On Monday, November 13, 2017, I returned to WJLA, Good Morning Washington for #MeatlessMonday to showcase a mouthwatering menu of sweet potato themed-dishes.

Hit the thumbs up button on YouTube if you want to see more content like this.

Want to elevate your sweet potato dishes? Check out these 4 vegan recipes. #plantbased #meatlessmeals Click To Tweet

Tableware provided courtesy of West Elm DC.

Recipes

 

Sweet Potato Fritters

Ingredients

  • 2-3 large organic sweet potatoes
  • 1-2 tsp organic olive oil
  • 1 cup organic quinoa (1 cup quinoa yields about 3 cups of cooked quinoa)
  • 2 cups organic low-sodium vegetable broth
  • 1 large organic white onion
  • 3 cloves organic crushed garlic
  • 1 tablespoon fresh organic thyme (or cilantro if you prefer)
  • vegan butter (I prefer soy-free earth balance) or organic coconut oil
  • sea salt to taste
  • black pepper to taste

Directions

  1. Preheat your oven to 400 degrees.
  2. Cover a rimmed baking sheet with aluminum foil. Lightly coat each sweet potato in olive oil. Place on foil and bake for about 45 minutes or until the sweet potatoes can be pierced with a fork. Let sweet potatoes cool. Peel the skin and chop into small pieces. If you’re short on time, you can totally purchase these peeled and chopped. 🙂
  3. While the sweet potatoes are baking, cook your quinoa. When making savory dishes, I prefer to cook my quinoa in vegetable broth to give it some extra flavor. Start with one part quinoa, two parts vegetable broth in a large pot. You can always double this ratio to make a larger batch.
  4. Bring the vegetable broth to a boil, then toss in your quinoa. Reduce heat, cover and let simmer for about 15-20 minutes.
  5. Once your sweet potatoes and quinoa are done, chop your onion and garlic. Add a dash of olive oil to the skillet. It should be just enough to cover the bottom of the pan. Sautee the onion and garlic over medium heat, along with a dash of sea salt, until the onion is translucent.
  6. Add your onions, garlic, quinoa, sweet potatoes, salt and pepper to a large bowl and stir. I prefer to use a potato masher to really move things along.
  7. Add your vegan butter to the skillet. Form your mixture into small patties, almost like a slider, and cook over medium heat for 2-3 minutes on each side. Remove from pan and let them rest on a paper towel. This is really important because you want them nice and crisp. You don’t want the fritter to get too soft when cooling.
  8. Garnish with thyme or cilantro.

Sweet Potato Coconut Curry

Ingredients

  • 2-3 organic sweet potatoes
  • 1 can organic chickpeas (garbanzo beans)
  • 2 cups organic spinach
  • 2 tbsps curry paste (red Thai curry is the best, don’t debate me on this)
  • 1 can organic coconut milk (I use Natural Value because it doesn’t contain guar gum)
  • 1 large organic white onion
  • 1-2 cloves organic garlic
  • sea salt to taste
  • organic olive oil

Directions

  1. Preheat your oven to 400 degrees.
  2. Cover a rimmed baking sheet with aluminum foil. Lightly coat each sweet potato in olive oil. Place on foil and bake for about 45 minutes or until the sweet potatoes can be pierced with a fork. Let sweet potatoes cool. Peel the skin and chop into small pieces. If you’re short on time, you can totally purchase these peeled and chopped. 🙂
  3. While the sweet potatoes are baking, rinse and peel the skin off your chickpeas. (Some people enjoy the skin on, but in this dish, I DO NOT.) Pat dry.
  4. Chop your onion, garlic, and spinach into small pieces.
  5. Grab a large pot. Add some olive oil to the pan, just enough to cover the bottom. Sautee until the onion is translucent over medium heat.
  6. Add your coconut milk, sweet potatoes, chickpeas, spinach, and salt (to taste) into the pot. Once the mixture starts to boil, reduce to low. Let simmer uncovered for 30 minutes. Stir every 5-10 minutes.
  7. Serve over rice.

Sweet Potato Lentil Stew

Ingredients

  • 1-2 organic sweet potatoes, peeled and cubed
  • 1 organic white onion
  • 2-3 cloves garlic
  • 3 cups organic low-sodium vegetable broth
  • 1 cup organic coconut milk
  • 2 cups organic green lentils
  • 1 bay leaf
  • 1 tsp thyme
  • 2 tsp paprika
  • 2 tsp cumin
  • organic olive oil
  • sea salt to taste
  • black pepper to taste

This is the easiest recipe of the four.

Directions

  1. Rinse your lentils well.
  2. Chop your onion and garlic. Grab a large pot. Add some olive oil to the pan, just enough to cover the bottom. Sautee until the onion is translucent over medium heat.
  3. Add the remaining ingredients with the exception of the thyme. Once the mixture starts to boil, reduce to low. Let simmer uncovered for 30 minutes. Stir every 10 minutes. Remove from heat.
  4. Top with thyme and serve.

Sweet Potato Burgers

Ingredients

  • 2-3 large organic sweet potatoes
  • 1 cup organic quinoa (1 cup quinoa yields about 3 cups of cooked quinoa)
  • 2 cups organic low-sodium vegetable broth
  • 1 cup organic gluten-free rolled oats (I use Bob’s Red Mill)
  • 1 can organic black beans
  • 1 large organic white onion
  • 2 tsp cumin
  • 1 tsp chili powder
  • sea salt to taste
  • organic coconut oil or olive oil

Directions

  1. Preheat your oven to 400 degrees.
  2. Cover a rimmed baking sheet with aluminum foil. Lightly coat each sweet potato in olive oil. Place on foil and bake for about 45 minutes or until the sweet potatoes can be pierced with a fork. Let sweet potatoes cool. Peel the skin and chop into small pieces. If you’re short on time, you can totally purchase these peeled and chopped. 🙂
  3. Cook your quinoa. When making savory dishes, I prefer to cook my quinoa in vegetable broth to give it some extra flavor. Start with one part quinoa, two parts vegetable broth. You can always double this ratio to make a larger batch.
  4. Bring the vegetable broth to a boil in a large pot, then toss in your quinoa. Reduce heat, cover and let simmer for about 15-20 minutes. This is a great time to chop up your onion into small pieces.
  5. Break up your oats in a food processor or blender. I use my Vitamix. It just makes everything easier.
  6. Next is the canned beans. Be sure to pour off the liquid, rinse and pat them dry.
  7. Combine your sweet potatoes, onion, black beans, quinoa, cumin, chili powder, and salt in a large bowl and stir.  I prefer to use a potato masher to really move things along. Form your mixture into burger size patties.
  8. Add oil to a skillet, just enough to cover the bottom. Over medium heat, place your burgers in the pan and cook for 3 minutes on each side. Let rest on a paper towel after cooking. This is really important because you don’t want the burgers to get soggy. Dress the burger with your favorite toppings and serve on your favorite bun!

♡ Chelsea

—-

All photos by WillPowerPhotos for That’s Chelsea