Vegan Loaded Sweet Potato Recipes

Listing Results Vegan Loaded Sweet Potato Recipes

WebPrep: 10 mins Cook: 55 mins Total: 1 hr Print Rate Pin Save WW Points Yield: 4 servings Serving Size: 1 potato Ingredients 4 …

Rating: 4.9/5(30)
Calories: 307 per servingCategory: Dinner, Lunch1. Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don't have a microwave, bake about 45 minutes at 400°F.
2. Combine yogurt and taco seasoning in a small bowl, mix well.
3. Heat oil in a medium pot over medium heat.
4. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes.

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WebBake sweet potatoes. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub 5-6 sweet potatoes, and …

Servings: 4Estimated Reading Time: 4 minsCategory: Main DishesTotal Time: 1 hr 5 mins1. Bake sweet potatoes. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub 5-6 sweet potatoes, and prick each several times with a fork. Place on a baking sheet and roast until fork tender and caramelized, about 45-50 minutes.*
2. ROASTED CHICKPEAS version: Toss chickpeas with olive oil and spices and roast on baking sheet with sweet potatoes until golden brown. Stir together tahini dressing ingredients. To serve, slice baked sweet potato in half. Spoon chickpeas onto the top of each half, add cherry tomatoes, and drizzle with the tahini dressing.
3. BLACK BEAN version: To cook black beans, add a dash of olive oil or water to a pan over medium-heat and saute onion and minced garlic until fragrant, about 2-3 minutes. Add in black beans, salt, spices, and a splash of water and cook until liquid is reduced, about 10 minutes, then add kale and saute for one more minute. Make guacamole: add avocado, cilantro, garlic, lime juice, and salt to a bowl and mash together with a fork until incorporated. To serve, slice baked sweet potato in half, then spoon on kale and bean mixture, then top evenly with guacamole.

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WebPreheat the oven to 400F. Pierce sweet potatoes all around and place on a baking sheet. Drizzle with some olive oil, salt and pepper. …

Cuisine: AmericanCategory: DinnerServings: 4Total Time: 55 mins1. Preheat the oven to 400F. Pierce sweet potatoes all around and place on a baking sheet. Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.
2. In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.
3. Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.
4. Taste and season with salt and pepper. Remove from heat and make the avocado sauce.

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WebOn medium heat, add vegetable stock to large pan. Sauté onions and garlic for 3-4 minutes or until soft. Step 3: Add drained and …

Rating: 5/5(4)
Total Time: 1 hrCategory: Main CourseCalories: 350 per serving1. Preheat oven to 405 F. Wash sweet potatoes. Wrap in aluminum foil. Pierce with a fork. Place on baking sheet and bake for 40-50 minutes of until soft.
2. While potatoes are baking, chop onion, and mince garlic. On medium heat, add vegetable stock to large pan. Sauté onions and garlic for 3-4 minutes or until soft.
3. Add drained and rinsed black beans, diced tomatoes, and spices. Heat for 5-8 minutes uncovered. Add corn, stir, and heat an additional 2 minutes.
4. When sweet potatoes are done, slice in half. Top with guacamole or diced avocado, and fresh diced scallions.

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WebCayenne pepper-seasoned sweet potatoes, onions, and mushrooms are served over a bed of quinoa and topped with toasted pecans. 19 of 21 Sweet Potato, Spinach, and Halloumi Curry View …

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Web1 tablespoon lemon juice, freshly squeezed. Crushed red pepper flakes or sriracha (*optional) Directions: Preheat oven to 400F and line a large baking sheet with a silicon mat. Rub the sweet potatoes

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Web9. Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap …

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Web15 Low Carb Baked Sweet Potato Recipes Roasted Sweet Potato 45 min Sweet potatoes, smoked paprika, olive oil, sea salt, garlic powder 4.06 Loaded Sweet Potato

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WebThis delectable vegan curry recipe is made for Instant Pot or stove. Skip the chickpeas and serve this over cauliflower rice or heart of palm noodles for a complete …

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WebInstructions. Preheat oven to 400° In a large mixing bowl, combine sweet potato slices, olive oil, sea salt and black pepper. Toss until sweet potatoes are well coated. Line in a single layer, on a rimmed …

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WebPreheat oven to 350 F. Lightly grease a large oven-safe casserole dish (about 9x13) and set aside. Add the pumpkin, cauliflower to the bowl of your food processor. Pulse until smooth. Add ghee, milk, …

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WebPlace potatoes in oven and bake for about 45-60 minutes, or until tender. In the meantime, heat olive oil over medium-high heat in medium saucepan. Add garlic and …

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WebCarbs: 55g Fat: 13g Prep Time: 5 minutes Total Time: 5 minutes Servings: 1 ingredients 1 small sweet potato baked, cut, and frozen* (6.5 ounces/1 1/2 cups cubed) 1 cup frozen caulilfower rice (100 …

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WebThis keto sweet potato casserole recipe is actually a butternut squash cauliflower casserole, but tastes like the real sweet potatoes! Making healthy low carb

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WebInstructions. Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole …

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Web25 Low-Carb Vegan Recipe Ideas From Breakfast to Dinner 1. Vegan Quiche Cups Quiche probably wasn’t the first thing you had in mind when reading a vegan post, …

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WebPlace the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool …

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