Sweet potato and white potato and onion were sprinkled with thyme, oregano and ground sea salt and baked at 425 for around 15 minutes with a sweet bell pepper.
Cous cous was topped with a sauce made from walnuts, coconut powder, Chinese 5 spice mix, a little bit of pitted prunes, walnuts and almond milk (Almond milk is 1:2 ground almonds to hot water and left to sit for a day or so). Chopped baked red peppers were mixed into the sauce.
