French Cut Green Beans and Bean Sprouts Over Sweet Potato Puree

Last weekend, we went on a spur of the moment exploration of the small, yet historical "downtown" in our town.  We wanted to try some local food and decided on a farm to table, locally owned restaurant that we had seen advertisements for at our local farmers market.  I was a bit hesitant to try it because the entire menu consisted of meat entrées but then my husband pointed out, in small letters at the bottom of the menu, that they would cater to vegetarian/vegan needs.

I am so glad we decided to eat there because the food the chef cooked was AMAZING!!  I gave the waitress a list of things that I avoid (soy based products and obviously meat) and let the chef do his thing.  Although it was delicious, the price was not something I would spend on a regular basis, so I decided to recreate it on my own.  This recipe can easily incorporate a protein source.  Grill or bake up some chicken, or any other protein of your liking and add it on top.  Enjoy!

French Cut Green Beans and Bean Sprouts 

Over Sweet Potato Puree 

Ingredients (makes 2 servings, or one large serving)

1/2 Tbsp coconut oil

1 Tbsp garlic, minced

1 cup fresh, french cut green beans (green beans, sliced lengthwise)

1 cup bean sprouts

Sea salt and pepper to taste

2 Tbsp raw, unsalted cashews, roughly chopped

For the puree:

1/2 cup vegetable broth

1/2 large sweet potato, cooked and peeled (I pierce mine and cook them whole at 400* for one hour)

1 Tbsp garlic, minced

Dash of sea salt and pepper to taste

In a large pan, over medium heat, melt coconut oil.  Add 1 Tbsp of garlic and sauté until fragrant, about 2 minutes.  Add french cut green beans and sauté for an additional 5 minutes.  Add bean sprouts and continue to cook for 2 minutes.  Add sea salt and pepper to taste and top with chopped cashews.  Toss well and serve over sweet potato puree. 

For the puree: In a blender or food processor, add vegetable broth, cooked sweet potato, garlic, sea salt and pepper to taste.  Puree until mixture is a smooth consistency.  Plate a nice amount of the puree and top with the sautéed green beans and bean sprouts.