Every time people find out that I am vegan, their typical reaction would be, “Wow, that must be really tough!” or “It must be hard to have a meal plan”
I am a little fazed by the fact of how surprised they are. I mean, being vegan is a lifestyle. If you think about the millions of animals that are suffering and being slaughtered, it becomes easy to avoid eating anything with animals, unless there’s a small animal product ingredient you were not aware of; looking and remembering food with animal ingredients is something that will take time! It’s okay! A quote that I came across a few months ago has always struck me that goes along:
The people that find it easy to be vegan are thinking about the victim.
The people that find it hard, are thinking about themselves
This quote is a reminder to myself that I am doing this for the animals. The animals that are brought onto this world, not so they could live their life, but so they could await for their death sentence to come while being in an overpopulated cage.
Before I get off topic and become emotional, let me just tell you more about this DELICIOUS recipe. This is more of an eat-leftover-food-in-the-fridge-before-it-gets-old kind of recipe.
So, I was really looking forward to eating my sweet potato as soon as I get home.
While I was waiting for my sweet potato to cook in the pot, I was trying to figure out what to eat it with. I wanted to pair it up with something that contains more protein and vitamins.
I looked into my fridge to see what I could dig up, and VOILA! There’s a small bowl of leftover grated corn mixed with sunflower seeds. Beside it was a container full of lentils that I just made the other night. I was going to use the corn/sunflower seed mixture on a spinach salad, but I ended up using the spinach in a smoothie. Oops.
And so, ladies and gentlemen, in order to avoid food waste, ensure that you eat your leftovers before it goes to waste.
Here’s a tip if you don’t like eating plain veggies: BE CREATIVE!
I also found a tomato that was about to go to waste.. it was starting to become wrinkly. I decided to pair it up with an avocado and some Tahini to see what it would taste like. The result was just deliciousness! Is that even a word? Well, now it is. It’s creamy, full of minerals, vitamins, and essential fat. The abundance in a small bowl!
The fun part about that is, no matter what ingredients you add to your plant-based diet, it will always taste fantastic!
So here’s what I used to make this abundant sweet potato. Feel free to change it up to your own taste.
Serving: 1 person (or 2; if you’re a light eater)
- 2 sweet potatoes (of your own choice)
- 1/2 a cup of cooked lentils
- 1/2 a cup of cooked corn (from the cob or a can)
- 1/3 sunflower seeds
- 1 large (or 2 small) very ripe avocado(the softer it is, the creamier it will be!), sliced
- 1 tomato, diced
- 1 tablespoon Tahini
- Fill the pot with water; about half a pot and add a dash of salt. Let it boil. Add the sweet potatoes and let it sit for 10-15 minutes, until tender. Use a knife to check.
- In a small bowl, mix the cooked lentils, corn, and sunflower seeds.
- Once the sweet potatoes are tender, let it sit in a cooling rack for 5 minutes.
- Once the sweet potatoes have cooled down, slice it midway and add the lentils, corn, and sunflower seeds.
- In a small bowl, add the avocado
- Use a fork to mash the avocado until you reach a creamy mixture
- Add the diced tomato and Tahini; mix altogether
- Pour this creamy filling on top of the potatoes.
Fill up your tummy with abundance of fruits and vegetables.