Tag: Vegan

Loaded Sweet Potatoes


Vegan, Vegetarian

This Recipe is a quick easy meal to make, and full of flavor! The recipe is from “Oh She Glows Every day”by Angela Liddon


2 medium sweet potatoes

For the Avocado Cilantro Crema

1/2 cup fresh cilantro

1 small clove garlic

1 medium/large ripe avocado, pitted

4 tsp fresh lime juice

1 tbls water

1/4 tsp fine sea salt, or to taste


For the Loaded sweet potatoes

1 tbls extra-virgin olive oil

1 cup diced sweet onion

2 medium cloves garlic, minced

1/4 tsp chili powder1/4 ground cumin

1 can of black beans

fine sea salt and freshly ground black pepper

fresh lime juice

2 green onions, thinly sliced


  1. Preheat the oven to 400 F. Line baking sheet with parchment paper.
  2. With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45-75 min (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5-10 minutes.
  3. Make the avocado cilantro crema. In a food processor, process the cilantro and garlic until minced. Add the rest of the ingredients and process until mostly smooth. There might be small bits of cilantro, but this is okay.
  4. In a medium skillet, heat the oil over medium heat.  Add the onion and garlic and saute for 3 to 5 minutes, until softened. Stir in the chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.
  5. Assemble the sweet potatoes Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season.
  6. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with green onion, a pinch of chili powder and cumin, and a sprinkle of salt and pepper.  serve immediately. Enjoy!                   

Sririacha Roasted Cauliflower Peanut Butter

30 min

Vegan, Vegetarian


  • 2 medium heads cauliflower
  • 1/2 cup flour
  • 1/2 cup water
  • 1 cucumber cut into sticks.

Hot Sauce

  • 2 teaspoons oil
  • 1/3 – 2/3 cups sriracha depending on how hot you want it
  • 1/4 cup rice wine vinegar
  • 1/2 teaspoon soy sauce or tamari

Peanut Dipping Sauce

  • 1/4 cup warm water
  • 1/4 plus 2 tablespoons peanut butter
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons fresh minced ginger
  • 1 teaspoon soy sauce or tamari
  • 1 teaspoon maple syrup or agave syrup


  1. Heat oven to 450 degrees. Grease a baking sheet or use parchment paper or foil to line. Chop cauliflower into bite sized chunks
  2. Whisk together the flour and water until there are no lumps. Toss cauliflower with the flour water mixture and mix until all the pieces are coated. Spread the cauliflower on baking sheet and roast 15 minutes. Stir once about halfway through.
  3. Make the hot sauce. In a small pan mix oil, sriracha, vinegar and soy sauce. Heat over low heat til warm.
  4. Make peanut sauce. In a bowl whisk together peanut butter and water creamy and smooth. Add in all other ingredients and stir til combined.
  5. After 15 minutes in the oven, dump the cauliflower back in a big bowl and toss with hot sauce mixture. Make sure it all is coated. Pour them back on the baking sheet and cook about 5 more minutes.
  6. Serve hot or room temperature with sliced cucumber.