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
1. Preheat oven to 200 C
2. Pierce the sweet potato all over with a fork all and microwave (on high) for 2 minutes to soften very slightly.
3. Slice the sweet potato into roughly 1 cm rounds and place into a baking tray lined with baking paper
4. Drizzle the olive oil and sprinkle the cajun spice over the sweet potatoes. Place them in the oven for 15 minutes
5. Mix all the ingredients for the teriyaki sauce in a bowl
6. Once the sweet potatoes have been in the oven for 15 minutes (and look more or less ready), drizzle the teriyaki sauce over them
7. Leave the sweet potatoes in the oven for a further 10 minutes allowing the sauce to caramelise and become sticky.
8. Serve the sweet potatoes with any veggie goodness- Enjoy!!