Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero
Ingredients
¼ Head Purple Cabbage
1 Orange Sweet Potato
½ Cup Unsweetened Almond Milk
Handful of Parsley
Pumpkin Seeds
½ Tsp Cinnamon
½ Tsp Nutmeg
¼ Tsp Pumpkin Seeds
¼ Cup Toasted Walnuts or Pecans
1 Lemon
1 Tbsp Extra Virgin Olive Oil (EVOO)
½ Tsp Chipotle Powder
½ Tsp Paprika
½ Tsp Onion Powder
Steps
Prepare Sweet Potatoes - Peel the sweet potato and cut it into 1-inch cubes. Boil the sweet potatoes for about 10-15 minutes or until fork-tender.
Mash - Drain the sweet potatoes, place in a bowl, and mash with a fork. You can mash them super smooth or leave them chunkier. Gradually add in the almond milk in small amounts until you reach your desired consistency.
Season - Stir in the cinnamon and nutmeg until smooth.
Toast Nuts - Toast the walnuts or pecans in a pan over low heat for 3-4 minutes, then crumble on top of the mashed sweet potatoes.
Roasted Cabbage - Prepare Cabbage: Remove and discard the outer leaves of the cabbage. Firmly press down on the cabbage and cut an inch-thick 'steak.' Place on a baking sheet.
Season - Drizzle with EVOO, and generously sprinkle the chipotle powder, paprika, and onion powder on the steaks.
Roast - Place in the oven at 400°F for 20-30 minutes or until tender/golden brown.
To Serve - Place a few spoonfuls of sweet potato mash on a plate and smooth flat. Lay the roasted cabbage steaks on top of the mash. Garnish with chopped parsley, pumpkin seeds, and a squeeze of lemon juice.
