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!

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing

Kung Pao Chickpea Loaded Sweet Potatoes with Carrot Miso Ginger Dressing


Cook and Prep Time: 50 minutes
Serves: 4


You Need

• 4 Sweet Potatoes, whole
• Kung Pao Chickpeas (see below)
• Carrot Miso Ginger Dressing (see below)
• Cilantro, for garnish
• Chopped Scallions, for garnish
• Chopped Cilantro, for garnish
• Roasted Cashews for garnish
• Sriracha, for garnish
• Lime Wedge, for garnish
• Olive Oil or Vegetable Stock, for sautéing
• 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 (see below).
  4. Make the Kung Pao Chickpeas (see below).
  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!

Carrot Miso Ginger Dressing


Cook and Prep Time: 45 minutes
Serves: 1 pint

You Need


• 4 Carrots, roughly chopped
• 2 tbsp. Rice Wine Vinegar
• 2 tsp. Sesame Oil
• 1-2 tbsp. Miso Paste
• 3 cloves Garlic
• 2 tbsp. Fresh Grated Ginger (or Ginger Juice)
• Salt & Pepper, to taste
• 2-4 tbsp. Water (depending on the consistency you want)


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400 degrees and line 1 baking tray.
  2. Add your carrots to the oven
  3. Add all ingredients to your blender.
  4. Pulse until smooth. Add more water if needed. Enjoy!

Kung Pao Chickpeas


Cook and Prep Time: 15 minutes
Serves: 3-4

You Need


• 1 29 oz. can Chickpeas, rinsed and drained
• 1 Red Onion, chopped
• 5-6 cloves Garlic
• 2 tbsp. Ginger, grated
• 3 Scallions, chopped
• ½ cup Peanuts
• Salt & Pepper, to taste
• Vegetable Stock or 1 tsp. Olive Oil, for sautéing


For the Sauce:
• 1 tbsp. Tamari
• 1 tbsp. Rice Wine Vinegar
• 1 tbsp. Red Wine Vinegar
• 1 tbsp. Maple Syrup
• 1 tbsp. Cornstarch

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pan to medium-high heat. Add onion, and cooked for 2-3 minutes.
  3. Then, add chickpeas, scallions, garlic, peanuts, and ginger. Cook for 2-3 minutes
  4. Meanwhile, make the sauce by combining all ingredients in a bowl and whisking together.
  5. Add the sauce to chickpeas. Cook until thickened, about 1-2 minutes.
  6. Serve with chopped scallions and sesame seeds. Enjoy!

Sweet Potato & Black Bean Hash

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 or Vegetable Stock, for sautéing
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 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 tsp. 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!

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!

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! 

Plant-Based Loaded Baked Sweet Potato

One of many different variations you can do on a loaded sweet potato. This one is a little more Middle Eastern, but you can put whatever flair on it that you like!

Today, we are making a loaded sweet potato. This dish can be made a variety of ways, with the basic steps being the same.

Today, our filling is going to include chickpeas, spinach, and a bunch of spices.

We are then going to top it off with this delicious tahini-mustard-coconut nectar sauce and some broccoli sprouts.

You can check out the Youtube video below!

Cook and Prep Time: 60 minutes

Serves: 4

You Need
  • 4 Large Sweet Potatoes
  • 1 head Garlic, minced
  • 1 Red Onion, diced
  • ½ cup Alfalfa Sprouts, for Garnish
  • 1 large can Chickpeas, rinsed and drained
  • 4 cups Spinach, chopped
  • Salt, to taste
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Curry Powder
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

For the Dressing

  • 2-3 tbsp. Tahini
  • 1 Lemon, juiced
  • ½ tbsp. Honey
  • 1 tbsp. Dijon Mustard
  • Salt, to taste
  • Water (if needed)
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 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 garlic and red onion.  Cook until onion is translucent, stirring occasionally, 4-5 minutes.
  4. Add chickpeas to your pan.  Season with salt and pepper.  Cook for additional 4-5 minutes.  Add curry powder, garlic powder, and onion powder, and toss to combine.
  5. Add the spinach to the pan with chickpeas.  Add it in bunches until all spinach has wilted, 2-3 minutes.  Season with salt and pepper if needed.  Then, set aside until Step 7.
  6. Make the dressing.  Combine all ingredients in a bowl, and set aside for serving.
  7. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with alfalfa sprouts and tahini honey mustard.  Enjoy! 

Three Vegan Summer Recipes

Black Bean & Mushroom Burgers with Roasted Sweet Potatoes & Quick Summer Salad

Cook and Prep Time: 45 minutes (+3-4 hours)

Serves: 4

You Need

• 2 28 oz. cans Black beans, rinsed & drained

• 12 oz. Mushrooms (whatever you like, I used Button Mushrooms for this recipe), finely chopped

• 3 Sweet Potatoes, cut into wedges

• 3 cloves Garlic, minced

• 3 Shallots, finely chopped

• 1 bunch Cilantro, chopped with the stems removed

• 1 tbsp. Tamari

• Mixed Greens

• Salt, to taste

• Black Pepper, to taste

• Paprika

• Cumin

• Garlic Powder

• Olive oil

For the Dressing

• 3 tbsp. Olive Oil

• 1 tbsp. Balsamic Vinegar

• ½ Lemon, juiced

• Salt, to taste

• Black Pepper, to taste

DIRECTIONS

1. Rinse and chop produce accordingly. Preheat an oven to 400˚F.

2. For the patties, sauté shallots and garlic for 4-5 minutes in a pan with 1 tbsp. olive oil for 4-5 minutes over medium heat, until translucent. Add black beans and mushrooms, stir to combine. Cook until beans have softened and liquid has evaporated, another 5-6 minutes.

3. Transfer mixture to a bowl and allow to cool. Add cilantro, tamari, 1 tbsp. paprika, 1 tbsp. cumin, and salt & pepper to taste. Stir to combine and begin to form patties with the mixture. (Note: if you have the time, once the patties are formed, place them in the refrigerator for at least 3-4 hours, it will allow them to hold better during the cooking process.)

4. Line a baking tray and add the sweet potato wedges. Add salt, pepper, 1 tbsp. paprika, 1 tbsp. cumin, 1 tbsp. garlic powder, and toss with 1 tbsp. olive oil. Once the oven is hot, add the sweet potatoes and allow them to cook for 30 minutes, or until tender, removing them to toss halfway.

5. Add 1 tbsp. olive oil to a grill pan or grill and set to medium heat. Once hot, add patties, cooking 2-3 minutes per side, until slightly browned. Add more oil if needed.

6. For the salad, combine dressing ingredients in a bowl and stir to combine. Add mixed greens, and toss to coat.

7. Plate each dish with a patty, sweet potato wedges, and salad. Enjoy!

Black Bean Tacos with Mango Salsa

Cook and Prep Time: 30 minutes

Serves: 2

You Need

• 1 28 oz. can Black Beans, rinsed and drained

• 2 Mangos, chopped

• 2 Shallots, chopped

• 2 cloves Garlic, minced

• ½ Red Onion, diced

• 2 Limes, juiced

• ¼ cup Cilantro, chopped

• Salt, to taste

• Black Pepper, to taste

• Garlic Powder to taste

• 1 tbsp. Paprika

• 1 tbsp. Cumin

• 1 tbsp. Ground Chipotle Pepper (Optional)

DIRECTIONS

1. Rinse and chop the produce accordingly.

2. Sauté onion and garlic for 4-5 minutes in a pan with 1 tbsp. olive oil for 4-5 minutes over medium heat, until translucent. Add black beans and cook for 2 minutes, until slightly softened. Add paprika, cumin, ground chipotle pepper, garlic powder, and salt & pepper to taste. Cook for 1 minute more and then remove from heat.

3. For the salsa, add chopped mangos, shallots, cilantro, and lime juice. Add salt to taste and stir to combine.

4. Place beans in a soft taco shell. Top with mango salsa. Enjoy!

Lentil Pasta with Roasted Chickpeas, Sautéed Spinach, and Raisins

Cook and Prep Time: 45 minutes

Serves: 2

You Need

• 1 28 oz. can Chickpeas, rinsed & drained

• 1 package Lentil Pasta

• 2 bunches Spinach, chopped

• 2 cloves Garlic, minced

• ½ Onion, diced

• ¼ cup Raisins

• Salt, to taste

• Black Pepper, to taste

• 1 tbsp. Garlic Powder

• 1 tbsp. Oregano

• Olive Oil

DIRECTIONS

1. Rinse and chop the produce accordingly. Preheat an oven to 400˚F. Cook lentil pasta according to package instructions.

2. Line 1 baking tray and add chickpeas. Add salt, pepper, garlic powder, and oregano, and toss chickpeas with 1 tbsp. olive oil. Once the oven is hot, add tray to the oven and cook for 20 minutes.

3. In a pan, add 1 tbsp. olive oil and set to medium heat. Once hot, add garlic and onion, and sauté until translucent 4-5 minutes. Add spinach, and cook until wilted, adding in bunches if necessary, 2-4 minutes. Add salt & pepper as needed.

4. Add pasta, spinach, and chickpeas to a large bowl and toss to combine. Drizzle with olive oil and top with raisins. Enjoy!

Hope this helps!