Vegan Buffalo Sweet Potatoes

Recipes

Things are getting crazy here in California amidst the COVID-19 pandemic. I won’t get too much into it in this post (might do another one later), but what I will say is there are some silver linings mixed in with the chaos. One of those silver linings is having the time at home to prepare delicious and healthy meals. It’s so important right now to eat healthy and keep your immune system in tip-top shape. There are several documentaries and series out there that describe vegan diets as one of the best ways to guard against sickness and disease. It makes me happy that I’ve decided to make the switch, and I hope that I can inspire others to do the same with this blog.

This recipe (adapted from Running on Real Food) is delicious as all hell, super easy to make and can be made with mostly pantry items. If you don’t have avocado (thanks quarantine), you could use guacamole or leave it out all together. Another good green option is spinach or any type of salad mix, or you can leave that part out all together and it’s still so tasty. The ranch that I used is Follow Your Heart vegan ranch. I think it tastes better than regular ranch (and better for you), but I digress. If you’re in a rush, half the sweet potatoes before cooking and cook for 30 minutes instead of the 45-60 minutes. The last thing I want to mention is the HEAT. This recipe is spicy, at least to my standards. If you like more spice, you can sub the Frank’s wing sauce for a spicier version, if you want it less spicy choose a buffalo sauce that is more mild. Okay, enough chit-chat, let’s get to the recipe…

Vegan Buffalo Sweet Potatoes

2 sweet potatoes (or garnet yams)

1 15oz can garbanzo beans

1 bottle of Frank’s RedHot Buffalo Wings Sauce

Follow Your Heart Vegan ranch (or something similar)

1 avocado, halved and sliced

  1. Preheat oven to 425°F and line a baking sheet with foil or parchment paper. Poke holes all over the sweet potatoes with a fork and bake for 45-60 minutes or until the potatoes are soft when pierced.
  2. Drain and rinse the garbanzo beans and place in a small sauce pan over low heat. Add buffalo sauce until all beans are covered. Heat over low until warmed through, and smash some of the beans with the back of your spoon to give some variety in texture.
  3. Once the sweet potatoes are done, cut them in half and remove the skins (or you can skip this part if the skins don’t bother you). Lightly mash the sweet potatoes and top with the buffalo chickpeas, then the avocado slices then the ranch.
  4. Enjoy!
roasted stuffed sweet potato

Vegan Oil-Free Stuffed Sweet Potatoes

Recipes
roasted stuffed sweet potato

Sweet potatoes are one of my favorite ingredients. They are versatile, easy to cook and inexpensive, making them a great option for any meal. This particular meal is great because you can eat it any time of day depending on what ingredients you use. I used this recipe for lunch for the last couple of days and it is so filling and delicious! The other great part is that this recipe does not use any oil making it an especially healthy plant-based dish.

Like I said before, this recipe is incredibly versatile. You can sub out whatever ingredients and spices you like and use them to stuff your sweet potato. These particular ingredients were what I had on hand which made it super easy to make for a somewhat quick and healthy lunch. I’ve seen breakfast variations as well that include almond butter and bananas and maple syrup and definitely think I will have to try that next.

Vegan Oil-Free Stuffed Sweet Potatoes

2 medium to large sweet potatoes, washed

1/2 red onion, diced

1 can black beans, drained and rinsed

1 can corn, drained

1 cup quinoa, cooked

1 large tomato, diced

2 tsp chili powder

1 tsp cumin

Juice of 1 lime

Salt & pepper

Toppings: guacamole, Fritos, cilantro, vegan cheese

  1. Preheat oven to 400°F. Poke sweet potatoes all over with a fork and roast in preheated oven for 30 minutes or until soft when stabbed with a fork.
  2. Meanwhile, cook onion in a pan over medium-high heat until soft.
  3. Once cooked add beans, corn, spices, lime juice and quinoa and mix until well combined.
  4. Cook ingredients until warmed through.
  5. Remove sweet potatoes from the oven and once cool enough, cut them in half.
  6. Place one half in a bowl and top with quinoa mixture.
  7. I topped mine with homemade guac, some fritos and some vegan cheddar cheese. Top with whatever you like or have available! Enjoy!

Vegetarian Honey Lime Sweet Potato Tacos

Recipes

These honey lime sweet potato tacos are a serious staple in my house. Whenever we have people over and I want to make a vegetarian recipe that will shock and awe my meat-eating friends, these tacos are my go-to. They have the perfect amount of spicy and sweet while also being filling and providing a good source of protein. Need something completely vegan? Easy peasy – substitute the honey for agave and leave out the feta cheese (or use a vegan feta sub). The other great part about this recipe is how easy it is to make as well as clean up. All you need is one large skillet on the stove and a baking sheet which you can line with foil for even easier clean-up.

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This recipe is adapted from Cooking Classy with a few differences. As with some of my other recipes, I often substitute onion powder for the real thing (hubby is not a fan of onions, and let’s be real, dicing them sucks). I also leave the skins on the sweet potatoes for some extra health benefits including extra fiber and potassium (and because I’m lazy). I also don’t take the extra step to heat my corn tortillas in oil on the stove. Usually I just use the microwave, or turn on my gas burner and heat them up directly on the stove. Both options work fine for me and are much easier and less messy than the alternative. I make white rice as a side with salt, cilantro and lime – this is a little Chipotle copycat trick I use fairly often. If you have leftovers from dinner, the sweet potatoes go amazingly on top of the rice as lunch for the next day (heck, I’ve even made that solely for meal prepped lunches). Top it all off with a little cheese. I’ve used cotija and feta interchangeably as they are fairly similar in texture and flavor. I do find the feta cheese to a bit more snappy so I do prefer that one myself, but I know alot of people don’t care for feta so definitely use cotija if you don’t. I’d imagine you could also just use monterey jack if you’re not a fan of smellier cheeses. You can also top these with avocado which is a nice addition. These can be harder to find this time of year even in California. I mean, you can find them, but you bring them home and BAM the next day you’ve got rotten avocados, which to me is the absolute worst.

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I hope you enjoy this recipe. I would definitely recommend using it to impress your meat eating friends. Anyone I’ve ever made these for was super skeptical at first (“sweet potato tacos? say wha?”) but each of them ended up loving the flavor in the end. I think it’s a surprising combination for a fairly standard meal. Don’t forget your favorite Mexican beer and you’ll be on your way to a delicious Taco Tuesday!

Honey Lime Sweet Potato Tacos

2 large sweet potatoes (sometimes called yams), cut into smallish cubes – about 1/2in

1 tsp cumin

1 tsp paprika

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 Tbsp onion powder

Salt and pepper to taste

4 cloves garlic, minced

1 can black beans, rinsed and drained

1 can sweet corn, drained

3 limes, 1 for garnish 2 for juicing

2 Tbsp fresh cilantro, chopped

Olive oil – for drizzling over sweet potatoes, and cooking your garlic, I’d say a few Tbsp at least

  1. Preheat oven to 425°F.
  2. Line a baking sheet with foil and place diced sweet potatoes on the baking sheet. Drizzle olive oil (a couple Tbsp) over the top and season with cumin, paprika, coriander, cayenne pepper and salt and pepper. Toss with hands to coat evenly.
  3. Bake for 15-20 minutes.
  4. While the sweet potatoes are cooking, heat 1 Tbsp of olive oil to a large skillet and cook minced garlic and onion powder for about a minute.
  5. Once garlic is slightly browned, add the beans, corn, honey and about 2 Tbsp of lime juice (plus salt and pepper to taste). The other lime you can save to slice and squeeze on top of your tacos. Let sit at low while potatoes finish cooking, stirring occasionally.
  6. When the sweet potatoes are finished roasting, remove them from the oven and add to your skillet. Stir to combine.
  7. Add cilantro when you’re ready to serve and stir to combine.
  8. Heat your tortillas however you wish and fill with the sweet potato-bean mixture. Top with your choice of cheese and toppings. Squeeze lime slice over the top to finish.
  9. Crack a beer and sit back and relax with a tasty taco treat!
  10. Enjoy!