Green Bean Casserole Made 2 Ways

This green bean casserole is the perfect holiday or party dish!  It can be made just as a green bean casserole, or poured on top of sweet potatoes and baked.  

Ingredients (for casserole):

– 6 sweet potatoes (optional)

– 1/2 cup low sodium vegetable broth

– 2 cups green beans (cut)

– 1 can coconut milk

– 2 cloves garlic

– 1 bunch of kale (removed from the stem)

– 1/2 tsp. of rosemary, thyme, oregano, and paprika

Directions:

*If you are going to make the green bean & sweet potato casserole start here:  Place sweet potatoes in and bake at 350F degrees for 45 Mins.  You could also peel the skin off of the sweet potatoes and slice them into 1/2 inch slices and stack them in the dish.

– Add 1/2 cup vegetable broth to a sauce pan and heat on low/medium

– Add 2 cups of green beans, coconut milk, and garlic, cook down until it begins to thicken then add kale

– Add rosemary, thyme, paprika, a oregano and cook for another 5-10 minutes

* For the sweet potatoes, once they are done cooking slice them down the middle and add the green bean casserole mixture on top of the sweet potatoes and bake in the oven for 5-10 minutes at 350F.  If you pre-sliced the sweet potatoes you can just add the green bean casserole mix on top. 

Ingredients (for crunchy casserole topping)

– 2 tbsp. vegetable broth 

– 1 cup sliced raw almond

– 1 cup whole raw pumpkin seeds

– 1-2 tbsp. nutritional yeast

Directions

Add vegetable broth into a sauce pan and warm on low-medium.   Add sliced almond, pumpkin seeds, and nutritional yeast, roast in pan until slightly browned. 

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