Vegan Grits Bowls with Roasted Sweet Potatoes and Tomatoes
Prep time
Cook time
Total time
Vegan Grits Bowls with Roasted Sweet Potatoes and Tomatoes — Creamy, buttery vegan grits topped with a sweetly caramelized blend of tomatoes and sweet potatoes — all roasted together with bright hits of briny saltiness from olives and capers. Simultaneously light and comforting — the perfect gluten-free, vegan sheet pan meal.
By: Emily Stoffel
Makes: 4 servings
Ingredients
20 oz small tomatoes
1 large (about 12 oz) sweet potato, diced
½ cup olive oil
1 T capers
½ cup pitted green olives (garlic stuffed, if you can find them), roughly chopped
½ tsp salt
4 servings quick cooking grits, prepared according to package directions
fresh orange wedges, for serving
finely chopped parsley, for serving
handful crushed pistachios (or toasted slivered almonds), for serving
chile flakes, for serving (optional)
Instructions
Preheat oven to 400F.
In a baking dish just large enough to contain all ingredients, combine tomatoes, sweet potatoes, olive oil, capers, olives and salt. Bake 60 mins.
When you've got about 15 or 20 mins left on the timer, get your grits going and cook according to package instructions. (This is assuming you're using quick-cooking grits -- if not, adjust your timing accordingly.)
Taste grits for seasoning and add a pinch more salt if necessary. Spoon grits onto plates or into bowls. Squeeze the juice of ¼ orange over the tomatoes and sweet potatoes, then pile them generously over the grits, drizzling a little of the collected olive oil over everything. Top with fresh parsley, crushed pistachios and chile flakes, if desired. Enjoy!
Recipe by the pig & quill at https://thepigandquill.com/vegan-grits-bowls-roasted-sweet-potatoes-tomatoes/