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  • Lauren

Sweet Potato Pot Pie

This healthy, flavorful spin on pot pie will frequent your weekly menu and would make a great side dish for Thanksgiving! Gluten free, vegan, filled with plant based protein, reflux friendly and completely wholesome. Easy to make and only 1 pan- let's get cooking!

Serves 4

2 tsp unrefined coconut oil

2 cloves minced garlic (optional)

1/2 medium onion chopped (optional)

1 cup sliced carrots

1 Tbs fresh ginger minced

1/2 tsp turmeric

1/2 tsp cumin

1 red, yellow or orange bell pepper, chopped (optional)

I can full fat coconut milk (Native Forest or Trader Joes for preservative free)

1 can organic chickpeas, rinsed and drained

1 cup frozen peas

1 Tbs tamari or coconut aminos

1/2 tsp pink or sea salt

1 Tbs arrow root powder

1 medium sweet potato, sliced into 1/8 thick rounds

Preheat oven to 375. In large oven safe skillet, heat oil over medium high heat. Add carrots, ginger, onion and garlic. Saute about 5 minutes. Add in turmeric and cumin and stir for 20 seconds to release flavors.

Add in coconut milk, chickpeas, bell pepper, tamari and salt. Stir well and bring to boil. Then reduce heat and simmer uncovered for 5 minutes. Stir in frozen peas and arrow root powder, cook a few minutes longer for sauce to thicken, then remove from heat.

Place sweet potato rounds in a layer on top of the pot pie mixture. Lightly spray with healthy oil (or brush) and salt & pepper. Place in oven for 25-30 minutes (mine was done at 25). If potatoes start to darken but still are not cooked, cover with foil for the remaining bake time. Watch the reel here

Notes: Cooking onions and garlic at high heat reduces its relaxation effect on the lower esophageal sphincter which minimizes reflux potential. Garlic, onions and bell peppers are best to try when reflux is managed.

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