If candied sweet potatoes are too cloying for your palate, try them prepared in a savory rather than sweet way. This recipe, fragrant withÂ garlic and thyme and studded with black olives, may change your mind about sweet potatoes if they’ve never been your veggie of choice. This recipe doubles easily for a larger crowd.
Here is an exotic recipeâ€”very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.
Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400Â°F for 45 minutes.
Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.
1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
1 can (540 ml) chickpeas, drained and well rinsed
Â¼ cup barbecue sauce, homemade or commercial
Â¼ tsp salt
1 tbsp chili seasoning
⅓ cup bread crumbs
5 hamburger buns
Cook your sweet potato in the oven at 400Â°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
Preheat the oven to 350Â°F.
Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
Place the patties on a baking sheet covered with parchment paper.
Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.
Once you have your sweet potatoes ready, this delicious curried combo recipe made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment!
An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year,Â Rosh Hashana, the appropriate ingredients include carrotsÂ and sweet potatoes, with the added sweetness of freshÂ and dried fruits. Recipe adapted from Vegan Holiday Kitchen.Photos by Susan Voisin.
This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive â€œcompanyâ€™s comingâ€ look. It makes a bountiful accompaniment to vegan quesadillas.Â If you can cook the sweet potatoes and quinoa ahead of time, this will come togetherÂ in aÂ flash when you want to serve it.Â Photos byÂ Evan Atlas.Â Â Continue Reading…
This recipe of stuffed potatoes with chickpeas is a gift for your body. It will allow you to stock up on protein, and itâ€™s also really gourmet. Roasted vegetables are always a hit, but itâ€™s the sweet potato that wins the prize for tastiest. Stuffed, it turns into a complete and comforting meal.
Low caloric, but very energetic, the chickpea deserves a good place in your menus. Just think about it the day before: after 12 hours of soaking and 30 minutes to 1 hour 30 minutes of cooking, it is the perfect protein element for vegetarian meals.
Prep Time:Â 20 min
Cook Time:Â 35 min
4 Sweet potatoes
1 cup precooked chickpeas or 1 can of chickpeas
1 cup cherry tomatoes cut in half
2 green onions finely chopped
1 pinch Cumin
1 pinch Coriander
1 pinch Turmeric
1 pinch Paprika
1 pinch salt
1 filet Olive oil
Â¼ cup Tahini
2Â tbsp. lemon juice
1 tbsp. maple syrup
Preheat the oven to 450 FËš. Clean the sweet potatoes with a brush, and prick them with a fork. Place them on a baking sheet lined with parchment paper.
Bake in the oven for 30 to 40 min.
In a bowl, mix chickpeas with the tomatoes, the green onions, and the spices.
Prepare the sauce. Mix the tahini with lemon juice and the maple syrup.
Let the sweet potatoes cool for a few minutes, then cut them in 2 and mash the flesh a little bit.
Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.
You can make this festive roasted sweet potato dish with yams or sweet potatoes or a combination of both. Generally speaking, garnet yams are sweeter than sweet potatoes. Serve it as part of a vegan Thanksgiving holiday or anytime you want to warm up the house with the sweet aromas of cinnamon and nutmeg. Recipe contributed byLeslie Cerier.Photo by Tracey Eller
In this simple preparation, oven-roasting naturally delicious sweet potatoes enhances them all the more. Embellished with a little onion, garlic, and fresh thyme, itâ€™s really all you need to create fantastic side dish. Continue Reading…
Hereâ€™s a delectably different kind of pizzaâ€”a vegan white pizzaÂ brimming with well-cooked onions, roastedÂ sweet potato, and briny olives. Combine this pizza with most any kind of salad, and you have a delicious cool-weatherÂ dinner. This recipe makes 6 to 8 slices; double it if you’re feeding more than 3 hungry people! Photos by Evan Atlas.Â Continue Reading…
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. Served in a generous bowl, it can be aÂ main dish, completedÂ simply with salad and fresh bread. Served in smaller portions, it’s a nice way to start a vegan Thanksgiving meal. Photos by Evan Atlas. Continue Reading…
Loaded with cumin-scented black beans, fresh sprouts, avocado and topped with a chipotle lime tahini sauce, this is a Meatless Monday (or any day) meal that’s packed with flavor and nourishing ingredients. Recipe and photos contributed by Cristina Cavanaugh, fromÂ Begin Within Nutrition.Â Continue Reading…
This supremely nourishing trio of ingredientsâ€”tempeh, kale, and sweet potatoesâ€”are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, tooâ€”don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of theÂ slawÂ recipesÂ on this site. Photos byEvan Atlas.Â Continue Reading…
Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.
It all started with a leftover baked sweet potato that I put in the food processor with some other ingredients including nut butter, pumpkin pie spice, applesauce, coconut flour, almond milk, and dried currants. The consistency definitely ended up being more like a pudding. I served the final product with chopped pecans and a splash of almond milk for a wonderful dessert. Recipe and photos contributed by Carrie Forrest, from Carrie on Vegan. Continue Reading…