Posts tagged with Sweet Potatoes

Meatless Monday recipe of the week: Roasted sweet potato salad

Whole Foods' Roasted Sweet Potato Salad.

Whole Foods' Roasted Sweet Potato Salad. by Sarah Henning

The hearty salad we've picked for this week's Meatless Monday is absolutely perfect for the season.

It utilizes the darling of fall and winter, the sweet potato, as well as the sharp and seasonal green arugula, plus honey, which is oh so great locally this time of the year.

And not only will this salad work for a simple Meatless Monday treat, it also is dressy enough that it could make an appearance on your table at Thanksgiving and all through the holiday season.

Roasted Sweet Potato Salad

2 small sweet potatoes, diced

1/2 red onion, thinly sliced

1/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon, divided

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons finely chopped chives

4 cups baby arugula

3 medium radishes, sliced paper thin

Preheat oven to 400 degrees. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula. Serves 4 to 6.

— Recipe from


Meatless Monday recipe of the week: Quinoa and sweet potato cakes

Treat these great little cakes like a vegetarian version of crab cakes. Have them as a side dish, a main course or top a salad with them. They are chock full of good-for-you ingredients like protein-packed quinoa, filling lentils and vitamin-heavy red pepper and sweet potatoes.

Cook up the quinoa and lentils while steaming or baking your sweet potato so that everything is ready at once. If you get any hands-free time, you can chop up the red pepper while you wait.

If you have any leftovers, these would make a great lunch, too.

Quinoa and Sweet Potato Cakes

1/2 cup quinoa

1/2 cup green lentils

1 red bell pepper, finely chopped

3 tablespoons diced red onion

2 tablespoons Bragg Organic Sprinkle Seasoning

1 tablespoon chili powder

1/2 teaspoon sea salt

pinch ground black pepper

1 cup mashed cooked sweet potato, more if needed

Salsa or other condiments of your choice

Preheat oven to 350 degrees. Cook quinoa and lentils separately according to package instructions. Drain lentils well. In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper. Add sweet potato and combine using hands until mixture sticks together easily. If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.

Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper. Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through. Serve with your favorite condiments.

— Recipe from


Meatless Monday recipe of the week: Tempeh Curry with Sweet Potatoes and Green Beans

If you love a good curry and fresh, seasonal green beans, you'll love this Meatless Monday dish. It takes those Kermit-colored spring treats and gives them a southeastern spin, combining them with hearty tempeh and sweet potatoes for a unusual, hearty and completely tasty curry dish.

To make this easier on a Monday night, either began boiling the rice the second you get home (just start the water and then put your purse and other day-job things away). Chop and prepare the other ingredients while the rice cooks. Or, if you have another grain already cooked and ready in you fridge, just start at the point where you have to steam the tempeh.

Tempeh Curry with Sweet Potatoes and Green Beans

1 cup long-grain brown rice

2 cups water

1 (8-ounce) package tempeh

1 1/2 cups low-sodium vegetable broth

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon freshly grated ginger

1 tablespoon ground curry powder

2 teaspoons ground cumin

1 (13.5-ounce) can light coconut milk

1 large sweet potato, peeled and cut into 1/2-inch chunks

1/2 pound green beans, trimmed and cut into 1-inch pieces

1/4 cup chopped cilantro, divided

1/4 teaspoon sea salt

Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender, about 40 minutes. Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.

Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat. Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally. Stir in curry and cumin and cook for 1 minute. Add coconut milk, potatoes, tempeh and remaining 1 cup broth. Bring to a boil. Reduce heat to medium low, cover and cook 10 minutes. Stir in green beans and return to a simmer, uncovered. Cook about 5 minutes longer or until potatoes and green beans are tender. Stir in 3 tablespoons cilantro and salt. To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro. Serves 4 to 6.

— Recipe from