Now that the warm weather is here, we want delicious options that won’t weigh us down and just makes us feel good. Well folks, have no fear, sweet potato bowls are here! From adding quinoa to avocados to salmon, we think there’s a bowl for everyone.
Whether you need an option for a #MeatlessMonday or just want a yummy lunch to ‘power’ you through the day, this bowl is just perfect. It’s loaded with fresh veggies, sweet potatoes to keep you fuller longer, AND is vegan and gluten-free. Food, Faith, Fitness has the right idea for a light, summer meal.
Have leftover roasted veggies that you need to get rid of? Our Salty Kitchen blog solves all your problems with this bowl! Make dinner (or that weekday lunch) easy by adding your favorite grain and pan-fried salmon with roasted sweet taters for a complete meal ready to go.
Okay y’all, pack in those superfoods with sweet potatoes, quinoa and avocado with this (big!) bowl from The Mostly Healthy. It’s filled with flavor, summertime produce and is just perfect for anyone wanting a simply, plant-based meal. Not to mention it can be ready in a flash!
So there ya have it folks, three reasons why you need amazing sweet potato bowls in your life ASAP! Remember to tag us in your sweet potato pictures for a chance to be featured on our social media pages.
For most, Memorial Day means the kickoff of grilling season. While sweet potatoes are renowned for their long-standing appearance on holiday dinner tables, many are surprised to learn that they are actually a year-round vegetable.
With grilling season upon us, toss your taters into that open pit – trust us, they can take the heat! Sweet and creamy on the inside, charred and crunchy on the outside – what’s not to love?
Here are a few of our favorite grilled sweet potato recipes for your Memorial Day celebrations:
Grilled Sweet Potato Wedges with Lime & Cotija – Camilla Styles uses some of our favorite flavor pairings – chili powder, lime and cilantro. Throw some salty cotija cheese on top and this dish won’t last more than 5 minutes at our holiday cook out.
Grilled Sweet Potatoes with Cherry Salsa – Grilled sweet potatoes are delicious solo, but then The First Mess trumps the yummy simplicity with a unique cherry, lime, ginger, pecan and quinoa salad. Mic drop.
Maple Sweet Potato Pecan Burgers – These delicious vegan burgers will have your carnivore friends asking for seconds. Sweet potatoes, quinoa, kale, pecans sweetened with maple syrup and spiced with a dash of cayenne pepper. The combined flavors are out of this world!
Sweet Potato Spiralized Buns – If you’re making burgers this holiday, might as well serve them on sweet potato noodle bun! Inspiralized shares an easy tutorial on how to perfectly spiralize your tater for the ultimate bun.
What will you be grilling up this Memorial Day? Don’t forget to tag us in your sweet potato pictures for a chance to be featured on our social channels!
Recipe Developed by Tessa Nguyen, RD, LDN in Partnership with NCSPC
Revamped bread pudding with bites of sweet potato and hints of dark chocolate chips make for a custardy, light dessert that’s budget-wise and slow-cooker friendly.
6 cups stale bread, cut into 2” pieces
2 cups sweet potatoes, cut into 1/2” pieces
1/2 cup dark chocolate chips
1 1/2 cups milk
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
Spray your slow cooker insert or a 13” x 9” baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together eggs, milk and brown sugar until sugar has dissolved.
Mix in all remaining ingredients, stirring well to coat bread.
Let bread pudding mixture sit for 5 minutes before pouring into the slow cooker insert or greased baking dish.
Set slow cooker to the low setting and cook for 4 hours or bake dish for 40-50 minutes at 375°F until sweet potatoes are soft and chocolate chips are melted. Slice into 12 even pieces and serve hot.
You can use skim, 1%, 2% or whole fat milk. You can also substitute milk for a plant based option, such as soy or almond milk.
You can freeze individual servings for future quick dessert options. Just place the number of servings you need in the refrigerator the night before. Microwave for 15-30 seconds and you have a warm dessert ready to enjoy.
Okay, bear with us y’all! We know this isn’t a typical salad, necessarily, but it still counts, right?! This dish is just perfect for those upcoming summertime parties as a side to your favorite barbecue plates.
The Windy City Dinner Fairy outdid themselves with this one! Not only is this salad full of superfoods, it’s just perfect for everyone in the family to enjoy a vegetarian option. We promise you won’t even miss the meat!
This salad is just what y’all need for a delicious weekday lunch or side to any meal. Vanilla and Bean made this dish perfect as a make-ahead option that’s vegan, gluten-free and packed full of flavor!
As you eat your way through #NationalSaladMonth, remember to tag us in your sweet potato pictures for a chance to be featured on our social channels!
If your morning is a blend of chaos and too many snooze’s, then these Sweet Potato Hash Egg Cups are for you. Three ingredients + seasonings – couldn’t be easier, healthier or more delicious. Developed by Fit Foodie Finds, these epic egg cups are perfect for mornings on-the-go – coffee mug in one hand, egg cup the other.
Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC
This heartwarming chili is made with a variety of beans and sweet potatoes before being simmered in spiced and diced tomatoes. This is a crowd-pleaser as it’s budget friendly, readily whipped up in a slow-cooker and can be easily made vegan-friendly by omitting the beef.
2 cans (14.5 ounces) diced tomatoes with chilies
1 can (14.5 ounces) kidney beans
1 can (14.5 ounces) black beans
1 can (14.5 ounces) garbanzo beans
1 pound lean ground beef (93% lean)
1 large sweet potato, diced
1 large bell pepper, diced
3 garlic cloves, minced
1 medium yellow onion, diced
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Dried red chili flakes, to taste
2 cups low sodium vegetable stock or water
Rinse all beans under cool water until water runs clear.
In a large slow cooker, add in all ingredients and stir well.
Set heat to low and cook chili for at least 4 hours.
Serve chili hot with optional toppings.
You can substitute 1 teaspoon of garlic powder for the 4 fresh garlic cloves.
You can substitute 1 tablespoon of onion powder for the 1 medium onion.
Optional toppings can include plain Greek yogurt, shredded cheddar cheese, sliced green onions, sliced jalapeños or chopped white onions
Coloring eggs, hiding candy-filled baskets, scavenger hunts and fresh flowers – Easter is a time when family & friends gather and celebrate.
For those who are entertaining this weekend, we’ve gathered the top 5 sweet potato Easter recipes, because what is a celebration without a little bit of sweets in there?
Sweet Potato Hashbrown Egg Nests – These adorable sweet potato nests may look intimidating, but they’re easier than you think! Real Food Whole Life shows you how to easily grate your sweet potato, before topping with a cracked egg and a dash of salt & pepper. The best part? You can prep these nests ahead so you’re in relax-mode come Easter morning.
Sweet Potato Bunnies – Could With Style and Grace be any cuter?! We think not. Aside from their adorable-ness, these themed-out sweet potato bunnies are gluten-free, paleo and perfect for breakfast, lunch or dinner. The kids will love them!
Twice Baked Sweet Potato Puffs – Hostest of the mostest award goes to Tastes of Lizzy T for the dreamiest, lightest puffs our eyes have ever seen. Also known as duchess potatoes, these puffs will have you feeling elegant, and healthy, this Easter.
Sweet Potato Goat Cheese Quiche – Eggs, goat cheese, sour cream and green onions surrounded by a savory sweet potato hash crust. Farmgirl Gourmet‘s epic breakfast may just change your life. Don’t say we didn’t warn you!
Scalloped Sweet Potato Stacks – Cheese, sweet potato, cheese, sweet potato. Repeat. This uber savory, uber delicious Easter side dish will have you going for seconds, and thirds. Before you know it, you’ll find yourself competing in a stack ’em high contest…where everyone’s a winner.
There you have it! Nests, puffs, bunnies, and stacks – trust in sweet potatoes as your go-to Easter ingredient. Be sure to tag us in your sweet potato pictures for a chance to be featured on our social pages!
Guest post written by Veronica Shah of Joyous Household
The great thing about sweet potatoes is their versatility, which means they can be incorporated into a wide range of delicious recipes. And that’s exactly what we have for you today: a mouth-watering bread made from sweet potato and quinoa.
If you’re a regular reader of our website, you already know about the many health benefits of sweet potatoes. And just like sweet potatoes, quinoa is also very healthy, thanks to the many nutrients that it contains, including manganese, magnesium, phosphorus, iron, zinc, potassium and antioxidants.
As a complete protein, quinoa is a great option for vegans and vegetarians because it provides the body with all nine essential amino acids that must be obtained from food.
The combination of sweet potatoes, quinoa, nuts, seeds, fruits and healthy oils used to prepare this bread make it a very nutrient dense addition to your diet. Enjoy a slice at any time of the day and it’ll help to keep you full and energized!
2 cups quinoa, uncooked
1 cup sweet potatoes, cubed (1 inch squares)
1/2 cup chia seeds
1/4 cup coconut or olive oil
1 tablespoon baking soda
1 tablespoon lemon juice or apple cider vinegar
A pinch of sea salt
1/2 cup water
1/2 cup mixed nuts, seeds and chopped dried fruit
Preheat oven to 325°F.
Place the quinoa in a large bowl, cover with water and allow to soak overnight. Drain the following day using a sieve.
Combine the chia seeds with 1/2 cup of water and allow to sit for roughly 20 minutes. They will absorb most of the water and congeal.
Cook the sweet potatoes any way you like, until soft. We steamed them for roughly 6 minutes.
Add the drained quinoa, chia seed mixture, cooked sweet potatoes, coconut oil, baking soda, lemon, sea salt and water to a food processor. Process for 3 – 4 minutes, until everything is well combine. Alternatively, you can use a bread stand mixer and let it run for around 5 minutes.
Line a square or rectangular baking tin with greaseproof paper and pour the batter in. Sprinkle the mixed nuts, seeds & fruit on top of the batter. Use a spoon to mix gently, then smooth the top of the batter.
Place the baking tin into the preheated oven and bake for an hour. After the first hour, check every 10 minutes to make sure the top is not burnt. In total, the bread will likely take an hour and a half to bake.
Once ready, simply cut the bread into thick slices and enjoy! Remember to tag @sweet_taters in your sweet potato bread experiments and we may feature your delicious image!
Please note this recipe has not be tested by NC Sweet Potato Commission.