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I’m excited to share this guest post from Jessica Hylton of  the blog Jessica In The Kitchen. She makes amazing vegan recipes in her kitchen in Jamaica. This sweet potato breakfast hash is delicious, easy to make, and nutritious. And it’s made with Japanese sweet potatoes, my current favorites! I’m back from maternity leave, so expect new recipes from me in the coming month. In the meantime follow me on Instagram @sweetpotatosoul to see what I’m eating and new-mom life updatesHi everyone! My name is Jessica and I’m a vegan food blogger, photographer and videographer over at at Jessica in the Kitchen! I’ve been online friends with Jenné for about 2 years now and we finally met in person at her cookbook launch dinner last year while I was in California. Since then it’s been even more fun keeping up with all the exciting updates in her life, including most recently – her adorable bouncing baby girl! I know Jenné is being kept super busy now thanks to her new beautiful blessing, so I wanted to share a guest post here on Sweet Potato Soul! Naturally my very first thought was to do something with sweet potatoes, but with a twist!

You see, I’m from Jamaica! Our local sweet potatoes are very different from those found in the US. We known them as sweet potatoes, but they are also known as Japanese Sweet Potatoes. They are like a light, white-yellowish colour on the inside and after being baked or sautéed are incredibly soft and creamy on the inside. They aren’t as sweet as American sweet potatoes, and the sweetness varies by season, but they taste absolutely delicious! They are my favourite sweet potatoes in the world!

As such, I wanted to make a Sweet Potato Breakfast Hash to share with you all today. The sweet potatoes crisp up beautifully, especially since they are diced so small, and go perfectly with the other hash ingredients. Bell peppers, black peppers, onion, garlic, jalapeños and some seasonings really complement the sweet potatoes here. Plus I love the fact that everything is ready from start to finish under 45 minutes! Add some avocado on the side (we call avocado ‘pear’ in Jamaica) and maybe even a very ripe cooked plantain and you have yourself a beautiful Caribbean-esque version of Sweet Potato Breakfast Hash!

I hope you all enjoy this recipe and give it a try! ‘Nuff love from Jamaica!

Sweet Potato Breakfast Hash
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Serves: 3-4
Ingredients
  • 2 tablespoons coconut or olive oil
  • ½ (60g) green bell pepper, diced
  • ½ (60g) red bell pepper, diced
  • 1 (27g) jalapeño, sliced and diced
  • ½ (61g) red onion, diced
  • 4 cloves garlic, minced
  • ½ (226g) pound Japanese sweet potatoes, rinsed thoroughly and diced into 1” cubes
  • ¾ cup (195g) cooked black beans (if canned, rinsed well)
  • 2 teaspoons paprika
  • ¾ teaspoon sea salt, to taste
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. In a pan over medium high heat, heat 1 tablespoon of oil.
  2. Add in the green bell pepper, red bell pepper, jalapeño and the red onion. Sauté and cook down for about 8 minutes until the red onions are translucent. Scoop the mixture aside in a small bowl. Add the other tablespoon of oil into the pan and heat up.
  3. Add in the sweet potatoes and stir to combine. Reduce heat to medium and let the sweet potato crisp and cook through, for about 10-12 minutes. Stir occasionally, ensuring not to burn the sweet potatoes.
  4. After sweet potatoes are cooked through, and back in the previously cooked bell pepper mixture and the black beans. Add the paprika, sea salt and the black pepper over and stir to combine. Cook for about another 3 minutes to let the black beans heat through. Taste and adjust seasonings for taste, then remove from heat. Serve with slices of avocado and enjoy!
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The post Sweet Potato Breakfast Hash appeared first on Sweet Potato Soul by Jenné Claiborne.

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This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this Creamy Avocado Pesto Pasta.

Avocado is easily one of my favorite foods. Obviously, I love its rich creamy texture and light flavor, but another thing I love about it is something that is too often overlooked: its versatility! Most of us only know avocado from having guacamole, or perhaps avocado toast if you’re a city-dwelling millennial. That’s really a shame because avocado can be used in so many ways, savory or sweet. And because avocados are so nutritious––high in vitamin E, A, C, K, B, potassium, magnesium, and healthy fats––there’s even more reason to enjoy them often.

Though I most often eat avocado on toast (yes, I’m obsessed), my favorite ways to eat it are as guacamole on chips or tacos, blended with dates and cocoa powder to make a chocolate mousse (insanely delicious), massaged into kale as the base of a salad, and now as a creamy and light avocado pesto. Avocado pesto is sort of like a vegan green goddess dressing, so you can use it as a dressing on salads or grains, as a dip, or be more traditional and toss it with pasta.

For this recipe, I went with the traditional option and created an avocado pesto pasta. To make it an extra nourishing entrée, I used Barilla Red Lentil Penne from their new line of one-ingredient legume pastas. This avocado pesto pasta can be enjoyed hot or room-temperature, and this Red Lentil Penne has the perfect al dente texture no matter how you serve it.

While this might look like normal rotini pasta, it’s got some added nutrition superpowers. Because the pasta is made from legumes (aka beans and lentils), it has all of the good stuff of this very nutrient-dense food. It is high in fiber, B vitamins, iron, potassium, and protein. Fiber, in particular, is one of the main nutrients that we do not eat enough of as Americans. Simply swapping in legume pasta is an easy way to increase your fiber intake––which is important for heart health, cancer risk reduction, digestion health, weight loss, and feeling full.

As you can see, there isn’t much to this simple yet delicious avocado pesto pasta. The pasta cooks in just 7 minutes, and the pesto comes together in about the same amount of time. You can make this dish as a lazy weeknight meal or serve it at a dinner party to impress your guests. If you’d like to bulk it up a bit, try adding grilled or roasted vegetables, or topping it with grilled or seared mushrooms. Yummy!!

You can find the Barilla Legume pastas on Amazon, and at select grocery stores nationwide. The pastas come in four varieties: Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini. Have fun exploring them all and keep returning to my blog for more recipe ideas! For more on the new pastas from Barilla, visit www.barilla.com/legume.

Check out these other recipes I created using the Barilla Legume pasta: Eggplant Red Lentil Penne PastaMediterranean Pasta SaladOyster Mushroom Red Lentil Pasta AlfredoSpicy Pasta Arrabbiata, and Pasta Puttanesca.

Avocado Pesto Pasta
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: Jenné
Serves: 4-6
Ingredients
  • 1 box Barilla Red Lentil Penne
  • 1 ripe avocado, pitted
  • 1 cup fresh basil leaves + more for garnish
  • ¼ cup toasted pumpkin seeds (or pine nuts)
  • 1-2 cloves garlic, chopped
  • Juice of ½ lemon, about 1-2 tbsp
  • 2 tbsp olive oil
  • ½ tsp sea salt + more to taste
  • ¼ tsp Black pepper
Instructions
  1. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 7 minutes for al dente (I add 2 more minutes when cooking the red lentil penne because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  2. In a food processor combine the avocado flesh, basil, pumpkin seeds, garlic lemon, olive oil, salt, and pepper. Blend until creamy. Season to taste with more salt and pepper if necessary.
  3. Toss the pesto with the red lentil penne.
  4. Serve garnished with fresh basil and black pepper.
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The post Avocado Pesto Pasta appeared first on Sweet Potato Soul by Jenné Claiborne.

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This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this delicious vegan pasta puttanesca!

There are so many reasons to love vegan pasta puttanesca. I love this tasty pasta dish for its pungent flavors, its ease of preparation, and because you can make it with simple pantry ingredients. I always keep olives, capers, and diced tomatoes in my cupboard for when I’m craving this dish.

If you like pungent olives and capers, then you’ll love this simple vegan pasta puttanesca! Non-vegan versions add anchovies to the sauce, but I like to add a little dulse seaweed, which is briny and tastes like the ocean. This is the sort of recipe that you can throw together quickly on a weekday night, make for your weekly meal prep, or prepare for dinner guests. The fact that you can dress it up (serve it to dinner guests with Italian white wine, bread, and a fancy salad) or dress it down (take it to work in a reusable container) makes it a winner in my book.

Traditionally, pasta puttanesca is made with spaghetti, but I’ve enjoyed swapping out the wheat based spaghetti for the legume pasta from Barilla. For this recipe, I used their Red Lentil Rotini and my pasta puttanesca turned out brilliantly! All of the new legume pastas from Barilla are made with just one ingredient: either red lentils or chickpeas. That means that they contain all of the good stuff found in legumes: fiber, protein, b vitamins, iron, potassium, zinc, magnesium, and more. Add a dark leafy green like kale to the sauce as it cooks, and you’ve got a truly well-rounded dish.

You can find the Barilla Legume pasta on Amazon, and at select grocery stores nationwide. The pastas come in four varieties: Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini. Have fun exploring them all and keep returning to my blog for more recipe ideas! For more on the new pastas from Barilla, visit www.barilla.com/legume.

Check out these other recipes I created using the Barilla Legume pasta: Eggplant Red Lentil Penne Pasta, Mediterranean Pasta Salad, Oyster Mushroom Red Lentil Pasta Alfredo, Spicy Pasta Arrabbiata.

Vegan Pasta Puttanesca
 
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
 
Author: Jenné
Serves: 4-6
Ingredients
  • 1 box Barilla Red Lentil Penne
  • 2 tbsp grapeseed oil or olive oil
  • 3 cloves of garlic, minced
  • ½ cup dry white wine
  • 28-oz can of diced tomatoes
  • ⅓ cup pitted kalamata olives, halved
  • ¼ cup capers
  • 1 teaspoon dulse flakes + more to taste
  • 3 leaves of fresh sage, or 1 tsp dry sage
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp chili flakes
  • 5 cups kale, chopped & loosely packed
  • 3 tbsp fresh tarragon, chopped
  • 6 basil leaves, chopped
  • Black pepper for garnish
Instructions
  1. In a large skillet warm the grapeseed oil over medium-low heat. Add the garlic, and sauté until slightly golden. Be careful not to burn it.
  2. Add the wine, and simmer for a minute. Add the tomatoes, olives, capers, dulse, sage, fennel, oregano, thyme, and chili flakes. Bring to a simmer, then reduce the heat and let it cook for about 15 minutes.
  3. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente (I add 2 more minutes when cooking the Red Lentil Rotini because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  4. Add the kale, tarragon, and basil to the puttanesca sauce, and stir well. Cook for 5 more minutes.
  5. Season to taste with more dulse if you’d like it saltier.
  6. Add the pasta to the sauce and toss well. Serve warm.
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The post Vegan Pasta Puttanesca appeared first on Sweet Potato Soul by Jenné Claiborne.

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This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this Spicy Pasta Arrabbiata.

I first fell in love with pasta arrabbiata when I worked at an Italian restaurant in Atlanta my first year out of high school. After each shift, I’d sit down to a big bowl of their pasta arrabbiata with their freshly made gemelli, rigatoni, or penne. Whenever I get a craving for pasta, it’s that spicy, garlicky arrabbiata tomato sauce that I yearn for the most. Luckily, pasta arrabbiata is super easy to make at home. Instead of serving it with traditional pasta, I toss it with one of the new legume pastas from Barilla for the perfect nourishing meal.

My whole pregnancy I’ve been much less interested in food. I don’t know what that means really: Will my baby not be a foodie like his/her mama? Or am I just getting all of my nutrients so no need for cravings? Whatever the case, it has been a new experience for me. Pre-pregnancy I was always thinking about food, and looking forward to cooking. The closest thing I’ve had to a craving this pregnancy has been a pretty standard (for me) craving for fresh fruit. The other complicating factor is that I do still want my food to be super delicious and interesting…I just don’t feel like making it myself.

Because of my lack of interest in food I’ve had to rely on fast and easy, yet delicious, recipes like pasta, chili, curry, noodles, and Buddha bowls. And because I require even more calories and nutrients than usual, I’ve made sure to make each of those easy meals extra nutritious. For example, I’ve swapped my wheat pasta for the one-ingredient chickpea and red lentil pastas from Barilla. This new Barilla legume pasta has all of the delicious taste of wheat pasta, with all the fiber, protein, iron, potassium, and b vitamins found in beans. It helps keep me fuller and nourished for longer, so I don’t have to wonder what should I eat? so often!

This spicy pasta arrabbiata can be bulked up even more by adding roasted vegetables––butternut squash, broccoli, kale, and mushrooms are my favorites. Top it with some vegan parmesan for a nice cheesy kick. If you meal plan (like I should…), then you’ll love that this pasta can easily be reheated and enjoyed throughout the week.  

You can find the Barilla Legume pasta on Amazon, and at select grocery stores nationwide. The pastas come in four varieties: Chickpea Rotini, Chickpea Casarecce, Red Lentil Penne, and Red Lentil Rotini. Have fun exploring them all, and keep returning to my blog for more recipe ideas! For more on the new pastas from Barilla, visit www.barilla.com/legume.

Spicy Pasta Arrabbiata
 
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Since I’ve been more sensitive to spicy foods, I use just 1 teaspoon of red chili flakes. Feel free to keep it mild like I do, or make the sauce extra spicy by adding 2 teaspoons of chili flakes. You can always add more to taste if you want it even hotter.
This recipe makes about double the sauce you’ll need for one box of pasta. I recommend freezing the rest for the next time you’re craving pasta. If you don’t want to hold onto extras, simply cut this arrabbiata sauce recipe in half.
Author: Jenné
Serves: 4-6
Ingredients
  • 1 box Barilla Red Lentil Penne
  • 2 tablespoons grapeseed oil
  • 5 cloves garlic, minced
  • 2 14.5-oz cans plain tomato sauce
  • 1-2 teaspoons red chili flakes
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • Sea salt to taste
Walnut Parmesan
  • ½ cup walnuts, toasted or raw
  • 2 tablespoons nutritional yeast
  • ½ teaspoon mellow miso
  • ¼ teaspoon salt
Instructions
  1. In a saucepan warm the oil over medium heat.
  2. Add the minced garlic, and sauté until it turns slightly golden. Be careful not to burn it.
  3. Add the tomato sauce, and stir. Then add in the red chili flakes, oregano, and sugar. Stir well.
  4. Gently simmer on medium-low heat for 20 minutes with the lid ajar on the saucepan.
  5. Season to taste with salt.
  6. To make the pasta: boil 4 quarts of salted water, add pasta and boil for 6-7 minutes for al dente pasta (I add 1-2 more minutes because I like a softer pasta). Drain well, then toss immediately with a drizzle of extra virgin olive oil in the colander.
  7. Toss the pasta with half of the arrabbiata sauce. Save the remaining sauce for the next time. It keeps well in the freezer.
Walnut Parmesan Instructions
  1. Place the ingredients into a food processor and pulse until a chunky crumble is remaining.
  2. Sprinkle over your pasta before eating.
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Check out my other recipes made with Barilla legume pasta here.

The post Spicy Pasta Arrabbiata appeared first on Sweet Potato Soul by Jenné Claiborne.

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Bingo! I really feel like I nailed this one. Tacos filled with meaty crispy carnitas made with king oyster mushrooms! I think this might just be my new favorite recipe. As I write this I’m thinking about when can I restock on king oyster mushrooms so I can make these again…maybe today! I made these amazing mushroom carnitas in the Instant Pot, so it’s very easy to do. Press a few buttons, wait just a bit, then take them out and crisp them up in the broiler, and it’s on!

Since I’m pregnant I’m extra picky, and my relationship with some of my favorite foods has changed. I don’t have super strong aversions or cravings, but I’ve been a little less interested in some things, like mushrooms. That bums me out because mushrooms are such a great food to eat when you’re expecting. Now that I’ve got this mushroom carnitas recipe, I have all the reason in the world to eat them again! They’re a great source of niacin, vitamin D, folate, vitamin b6, riboflavin, and potassium. In all stages of life—including pregnancy—these are essential nutrients for health. The b vitamins found in king oyster mushrooms (niacin, folate, b6, and riboflavin) are especially important for fetal development. Food-sourced b vitamins are also great for promoting healthy energy levels in pregnant mamas. Now that I’m in the third trimester and still working, I see how that’s so important. Keep in mind you want to prioritize getting your vitamins and minerals from food rather than supplements. When you’re eating a balanced whole food vegan diet, that’s actually very easy to manage. Watch my latest “What I Eat in a Day” to see how I get all the nutrition I need in the third trimester.

So how do you turn mushrooms into crispy shredded carnitas (which are traditionally made with pig meat)? Mushrooms have magical properties, and king oyster (also known as king trumpet mushrooms) are extra special. Use a fork to shred them to replicate that shredded meat texture. It’s so easy! Then cook them with a blend of Mexican spices and citrus. Finally, transfer the cooked mushrooms to a baking sheet and broil until they’re crispy, vegan-meaty perfection. See the full recipe below!

Mushroom Carnitas Tacos
 
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Mushroom carnitas instructions for Instant Pot and stove top below. You'll have some excess liquid after cooking the mushrooms. You can use this flavorful juice to season rice or a bean salad––both are great side dishes for these mushroom carnitas. You can find king oyster mushrooms (or trumpet mushrooms) at your local Asian grocery store, or at some farmer's markets. Asian grocery stores usually have great prices on these otherwise harder-to-find mushrooms.
Author: Jenné
Serves: 4
Ingredients
  • 1 lb packages of trumpet mushrooms (equivalent 2 packs or around 16 oz)
  • 2 tbsp grapeseed oil
  • ½ yellow onion, diced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeded & minced
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp sea salt + more to taste
  • 1 tsp freshly ground black pepper
  • ¾ cup fresh orange juice (about 2 oranges)
  • 1 tbsp liquid aminos or soy sauce
Tacos:
  • 8 corn tortillas
  • 2 avocados, sliced
  • 1 cup shredded red cabbage
  • 1 jalapeno pepper, thinly sliced
  • 1-2 ripe tomatoes, diced
  • pickled onions [link to recipe]
  • ½ cup cilantro, chopped
  • 2 limes
Instructions
Instant Pot Instructions
  1. Shred the mushrooms with a fork, then set aside.
  2. Turn the Instant Pot to sauté and add oil. Give the oil about 3 minutes to warm up, then add the onions, garlic, and jalapeño pepper. Sauté until onions are soft.
  3. Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
  4. Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
  5. Cancel the sauté and place the lid on the Instant Pot.
  6. Set the Instant Pot to pressure cook for 5 minutes, then allow it to release pressure naturally when done.
  7. Season to taste with more salt if needed.
  8. Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
  9. Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.
Fill the tacos
  1. Warm the tortillas over a stovetop flame, in the microwave wrapped in a damp paper towel, or in the oven wrapped in aluminum foil.
  2. Fill the tortillas with avocado, shredded red cabbage, jalapeño pepper, tomatoes, pickled onions, cilantro, and fresh lime juice.
Stovetop Instructions
  1. Shred the mushrooms with a fork, then set aside.
  2. Warm a large pot over medium heat, and add oil. Once the oil is warm add the onions, garlic, and jalapeño pepper. Sauté until onions are soft.
  3. Add the mushrooms and the oregano, cumin, sea salt, and pepper. Stir well.
  4. Squeeze the oranges into the pot (being careful to catch any seeds), along with liquid aminos/soy sauce then stir again.
  5. Bring to a simmer on medium-low heat, and cover the pot. Cook for about 30 minutes, or until the mushrooms are tender and tasty. Season to taste with more salt if needed.
  6. Use a fork to remove the mushrooms from the pot and the accumulated liquid, and place on a baking sheet lined with parchment paper.
  7. Broil for about 15 minutes, or until the top of the mushrooms is crispy and browned.
  8. Fill tacos & serve.
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Try these other taco recipes next:

curried red bean tacos with peach salsa

jerk jackfruit tacos

lentil tacos with mango guacamole

crispy tofu tacos 

Korean BBQ jackfruit tacos

The post Mushroom Carnitas Tacos appeared first on Sweet Potato Soul by Jenné Claiborne.

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This post is sponsored by Calphalon to help celebrate the launch of their new expertly designed Appliances line. For this Vegan Sweet Potato Shepherd’s Pie I used the Quartz Heat Countertop Oven. Calphalon’s new line of appliances includes the  (check out the Pumpkin Spice Waffles I made with it),  (hello grilled veggies and mushrooms!!), Digital Sauté Slow Cooker (check out the Slow Cooker Stuffing I whipped up), Auto-Speed Blender, Quartz Heat Countertop Oven, and the Special Brew Coffee Maker.

One of my favorite commissions as a private chef in New York was to prepare meals for a woman who had just had a baby. Knowing how intense the first few weeks are with a new baby, a friend or family member would usually reach out to me to provide this incredibly special gift. I’d be sure to prepare meals that were extra nourishing, easy to digest, and colorful. Things like root vegetable stews, beet & black bean burgers, and hearty casseroles––like the Sweet Potato Shepherd’s Pie I’m sharing in this post–– were always a hit.

Now that I’m preparing for the birth of my own baby, I’ve been inspired to get in the kitchen and start preparing my postpartum meals now. Hiring a private chef is expensive (and lord knows how expensive having a baby already is), but if you can find the time before the baby is born you can prepare a month’s worth of meals to replenish yourself after baby arrives. My plan is to make and freeze 2 meals a week for the next 8 weeks. If you cannot make the time yourself, and you won’t have anyone cooking for you postpartum, then try recruiting your friends to prepare a couple of dishes that you can freeze.

One of the dishes I made for my postpartum nourishment is Sweet Potato Shepherd’s Pie. Not only was this dish a hit with all of my new-mommy clients, but every one of my other clients loved and often requested it too. I’m actually surprised I hadn’t shared it on SPS yet!

This hearty vegan Shepherd’s Pie is made with lentils, green beans, whipped yukon and sweet potatoes, and a delicious blend of spices. After giving birth it’s important to replenish the body with warming and mineral dense foods, so this Sweet Potato Shepherd’s Pie is perfect. The lentils are full of iron and b vitamins, the sweet potatoes are full of vitamin A, potassium, and manganese, and since this is such a wholesome dish every other ingredient contains impressive nutrients as well.

If you’ve seen any of my meal prep videos, you’ve seen how I like to multitask in the kitchen to save time and energy. One of my favorite ways to do this is to utilize a countertop oven. It won’t turn the whole kitchen into a sauna, and you can use it to cook grains, roast vegetables, bake, and broil. For this Sweet Potato Shepherd’s Pie I used the beautiful Calphalon Quartz Heat Countertop Oven to bake the casserole. It warms up quicker than any other countertop oven I’ve ever used, and delivers 40% more even and reliable heat thanks to its quartz heating element. Fancy, I know! Using a countertop oven is so much more efficient and eco-friendly if you’re just baking/roasting one dish, and this one is spacious enough to fit even a large dish.

One of the coolest features on this Quartz Heat Countertop Oven is the dehydrate setting! If you’ve followed SPS for a while you’ll know I used to love making dehydrated raw treats, but had to get rid of my bulky dehydrator because it took up too much space. I can’t wait to share more treats soon!!

What are your favorite meals to prep and freeze? If you have any recommendations for balanced postpartum meals, please let me know those too!!

Sweet Potato Shepherd’s Pie
 
Author: Jenné
Ingredients
  • 2 sweet potatoes, peeled and halved
  • 2 yukon gold potatoes, peeled and halved + 1 yukon gold, diced
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons grapeseed oil
  • 1-2 tablespoons plain unsweetened soy milk (or other non-dairy milk)
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt + more to taste
  • 1 yellow onion, thinly sliced
  • 3 celery stalks, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 carrots, chopped (about 1 cup)
  • ½ cup green lentils
  • 1 teaspoon thyme
  • 1 14-oz can diced tomatoes
  • 1 cup frozen or fresh green beans
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 1-2 tablespoons soy sauce or liquid aminos
Instructions
  1. Place the peeled sweet potatoes and yukon potatoes into a large pot with 2 quarts of salted (use about 1 tablespoon) water.
  2. Bring to a simmer and cook until tender, about 20 minutes.
  3. Once tender, drain the water and place the pot back on the heat to evaporate any extra water under the potatoes for 30 seconds.
  4. Remove from heat and use a wire potato masher to mash.
  5. Add the apple cider vinegar, 1 tablespoon of grapeseed oil, soy milk, nutritional yeast, and salt, and mash again. Once the ingredients are incorporated, use a whisk to whip the potatoes until creamy. Set aside.
  6. * You can skip the mashing part and whip/blend the potatoes and ingredients in a food processor if you’d like a more pureed consistency. That’s what I did for the photos, but either works just fine.
  7. While the potatoes are boiling you can make the bottom layer of the sweet potato shepherd’s pie.
  8. Warm 2 tablespoons of grapeseed oil in a skillet on medium heat.
  9. Add the sliced onions, followed by a dash of salt. Sauté until translucent, then continue to cook them on medium-low to caramelize for about 15 minutes.
  10. Once the onions are slightly golden and tender add the celery, garlic, and carrots. Cook until the celery begins to soften, about 5 minutes.
  11. Add the lentils, diced yukon potato, thyme, and diced tomatoes, and stir well.
  12. Place the lid onto the skillet and cook for 30 minutes, or until the lentils are tender. Add more water if necessary––1/4 cup at a time should be plenty if it begins to stick or burn.
  13. When the lentils are tender, add the green beans, cumin, soy sauce, and black pepper. Season with more soy sauce or salt to taste.
  14. Transfer the contents of the skillet to a baking dish (if your skillet is oven-safe you can leave it in there). Spread evenly onto the bottom of the baking dish, then top with the whipped potatoes.
  15. Preheat the Calphalon Quartz Heat Countertop Oven to 350°. Bake for 30-40 minutes, until the potato topping is slightly golden and dry.
3.5.3251

The post Sweet Potato Shepherd’s Pie appeared first on Sweet Potato Soul by Jenné Claiborne.

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