Full disclosure, I was going to do Roasted Curried Cauliflower, not the Sweet Potato Fries but I wasn't in the mood for cauliflower and I had none in the house and I did not want to go to the grocery store so sweet potatoes it is!
I love sweet potato everything and it goes so well with the lemon tahini dip it also goes well drizzled on mashed sweet potatoes!
I'm definitely having the leftovers for lunch today! So excited!
Prep time 35 minutes
Preheat over to 425°
2 Large or 4 small sweet potatoes cut into wedges (see picture) No need to peel
2 Tablespoons of avocado oil
1 Tablespoon Curry Powder
1/2 Teaspoon of Garam Masala
1/2 Teaspoon Salt
Juice of 1 lemon
1/2 Cup of tahini
1 Garlic clove
1 1/2 tablespoons extra virgin olive oil
1/2 Teaspoon Salt
1-3 Tablespoons of water (it depends on the consistency you would like)
For the sweet potatoes - Place all ingredients in a bowl and mix...
I seem to be drawn to the same ingredients, sweet potatoes, black beans, and a little spice. That's because its oh so good together!
This weeks recipe is made with plant-based whole foods, a nutrition powerhouse, and is super delicious. There is nothing better than eating something that tastes so naughty but is really so good for you! This is one of those recipes.
Sweet Potatoes - Are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They also contain over double the daily value for vitamin A and about 4 grams per cup protein when cooked!
Black Beans - Are loaded with fiber, folate. and protein and also contain: 5 mg iron, 84 mg magnesium, 259 mg phosphorus, 739 mg potassium, 331 mg sodium, 1.3 mg zinc, 0.4 mg thiamin, 0.3 mg riboflavin. Wow! Load me up!
Orange Pepper - Are packed with vitamins and low in calories. They are an excellent source...
I still can't believe after eating these that they're pretty damn healthy! Total comfort food. It felt like such a treat when I was eating these fries, delicious!
For the sauce, I used Plant-based plain yogurt and chipotle pepper adobo sauce with a pinch of salt. Very simple.
The salsa, beans, and the sauce can be made ahead of time so all you have to do is prepare the fries.
Great for a quick fun dinner or a casual get together! I hope you enjoy!
For the sauce:
3/4 Cup of plant-based plain yogurt
1 Tbsp. of adobo sauce
Pinch of sea salt
For the beans:
1-15 oz. can of black beans drained
2 cloves of garlic minced
1/2 Cup of frozen corn
For the salsa:
1 red pepper diced
1 medium red onion diced
1 jalapeno ribbed, seeded, and diced
1 bunch of cilantro chopped
1 tomato diced
1 avocado diced
1 lime juiced
salt to taste
For the fries:
3 medium sweet potatoes, peeled and sliced into 1/2 inch wide slices
1 tbsp olive oil
I love the cooler months just because I can eat soup. My favorite during the cold months. This is one is an absolute gem, I find it irresistible. I got this recipe a while back off of findingvegan.com and the author I believe is Veggie and the Beast. Be sure to show them some love.
WHAT YOU'RE GOING TO NEED
1 1/2 Tablespoons of coconut oil
3 Cloves of garlic minced
1 Bunch of green onions sliced and tops reserved for garnish
5 Celery stalks, diced
1 Red bell pepper, diced
4 Sweet potatoes, peeled and diced into 1-inch cubes
1 Can of light coconut milk
1 Can of full-fat coconut milk
Salt to taste
1 Tablespoon of curry powder
1 1/2 Teaspoons of cumin
1/2 Teaspoon of chili powder
1/4 Teaspoon of ground cayenne
1/2 Lime juiced
1 Cup of water
2 Tablespoons of flour
WHAT YOU'RE GOING TO DO
Heat coconut oil on medium heat in a large stock pot and take all those veggies and toss them in, except for sweet potatoes. Cook for around 3-4 minutes and then add the...