This text describes a variety of vegetarian sweet potato recipes, including a delicious and easy-to-make Sweet Potato Shawarma, a meatless Roasted Sweet Potato Bowl, and a delicious vegan sweet potato chili. The recipes are all easy to make, with a layer of creamy avocado-cilantro sauce, tender couscous, and seasoned roasted sweet potatoes. The recipe is adapted from Anna Stockwell’s “Dream Sweet Potato Dinner” and is perfect for fall.
The recipe includes 6 small sweet potatoes (garnet yams), halved lengthwise, 7 Tbsp. extra-virgin olive oil, and a bed of herby feta-tahini sauce. The dish is topped with smoked and spicy chipotle pepper, making it a vegetarian favorite. The chili is a low-calorie vegetarian salad with roast sweet potatoes, mixed grains, radishes, and cucumber, and is topped with a punchy Korean dressing.
These recipes are perfect for weeknight dinners, breakfasts, sides, mains, and desserts. They are packed with flavor and are easy to make, making them perfect for a cozy vegan dinner at home or an on-the-go lunch. The extra step of roasting the sweet potatoes adds a unique flavor to the dish.
In summary, these recipes offer a variety of vegetarian sweet potato options, from easy weeknight meals to hearty and satisfying meals. They are also perfect for those looking for a healthy and delicious option for their diet.
📹 Mediterranean Stuffed Sweet Potatoes (A Vegan DREAM!)
Enjoy hearty, herby flavor with these delicious Mediterranean Stuffed Sweet Potatoes. Made with chickpeas, tomatoes, and a …
📹 Creamy Stuffed Sweet Potatoes
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I made this today. In Spain, we only have yellow sweet potatoes, so I mixed sweet potato and regular potato. I used spinach, garbanzos, caramelised onions ( I caramelise them in bulk and freeze them) and a shredded carrot. I added lemon juice and Aleppo pepper flakes and of course nooch. I air fried them
Haha, funny story: it’s 4:15 am. as I’m perusal you ladies. My husband is still asleep. I’m dealing with sinus issues so I can’t sleep and he went to basement to couch to finish off his sleep time. Meanwhile I set up a humidifier and settle back on my bed chair and as I’m perusal these ingredients go into the sweet potatoes, and somewhere after the suggestion of purple cabbage, Ann raises her voice saying “Oh!” hahahaha at 4:15 a.m.here!, and I’m hoping my husband doesn’t run up the stairs and think I need help. 😅 Love you both. Thanks so much for the recipe!
Wonderful recipe. I EAT SWEET POTATOES ONLY IN THE WINTER. I’m not as good as Ann about Maths. But I’ll really achieve my degree in Maths from Harvard University when I have a chance. What I really learned from the Esselstyn’s is that life is long and it’s never too late. Ann has already lived twice as long as I do plus 9 more years and I wish her a lifespan at infinite……… That’s so beautiful about you.❤❤
So sad that the Japanese sweet potatoes are hard to find here in Queensland Australia cos man they are an awesome treat! ❤They dead set taste like cake! I mix a tbs low fat peanut butter powder with a splash of maple or date syrup then drizzle over the split baked sweet potato and it TRULY is like the ICING ON THE CAKE!! 🍠🧁🍠🍰
Great job Ann and Jane! The ingredients to add and endless! I thought you were going to add chopped red onion. Again, endless ways to go with sweet potatoes. A cook a bunch up once a week. I bake mine in the toaster oven at 400° for only 30 minutes. They are absolutely delicious. When cooled, i put them in my glass container and store them in the fridge. They are so great to have already cooked. Many times I just get one or two put them in my bag because I know I’m gonna be out for the day. Just love them. Now to use your recipe, exquisite.✅ Thanks girls. 😘
I love you two! Reminds me of cooking with my mom and grandma! I have made the Prevent & Reverse Heart Disease version of these and I have stuffed my Yukon golds with slightly steamed broccoli, green onions, nooch, and then topped with my plant based cheese sauce! Yummy! I look forward to your next article!
No salt???? Can’t imagine. It looks so fabulous! I’m so bummed that I HATE sweet potatoes. Just hate them and while I am used to sneaking a bite “for medicinal purposes” when I make some for the dogs, I can’t imagine wasting all this time on yukky sweet potatoes. But wait!!! Stuff butternut squash?? Regular ol’ taties? Anything that wants to be baked!? You ladies are wild. I can’t believe I watched a whole article on sweet potatoes but it goes to show I am trying to eat healthy. And I learn stuff when you two get going. Thanks. P.S. I AM able to enjoy sweet potatoes in Lindsay Nixon’s Smoky Sweet Potato Burgers recipe. It has oats in it to buffer the yukkiness of sweet potatoes. No offense to sweet potatoes. Sigh.
I am originally Japanese. These Japanese sweet potatoes are what Japanese people eat most of the time (if they eat sweet potato, this is it) in Japan. As you mentioned, they could be dry but have richer taste compared to Garnet or Jewel. Thanks for sharing the recipe and I am looking forward to making this.
This is a great recipe, thank you! Make it savory or more sweet! Maybe I would sprinkle some chopped hazelnuts, or other nuts, on top to toast, maybe mix some inside too. I make my own oat/nut milk (date sweetened), so I might use that instead of broth. I can make the kind of nut milk that I use to sprinkle on top. Likewise, I might want to water sauté onions to add to the mix, maybe cook some diced sweet red peppers and maybe a little mild hot pepper or a tiny bit of pepper flakes….