Baked-Sweet-Potatoes-Stuffed-with-Chickpea-Chili

Baked Sweet Potatoes Stuffed with Chickpea Chili

by with No Comment All PostsCoachingDietingFitnessHealthPlant based foodRecipesVeganWellbeing

Baked Sweet Potatoes Stuffed with Chickpea Chili

Using pantry staples such as canned chickpeas and frozen corn, these rustic stuffed sweet potatoes are an ideal fallback meal for when you’re running low on fresh supplies.

Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up. Top your chili-stuffed sweet potatoes with diced fresh avocado for creaminess, and you’ll never miss the typical, not-so-healthy additions of sour cream and/or cheese. Or, whip up your own three-ingredient vegan Sour “Cream,” made with silken tofu, a splash of vinegar, and sea salt.

INGREDIENTS

  • 4 to 5 medium sweet potatoes
  • 1 cup chopped onion
  • ¾ cup chopped red bell pepper
  • 1 tablespoon chili powder
  • 1½ teaspoon ground cumin
  • ¾ teaspoon fine sea salt
  • 3 cloves garlic, minced
  • 1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
  • 1 cup fresh or frozen corn
  • Chopped avocado (optional)
  • Bottled hot pepper sauce (optional)

INSTRUCTIONS

  1. Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
  2. Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
  3. Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
  4. To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.

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Roasted Sweet Potato Wedges

Roasted Sweet Potato Wedges

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Roasted Sweet Potato Wedges

These lightly spiced sweet potato wedges are great as a snack or served with your favorite plant-based burger and ketchup.

The trick to making great roasted sweet potatoes without oil is to steam them before you put them in the oven. This precooking step makes the wedges tender, not chewy.

INGREDIENTS

  • 2 medium sweet potatoes (1½ lb.), peeled and cut lengthwise into 6 wedges
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

INSTRUCTIONS

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place potato wedges in a steamer basket in a large saucepan. Add water to saucepan just below basket. Bring to boiling. Steam, covered, 7 minutes or until just tender.
  2. Arrange potato wedges on the prepared baking sheet in a single layer. In a small bowl stir together the remaining ingredients. Sprinkle spice mixture over potato wedges.
  3. Roast 15 to 20 minutes or until browned and tender, turning once halfway through cooking. Serve hot.

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Single-Rise Sweet Potato Dinner Rolls

Single-Rise Sweet Potato Dinner Rolls

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Single-Rise Sweet Potato Dinner Rolls

Sweet potato keeps these whole grain dinner rolls moist and adds golden color. Even better, they’re ready in 90 minutes, and that includes an hour of rising time.

Mashed sweet potato adds sweetness, moisture, and a golden-orange hue to these whole grain dinner rolls. Just before baking the risen rolls, you can brush them with plant milk and sprinkle lightly with poppy seeds.

Tip: For 1 cup mashed sweet potato, peel one 12-oz. sweet potato and cut into 3/4-inch pieces. Place sweet potato in a steamer basket in a saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove potato; mash with a potato masher

INGREDIENTS

  • 3 to 3½ cups white whole wheat flour, divided
  • 2 packages quick-rising yeast
  • 1 teaspoon sea salt
  • 1 cup mashed sweet potato (*See headnote)
  • ½ cup unsweetened applesauce
  • ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
  • 2 tablespoons pure cane sugar

INSTRUCTIONS

  1. In a large bowl stir together 2 cups of the flour, the yeast, and salt.
  2. In a medium saucepan heat and stir sweet potato, applesauce, milk, and sugar until warm (120°F to 130°F). Add sweet potato mixture to flour mixture. Beat with a mixer on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining 1 to 1½ cups flour as you can.
  3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 7 minutes). Cover and let rest 10 minutes.
  4. Line a large baking sheet with parchment paper. Divide dough into 16 portions. Roll each portion into a ball and place 1 inch apart on the prepared baking sheet. If desired make ¼-inch-deep decorative cuts across tops of rolls. Cover and let rise in a warm place until nearly double in size (45 minutes).
  5. Preheat oven to 400°F. Bake rolls 20 to 25 minutes or until golden. Cool slightly; serve warm.

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Sweet Potato Casserole with Herbed Mushroom Stuffing

Sweet Potato Casserole with Herbed Mushroom Stuffing

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Sweet Potato Casserole with Herbed Mushroom Stuffing

Fresh herbs, plenty of mushrooms, and a creamy-cheesy cashew dressing make this sweet potato casserole a delicious main course.

This crowd-pleasing sweet potato casserole features layered sweet potatoes, savory vegan cream sauce, and herbed mushroom stuffing. It makes for a delicious main course, especially when accompanied by a hearty soup or stew like our Autumn Lima Bean Stew.

INGREDIENTS

SAVORY CREAM SAUCE

  • ½ cup cashews
  • 1½ cups plant-based milk
  • 1 cup nutritional yeast
  • ¼ cup oat flour
  • ¼ cup lemon juice
  • Sea salt
  • Ground black pepper

SWEET POTATOES AND STUFFING

  • 4 medium sweet potatoes, cut into ½-inch-thick rounds (about 3 pounds)
  • 1 medium red onion, cut into ¼-inch dice (2 cups)
  • 1 pound mushrooms, cut into ¼-inch dice
  • 2 tablespoons minced fresh garlic (12 cloves)
  • 1 tablespoon (2–3 sprigs) finely chopped fresh rosemary (or ½ tablespoon dried)
  • 1 tablespoon (5–6 sprigs) finely chopped fresh thyme (or ½ tablespoon dried)
  • 2 tablespoons red wine vinegar
  • 1 cup breadcrumbs
  • ½ cup fresh or dried cranberries
  • ¼ cup finely chopped fresh chives, divided
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
INSTRUCTIONS
  1. Preheat oven to 400°F.
  2. Soak the cashews in ½ cup hot water for 10 minutes. Transfer the cashews and their soaking water to a blender. Add the milk, oat flour, nutritional yeast, lemon juice, salt, and pepper. Blend into a smooth sauce.
  3. Steam sweet potatoes in a steamer insert set over a pan of boiling water, covered, for 15 to 20 minutes or until sweet potatoes are tender when pierced with a fork. You might need to do this in batches.
  4. Meanwhile, place the onions, mushrooms, and garlic in a large, dry skillet, and sauté over medium heat, stirring frequently, for about 10 minutes. (There is no need to add water; the mushroom will release enough liquid to cook the vegetables without them sticking to the pan.) Add the rosemary, thyme, and vinegar, and continue to cook for 5 minutes. Remove pan from heat, and add the breadcrumbs, cranberries, half of the chives, and the salt and pepper. Mix well.
  5. Spread ½ cup of Savory Cream Sauce on the bottom of the casserole dish. Place a layer of the potatoes over it. Spread a liberal amount of stuffing over the potatoes and drizzle another ½ cup of sauce. Repeat with the rest of the potatoes, another liberal layer of the stuffing and a generous drizzle of sauce. Sprinkle the remaining filling as the final layer.
  6. Bake, uncovered for 20 to 25 minutes until the top is brown and crumbly.
  7. Remove from the oven and garnish with remaining fresh chives.
  8. Serve with the remaining Savory Cream Sauce, warmed up, on the side. You may need to add water if the sauce is too thick.

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Twice-Baked Sweet Potatoes

Twice-Baked Sweet Potatoes

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Twice-Baked Sweet Potatoes

A curried pea-chickpea filling takes baked sweet potatoes to the next level. Serve with tofu Sour Cream and a green salad.

You can teach your family about fusion cooking with this recipe, which features combinations that aren’t necessarily traditional to any one cuisine. The stuffing for these Twice-Baked Sweet Potatoes is full of the flavors of India, with curried peas and bell peppers.

INGREDIENTS

INGREDIENTS:

  • 4 large sweet potatoes (about 2 lbs), scrubbed
  • ½ yellow onion, diced small
  • ½ red bell pepper, diced small
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder
  • 1 cup frozen or fresh peas
  • 1 cup cooked or canned (and drained and rinsed) chickpeas
  • ½ cup toasted cashews
  • ½ cup chopped fresh cilantro
  • sea salt
  • Sour “Cream”

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. Pierce each sweet potato a few times with a fork, then place them on a baking sheet and bake until tender, 45 to 60 minutes.
  3. While the sweet potatoes bake, sauté the onions and bell peppers in a skillet over medium heat, stirring frequently, until the onions turn translucent and start to brown, about 8 minutes. Add the garlic and curry powder and cook for 1 more minute. Add the peas, chickpeas, cashews, and cilantro, and cook for 2 to 3 minutes to marry the flavors.
  4. When the sweet potatoes are tender, let them cool until they are easily handled. Cut each sweet potato in half lengthwise and scoop out all but a ½-inch wall of the flesh. Add the scooped sweet potato flesh to the skillet with the chickpea mixture. Mix well, then season with sea salt to taste.
  5. Spoon the filling into each of the sweet potato halves and place them back on the baking sheet. Bake until the tops of the sweet potatoes start to brown, about 25 minutes. Serve with the Sour “Cream.”

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Sweet Potato Lasagna

Sweet Potato Lasagna

by with No Comment All PostsCoachingHealthPlant based foodRecipesVeganWellbeing

Sweet Potato Lasagna

With layers of tomato sauce, sweet potato filling, cashew cheese, and lasagna noodles, it’s not hard to see why this vegan lasagna is a fan favorite.

This dish is ideal to serve to a group. It has all sorts of different tastes and textures. Use white-fleshed sweet potatoes with brown, purple, or reddish-orange skin (they may be labeled as yams), which can be found in most well-stocked grocery stores, and at farmers’ markets. Starchier and drier than the moister, sweeter orange-fleshed garnet or jewel varieties, these work better in this dish, because they hold their texture without becoming overly moist or runny. Serve sweet potato lasagna with a salad for a complete meal. Also, be sure to check out our reader-favorite vegan spinach lasagna!

INGREDIENTS

FOR THE CASHEW CHEESE:

  • 1 cup cashews
  • 1 ½ tablespoons nutritional yeast
  • 2 tablespoons fresh lime juice (from 1 to 2 limes)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

FOR THE SWEET POTATO FILLING:

  • 3 pounds white-fleshed sweet potatoes (4 to 5 medium), peeled and cut into large pieces
  • 1 tablespoon fresh lime juice (from 1 lime)
  • Sea salt

FOR THE SAUTÉED GREENS:

  • 2 cups finely chopped leeks, white and light green parts
  • 12 ounces button mushrooms, finely chopped (4 cups)
  • 2 small cloves garlic, minced
  • Sea salt
  • 1 bunch Swiss chard, stemmed and finely chopped (about 4 cups)
  • 1 bunch spinach, stemmed and finely chopped (about 4 cups)

FOR THE TOMATO SAUCE:

  • 3 medium tomatoes, diced (about 3 cups)
  • 1 cup diced red onion
  • 2 (6-ounce) cans tomato paste
  • 2 pitted dates
  • 2 cloves garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/8 teaspoon freshly ground black pepper
  • Sea salt
  • 1 pound rice lasagna noodles (16 noodles)

INSTRUCTIONS

  1. To make the cashew cheese: Place the cashews in a small bowl and add at least 1 cup water. Set aside to soak until softened, 1 to 2 hours. Drain the cashews and place them in a blender with the nutritional yeast, lime juice, garlic powder, salt, pepper, and ¾ cup water. Blend until the mixture is smooth and has the consistency of cream cheese. Transfer the cashew cheese to a pastry bag, a resealable bag, or a squeeze bottle, and set aside.
  2. Meanwhile, to make the sweet potato filling: Place a steamer basket insert in a saucepan filled with about 2 inches of water. Bring to a simmer, and add the sweet potatoes. Cover the pan and steam until tender when pierced with the tip of a sharp knife, 15 to 17 minutes. Transfer the sweet potatoes to a large bowl.
  3. Use a potato masher to mash the sweet potatoes. Add the lime juice and salt to taste, and mix well. Set aside.
  4. To make the sautéed greens: Combine the leeks and ¼ cup water in a sauté pan. Cover and cook over low heat until the leeks are very soft, about 15 minutes. Add the mushrooms, garlic, and salt to taste. Cook, covered, over medium heat, until the mushrooms are soft, 5 to 7 minutes. Add the Swiss chard and the spinach, and cook, uncovered, until the greens are tender, 5 to 7 minutes. Remove from the heat and let cool.
  5. To make the tomato sauce: Combine the tomatoes, onion, tomato paste, dates, garlic, and 1 cup water in a blender or food processor. Blend until smooth. Transfer the mixture to a saucepan, and add the oregano, basil, pepper, a generous pinch of salt, and 2 cups water. Cook over medium heat for 40 minutes. Taste for seasoning and set aside.
  6. Bring a large pot of water to a boil. Cook the noodles according to the instructions on the package. Drain thoroughly. Spread out the noodles on a wire rack or a towel, making sure they do not overlap. Let cool.
  7. Preheat the oven to 350°F.
  8. To assemble the lasagna, spread 1 ½ cups of the tomato sauce over the bottom of a 9 × 13-inch baking pan that is at least 2 inches deep. Arrange a layer of 4 lasagna noodles on top, slightly overlapping each of them.
  9. Top with half of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe half of the cashew cheese on top of the greens (if it is in a resealable bag, just snip off one corner).
  10. Arrange a layer of 4 pasta noodles on top of the cheese. Spread half of the remaining tomato sauce over the pasta. Spread the remaining sweet potatoes on top.
  11. Arrange the last layer of pasta atop the sweet potatoes. Spread the remaining tomato sauce on top. Pipe the remaining cheese over the sauce in a fun zigzag or swirling pattern.
  12. Bake until the cheese on top is lightly browned and the sauce is bubbling along the sides of the pan, about 45 minutes. Let stand for 5 minutes before serving.
  13. Serve hot.

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Sweet Potato Mac and Cheese

Sweet Potato Mac and Cheese

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Sweet Potato Mac and Cheese

In this family-friendly mac and cheese, creamy sweet potato plus garlic and nutritional yeast make for scrumptious cheesy flavors.

Sweet potatoes make a surprisingly smooth and creamy sauce for one of America’s favorite dishes. Of course, our version isn’t just delicious; it’s also as healthy as it can be! Enjoy this vegan Mac and Cheese for lunch, dinner, or an afternoon snack.

INGREDIENTS

  • 1 14-ounce package dried whole grain macaroni
  • 1 large sweet potato (12 ounces), peeled and chopped
  • 1 cup chopped onion
  • ½ cup unsweetened plant-based milk, such as almond, soy, coconut, or rice
  • ½ cup nutritional yeast
  • 2 cloves garlic, minced
  • ½ teaspoon grated whole nutmeg
  • ½ teaspoon dried rosemary, crushed
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. Preheat oven to 425°F. In a large pot cook macaroni according to package directions; drain. Transfer macaroni to a large bowl.
  2. Meanwhile, in a medium saucepan cook sweet potato, covered, in enough boiling water to cover 8 to 10 minutes or until tender; drain.
  3. For sauce, in a blender or food processor combine sweet potato and onion. Cover and blend or process until smooth, adding enough of the milk to reach a creamy consistency. Add yeast, garlic, nutmeg, and rosemary. Cover and blend or process just until combined. Season with salt and pepper.
  4. Pour sauce over cooked macaroni; stir to coat. Transfer to a 2-qt. square baking dish. Bake 15 minutes or until top starts to brown.

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Sweet Potato Stuffed Mushrooms

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Sweet Potato Stuffed Mushrooms

As if baked mushrooms weren’t delicious enough: Add a melt-in-your-mouth filling of chickpea, spinach, and sweet potato for a heavenly appetizer or main dish.

Betcha can’t eat just one of these vegan stuffed mushrooms that are packed with smoky Southwest flavor. A combination of mashed sweet potato and chickpeas cooks up golden and crisp on the outside, meltingly creamy on the inside, while the mushroom caps turn tender and juicy. The stuffed mushrooms can be made up to two days ahead before baking, or they can be baked, frozen, then reheated just before serving. If you don’t have chickpeas on hand, white beans can be substituted. You can also simplify the spices by just seasoning the filling with 1½ tablespoons of chili powder.

INGREDIENTS

  • 12 baby bella mushroom caps
  • 1 large sweet potato
  • ½ cup cooked or canned chickpeas
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper
  • ½ cup chopped spinach
  • ¼ cup chopped cilantro

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. De-stem, rinse, and dry the mushroom caps.
  3. Microwave the sweet potato on high for 6 to 8 minutes, or roast it in a 425°F oven for 30 minutes, or until fork-tender. Let the sweet potato cool slightly.
  4. In a food processor, combine the cooked sweet potato, chickpeas, cumin, coriander, paprika, and chili powder; pulse until the mixture is thick and creamy. Season to taste with salt and pepper.
  5. Stir in the spinach.
  6. Spoon the filling into mushroom caps, about 1 tablespoon per cap. Bake the filled mushrooms for about 30 minutes.
  7. Serve garnished with cilantro.

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Kale and Sweet Potato Salad with Dried Cranberries

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Kale and Sweet Potato Salad with Dried Cranberries

In this robust green salad, the soft texture of Kale and Sweet Potato Salad with Dried Cranberries grassiness of kale. Dried cranberries pack a fruity punch, cashews add crunch, and a Smokey tahini dressing ties it all together.

This simple kale salad recipe delivers big on flavor. Steamed sweet potatoes, cranberries, and cashews bring an array of colors and textures. The dressing gets its creamy texture and smoky-sweet flavor from a combination of tahini and smoked paprika.

INGREDIENTS

SALAD

  • 1 medium sweet potato, cut into ¾-inch dice (about 3 cups)
  • 6 ounces kale, shredded (6 cups)
  • ½ cup dried cranberries
  • 2 tablespoons chopped cashews
  • 2 tablespoons finely chopped fresh parsley

DRESSING

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • ½ teaspoon fresh garlic, minced (1 clove)
  • Sea salt
  • Freshly ground black pepper

INSTRUCTIONS

  1. Place a steamer insert in a saucepan over 1 to 2 inches of water. Bring water to a boil, add sweet potatoes, cover, and steam for about 20 minutes, until potatoes are very tender when pierced with the tip of a sharp knife. Transfer potatoes to a large bowl to cool.
  2. To make the dressing, combine the tahini, lemon juice, smoked paprika, garlic, and ½ cup water in a Mason jar. Cover jar with a tight-fitting lid, and shake well to blend the ingredients; taste dressing, add salt and pepper to taste, and shake again.
  3. In a large salad bowl, combine the sweet potatoes, kale, cranberries, cashews, and parsley. Pour the dressing over the salad, and mix well. For best results, let the salad stand for 15 to 20 minutes before serving.

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

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Sweet Potato Soup with Cannellini Beans and Rainbow Chard

Ready in as few as 20 minutes, this veggie soup is packed with satisfying goodness. If you don’t have rainbow chard use green chard, kale, or spinach.

When the weather starts getting cooler, all I can think about is soup. This one can be ready in less than 20 minutes if you have all of the ingredients on hand. It’s versatile, too: you can use any kind of potato, bean, or green, or you can even substitute butternut squash or white potatoes for the sweet potatoes. If you are not used to salt-free fare, low-sodium miso can be a great way to brighten up the flavor!

INGREDIENTS

  • 8 cups water or low-sodium vegetable broth
  • 2 leeks (approximately 6 ounces), thinly sliced
  • 2 to 3 large sweet potatoes (2 pounds), peeled and uniformly cubed
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 pound rainbow chard, leaves and stems, chopped (see notes)
  • Zest and juice of 1 lemon (about ¼ cup juice)
  • 2 tablespoons sun-dried tomato powder (see notes)
  • Chopped Italian parsley, for garnish (optional)

INSTRUCTIONS

  1. Bring the water or broth to a boil in a large soup pot.
  2. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft.
  3. Add the diced sweet potatoes and cook for 8 to 10 minutes more, until tender.
  4. Add the beans and cook for 2 minutes more.
  5. Remove the pot from the heat, and stir in the chard so that it wilts.
  6. Stir in the lemon juice and sun-dried tomato powder. Sprinkle with chopped Italian parsley if desired, and garnish with a fresh lemon twist and a sprinkling of lemon zest.

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