Roasted Sweet Potato Tacos

Roasted Sweet Potato Tacos

Cook and Prep Time: 50-60 minutes

Serves:  4-5

You Need

  • 2 Sweet Potatoes, cubed
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tsp. EVOO
  • Salt & Pepper, to taste
  • 1 15 oz. can Pinto Beans, rinsed & drained
  • 1 Red Onion, diced
  • 3-4 cloves Garlic, minced
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 2 tsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Tamari
  • Salt & Pepper, to taste
  • Vegetable Stock, as needed
  • Taco Shells, as needed

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Make the potatoes.  Toss sweet potatoes in garlic powder, onion powder, smoked paprika, cumin, salt, pepper, and 1 tsp. olive oil.  Roast for 25-30 minutes, until tender, tossing halfway.
  3. Make the beans.  Set a skillet to medium heat.  Once hot, add red onion and garlic.  Cook until onion is translucent.  Then, add beans, and cook for 2-3 minutes.  Add spices, and toss to combine.  Remove from heat and set aside for plating.
  4. Warm the tortillas.  Place each tortilla on an open flame and grill for 30 seconds per side.
  5. Plate tacos and serve with lime wedges.  Serve with slaw, hot sauce, and guacamole. Enjoy!

Sweet Potato & Chickpea Cakes

Sweet Potato & Chickpea Cakes

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 cup Sweet Potato, mashed
  • 15oz. Chickpeas, rinsed and drained
  • 1 cup Oat Flour
  • 2 T Ground Flax Seeds
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2-3 t Dried Thyme
  • 2-3 t Dried Sage
  • 1-2 T Extra Virgin Olive Oil, to fry
  • Salt & Pepper, to taste

For Serving

  • Cabbage Slaw
  • Arugula Salad
  • Fresh Basil
  • Cannellini Bean Hummus
  • Tahini Dressing

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Combine the mashed sweet potatoes and mashed chickpeas in a bowl, and stir to combine.  Then, add the rest of the cake ingredients, and mix well.
  3. Set a large pan to medium heat.  Take about ¼ cup of the mixture and flatten it to about ¾ inch thick disks.  Cook for about 4 minutes per side.
  4. Drain the cakes on a paper-towel lined plate.
  5. Serve the cakes with your desired toppings and sides.  Enjoy!

Sweet Potato Black Bean Burgers

Sweet Potato Black Bean Burgers

Cook and Prep Time: 1 hour

Serves: 8-10

You Need

  • 2 Sweet Potatoes
  • 29oz. Black Beans, rinsed & drained
  • 1 Red Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 cup Rolled Oats
  • 1 T Smoked Paprika
  • 1 T Ground Cumin
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 2 t Dried Oregano
  • 1 T Tamari
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Cut the sweet potatoes in half lengthwise, and place face-down on the baking tray.  Bake for 30 minutes, until fork-tender.
  3. Once the sweet potatoes cool, peel the skin and add them to a large mixing bowl, with the rest of the ingredients.  Mix well, until evenly combined.
  4. Once mixed, form about ½ cup of the mixture into evenly-sized patties.  Then, place them onto your lined baking tray.  Then, bake for 25-30 minutes, flipping half way.
  5. Serve with toasted buns, salad, and your favorite burger toppings.  Enjoy!

Sweet Potato and Quinoa Salad | Fall Quinoa Salad

This time of year you can still have salads, just of the warmer variety!

This quinoa salad fits the bill for sure!

This salad checks many boxes, being warm, hearty, and incredibly nutritious!

With the addition of pinto beans, sweet potatoes, apples, and bell peppers, you have the combination of crunchy, sweet, and savory all here!

And that, to me, is what really makes a salad worth diving into in the first place.

If you can find a balance between all your flavor profiles, you’re going to have a winner!

You can have this one alone, use it to stuff a butternut squash, or as a dish to impress your friends and family this Thanksgiving!

Enjoy!

Sweet Potato and Quinoa Salad

Cook and Prep Time: 45 minutes

Serves: 4 people

You Need

  • 1 ½ cups Cooked Quinoa
  • 1 15 oz. can Pinto Beans, drained and rinsed
  • 2 cup Roasted Sweet Potatoes, chopped
  • 1 cup Apples, chopped
  • 1 cup Bell Peppers, chopped
  • 4-5 Cloves Garlic
  • ½ cup Red Onion, chopped
  • ¼ cup Scallions, chopped
  • 1 bunch Cilantro, finely chopped

For the Dressing

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Maple Syrup
  • 1 Lemon, juiced
  • 1 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup Chopped Cilantro or Parsley, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine the dressing ingredients in a bowl, and whisk to combine.
  2. Set a pan or skillet to medium heat.  Once hot, add onions and garlic.  Cook until softened and the onion is translucent, 4-5 minutes.  Stir occasionally to avoid burning.
  3. Add pinto beans and stir to combine.  Season with salt and pepper, and sauté for 1-2 minutes until warmed through.  Then, remove the bean from heat.
  4. Add the rest of the ingredients to a large bowl, except the cilantro/parsley.  Season with salt and pepper as needed.  Toss to combine.
  5. Add the dressing and half of the fresh herbs, and toss to combine once more.
  6. Serve with greens or serve hot in wraps or tacos.  Finish with olive oil and fresh herbs.  Enjoy!

Coconut-Sweet Potato Mash

Coconut Sweet Potato Mash

One of the great things about the holidays is the spread.

From my experience, the sheer choice of foods available at some gatherings can be overwhelming.

But there’s always something that sticks out. It could be a side dish or the main course, but there’s alaways that one dish that no one gets to bring home as leftovers because it never made it from the table to begin with.

Enter: these sweet potatoes. Honestly these are so simple, but taste so amazing you’ll swear you put in more work!

Check out the recipe below!

Coconut Sweet Potato Mash

Cook and Prep Time: 40 minutes

Serves: 6-8

You Need

  • 6-7 Sweet Potatoes
  • 2 small cans Coconut Cream
  • Salt, to taste
  • 1-2 tbsp. Cinnamon

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the sweet potatoes to a large pot, and fill it with enough water to cover the potatoes by 1 inch. OR: Preheat oven to 400 degrees and bake for 45-60 minutes, until soft enough to mash. (SKIP steps 3 and 4 with this second method).
  3. Bring water to a boil, add 1 tbsp. salt, and boil the sweet potatoes until they could be easily pierced with a fork, 20-25 minutes.
  4. With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl. 
  5. Begin to mash with a fork or potato masher.  Once mashed, add coconut cream, cinnamon, and salt.  Stir to combine. 
  6. Garnish with chopped scallions or more cinnamon. Enjoy!

Sweet Potato Tahini Brownie

I love me some dark chocolate.

So a dessert that includes some dark chocolate is always a winner for me!

Combine that with some other awesome ingredients like sweet potatoes and tahini, and you have a delectable dessert with no guilt!

The best of both worlds in my opinon! Hope you give this a go!

Sweet Potato Tahini Brownie

Cook and Prep Time: 60 minutes

Serves: 6-8

You Need

  • 3 Sweet Potatoes
  • 3 tbsp. Almond Butter OR other Nut Butter
  • 3 tbsp. Tahini
  • ½ cup Almond Flour
  • ¾ cup Cocoa Powder
  • 1 ½ tbsp. Maple Syrup (Optional)

DIRECTIONS

  1. Add the sweet potatoes to a large pot, and fill it with enough water to cover the potatoes by 1 inch.  Bring water to a boil, add 1 tbsp. salt, and boil the sweet potatoes until they could be easily pierced with a fork, 20-25 minutes.  -OR-  Bake the potatoes for 40-60 minutes, until softened at 375˚F.
  2. Meanwhile, preheat an oven to 350˚F.
  3. With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl. 
  4. Mash the potatoes with a fork or potato masher.  Add the wet ingredients, and stir to combine.  Then add the dry ingredients to the bowl, and stir to combine.
  5. Once mixed, add the mixture to a bread tray or rimmed baking tray.  Bake for 15-20 minutes.
  6. Remove from oven and allow to cool.  Enjoy!

How to Make Buddha Bowls | The Only Buddha Bowl Template You’ll Ever Need

Buddha Bowls have become incredibly popular in recent years.

While they seem complex, they are really simple parts brought together into one bowl.

The good news is, there isn’t one “right way” to do it. Instead, there are some simple guidlines to follow.

So, in this video, here’s a variation that I enjoy.

Let’s see what you can make at home!

Curry Chickpea & Sweet Potato Buddha Bowl

Cook and Prep Time: 60 minutes

Serves: 3-4

You Need
  • 1 cup Brown Rice, cooked
  • Curry Chickpeas (see below)
  • 2 Sweet Potatoes, cut into ½ inch pieces
  • Quick Pickled Cucumber & Red Onion (see below)
  • Maple-Lemon Tahini Dressing (see below)
  • ½ head Green Cabbage, shredded
  • ½ bunch Kale, stems removed, finely chopped
  • 2 Limes, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Ground Cumin
  • ½ cup Roasted Cashews, for garnish
  • ½ cup Cilantro, finely chopped, for garnish
  • 1 tsp. Olive Oil
DIRECTIONS
  1. Rinse and chop the produce accordingly.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Make the sweet potatoes.  Add the sweet potatoes the baking tray.  Season with salt, pepper, cumin, and smoked paprika.  Add olive oil, and toss to combine.  Once the oven is hot, roast the potatoes or 20-25 minutes, or until tender. Remove the potatoes halfway to toss, then place them back in the oven.  Once finished, set aside until ready to serve.
  3. Make the pickled onion and cucumber (see below).  Set aside until ready to serve.
  4. Make the cabbage and kale salad.  Add cabbage and salad to a large bowl.  Add lime juice, and season with salt.  Toss well to combine.  Set aside until ready to serve.
  5. Make the curry chickpeas (see below).  Set aside until ready to serve.
  6. Make the pickled maple-lemon tahini dressing (see below).  Set aside until ready to serve.
  7. Assemble the bowls.  Over a bowl of brown rice, place sweet potatoes, pickled vegetables, salad, and chickpeas around edge of the bowl.  Drizzle 1 tbsp. of the maple-lemon tahini over the top, and garnish accordingly.  Enjoy!

Quick-Pickled Veggies

Cook and Prep Time:  15-20 minutes (+30-60min)

You Need:
  • 2 English Cucumbers, sliced thinly
  • 1 Red Onion, sliced thinly
  • 1 cup White Vinegar
  • ½ cup Apple Cider Vinegar
  • 1 tbsp. Maple Syrup
  • 1 tbsp. Salt
  • Water, as needed
DIRECTIONS
  1. In a small pot, add white vinegar, apple cider vinegar, maple syrup, and salt.  Bring mixture to a boil and stir to combine.
  2. While the mixture is warming, rinse and chop produce accordingly.  Add cucumbers and onion to containers large enough to fit vinegar solution as well. 
  3. Once boiling, add vinegar solution to container with cucumbers and onion.  Leave 1 inch on top between the cucumbers and the seal.  Let mixture stand and cool at room temperature for 1 hour.  Then, place pickles in the refrigerator to have starting the next day.  Enjoy!

Curry Chickpeas

Serves 4

Cook and Prep Time: 35 minutes

You Need:
  • 1 large can Chickpeas, rinsed and drained
  • 2 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Curry Powder
  • 1 tbsp. Garlic Powder
  • Olive Oil
DIRECTIONS
  1. Rinse and chop the produce accordingly. 
  2. In a pan, add 1 tsp. olive oil and set to medium-high heat.  Once hot, add garlic cloves, and cook until fragrant, about 30 seconds.  Then, add chickpeas.  Cook for 3-4 minutes stirring occasionally. 
  3. Add curry powder, salt, pepper. Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve.
  4. Garnish with cilantro, basil, or other chopped herbs.
  5. Enjoy!

Lemon-Tahini Dressing

Cook and Prep Time: 5 minutes

Serves: 1/3- ½ cup

You Need
  • 2-3 tbsp. Tahini
  • 2-3 tbsp. Olive Oil
  • ½ tbsp. Dijon Mustard
  • 1 Lemon, juiced
  • 1 tbsp. Maple Syrup (optional)
  • Water, as needed
  • Salt, to taste
DIRECTIONS
  1. Combine all ingredients in a small bowl, except the water.  Whisk to combine.
  2. Add 1 tbsp. of room-temperature of water at a time to the bowl, and stir to combine.  The amount of water you add will be determined by how thin or thick you want your dressing.
  3. Add to salads, chickpeas, and roasted vegetables.  Enjoy!

Thai Tempeh Loaded Sweet Potatoes

So some versions of a loaded sweet potato almost always makes onto the menu monthly.

Usually, it is some version of Tex-Mex flavors, or Mediterranean. But I decided to think outside of the box and go a little bit more global.

Thailand, specifically. So this version had some tempeh, tons of herbs, and a delcious tahini-almond butter (instead of peanut butter) dressing.

Probably the best version I’ve made to date, even if it doesn’t look the prettiest!😂😂

Thai Tempeh Loaded Sweet Potatoes

Cook and Prep Time: 50 minutes

Serves: 4

You Need
  • 4 Sweet Potatoes, whole
  • 1 Yellow Onion, diced
  • 4-5 cloves Garlic, minced
  • 2 8oz. packages Tempeh
  • 1 head Broccoli, chopped into florets
  • 1 Avocado, sliced, for garnish
  • 1 tbsp. Fresh Ginger, minced
  • 1 tbsp. Tamari
  • Cilantro, for garnish
  • Chopped Scallions, for garnish
  • Chopped Cilantro, for garnish
  • Roasted Cashews for garnish
  • Sriracha, for garnish
  • Lime Wedge, for garnish
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
For the Dressing
  • 1 tbsp. Tahini
  • 2 tbsp. Almond Butter, or other nut butter
  • 1 tbsp. Ginger, minced
  • ½ tbsp. Coconut Nectar
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tbsp. Sriracha (optional)
  • 1 clove Garlic, minced
  • 1 tbsp. Sesame Oil
  • Water, as needed
  • Salt, to taste
  • Black Pepper, to taste
DIRECTIONS
  1. Preheat oven to 400˚F.  Line 1 baking tray.  Rinse and chop the produce accordingly.
  2. With a fork, poke holes in the sweet potatoes all over the skin.  Place the potatoes on the baking tray.  Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt.  Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
  3. Make the dressing.  Combine all ingredients in a blender, and pulse until smooth. Set aside for serving.
  4. Make the filling.  Set a large skillet to medium heat.  Once hot, add 1 tbsp. olive oil or vegetable stock.  Then, add garlic, ginger, and onion.  Cook until onion is translucent, stirring occasionally, 3-4 minutes.  Add tempeh, and cook for 1-2 minutes more.  Then add broccoli, and cook until tender, 1-2 minutes.  Season with tamari, salt, and pepper.  Remove from heat until ready to serve.
  5. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with any (or all) of the listed choices above.  Enjoy! 

How to Make Sweet Potato Hummus | Loaded Sweet Potatoes | Sweet Potato Hash [Plant Based]

Sweet potatoes are a staple in my kitchen.

Used in literally hundreds of recipes, sweet potatoes are one of your best friends as a home cook.

They are incredibly sturdy, versatile, and taste great!

On top of that, they are a fantastic source of beta-carotene (a vitamin A precursor), which gives sweet potatoes their signature orange color.

They also contain a suite of B-vitamins that are critical for development, B12 absorption, and the production of hormones like norepinephrine and serotonin, among other things!

Today, we will be making a sweet potato hummus, sweet potato hash, and a lentil loaded sweet potato!

Check out the video below, as well as the written recipes!

Also, feel free to check out my live cooking classes here!

Enjoy!

Sweet Potato Hummus

Cook and Prep Time: 60 minutes

Serves: 2 cups

You Need
  • 1 Sweet Potato, cut into ½ inch pieces
  • 2-4 cloves Garlic
  • 1 15 oz. can Chickpeas, rinsed and drained
  • 1-2 tbsp. Olive Oil (plus more for garnish
  • 2 tbsp. Tahini
  • 1 tbsp. Salt
  • 1 lime, juiced
  • Water, as needed
DIRECTIONS
  1. Preheat your oven to 400˚F.  Rinse and chop the produce accordingly. Line 1 baking tray.
  2. Add sweet potato to the baking tray, and roast for 40-45 minutes.  Remove the sweet potatoes from the tray, and let cool.
  3. Add all ingredients to a blender or food processor, and pulse until smooth.  Slowly add more water, 1 tbsp. at a time, to reach the desired consistency.  Season with more salt if needed.
  4. Garnish with olive oil, toasted cashews, parsley, red chili flakes, or pumpkin seeds.  Enjoy!

Sweet Potato & Black Bean Hash

Cook and Prep Time: 30 minutes

Serves: 3-4

You Need
  • 3-4 cup Sweet Potato, cubed
  • 1 15 oz. can Black Beans, rinsed and drained
  • 1 Red Onion, diced
  • 1 head Garlic, minced (use less if you prefer)
  • 2 Bell Peppers, diced
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Smoked Paprika
  • Cayenne Pepper, Red Chili Flakes, Hot Sauce (optional), for garnish
  • ¼ cup Cilantro or Parsley, chopped, for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Set a large skillet to medium heat.  Add 1 tbsp. olive oil.  Once hot, add the sweet potatoes to the pan, and cover for 10 minutes.  Stir occasionally to avoid burning.
  3. Add all the remaining ingredients to the skillet.  Stir to combine.  Cook for 10-15 minutes. Season with salt and pepper if needed.
  4. Serve your hash.  Garnish with hot sauce and/or fresh herbs.  Enjoy!

Loaded Baked Sweet Potato with Lentil Filling

Cook and Prep Time: 60 minutes

Serves: 4

You Need
  • 4 Large Sweet Potatoes
  • 1 head Garlic, minced
  • 1 White Onion, diced
  • 2-3 Carrots, diced
  • 2-3 stalks Celery, diced
  • 2 cups Lentils, cooked
  • 4 cups Spinach, chopped
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • Chopped Parsley, for garnish
  • Red Chili Flakes (optional) for garnish
DIRECTIONS
  1. Preheat oven to 400˚F.  Line 1 baking tray.  Rinse and chop the produce accordingly.  Cook lentils until tender.
  2. With a fork, poke holes in the sweet potatoes all over the skin.  Place the potatoes on the baking tray.  Coat the skin of each of the potatoes with olive oil, and sprinkle with a pinch of salt.  Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a fork.
  3. Make the filling.  Set a pan to medium heat, and add 1 tbsp. olive oil.  Once hot, add celery, carrots, and white onion.  Cook until onion is translucent, stirring occasionally, 4-5 minutes.  Then, add garlic, and cook for 1 minute more, until fragrant.
  4. Add the cooked lentils to the pan.  Season with salt, pepper, garlic powder, and onion powder.  Cook for 2-3 minutes, until everything is warmed through.
  5. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with parsley and chili flakes.  Enjoy! 

Vegan Root Vegetable Soup

Another flexible recipe here. You can use a variety of different vegetables here as susbtitutions. Today, we stuck with some soup basics, like carrots and celery

You can check out the YouTube video below!

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • 1 head Cauliflower, chopped
  • 3-4 Sweet Potatoes, chopped
  • 5-6 Carrots, chopped
  • 5-6 stalks Celery, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 3 tbsp. Fresh Ginger, chopped
  • 2 Turnips, chopped
  • 1 large can Cannellini Beans, rinsed and drained
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cumin
  • 1 tbsp. Allspice
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tbsp. Garlic Powder
  • 2 tbsp. Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot to medium heat.  Once hot, add olive oil.  Then, add garlic, onion, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.
  3. Add carrots and celery, and stir to combine.  Cook until slightly softened, 4-5 minutes more.
  4. Add turnips, sweet potatoes, and cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  8. Plate soup.  Garnish with scallion greens, sesame oil, or sesame seeds.  Enjoy!