4 medium sweet potatoes, peeled and cut into 1" cubes
3 cups broccoli florets (about 1 head)
1 red pepper, finely chopped (about 3/4 cup)
5 celery stalks, cut in half lengthwise and chopped
1/2 cup raisins
1 cup cashews pieces
1/4 cup cilantro, finely chopped
1/2 cup vegan mayonnaise
1/2 cup Hemp Hearts
1 tbsp curry powder
2 tsp cumin
1/4 tsp cayenne pepper (optional)
1/2 tsp salt
1 tbsp olive oil
1 tbsp water
First, add cubed sweet potatoes to a large pot, cover with water and bring to a boil over high heat. Then, reduce heat to a simmer and cook until the potatoes are tender (about 5-10 minutes). Make sure you don’t overcook the potatoes or they will lose their shape when you mix them with the other ingredients.
Once the potatoes are finished cooking, drain and set aside.
Then steam the broccoli florets until they are tender but still a bit crisp.
Next add the potatoes, broccoli, red pepper, celery, raisins, cashews and cilantro to a large bowl and gently fold to combine the ingredients.
Then, in a small bowl, combine the vegan mayonnaise, Hemp Hearts, curry, cumin, cayenne pepper, salt, olive oil, water and stir.
Add the sauce to the sweet potato mixture and gently fold to combine all ingredients. You can serve this dish warm, room temperature or chilled.
*This serving size is meant for a potluck. Cut the recipe in half if you are making it for a smaller group.