender. Remove from heat and strain the water. Transfer to a bowl and mash the potato with a fork until you obtain a puree like consistency. Use the required quantity for the recipe and reserve the rest in the fridge for later use.