triple onion veggie tower

by Kristina Sloggett

in appetizers,Dinner,Gluten Free,Meatless Monday,recipes,snacks,Vegan

Welcome to onion week of Meatless Mondays A-Z!

I had a delicious time with my onions, and I made another Tower of Power! This one is more bright and vibrant than any other I have made – the contrasting purple and orange was not a mistake – I felt like I was back in art school.

While there are many steps and one uses a spiralizer, this is very easy and comes together in about thirty minutes. The purple potato protein mash has caramelized onions in it, the crispy sweet potato curls are seasoned with onion powder, and the tower is built with pan fried onion rings. Three flavors of onion, many vibrant colors and lots of goodness.

triple onion veggie tower

dairy, soy and gluten free, vegan

makes two veggie towers

1 yellow onion, divided
3 tablespoons butter (Earth Balance soy free), divided
1 sweet potato, peeled
olive oil
1 tablespoon onion powder
10-12 small purple potatoes, peeled
sea salt
1/2 cup cooked pinto beans
1/2 bunch asparagus, trimmed 

crispy sweet potato curls:

Peel sweet potato and slice off each end. Spiralize into thin curly spirals. Arrange in single layer on prepared (parchment, silpat) baking sheet, drizzle with olive oil and sprinkle with onion powder. Bake in oven 20-25 minutes, checking often, until crispy and lightly browned. Remove from oven and set aside, trying to not eat them all as you work.

steamed asparagus:

Trim asparagus, chop tough bottoms (or bend until they snap). Using a bamboo steamer over a pan of water, or an asparagus steamer pot, steam asparagus 7-8 minutes. Remove from heat, salt and set aside.

pan fried onion rings:

Meanwhile, cut onion horizontally once in the middle, leaving two halves. Slice once half into 3/4 inch thick slices of rings. Separate into single rings, pan fry with one tablespoon butter until softened and browned a bit. Set aside.

caramelized onions:

Chop remaining half onion and add to pan with second tablespoon butter and pinch sea salt. Cook over medium heat until onions caramelize.

purple potato protein mash:

Peel purple potatoes and place in large pot with enough (salted) water to cover potatoes completely. Bring to boil, cook 20 minutes or until soft. Remove from heat and drain, returning potatoes to pot. Add final tablespoon butter, caramelized onions and cooked pinto beans, mash and stir until smooth.

assembly:

Dividing between two plates – place purple potato protein mash in middle of plate. Add a large onion ring to middle of potatoes, fill onion ring with crispy sweet potato curls. Arrange asparagus vertically in middle of potatoes, adding more crunchy sweet potato curls and onion rings. Enjoy!


Visit Heather to see what others made with onions this week:

 

 

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