Sweet Potato and Leek Casserole

Sweet Potato and Leek Casserole

Ingredients:
2 tablespoons olive oil
2 leeks, white parts only, sliced
2 cloves garlic, minced
1 tablespoon fresh chopped rosemary
2 large sweet potatoes, peeled and thinly sliced
1/4 cup vegetable broth
Freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees.
Heat the oil in a large skillet. Add the leeks, garlic and rosemary and sauté
until leeks are soft, about 8 minutes. Season with freshly ground black pepper to
taste.
In an 8”x8” casserole dish, cover the bottom with an even layer of sweet
potatoes. Top with some of the leeks, and continue layering the leeks and potatoes
until you reach the top of the pan or both are gone.
Drizzle with the vegetable broth.
Cover with foil and bake for 45 minutes.
Serve immediately.
Steamed Artichokes and Tomatoes Over Cauliflower “Rice”
Serves 4
Vegan Recipe As you probably know by now, rice is strictly forbidden on the
Paleo diet, which can make it difficult to find vegetarian dishes that fit the bill. This
dish is simply a mixture of steamed vegetables, but the way the cauliflower is
chopped makes it seem like you are eating rice. It’s a unique twist that is also a
healthy option.