Sweet Potato Taquitos Recipe with Chipotle Mayo – Organic Authority

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

Trade the tacos for this vegan taquitos recipe at your next Taco Tuesday. These crispy baked taquitos are a healthier choice since they are filled with nutrient-loaded sweet potatoes. Once topped with guacamole, lettuce, lime, and cilantro, you’ve got yourself a delicious meal rich in greens. Up the nutritional content by swapping romaine for vitamin-packed kale instead. The drizzle of chipotle vegan mayo is key to adding flavor to this Mexican dish. With vegan mayo, you’re leaving out the cholesterol found in traditional egg-laden mayonnaise. When choosing vegan mayo, you can’t go wrong with tried and true brand favorites Just Mayo and the original Vegenaise. Sprinkle in some chipotle powder and lime, and you’ve got a spicy, creamy dip that’ll kick up the flavor.

Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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Sweet Potato Taquitos with Chipotle Mayo Recipe

Sweet Potato Taquitos with Chipotle Mayo Recipe



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Sweet Potato Taquitos with Chipotle Mayo Recipe

Ingredients

1 hour
12 servings
188
  • For the taquitos:
  • 1 sweet potato, rinsed and scrubbed
  • 12 non-GMO corn tortillas
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne
  • 1 tablespoon vegan butter or coconut oil
  • Garnishes: Chopped romaine, cilantro, and lime
  • For the guacamole:
  • 2 large avocados
  • ½ cup pico de gallo
  • 1 lime, juiced
  • ¼ teaspoon sea salt
  • For the chipotle mayo:
  • ¼ cup vegan mayo
  • ¼ teaspoon chipotle powder
  • ½ lime, juiced

Instructions

Cook
1 hour
Ready in
1 hour
  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper or baking mat. Chop the sweet potato into 3-inch cubes. Bring a pot of water to boil and add sweet potatoes. Boil until fork tender, about 15 minutes. Drain and transfer sweet potatoes to a large bowl. Mash the potatoes until smooth and no large pieces remain. Add vegan butter, sea salt, and cayenne and mix well.
  2. Heat up the tortillas on a skillet over medium-low heat. Add one spoonful sweet potato filling to each warmed tortilla and spread evenly. Roll up tightly, careful not to break the tortilla. Place on the baking tray. Brush each tortilla with a small amount of olive oil. Bake for 15 minutes. Remove from oven and flip. Return to oven and bake additional 5 minutes, or until crispy and golden.
  3. Meanwhile, make the guacamole by adding avocados to a medium bowl and mash until desired consistency is achieved. Add lime, pico de gallo, and sea salt. Set aside.
  4. Next, make the chipotle mayo by adding vegan mayo, chipotle powder, and lime to a small bowl. Whisk until well combined. Set aside.
  5. Serve each taquito on a bed of romaine and top with guacamole and cilantro. Drizzle with chipotle mayo and a squeeze of lime. Serve immediately and enjoy!

Nutrition information

Serving Size: 1 taquito
Calories per serving: 188
Fat per serving: 12.6g
Saturated fat per serving: 3.1g
Carbs per serving: 18.1g
Protein per serving: 2.3g
Fiber per serving: 4.3g
Sugar per serving: 1.1g
Sodium per serving: 293mg
Cholesterol per serving: 0mg

4.32


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Healthy Vegan Sweet Potato Taquitos with Chipotle Mayo Recipe

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All Images via Karissa Bowers

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How to Make the Ultimate Vegan Baked Potato

 

Vegan Baked Potato with Cheese, Tempeh Bacon, and Green Onions
iStock/LauriPatterson

This vegan baked potato recipe kicks up dinner an easy notch with its savory toppings, and can be sped up with a handy shortcut!

A baked potato is an American classic. With its filling starchy-goodness, it’s the perfect comfort meal after a long day. A loaded vegan baked potato is healthier since it uses cholesterol-free ingredients. That makes this meal heart-friendly since there won’t be any artery clogging that usually comes along with non-vegan toppings.

If you’re thinking a vegan baked potato means no bacon, think again. Tempeh bacon is a great substitute since it’s full of protein and takes on a smoky flavor when cooked right. Plus, it adds that crunchy goodness that’s so satisfying.

Russet potatoes also contain noteworthy nutrients that will make you feel good about eating them. They are a great source of potassium, protein, fiber, vitamin B6, vitamin C, magnesium, and iron.

Be sure to leave your potato unpeeled and eat the skin. The skin of potatoes contains a large majority of the nutrients. Iron, especially, is found in higher quantities in the skin rather than in the flesh. Plus, the skin takes on a crispy, delicious texture once baked!

If you’d like to make this recipe quicker and more hands-off, make the tempeh bacon in advance. It should stay good for up to four days in the refrigerator.

Ultimate Vegan Baked Potato Recipe

Ultimate Vegan Baked Potato Recipe

Ingredients

  • 4 large russet potatoes, rinsed and scrubbed
  • 2 tablespoons safflower oil
  • 1 teaspoon sea salt
  • 8 ounces tempeh
  • 2 tablespoons safflower oil
  • 2 tablespoons tamari
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon sea salt
  • Dash of liquid smoke
  • Toppings: Vegan butter, sliced green onions, vegan cheese, vegan sour cream

Instructions

  1. Preheat oven to 450 degrees Fahrenheit and line a large rimmed baking tray with parchment paper or a baking mat. Brush each potato with oil and then place on the baking tray. Pierce each potato a few times with a knife. Bake for about 40-50 minutes, until fork tender.
  2. Meanwhile, slice tempeh thinly into long strips. Add oil, tamari, maple syrup, sea salt, and liquid smoke to a bowl and whisk. Add tempeh and toss thoroughly to coat.
  3. Heat a skillet over medium heat. Add tempeh and let cook for five to seven minutes on each side until crispy and golden brown. Remove from heat.
  4. Slice an “X” in each cooked potato. Push together each end to form an opening. Add one to two tablespoons butter inside each potato. Then, top with vegan cheese and return to oven for three minutes, or until cheese has melted. Top with vegan sour cream, green onions, and tempeh bacon. Serve immediately and enjoy!

Notes

If you are concerned about calories, adding additional toppings like vegan cheese, sour cream and more, will up the calorie count of this recipe depending on how much you add.

4.14

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Related on Organic Authority
4 Ooey-Gooey Vegan Cheese Recipes for Meatless Monday
Meatless Monday Roundup: 5 Tempeh Recipes
Shedding Light on Nightshades: Are Peppers, Tomatoes, and Potatoes Really Dangerous?

Karissa Bowers

Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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Cozy Dinner Alert: Sweet Potato Pasta with Garlic Tahini Sauce

sweet potato pasta

Have an extra cozy and autumn-inspired pasta night with this simple sweet potato pasta with creamy garlic tahini sauce. Consider it pasta Alfredo, elevated.

Sweet Potato Pasta Ingredients

Made with just a handful of pantry staples, plus everyone’s favorite root vegetable, this sweet potato pasta can be on the table in less than fifteen minutes.

Sweet potatoes make for a delicious (and super nutritious) noodle. These tubers are rich in a variety of nutrients including vitamins A, B6, and C, potassium, iron, copper, and fiber. They’re also abundant in phytochemicals and antioxidants, compounds that work to protect the body from oxidative stress and cell damage.

Use a spiralizer to make long strands of sweet potato noodles. No spiralizer? Many natural grocery stores such as Whole Foods Market and Trader Joe’s sell sweet potato noodles (among other spiralized vegetables) ready to go in the refrigerated section.

Spiralized sweet potatoes are then topped with a creamy, vegan sauce made of tahini, almond milk, garlic, nutritional yeast, and lemon juice, which can be blended up, in a small blender or food processor.

Tahini, made from ground sesame seeds, gives the sauce a perfectly nutty flavor, along with a variety of vitamins and minerals, like calcium. Nutritional yeast imparts a cheesy flavor, while lemon juice brightens and adds balance.

Sauté the sweet potato pasta with the creamy tahini sauce and have a nourishing dinner ready to go in no time.

sweet potato pasta

Sweet Potato Pasta with Garlic Tahini Sauce

Ingredients

  • 1 large sweet potato
  • 1 Tablespoon olive oil
  • ¼ cup tahini
  • 1 Tablespoon unsweetened almond milk
  • 1 clove garlic
  • 2 Tablespoons nutritional yeast
  • Juice of ½ a lemon
  • Sea salt and pepper, to taste
  • Fresh parsley, to garnish (optional)

Instructions

  1. Using a spiralizer, carefully spiralize sweet potato into long noodles. Set aside.
  2. Make the sauce: In a small blender (like a bullet) or food processor, combine all sauce ingredients: tahini, almond milk, garlic clove, nutritional yeast, lemon juice, and sea salt and pepper to taste. Blend on high until sauce is combined and creamy. Add more almond milk to thin, if necessary.
  3. Heat olive oil over medium heat in a large skillet. Add sweet potato noodles and sauté for five minutes, or until noodles become slightly tender. Stir in sauce (you may have extra) and sauté for an additional five minutes, or until sauce is warmed and pasta is creamy.
  4. Divide pasta between two dishes and garnish with parsley, if desired.
  5. Enjoy!

4.14

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Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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6-Ingredient Sweet Potato Brownies for Your Vegan, GF, or Paleo Squad

sweet potato brownies

Fudgy, thick, chocolaty sweet potato brownies — because baked goods can and should be a part of every dietary lifestyle, whether that’s vegan, gluten-free, or paleo.

With just six ingredients, minimal preparation time, and a quick bake in the oven, these sweet potato brownies are healthy and nutrient-packed, but still something perfectly sweet. The best part, of course, is that these brownies are free from animal products and grains.

sweet potato brownies

Baking with Sweet Potatoes

Sweet potatoes are super versatile tubers. They can be mashed, roasted to perfection, baked, turned into quasi-toast, soup, curry, salads, and so, so much more.

A lesser-known use of this orange-hued beauty is to bake it into sweet treats and desserts. Like pumpkin and other forms of winter squash, sweet potato can easily be pureed and used as a baking ingredient. Rendering a creamy texture and subtly sweet taste, sweet potatoes work effortlessly in pies, cakes, muffins, cookies, and (life-changing) brownies.

In this sweet potato brownies recipe, sweet potatoes are peeled, chopped, and steamed until soft. They are then blended to form a thick and creamy purée, which acts as the base and binder of the brownies.

The sweet potato purée is then mixed with creamy cashew butter, cocoa powder, maple syrup, coconut oil, and a pinch of sea salt for balance. If necessary, make recipe modifications depending on what ingredients you may have on hand. Cashew butter can be replaced with a different variety of nut or seed butter (almond, peanut, sesame, sunflower), while maple syrup can be swapped with honey (not vegan).

sweet potato brownies

The Delicious Health Benefits of Sweet Potatoes

Sweet potatoes not only whip up delicious brownies, they’re seriously nutritious, too. Packed with antioxidants, vitamins A, C, B6, B5, and E, potassium, copper, and manganese, sweet potatoes offer an impressive array of nutrition for head-to-toe health.

Specifically, orange-fleshed sweet potatoes are rich in beta-carotene, an antioxidant that is converted to vitamin A in the body. Vitamin A is essential for immune function, healthy vision, and skin health. Just one cup of baked sweet potato provides more than 200 percent of this vital vitamin. Eat up!

Along with nutrients, sweet potatoes are filled with fiber, which is essential for moving things along in the digestive tract and lowering cholesterol in the process.

It is recommended that men consume 30 to 38 grams of fiber a day and 25 grams a day for women between 18 and 50 years old; 21 grams a day for women 51 and older. One cup of cooked sweet potato provides roughly five grams of fiber, which makes a delicious addition to the daily fiber quest.

Filled with nutrients, fiber, and a delicious taste, sweet potatoes are perfect brownie ingredients. With just one bite of these fudgey sweet potato brownies, you’ll agree, too.

sweet potato brownies

Ingredients

  • 2 medium size sweet potatoes (about 1 ½ cups sweet potato purée)
  • ¾ cup cashew butter
  • ⅓ cup maple syrup
  • ½ cup cocoa powder
  • 1 tsp coconut oil
  • ¼ tsp sea salt

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and line a small baking tray with parchment paper.
  2. Peel sweet potatoes and cut into large chunks. Steam in a steamer basket for 8-12 minutes, or until sweet potatoes are easily pierced with a fork. Add sweet potatoes to a high-speed blender or food processor and blend until smooth, creamy, and no chunks remain.
  3. To sweet potato purée add cashew butter, maple syrup, cocoa powder, coconut oil, and sea salt. Blend on high until mixture is incorporated and completely smooth and creamy.
  4. Pour into lined baking tray.
  5. Bake brownies for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 20 minutes before removing parchment paper and brownies from tray. Sprinkle with cocoa powder, slice, and devour.
  7. Store brownies in an airtight container in the refrigerator for up to five days.

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Related On Organic Authority
How to Perfectly Roast Sweet Potatoes
Sweet Potato Breakfast Bowl with Cinnamon and Apple (Have the Coziest Morning Ever!)
4 Sweet Potato Recipes to Make Your Meatless Monday Even Sweeter

Photos by Kate Gavlick

Kate Gavlick

Kate Gavlick

Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.


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How to Make the Most Delicious Baked Sweet Potato (Ever!)

How To Make The Most Delicious Vegan Baked Potato Ever!

This vegan baked sweet potato recipe takes weeknight dinners to a whole new level. Loaded with vegan sour cream, green onions, and black beans, this baked potato is not only filling but also totally tasty!

Sweet potato may not seem as exciting as the savory starchy goodness of a russet potato but it’s more delicious than it sounds. When baked to fork-tender perfection, a sweet potato serves as the perfect vessel for an array of vegan toppings.

Why must you switch to this orange-hued non-relative of the russet you might ask? Well, sweet potatoes are loaded with vital nutrients that just can’t be skipped. Sweet potatoes are a great source of vitamin A, vitamin C, manganese, copper, pantothenic acid, biotin, potassium, fiber, phosphorus, and B vitamins (B6, B3, B1, and B2).

In addition to their rich nutrient content, another reason to go for sweet potatoes is because they aren’t a nightshade. While they share potato in their name, they do not share the same association with inflammation as russets and white potatoes. In fact, they actually have anti-inflammatory properties.

It is important though to keep in mind that just because russets don’t ccontain the same health benefits and are nightshades, that doesn’t mean they should be avoided altogether. Personally, I love cooking with all kinds of potatoes; russets, sweet potatoes, red potatoes, etc. I (luckily) don’t experience the inflammatory effects of nightshades so I still eat them. But I also love a good sweet potato every now and then so I can get some extra nutrients. Balance is key!

So grab those orange spuds and prep that oven! You’re about to discover a whole new level of delicious with this loaded baked sweet potato recipe!

How To Make The Most Delicious Vegan Baked Potato Ever!

Vegan Loaded Baked Sweet Potato Recipe

Vegan Loaded Baked Sweet Potato Recipe

Ingredients

  • 2 sweet potatoes, scrubbed and patted dry
  • 12.3 ounces firm silken tofu
  • 1 lemon, juiced
  • ½ teaspoon sea salt
  • ½ cup black beans
  • 1 bunch green onion, chopped
  • 2 tablespoons vegan buttery spread such as Earth Balance, divided

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Line a wide rimmed baking sheet with parchment paper or a baking mat. Pierce each potato a few times around each side with a knife. Add to to the baking tray and bake for 45-50 minutes, or until fork tender.
  2. Meanwhile, add silken tofu, lemon juice, and sea salt to a food processor. Process for about one minute, or until completely smooth.
  3. Slice an X in the center of each baked sweet potato. Push in on each end of the potato until the X opens up. Fill each with a tablespoon of vegan butter. Then, add a dollop of tofu sour cream, a sprinkle of black beans, and green onion. Season with sea salt and pepper to taste. Serve immediately and enjoy!

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Related on Organic Authority
Sweet Potato Or Yam? Oh the Confusion!
4 Sweet Potato Recipes to Make Your Meatless Monday Even Sweeter
Sweet Potato Breakfast Bowl with Cinnamon and Apple (Have the Coziest Morning Ever!)

Images via Karissa Bowers


Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.



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sweet potato toast

Sweet Potato ‘Toast’ Plus All the Toppings: Best Breakfast Upgrade

If you hadn’t noticed, toast was trending in 2016. Piled high with avocado slices, hummus, and Elvis’s favorite peanut butter and banana combo, toast was having a moment. Now, conscious carb lovers and gluten-free folks are swapping out their whole grain sprouted bread for something even healthier: sweet potato “toast.” That’s right, you can slice up a tater and drop it in your toaster.

A New Way to Toast with Sweet Potato
Sliced thin and popped in the toaster, sweet potatoes can easily transform into an (albeit orange) accommodating canvas for all your favorite toast toppings.
Sweet potatoes also have major health benefits, too. Sweet potatoes, and other orange-hued fruits and vegetables, are rich sources of beta-carotene. This plant compound is converted into vitamin A in the body, an important nutrient for hair, vision, skin, and immune function. Sweet potatoes are also rich in vitamin C, fiber, potassium, and antioxidants.
Swapping out a sweet potato for bread is a wonderful option if you’re gluten-free or avoiding grains in your diet. Combining sweet potato toast with delicious toppings (see our favorites below), protein, and healthy fat equals one nutritious and delicious meal or snack.

Sweet Potato Toast Topping Ideas:
Avocado
Whole milk yogurt and pomegranate seeds
Almond butter and bananas
Peanut butter and chocolate chips
Coconut yogurt and peanut butter
Nut butter and coconut flakes
Cinnamon and apple slices
Sliced tomatoes, hummus, and sprouts
Smoked salmon
Poached or fried egg
Hummus
Ghee and cinnamon
Beets and hummus
Feta cheese and avocado
Coconut cream and berries
Berry chia seed jam
Pesto
With so many different toppings, flavorful combinations, and versatile ingredients, this sweet potato toast can be enjoyed for breakfast, lunch, or dinner. We’re going to call this the healthiest toast ever.

Sweet Potato Toast Recipe

Ingredients

1 large sweet potato

Your choice of toppings

Instructions

Wash and scrub sweet potato. Slice the potato lengthwise into ¼ inch slices (one potato should yield about five slices).

Place the slices in a toaster on high for approximately five minutes or until cooked through. (Time may vary depending on your toaster settings.)

Top with desired toppings and enjoy!

Extra sweet potato toast slices can be stored in an airtight container in the refrigerator for up to one week.

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Sweet Potato ‘Toast’ Plus All the Toppings: Best Breakfast Upgrade

Related On Organic Authority
Gluten-Free Vegan Sweet Potato Casserole (AKA the Best Thanksgiving Side)
Meatless Monday Roundup: 4 Sweet Potato Recipes
Sweet Potato Breakfast Bowl with Cinnamon and Apple (Have the Coziest Morning Ever!)
Photos by Kate Gavlick

Tags:
sweet potato, toast

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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sweet potato fries

Perfect Baked Sweet Potato Fries

Make crispy, baked sweet potato fries in your own kitchen for an easy, delicious side. Requiring just sweet potatoes, avocado oil, sea salt, and pepper, these sweet potato fries are not only Paleo-friendly, gluten-free, and crazy healthy, they’re way cheaper than picking up greasy sweet potato fries at your local burger joint, too.
Buying the Ingredients
The nutrient-dense sweet potato is the star of this recipe. Rich in antioxidants like beta-carotene (a precursor to vitamin A), vitamin C, manganese, copper, potassium, B vitamins, and dietary fiber, sweet potatoes are a healthy tuber to add to your diet. Sweet potato consumption is associated with improved insulin sensitivity and blood sugar levels, better brain function, and improved immunity.
Sweet potatoes can also be labeled ‘yam’ at the farmers market or grocery store. Garnet, jewel, and Beauregard yams are actually reddish-skinned sweet potatoes. Regular sweet potatoes have a light brown skin and creamy white color inside, but tend to not be as sweet as yams. For this recipe, choose sweetener garnet, jewel, or Beauregard yams instead.
Look for either organic or conventional sweet potatoes or yams. Although regular potatoes should be purchased organic, (as they fall on the Environmental Working Group’s Dirty Dozen list) sweet potatoes and yams do not make the list.
Look for small to medium sized sweet potatoes, which tend to be sweeter and creamier, and less starchy than large sweet potatoes or yams. The skin should be dark in color, smooth, and free from blemishes and cuts.

Kitchen Prep
To begin making these baked sweet potato fries, preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper. A secret to getting nice and crispy baked fries is to keep them in a single, even spaced layer. This prevents the fries from getting mushy or undercooked.
Using avocado oil in this recipe is a healthy alternative to processed vegetable oils like canola or corn oil. Bonus: avocado oil is filled with healthy fats and it suitable for high-heat cooking and roasting. Another delicious alternative is melted ghee, which also has a high smoke-point and gives sweet potato fries a delicious buttery taste. Both options are Paleo-friendly and rich in healthy fats, vitamins, and minerals.

How to Make Sweet Potato Fries

Perfect Sweet Potato Oven Fries

Ingredients

1 medium sweet potato

1 Tbsp avocado oil or melted ghee

¼ tsp sea salt

Fresh ground black pepper

Instructions

Preheat oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.

Cut sweet potato into even sized fries. The thinner, the better.

Add to a large bowl and drizzle with avocado oil. Sprinkle with sea salt and fresh ground black pepper, to taste.

Mix fries well so that they are evenly coated in oil.

Add fries to lined baking tray. Evenly space fries so that they are all in a single layer, with plenty of space around them.

Roast fries for 25-30 minutes, moving around halfway through.

Remove fries from oven and serve.

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Perfect Baked Sweet Potato Fries

While You Cook
While the fries roast in the oven, make some sauces and condiments for dipping!
Serve your sweet potato fries with some of our favorites: homemade harissa, homemade ketchup, homemade mayonnaise, or homemade aioli, or homemade mustard. Other delicious options are guacamole, garlic sauce, or tahini, too.
Pro Cooking Tips
This sweet potato fries need little improvements, but if you’re feeling flavorful, add in a pinch of spices before roasting. Cayenne, cumin, oregano, or even some curry powder are delicious additions to these fries.
Related On Organic Authority
How to Make French Fries in the Oven
Root Vegetable Fries: A Seasonal Twist on the Classic Side
Spicy Oven-Baked Turnip Fries: Turn Up the Taste!
Photos by Kate Gavlick

Tags:
affordable eats, baking, munchies, paleo, roasting

Kate Gavlick
Kate is a Nutritionist with a Master’s of Nutrition from the National University of Natural Medicine in Portland, Oregon and the blogger and photographer of Vegukate. Kate believes in nourishing the whole body with real, vibrant foods that feed the mind, body, soul, gut, and every single little cell. Her philosophy is simple when it comes to food and nourishment: cut the processed junk, listen to your body, eat by the seasons, eat plates and bowls filled with color, stress less, and enjoy every single bite. When she’s not cooking in her too tiny Portland kitchen, Kate can be found perusing farmer’s markets, doing barre classes, hiking, reading, and exploring.

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Kale, Mushroom & Potato Tortilla

I tried to write this post late last night after all kids had been tucked to bed. I was sitting in our couch with my laptop on my knee and a bar of dark chocolate, a jar of salted almonds and a glass of water within reach. I was ready to do this. The next thing I remember is Isac’s hand pulling my hair three hours later. A dream had woken him up and he wanted me to come sleep next to him. I took a quick look at my computer and realized I had written zero words. So, new try today. This time I’m sitting at an outside cafe in broad daylight so I’ll hopefully not fall asleep here.

Today’s recipe is an autumnal approach on tortilla. You know that potato and egg cake that is sold on the counter of literally every corner shop, cafe and tapas bar in Spain. It’s a great snack and super popular with our kids whenever we are in Barcelona so we have started making it at home as well.

It’s easy to get lost in the Spanish tortilla vs Italian frittata discussion. When I previewed the first version of this recipe on Instagram, I already received some comments that “this isn’t a Spanish tortilla”. Well of course not. It’s a Swedish tortilla. Seriously though, I realize that we have bent this recipe quite far – adding kale and mushrooms to it and changing the cooking method a bit – but it is still tastes like a tortilla to me. It’s more potato based than a frittata and slightly firmer so that it can be cut out into triangles and eaten with your hands either warm or cold. We finish it in the oven rather than flipping it (which apparently is more common for a frittata) but it’s just because we are lazy and it’s the easiest method. And semantics aside, the most important part is that it tastes really good, has a short ingredient list and has quickly become one of our favorite last minute dinner solutions.


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First time we made this autumn version was a few weeks ago after I had scored a huge bag of funnel chanterelles at the market. After having made this stew on the first night and a version of this sandwich for lunch the day after, their were still mushrooms left in the bag. So we added them to a dinner tortilla. It’s amazing how you can turn a simple tortilla into a dinner just by adding some more vegetables to it. Especially if you also serve it with a side salad.

These particular mushrooms are cheaper than chanterelles and usually easier to find in large quantities in the forest. But if you can’t find them, just use regular chanterelles or any another mushroom.


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Here are a few tips and tricks that we use when making tortilla.

• Don’t bother peeling the potatoes. If you use fresh and scrubbed potatoes, keeping the peal on not only saves time, but also makes your tortilla more rustic looking. Dicing the potatoes instead of slicing it also improves the rustic look.

• Traditionally in a tortilla, the onion is first sautéed for 15 minutes and then the potatoes are fried in LOTS of olive oil for another 20-30 minutes but we prefer precooking the diced potatoes in water instead (while the onion is sautéing). It saves time and calls for less oil. If you have precooked potatoes leftover in the fridge, they are perfect for this dish.

• We actually prefer making this with butter instead of olive oil because it’s more heat resistant and it brings out the best flavor in mushrooms. But you can of course use any oil of preference.

• Fry the mushrooms on a low/medium heat. Don’t crowd the pan and always listen for the sizzle. If you cant hear them sizzling, the temperature is too low.

• Luise has developed an intolerance against garlic (especially raw) so we have kept it out of this recipe, but I bet it could be good along with the mushrooms and kale.

• If you don’t like kale, try it with spinach. Or use the same method with other vegetables.

• Feta cheese is also really good in this combination. Just crumble it into the egg mixture.

• We finish the tortilla in the oven because it’s easier, but you can flip it by sliding the half-cooked frittata onto a plate. It will still be some liquid in the middle so you need to be careful doing this. Than you place the saucepan over the frittata (and plate) and simply flip it upside down while holding the plate as a lid so it falls down into the sauce pan. And then fry it for a few more minutes on that side.


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Kale, Mushroom & Potato Tortilla
Makes approx 8 slices

1 onion 
350 g / 2 1/2 cups firm potatoes, diced
5 tbsp butter or oil
2 cups / 100 g Funnel chanterelles (or any other mushroom)
2 leaves / 30 g kale, stems removed

1 large handful fresh parsley 
6-8 eggs (depending on the size)
salt and pepper

Set the oven to 200°C / 400°F. Add water to a medium size saucepan along with salt and bring to a boil. Peel and chop the onions. Scrub and dice the potatoes into 1-2 cm / 1/2 inch cubes. Heat 1 tbsp butter in an ovenproof frying pan. Sauté the onions on low heat for about 10-15 minutes until soft and translucent, stir occasionally. Meanwhile add the potatoes to the boiling water and cook for about 13-15 minutes on medium heat, they should be just done. Drain the cooking water and add the potatoes to the saucepan with onions, along with one more tablespoon butter and a little salt. Sauté for a few minutes more to give the potatoes some flavor and color. Pour the onion and potatoes into a separate bowl and put the saucepan back on the heat.

Clean the mushrooms, slice them into desired size and add to the pan along with a knob of butter. Fry the mushrooms on low/medium heat for 5-6 minutes or until they have released some moisture and started caramelizing. Rinse the kale, chop finely and add it to the pan along with fresh parsley. Let wilt down for a few minutes. Add salt and then pour into the bowl with potatoes.

Wipe the saucepan clean and put it back on the heat along with a knob of butter. Crack the eggs in a bowl, add salt and pepper and whisk. Pour the vegetables into the egg mixture and then tip it into the warm saucepan (it’s essential that the pan is warm and buttered for the tortilla not to stick to it). Let it fry for about two minutes (preferably with a lid or a plate on top) and then place the pan in the oven (without lid) and switch on the broiler. After about 10 minutes it should be firm, golden and ready. Wait a few minutes for it to cool down and then run a spatula around the edges to make sure it comes off easily. Cut into triangles and serve with a side salad. It can also be stored in the fridge for a couple of days.


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PS! Look at these two photos of Luise and Noah, taken exactly one year apart. <3<3<3<3

Also, I didn’t fall asleep!



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Vegan Sweet Potato Pecan Cinnamon Rolls

Sweet Potato Cinnamon Rolls

Sidney Bensimon
Makes 12 Rolls
For the dough:
  • 1cup plain unsweetened soy milk or other non-dairy milk
  • 1/4 cup vegan butter
  • 1cup mashed sweet potato (from 1 baked medium sweet potato)
  • 3cups unbleached all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 (1/4-ounce) package (2 1/4 teaspoons) active dry yeast
  • 1/2 teaspoon salt
  • 1/2 teaspoon grapeseed oil
For the filling:
  • 1/2 cup brown sugar, coconut sugar, or a mix of the two
  • 1/2 tablespoon ground cinnamon
  • 3/4 cup toasted pecans
  • 1/3 cup vegan butter
For the sweet potato cream cheese filling:
  • 1/2 cup vegan cream cheese
  • 1/2 cup confectioners’ sugar
  • 1/4 cup mashed sweet potato (from 1/4 baked medium sweet potato)
  • 1/2 teaspoon pure vanilla extract
For the dough:
  1. In a small saucepan, warm the soy milk and vegan butter over medium heat until the vegan butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato
  2. In a large bowl, mix together the flour, granulated sugar, yeast, and salt. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
  3. Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you’ve got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let it rise for 1 hour. The dough should double in size.
For the filling and cinnamon rolls:
  1. Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
  2. Once the dough has doubled in size, preheat the oven to 375°F.
  3. Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼ inch thick. You should end up with a roughly rectangular oval, about 12 × 16 inches.
  4. Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log. Carefully cut the log into twelve 1-inch slices. Grease a large skillet or a 10 × 10-inch baking dish and place the rolls in it cut-side down.
  5. Bake for 25 minutes, or until they’ve expanded and turned slightly golden on the top.
For the frosting:
  1. Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
  2. Let rolls cool slightly, then frost.

Nutrition Per Serving

289 calories
11 g fat (2 g saturated)
43 g carbs
18 g sugar
1 g fiber
5 g protein

From Sweet Potato Soul by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Reprinted by permission of Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House.

Keywords

soy milk, vegan butter, sweet potato, flour, sugar, yeast, brown sugar, cinnamon, pecans, vegan cream cheese, vegan, vegetarian, dairy free, egg free, dessert, breakfast

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