With all the baking for the book, work, commuting and all the other stuff I do I didn’t have a lot of inspiration for new recipes. Finding a new rhythm seems to take up more energy then I thought it would, but now that everything is settling down a bit I’m ready to start cooking again. I bought a new cookbook which I’m crazy about and I’m gonna share one of the recipes with you very soon. I also have a whole list of recipes I want to try and post, so I guess you’ll be seeing a whole lot more recipes from now.

So this is a little thing I made earlier this week. It’s one of those recipes that absolutely take no time at all to make, but still has loads of flavours and is super healthy. The only downside to when I made it was finding out the sweet potatoes I bought 3 days earlier already had gone bad so I had to pick up some new ones. But when I made it the day after it only took me about 20 minutes to make.

So I hope you’ll enjoy this as much as I did.

What do you need (2 servings)sweetpotatossojsaucestir1

  • 3 sweet potatoes
  • 250 gr. of mushrooms
  • 400 gr. of green beans
  • red pepper
  • 2 tablespoons of les salt soy sauce.
  • pepper/salt/garlic to taste

Start by cleaning you beans and boil them for about 4 minutes, while those are cooking peel the sweet potatoes and cut them into thick slices, like you would with fries. Boil them for about 3 minutes until they are a bit soft. You don’t want to fully cook them, just enough to bake them faster. While your beans and potatoes are cooking, cut you mushrooms into thick slices and set them a side


When the potatoes and beans are done, drain them and leave them to air out at bit while you heat up some oil and fry the red pepper you’ve cut into small pieces (remember not to take of your make-up while you wait like I did). When the pepper has baked a bit add the sweet potatoes and bake them until they start to brown around the edges before adding your veggies.


After adding your veggies and making sure they are baking nicely, add the two tablespoons of soy sauce (I use less salt, but you are welcome to use the normal kind). Stir until the potatoes and veggies have soaked up the soy sauce before taking them off the heat.