Teriyaki sauce is one of my favourite marinades that I use in a stir fry and is super easy to make.
I’ve featured it on here before in my teriyaki salmon recipe (which you can find here) but now that I don’t eat meat or fish, I thought I’d try it out on vegetables/sweet potatoes and…
IT WAS AMAZING
The teriyaki sauce brought out the natural sweetness of the potatoes and slightly caramelised them. I seasoned the potatoes with cajun spice and chili powder which went well too with the sticky sauce.
I served mine with a bean burger, homemade houmous, stir fried veg and a bit of avo. I reckon these would also go with falafels or a chickpea stew.
INGREDIENTS (serves 1)
For the teriyaki sauce:
2 tbsp soy sauce
1 tsp sugar
1/2 tsp garlic puree
pinch of chili flakes
1 tsp lime juice
1 sweet potato
1 tsp olive oil
1/4 tsp cajun spice
METHOD
- Preheat oven to 200 C
- Pierce the sweet potato all over with a fork all and microwave (on high) for 2 minutes to soften very slightly.
- Slice the sweet potato into roughly 1 cm rounds and place into a baking tray lined with baking paper
- Drizzle the olive oil and sprinkle the cajun spice over the sweet potatoes. Place them in the oven for 15 minutes
- Mix all the ingredients for the teriyaki sauce in a bowl
- Once the sweet potatoes have been in the oven for 15 minutes (and look more or less ready), drizzle the teriyaki sauce over them
- Leave the sweet potatoes in the oven for a further 10 minutes allowing the sauce to caramelise and become sticky.
- Serve the sweet potatoes with any veggie goodness- Enjoy!!
