5 quick and easy vegan sweet potato recipes

Sweet Potatoes are the least talked about distant member of the potato family, but you’d be foolish to ignore them for long. Sweet potatoes are a great source of complex carbs, which means they digest slowly over time and don’t spike your body’s blood sugar levels like simple carbs like potatoes and white rice do. They are high in dietary fiber and beta-carotene, which is then converted to vitamin A in our bodies. Vitamin A is beneficial in promoting increased immune function, proper cell division and growth, and also in maintaining healthy vision. They are excellent when pureed, fried, baked, and even when used in soups and curries. Here are 5 ways you can make themed sweet potato side dishes to break up the monotony of your workweek lunches.

1. Curried Sweet Potato Lentils

Ingredients:

  • 2 tablespoons mustard oil
  • 1 ½ onion, chopped
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 1 cup dried red lentils
  • 2 medium sweet potatoes, peeled and diced
  • 1 teaspoon of turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • ½ teaspoon of salt
  • 4 cups of water
  • ½ cup coconut milk
  • 4 sprigs of coriander

Method:

  1. Heat the mustard oil in a large pot over medium heat.
  2. Add the onion and carrot. Sauté the vegetables until the onion is soft and clear.
  3. Add the garlic and continue cooking, stirring frequently, for another 2 minutes.
  4. Add a few tablespoons of water to the pot to help prevent sticking if necessary.
  5. Add the lentils, sweet potato, turmeric, garam masala, chili powder, and salt. Stir to combine everything.
  6. Add water and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until the lentils and sweet potato are tender.
  7. Add the ½ cup of coconut milk and remove from heat.
  8. Garnish with chopped coriander leaves and stems for freshness.

2. Sweet Potato And Red Pepper Soup

Ingredients:

  • 4 large red bell peppers
  • 1 tablespoon neutral vegetable oil
  • 1 large or 2 small onions, coarsely chopped
  • 2 garlic cloves, minced
  • 4 sweet potatoes, peeled and coarsely chopped
  • 5 cups of water
  • ½ teaspoon of salt
  • Crushed red pepper flakes, to taste

Method:

  1. Preheat the oven to 232 degrees Celsius. Place the bell pepper on a parchment-lined baking sheet and roast for 40 minutes, or until the skin is wrinkled and charred.
  2. Remove the peppers from the oven and let them cool.
  3. Remove the stems, skin, and seeds from the bell pepper, cut into large chunks, and set aside.
  4. Heat the oil in a saucepan over medium high heat and add the onions. Cook until the onion has turned transparent.
  5. Add the garlic and cook for another minute or so.
  6. Add the sweet potatoes and salt and sauté until golden brown.
  7. Add the water and bring it to a boil.
  8. Reduce the heat to a simmer, cover the pot with a lid, and simmer for 20-25 minutes, or until the potatoes are soft.
  9. Add the roasted bell pepper to the pot and use an immersion blender to blend the soup until smooth and creamy.
  10. Add crushed red chili flakes as desired and serve.

3. Sweet potato and chickpea burgers

Ingredients:

  • 1 medium large sweet potato
  • 1 ½ cups of softened chickpeas
  • ¼ cup fresh parsley leaves
  • ¼ cup chickpea flour
  • 2 teaspoons ground flax meal
  • ½ teaspoon of salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon ground cumin

Method:

  1. Start by roasting or microwaving your sweet potato. When roasting, preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment. Pierce the sweet potato several times with a fork, then roast for 45 to 60 minutes, reducing the oven heat to 350 degrees Fahrenheit, or until the sweet potato is easy to pierce with a knife. When in the microwave, prick the sweet potato a few times with a fork, then place on a microwave-safe plate. Microwave for 6-10 minutes on high, turning the potato once halfway through cooking.
  2. In a food processor, combine the cooked sweet potato, chickpeas, and parsley sprigs and pulse 10 to 15 times, or until the chickpeas and parsley are completely crushed. Scrape down the sides of the food processor then add the chickpea flour, ground flax meal, salt, onion powder, garlic powder and cumin. Pulse 5-10 times, being careful not to over-process the mixture; it should retain some texture.
  3. Preheat your oven to 190 degrees Celsius and line a baking sheet with parchment paper.
  4. Shape the mixture into 4-6 patties and place them on your baking sheet.
  5. Bake for 30-35 minutes, or until the patties are crisp and golden on the outside.
  6. Let them cool briefly before assembling them into your burger buns.

4. Sweet Potato HummusIngredients:

  • 1 cup cooked and mashed sweet potato
  • 1 ½ cups of cooked chickpeas
  • ¼ cup tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, coarsely minced
  • ½ teaspoon of salt
  • ¼ cup of water
  • Sweet or smoked ground paprika for garnish

Method:

  1. Place all ingredients listed, except water, in a food processor fitted with the S blade. Pulse several times to break up the chickpeas.
  2. Run the food processor motor and gradually drizzle in the water.
  3. Continue processing for 2-3 minutes, or until the hummus is completely smooth.
  4. Remove to a serving bowl and sprinkle with paprika and serve.

5. Air Fryer Sweet Potato Fries

Ingredients:

  • 2 sweet potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon sweet smoked paprika or other seasonings such as peri-peri seasoning
  • ½ teaspoon of salt
  • ½ teaspoon freshly ground black pepper

Method:

  1. Peel the sweet potatoes and cut them into ½ cm sticks.
  2. Put them in a bowl, drizzle over the olive oil and toss to coat evenly.
  3. Sprinkle over the relish, salt, and freshly ground pepper, then mix well to make sure they’re evenly coated.
  4. In the air fryer basket, add the sweet potato sticks and air fry for 10-15 minutes, or until lightly browned, shaking or stirring after 5 minutes.

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