Day 6: Lunch – Sweet Potatoes with Broccoli, Cauliflower, Beans & Avocado

A wholesome, plant-based dish prepared with traditional Ugandan flair and a balance of textures and flavours.

Ingredients (Serves 2–3)

• 3 medium sweet potatoes, peeled, washed, and chopped
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup cooked fresh beans
• 1 ripe avocado, sliced
• 1 small onion, chopped
• 2 tomatoes, chopped
• Banana leaves, washed and soaked in water
• Salt, to taste
• Oil
• Water

Instructions

Sweet Potatoes (Banana Leaf Steamed Method)

1. Line your pot
   Use soaked banana leaves to line the base of a large cooking pot.
2. Add sweet potatoes
   Place the chopped sweet potatoes on top of the leaves and pour in enough water to half cover them.
3. Cover and steam
   Cover the sweet potatoes with more banana leaves, then place a tight lid on the pot. Cook over a charcoal fire (or stove) for 30–40 minutes, until tender and aromatic.

Steamed Broccoli & Cauliflower (2-Layered Pot Method)

4. Steam the vegetables
   In a two-tier steaming pot:
   • Place broccoli in the bottom layer (as it takes slightly longer to cook).
   • Add cauliflower to the top layer.
   • Steam for 7–10 minutes, until both are tender but still bright and crisp.

Beans

5. Prepare the bean sauce
   • In a pan, heat a little oil.
   • Add the chopped onion  and tomatoes and cook until soft and saucy.
   • Stir in the cooked beans, then add a bit of water to loosen the mixture.
   • Simmer for 5–10 minutes, allowing the flavours to come together. Add salt to taste.

To Serve

6. Assemble your plate
   • Serve a generous scoop of sweet potatoes.
   • Add steamed broccoli and cauliflower on the side.
   • Spoon over the warm spiced beans.
   • Top with fresh avocado slices.

Optional Extras

• Serve with a side of greens or posho if desired