Sides

Quinoa Stuffed Sweet Potatoes


Make it Your Own

  • If you are short on time, skip baking the potatoes and microwave them for 5 minutes.
  • Love extra crispy chickpeas? Instead of pan frying them bake chickpeas for 30 minutes at 400 degrees fahrenheit (204 C).
  • I highly recommend only using fresh tomatoes and spinach for this recipe!

Quinoa Stuffed Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
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Looking for a healthy meal this week? Whip up these Quinoa Stuffed Sweet Potatoes! Not only are they gluten free and vegan but are the perfect meal to get your plant based protein. Crispy on the outside but soft and fluffy on the inside. Stuffed with savory chickpeas, fresh spinach, tomatoes, quinoa, cilantro, green onions and drizzled with a creamy cilantro lime sauce.


Stuffed Sweet Potatoes

  • 4 medium sweet potatoes, washed and dried
  • 1-2 Tbsp oil, I used avocado
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup of cooked quinoa
  • 1 can of chickpeas or garbanzo beans, drained and rinsed.
  • ⅓ cup fresh spinach, chopped
  • ⅓ cup cherry tomatoes, chopped
  • 2 Tbsp green onion , chopped thinly (optional)
  • 2 Tbsp fresh cilantro, chopped thinly (optional)

Cilantro Lime Sauce

  • ⅓ cup unsweetened dairy- free yogurt (substitute for greek yogurt)
  • ⅓ cup fresh cilantro, packed
  • 1 Tbsp lime juice
  • 2 Tbsp minced garlic
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ¼ black pepper

Directions

  1. Preheat the oven to 400 degrees fahrenheit (204 C).
  2. Pierce the sweet potatoes 3-4 times using a fork. Place the whole sweet potatoes on a sheet pan and drizzle oil.
  3. Bake potatoes for 30-35 minutes or until you can pierce a fork through the skin easily.
  4. Place cooked quinoa in a bowl and combine the chickpeas, chopped tomatoes, fresh spinach, salt, pepper, and toss. Set aside.
  5. Combine dairy- free yogurt, garlic, lime juice, salt, pepper, olive oil, and fresh cilantro in a food processor or high powered blender. Blend until the sauce becomes smooth and creamy.
  6. Cut cooked sweet potatoes in half. Using a spoon push down the middle of the cooked sweet potato making a small indention.
  7. Stuff sweet potato with the quinoa stuffing. Sprinkle the chopped cilantro and green onions on top and drizzle with Creamy Cilantro Lime Sauce.
  8. Leftovers will last 1 to 2 days covered in the fridge.

Chopped Asian Salad with Miso Dressing


Make it Your Own

  • Store this Miso Dressing for later by putting it in a glass jar with an airtight lid and place in the refrigerator.
  • Want to add a little spice to this salad? Add a teaspoon of sriracha to this Miso Salad Dressing.
  • If you know you want to eat this salad the next day make sure not to add the dressing until you are about to eat it. Adding the dressing the night before will make your veggies super soggy.

Chopped Asian Salad with Miso Dressing

  • Servings: 4
  • Difficulty: easy
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This easy Chopped Asian Salad is packed with colorful, bright, and crunchy veggies. Drizzled with tasty Miso Dressing this salad is the perfect healthy and refreshing side salad or main dish. This salad can be made in 10 minutes or less including Miso dressing.

Chopped Asian Salad

  • 3 cups of spinach or spring mix, chopped
  • 1 cup purple cabbage, chopped finely
  • ½ cup carrots, chopped finely
  • 1 bell pepper, diced into small cubes
  • ½ cup shelled edamame
  • ¼ cup purple onion, chopped finely
  • ¼ cup peanuts, chopped small
  • Garnish with optional fresh cilantro, green onions, sesame seeds, and lime.

Miso Salad Dressing

  • 2 Tbsp ginger, chopped finley or liquid ginger from the bottle
  • ½ lime, juiced
  • 2 Tbsp miso paste, I used white
  • 1 Tbsp agave or maple syrup
  • 1 tsp garlic powder
  • 1 Tbsp sesame oil
  • 1 Tbsp Tahini
  • 1 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp water, to thin

Directions

  1. In a large bowl add all prepared salad ingredients together.
  2. Using a medium bowl or large glass jar combine all salad dressing ingredients and whisk until creamy.
  3. Garnish salad with fresh cilantro, green onions, sesame seeds, and lime.
  4. Pour dressing on top of salad and toss.
  5. Salad leftovers will last 1-2 days without dressing wrapped up in the refrigerator.

Roasted Sweet Potato Lentil Salad

Make it Your Own

  • Don’t have sunflower seeds? Use sliced almonds or pecans as a substitute.
  • Not a fan of tahini dressing? Use your favorite dressing to top off your salad
  • Making this salad for more than 3 people? Double the recipe.

Roasted Sweet Potato Lentil Salad

  • Servings: 2-3
  • Difficulty: easy
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This savory Roasted Sweet Potato Lentil Salad is super easy to make and will keep you feeling full until your next meal. Eat this salad warm or cold and pair it with your favorite salad dressing for the perfect appetizer, side dish, or main dish.


Ingredients

  • 3 medium sweet potatoes, washed and cut into ½ inch cubes
  • 1 medium purple onion, medium cuts
  • ¼ cup pumpkin seeds
  • 4 cups spring lettuce mix
  • 4 cloves of garlic, peeled
  • 1 cup lentils, cooked following the package directions (I used green lentils).
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ⅛ tsp salt
  • 1 tsp avocado oil or water

Lemon Garlic Tahini Salad Dressing

  • ¼ cup tahini
  • ¼ cup filtered water
  • 2 Tbsp lemon juice
  • ½ Tbsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp, optional for thinning out your dressing.

Directions

  1. Preheat your oven to 425 degrees fahrenheit (218C). If your oven runs extra hot preheat at 400 degrees fahrenheit (204C).
  2. In a medium or large bowl combine the cubed sweet potatoes, oil, paprika, chili powder, garlic powder, and mix.
  3. Spread the seasoned sweet potatoes evenly on a large sheet pan and bake for 20 minutes.
  4. Take potatoes out and flip. Add purple onions, and garlic to the pan. Bake for an additional 20 minutes.
  5. Let sweet potatoes, purple onions, and garlic cool for 5 minutes.
  6. In a large bowl add lettuce spring mix, lentils, sweet potatoes, purple onions, garlic, and pumpkin seeds. Top with Lemon Garlic Tahini Dressing, eat, and enjoy!

Green Hummus

Make it Your Own

  • Are you gluten free? This hummus is gluten free. Just make sure to stick with gluten free crackers for dipping
  • Love garlic? Add 3 cloves of roasted garlic to the food processor to make your hummus have a stronger garlic flavor.
  • Leftovers will last 3-5 days wrapped up in the refrigerator.

Green Hummus

  • Servings: 8
  • Difficulty: easy
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This colorful Green Hummus is made with fresh herbs, buttery avocado, and creamy chickpeas. Make it as an appetizer, or snack and pair it with fresh vegetables, crackers, chips or bread.


Ingredients

  • 3 Tbsp tahini
  • 1 can chickpeas or garbanzo beans
  • ½ lemon, seeded and juiced
  • 2 Tbsp olive oil
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp pepper
  • 1/3 cup fresh parsley, trimmed and washed
  • 1/3 cup fresh green onion or chives, trimmed and washed
  • 1/3 cup fresh basil, trimmed and washed
  • 1 avocado, pitted
  • 2 to 3 Tbsp of water (optional)

Directions

  1. Drain and rinse the beans to get any excess can juice that might have been on the beans.
  2. In a food processor or high powered blender combine the beans, tahini, lemon juice, garlic, salt, pepper, 1 Tbsp olive oil, parsley, green onion, basil, and avocado. Blend all ingredients together until your desired constantly. If too thick, add water and blend again.
  3. Scrap hummus into a serving bowl.
  4. Garnish the hummus. For this hummus I drizzled the additional olive oil and sprinkled salt, chopped green onions, parsley and pine nuts.
  5. Place hummus on a serving board. Add chopped vegetables, crackers, chip, or bread for dipping. Dip, eat, and enjoy!
  6. Leftovers will last 3-5 days wrapped up in the refrigerator.

Roasted Asparagus Bruschetta

Make it Your Own

  • Are you gluten free? This Roasted Asparagus Bruschetta is the perfect gluten free side dish.
  • Don’t like a lot of garlic? Do not add the fresh chopped garlic to your asparagus before roasting.
  • Have leftover bruschetta? Toast bread and top it with the leftover bruschetta mixture.

Roasted Asparagus Bruchetta

  • Servings: 3-4
  • Difficulty: easy
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Looking to make a bright and healthy side dish for your next dinner? You must try this Roasted Asparagus topped with Bruschetta. This recipe requires fresh wholesome ingredients and only 15 minutes to make. It is dairy free, gluten free, and vegan.


Ingredients

  • 1 bunch of thin asparagus, trimmed
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 2 cloves of garlic, chopped finely
  • 1 tsp garlic powder
  • 1 roma tomato, chopped
  • 1 container of cherry tomatoes, chopped
  • 1 tsp balsamic vinegar
  • ¼ cup fresh basil, chopped finely
  • ¼ cup red onion, chopped
  • ¼ cup pine nuts, garnish (optional)

Directions

  1. Preheat your oven to 425 degrees fahrenheit (218 C).
  2. In a large bowl combine asparagus, 1 tsp of oil, chopped garlic, salt and toss.
  3. Arrange asparagus on a baking sheet evenly and bake for 10-12 minutes or until they are cooked through, depending on the thickness of the asparagus.
  4. In a medium bowl combine the rest of the ingredients into a bowl and mix. This will make the bruschetta mixture.
  5. Top the roasted asparagus with the bruschetta mixture and serve immediately.
  6. Leftovers will last until the next day wrapped up. Save any longer and the asparagus becomes really soggy.

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