Serving: 2

Prep Time: 10 minutes
Cooking Time: 50 minutes


20 oz sweet potatoes, peeled and diced

1 medium zucchini, peeled and diced

4 tablespoons dried sage

5 tablespoons vegan cream

2 tablespoons Olive oil

2 teaspoons dried thyme

2 teaspoons ground cinnamon

1 cup of vegetable broth

1 teaspoon of salt

1 teaspoon pepper

How to Prepare:

First, set your Instant Pot to sauté mode and heat the oil or use the skillet to heat the oil and then pour it into your Instant Pot.
In a bowl, combine the salt, pepper, dried thyme, sage and cinnamon. Season the sweet potatoes with the spices mix and toss it in the oil to cook for 10 minutes.
Then, add in the zucchini and pour in the vegetable broth.
Close the lid and cook on a MEDIUM pressure for about 40 minutes. Quick-release the pressure and transfer the vegetables to the plates. Ladle up the sauce (if any) and cream all over the vegetables. Remember that this dish should be served warm. Serve it with the cold beer.

Nutrition (Per Serving): Calories: 166; Fat: 34g; Carbohydrates: 142g; Protein: 26g