Did you cringe reading that? Or did you start drooling? I’ll be honest, I was skeptical when I first started putting the ingredients together. It didn’t feel right combining something so salty with something so sweet. But if there’s one thing I learned throughout my Vegan Challenge, it’s that you can take any basic plant-based ingredient and make something scrumptious with it! I stuck to my gut and went along with what I was pulling out of my pantry to start cooking.

𝐈’𝐦 𝐬𝐨 𝐠𝐥𝐚𝐝 𝐈 𝐟𝐞𝐥𝐭 𝐥𝐢𝐤𝐞 𝐠𝐞𝐭𝐭𝐢𝐧𝐠 𝐜𝐫𝐞𝐚𝐭𝐢𝐯𝐞 𝐢𝐧 𝐦𝐲 𝐤𝐢𝐭𝐜𝐡𝐞𝐧 𝐭𝐨𝐝𝐚𝐲!

Not only is it super tasty, it also only takes less than 10 steps to prep, and less than 10 to cook the whole thing! If you enjoy simple cooking with wonderful taste, this recipe is the one you’re looking for!

Any leftovers are welcome too! The recipe reheats well for a few days! You know what that means…Delicious & Easy Meal prep idea!

The list of ingredients may look a bit too long, but it’s actually only 10 plants. The rest are spices and sauce ingredients. I learned a tip a while back that has helped me reduce the mess I make in the kitchen, and make cleaning a little bit easier!

Tip: Prepare the spices and sauce ingredients in small separate bowls before starting the cooking process.

𝐇𝐞𝐫𝐞’𝐬 𝐰𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝:

1. Sweet Potatoes
2. Red Onion
3. Garlic
4. Ginger
5. Green Beans
6. Bell Red Pepper
7. Mini Corn Cobs
8. Chickpeas
9. Maple Beans
10. Red Cabbage
11. Greek Seasoning
12. Italian Seasoning
13. Cumin
14. Paprika
15. Turmeric
16. Ground Black Pepper
17. Salt
18. Peanut Butter
19. Soy Sauce
20. Lemon Juice
21. Maple Syrup
22. Water
23. Cornstarch
24. Olive Oil
25. Peanut Oil
26. Veggie Broth

Another tip I learned about cooking with canned ingredients – Like: Chickpeas, Beans, Corn Cobs – is to rinse and drain them well before adding to the pan. I find it helps with maintaining the consistency of the cooking method.

Prepping

Sweet Potatoes

I love Sweet Potatoes! Who doesn’t? They are so versatile! You can eat them in so many different ways. Which means you can cut them up into so different ways, depending on how you’ll be having them.

I usually start with cutting off the edges and slicing the potato vertically in half. Then cut each half into 2-3 slices (depending on the recipe).

With this recipe, I wanted to make the ingredients in small bite sizes, so I can enjoy a little of each with every bite I take! After cubing the Sweet Potatoes into 1-inch bite sizes, I drizzled them with a little olive oil, and tossed them in some salt and black pepper – making sure everything is well combined!

These are ready to get roasted! Get them in the oven and start prepping the rest of the ingredients.

Cooking

Start with sautéing the diced Onion in the heated pan until they are translucent. Add the Garlic and Ginger for an additional minute until they are fragrant.

Add in the Green beans and Red Pepper to the pan and cook for about 5 minutes. Then add the Corn Cobs and cook for another 5 minutes – stirring frequently to avoid burning.

Add Chickpeas and Maple Beans and stir well to combine all ingredients. Then add in the Spice Mix and Sauce and cook for 5 minutes. Finally, add in the roasted Sweet Potatoes and Red Cabbage and combine everything together.

Remove from heat and enjoy!

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Peanut Butter Maple Beans

Recipe by Waseem HijaziCourse: Dinner, Entrées

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Ingredients

• Plants

• 2 Large Sweet Potatoes

• 1 Diced Red Onion

• 3 Cloves Minced Garlic

• 1 Tsp Minced Ginger

• 1 Cup Green Beans

• 1 Cup Red Bell Pepper

• 1 Can Mini Corn Cobs

• 1 Can Chickpeas

• 1 Can Maple Beans

• 1/2 Cup Red Cabbage

• Spice Mix

• 2 Tsp Greek Seasoning

• 1 Tsp Italian Seasoning

• 1/2 Tsp Cumin

• 1/2 Tsp Paprika

• 1/2 Tsp Turmeric

• 1/2 Tsp Ground Black Pepper

• Salt – To taste

• Sauce

• 1/4 Cup Peanut Butter

• 2 Tbsp Soy Sauce

• 3 Tbsp Lemon Juice

• 2 Tbsp Maple Syrup

• 1/2 Cup Water

• 1 Tbsp Cornstarch

• The Rest

• 1 Tbsp Olive Oil

• 1 Tbsp Peanut Oil

• 1/2 Cup Veggie Broth (Or Water)

Directions

• Prepping
• Preheat oven to 400 F | 205 C.
• Cut the Sweet Potatoes into 1-inch cubes.
• Toss the cubes in Olive Oil .
  You can add some spices here if you like to have some cubes to snack on
• Slice the Green Beans and cut the Red Pepper into bite sizes .
• Shred up the Red Cabbage into thin pieces.
• Heat the Peanut Oil in a pan over medium heat.
• Rinse and drain the canned Corn Cobs, Chickpeas, and Maple Beans.
• Mix up the spices and sauce ingredients in two small separate bowls.
  Except Cornstarch (Add it once you are ready to add it to the pan)
• Cooking
• Start with roasting the Sweet Potatoes on a sheet pan for 40 minutes.
  Flipping halfway
• Sauté the Onion for 4 to 5 minutes.
  Until translucent
• Add the Garlic and Ginger to the pan and cook for 1 minute.
  Until fragrant
• Add the Green Beans and Red Pepper and cook for 5 minutes.
• Add the Corn Cobs and cook for about 3 to 5 minutes.
• Add the Chickpeas and Maple Beans and cook for 5 to 7 minutes.
  Add the Spice Mix and Sauce to the pan halfway and stir it up
• Add the Red Cabbage and roasted Sweet Potatoes and cook for about 5 more minutes.
  Add some Broth or Water and lower the heat to avoid burning
• Remove from heat and serve over rice, topped Avocado and Parsley!
  
  Enjoy your demeal!