(Cook time will vary depending on size
of sweet potato cubes.)
I roasted a bunch
of sweet potato cubes and broccoli florets, cooked some quinoa, made Deliciously Ella's Cleansing Green Soup, and whipped up another flavor for my One Bowl Basic Vegan Muffin Recipe Series: Raspberry Chocolate Chip!
Place 1 (or 2 together if thin like mine) tortilla on a plate, then layer on a small handful of spinach, spread a spoonful of pinto beans, a small amount
of the sweet potato cubes, a few slices of avocado and then place the egg on top.
Not exact matches
Start by cutting your
sweet potatoes into
cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch
of cumin, salt and pepper — using your hands to ensure they all get a good coating.
For packed lunches I normally make big batches
of quinoa and brown rice with apple cider vinegar / lime and salt and then do a big thing
of roasted veg — things like
sweet potato and squash
cubes, so I throw a mix
of that into a tupperwear with some raw veg — things like avocado, grated carrot, tomatoes and then some hummus / lentils / chickpeas / seeds for protein.
There's also a simple, spicy corn and black bean sauté, as well as some extra roasted
sweet potato cubes, more
of that salsa, and all the fixings.
It can adapt through the seasons - swap in asparagus / favas in spring, roasted
cubes of winter squash or
sweet potatoes later in the year.
Hi Casey, I was just wondering if you have an idea on the weight
of the
sweet potatoes, or how many cups
of cubed potato?
1
sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini
sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado,
cubed 1 teaspoon chopped fresh cilantro
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1»
cubes Kosher salt Freshly ground pepper 1 small red - skinned
sweet potato, peeled, cut into 1/2»
cubes 4 oz
of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
How could this recipe be altered for
cubed sweet potatoes instead
of shredding them?
Peel and
cube the
sweet potatoes and parboil in a saucepan for a couple
of minutes.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots,
cubed / 1
sweet potato,
cubed / 2 or 3 medium
potatoes,
cubed / 2 small or 1 medium parsnip,
cubed / 1 turnip,
cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Instead
of making them into «fry shape» I just
cubed them and tossed in some
sweet potatoes per Sophie at Franglaise Cooking suggesting.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small
cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Pumpkin, Spinach and Walnut Spaghetti --(Lazy Cat Kitchen) If I can't be bothered to carve and
cube an actual pumpkin or squash for a recipe like this one, I grab for a bag
of frozen
sweet potatoes.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch
cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2
sweet potato, peeled and cut into small
cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
My hubby doesn't like beans so I
cubed a large
sweet potato and added an extra can
of corn.
I portioned most
of it in a standard ice
cube tray, froze it, and then stored the frozen
sweet potato cubes in plastic resealable baggies.
Ingredients: - 2
sweet potatoes, diced into
cubes - 3 medium sized beets, peeled and diced into
cubes - 16 oz
of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz
of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts
of: dijon mustard, whole grain mustard, and honey.
The How - to First, bring the
sweet potato cubes to boil in a large pot
of water then cook for approximately 10 minutes.
We packed each tortilla with caramelized
cubes of sweet potato, crunchy spiced chickpeas, spinach, fresh tomatoes and a zesty lime yogurt.
Try green beans, brussels sprouts, parsnips, or even small
cubes of sweet potato.
1/2 frozen banana (in slices or chunks) or 1/2 banana plus a few ice
cubes 1 large
sweet potato 5 tbsp full fat Greek yoghurt 300 ml milk
of choice 1 tsp cinnamon 2 tbsp dessicated coconut 2 tbsp flaxseed powder (optional) 2 tbsp chia seeds (optional)
Winter Couscous Bowl serves 4 1/4 c. pine nuts 1 c. whole wheat couscous 2 c. water, divided 2 T. grape seed oil, divided 1 T. Habanero honey (or regular honey and a pinch
of ground red pepper) 1 t. salt, divided 1/4 t. cinnamon 2 c.
sweet potatoes, peeled and cut into small
cubes 12 oz.
I put a pot
of water to boil and then threw the
sweet potato cubes in there, and boiled it for about 4 minutes.
2 large turnips, peeled and
cubed 3 large
sweet potatoes, peeled and
cubed 3 large onions, diced 5 large ribs
of celery, diced 8 oz.
1/4 red onion, diced 4 small cooked
sweet potatoes or 3 medium, cut in small
cubes 1 can or brick
of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick
of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby greens.
I precooked the
sweet potatoes for 5 - 10 minutes and added a peeled
cubed apple for a hint
of sweetness.
I didn't have the butternut squash so instead I peeled and
cubed sweet potatoes and tossed them in oil with about a tbsp
of cumin seed.
1 cup
of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat
cubed 1 large onion, diced 1 small can
of tomato paste 1 cup red wine 2 cups
of beef broth (I use low sodium) 4 medium
potatoes,
cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
-LSB-...] Best Ever Vegan
Sweet Potato Nachos Ingredients: Serves: 2 - 4 2
sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small
cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
Oh, and I took your «
cube potatoes and roast them along with the tomatoes» advice, but I used a mix
of regular and
sweet potatoes.
Stir in pumpkin and
sweet potato cubes with the final batch
of stock
Easy and decent as is, really good with a few simple modifications: up the curry powder, add jalapeno or other heat if you like it spicy, and instead
of tomatoes I like
cubed sweet potato.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3
sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon
cube
Ingredients: 10 oz (250 g)
sweet potatoes, peeled and diced into 1 inch (2.5 cm)
cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce
of your choice (optional)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch
cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice
of 1 lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups peeled,
cubed sweet potatoes (about 2 pounds
of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
2
sweet potatoes, peeled and
cubed 1 red pepper,
cubed 1 red onion,
cubed 2 jalapenos, diced 1 t. cumin 1 t. chili powder Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze
of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
Preheat oven to 350 degrees F. Toss
cubed sweet potatoes with a drizzle
of olive oil, transfer to a baking sheet and sprinkle with powdered harissa and sea salt.
1 onion, peeled & chopped 2 cloves
of garlic, minced thumb sized ginger, chopped finely salt & pepper 1 carrot, peeled & chopped 1 cup
of squash, peeled &
cubed 1 parsnip, peeled & chopped 10 apricots, chopped 1 medium sized
sweet potato, peeled & chopped 1 teaspoon
of cumin & cinnamon 1/2 teaspoon
of turmeric & paprika 1 tin
of tomatoes & 1 tin
of water juice and zest
of 1/2 an Orange generous pouring
of peas 1 tin
of chickpeas, drained small handful
of coriander, chopped
Pin It Ingredients: 1 medium
sweet potato, cut into 1/2 inch or smaller
cubes 1 medium yellow onion, diced 3 cups
of finely chopped kale 2 cups cooked black beans 2 cloves
of crushed garlic 1/4 teaspoon chipotle powder 1... Continue Reading →
3 tbsp olive oil 2 tsp
sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4»
cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece
of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4
potatoes, peeled &
cubed
Japanese eggplants and bell peppers were beautiful at our farm market today, so I used them, along with some spinach from the grocery store and some Thai basil from our garden, but feel free to use any
of your favorite Thai ingredients like small cooked
cubes of sweet potato, green peas, cilantro, mint, etc..
Ingredients 2 large
sweet potatoes, peeled and
cubed 1/2 -1 tsp kosher salt 2 - 3 Tbsp milk 1 Tbsp olive oil 1 - 2 tsp fresh rosemary, finely chopped * Fresh cracked black pepper to taste Extra olive oil for drizzling * I use a lot
of dry herbs but this is one
of those situations when fresh is a must!
for the soup: 2 leeks coconut oil 1 kg
sweet potatoes (about 4) a thumb - size piece
of fresh ginger 1 tbsp vegetable stock powder, or 1/2 a stock
cube 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp peanut butter
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and
cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce
Once the leeks are cooked, add the
sweet potatoes and ginger with 1.5 litres
of hot water from the kettle and the stock powder or
cube, then bring to the boil and simmer for 10 minutes, until the
potatoes are cooked.