Sheet Pan Veggie Dinner with Miso Maple Lime Dressing

Quick weeknight meal from Vegan Richa. 

Ingredients
1 head of broccoli
1 c. cubed sweet potato
1.5 c. cooked chickpeas or 1-15 oz. can drained
1 c. tofu (pressed for 10 mins then cubed)
1/2 c. red or green bell pepper, sliced
2 tsp. oil
3/4 tsp. chipotle pepper powder
1/2 tsp. red pepper flakes
1/2 tsp. smoked or sweet paprika
3/4 tsp. garlic powder
1/2 tsp. onion powder
3/4 tsp. salt
Optional spices: dash of black pepper, cinnamon or 1/2 tsp. oregano
3 tbsp. sunflower seeds
3 cloves of garlic finely chopped

Miso Maple Lime Dressing:
1 tbsp. lime juice
1 tbsp. miso
1 tbsp. water
1.5 tbsp. maple syrup
A good pinch of salt and paprika or chipotle pepper
1 tsp. olive oil optional

Directions
Preheat the oven to 400 degrees. Line a large baking dish with parchment. Cube the veggies and tofu and add to bowl or directly to the baking dish. Add chickpeas or beans that you are using. Drizzle oil all over and toss.

Mix the spices and salt in a small bowl. Add the spice mix and toss to coat. You can prepare the veggies and store in Ziploc bag for a day or two at this point. Spread the veggies in the baking dish in one layer. Bake at 400 degrees for 25 minutes.

For the Dressing: 
Mix miso in lime + water until well combined. Add the rest of the ingredients and mix. (you can also use a small blender to mix the dressing). Taste and adjust flavor to preference with additional lime for tang or salt.

Sprinkle the sunflower seeds and garlic, spray oil on top of the garlic and seeds and bake for another 10 to 15 minutes until the veggies are done to preference and chickpeas are roasted.
Serve with drizzle of the miso maple dressing and some crunchy lettuce or greens if you wish or add to tacos with the dressing and avocado.

Serves 4.

1 serving = 430 calories

Chipotle Sweet Potato Soup with Chorizo

Ingredients

2 large sweet potatoes (about 2 lbs.)

2 medium cooking onions (about 1 1/2 c.)

1/2 c. roasted red peppers, chopped

6 c. vegetable broth

4 cloves garlic, minced

1/2 tsp. cumin

1-2 tsp. chipotle chili pepper powder

2 vegan chorizo sausages

1/2 orange or 1 clementine, juiced

1 tsp. agave

avocado oil

salt and pepper

cilantro, pepitas, or lime crema (see recipe for vegan sour cream made with lime!)

Directions

Dice sweet potatoes, toss with oil, chipotle powder, salt and pepper, and bake at 425 degrees for 12-18 minutes. 

Sauté onions and garlic in oil. Once browned, add roasted red pepper. Add broth and sweet potatoes, bring to a boil, simmer 10 minutes. 

Crumble chorizo and brown in saute pan. Toast pepitas. 

Puree soup in Vitamix, squeeze in orange juice and add agave.

Pour into bowls and ladle chorizo into the center. Garnish with cilantro, pepitas, and lime crema.

Japanese Yam & Tofu Salad with Orange & Spicy Peanut Dressing

Ingredients

1 Japanese yam

6 oz. smoked tofu

¼ oz. fresh cilantro

1 orange

1 jalapeño

1 lime

1 tbsp. sesame oil

6 oz. shredded red cabbage

¼ c. sliced almonds

¼ c. spicy peanut sauce (pre-made)

2 tsp. vegetable oil

Salt and pepper

Directions

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced Japanese yam until tender and slightly browned, 20 to 25 minutes.

Cut the tofu into bite-sized cubes. Pick the cilantro leaves from the stems. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add the cubed tofu and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

Add the roasted Japanese yams, tofu, cilantro leaves, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, shredded red cabbage, and almonds to a large bowl. Toss the warm Japanese yam and shiitake salad. Taste, and add salt and pepper as necessary. Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm Japanese yam and shiitake salad between plates. Drizzle with spicy peanut dressing.

Serves 2.

Roasted Sweet Potatoes with Spicy Cashew Sauce & Kraut

Ingredients
2 sweet potatoes
2 garlic cloves
½ cup cashews
2 tbsp. rice vinegar
2 tsp. agave
1 tsp. tamari
1 tsp. red pepper flakes
8 oz. Swiss chard (or other green)
1 Thai chile (or other hot pepper)
1 lime
4 oz. sauerkraut
2 tsp. vegetable oil
2 tbsp. + 1 tsp olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to a baking sheet. Rub halved sweet potatoes with 2 teaspoons of vegetable oil, sprinkle with a pinch of salt and pepper, and bake cut-side down until tender, 22 to 26 minutes.

Peel the garlic and add to a blender. Measure just ⅓ cup of cashews and add to the blender along with the rice vinegar, agave, tamari, Aleppo pepper, 2 tablespoons of olive oil, and 3 tablespoons of warm water. Blend spicy cashew sauce until smooth. Taste, and add salt as necessary.

Thinly slice the Swiss chard stems and roughly chop the leaves. Halve the lime, juice one half, and cut one half into wedges. Thinly slice the Thai chile. Place remaining cashews in a large nonstick skillet over medium heat and toast, 3 to 4 minutes. Transfer toasted cashews to a cutting board and roughly chop.

When the sweet potatoes are done, return the skillet to medium-high heat with 1 teaspoons of olive oil. Add the chopped Swiss chard leaves and sliced stems, and cook until just wilted, 2 to 3 minutes. Season the sautéed Swiss chard with a pinch of salt and lime juice.

Divide the sautéed Swiss chard between large plates. Top with roasted sweet potatoes and sauerkraut. Drizzle everything with spicy cashew sauce and sprinkle with toasted cashews and sliced Thai chile. Serve with lime wedges.

Gochujang Veggie Bowls

Ingredients

2 sweet potatoes

4 radishes

4 scallions

1 oz. fresh ginger

1 garlic clove

1 lime

2 oz. vegan cabbage kimchi

2 tbsp. gochujang

2 tbsp. sesame oil

½ cup midnight grains

2 tbsp. vegan mayo

Salt

Directions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime, juice one half, and cut the other half into wedges. Roughly chop the kimchi.

Add the midnight grains, minced ginger, minced garlic, 1 cup of water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Add the chopped kimchi, vegan mayo, and lime juice in a small bowl. Stir until combined.

Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with lime wedges. 

Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas

Ingredients
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)

Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.

Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.

Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.

Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.

Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.

Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.

Thai Mango Salads with Coriander Tofu & Japanese Yam

Ingredients
8 oz. extra firm tofu, pressed
1 tsp. ground coriander
1 Japanese yam (or regular yam)
1 mango
4 radishes
2 hearts of romaine lettuce
1/4 c. peanut sauce (pre-made)
1 lime
2 tsp. chile garlic sauce

Directions
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tablespoon of vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.

Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.

Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.

In a small bowl, mix together the peanut sauce, chili garlic sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.

Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.

Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango.

Loaded Sweet Potatoes with Charred Scallion Miso Butter & Five-Spice Tempeh

Ingredients
2 sweet potatoes
4 scallions
3 tbsp. vegan butter
2 tsp. white miso paste
8 oz. tempeh
1/4 tsp. Chinese five-spice

Directions
Preheat oven to 425 degrees. Halve the sweet potatoes lengthwise. Rub the sweet potatoes with about 1/2 tsp. oil, add a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.

Thinly slice the scallions. Combine the butter and miso paste in a bowl, mashing with a fork until well mixed. Place a large nonstick skillet over high heat with 1 tsp. oil. Once hot, add half of the sliced scallions and cook until charred in spots, about 2 to 3 minutes. Stir the charred scallion miso butter to combine and set aside.

Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp. oil. Once hot, add the tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy in places, about 4 to 7 minutes. Remove from heat and toss with five-spice.

Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions.

Serves 2 as a main dish, but requires additional side.

Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Sweet Potato & Lime Taquitos

Ingredients
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil

For dipping sauce: 
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste

Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.

Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.

In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.

In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)

Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.

Serves 4 as main dish or 8 as appetizer.

Moroccan Roasted Sweet Potato Soup

Ingredients
1-1/2 lb. sweet potatoes, cut into big chunks
6 large shallots, quartered
3 plump garlic cloves, unpeeled
1 carrot, cut into large chunks
1 tbsp. prepared harissa, plus extra to serve
2 tbsp. olive oil
1 qt. hot vegetable stock
1 tsp. honey
generous squeeze of lemon juice
crème fraîche, sour cream, or Greek yogurt, to serve
salt and black pepper, freshly ground

Directions
Preheat the oven to 400 degrees. Place the sweet potatoes, shallots, garlic, and carrot in a roasting pan. Mix the harissa with the oil, then pour over the vegetables and toss together so they are all well coated. Season with freshly ground black pepper, then roast, turning occasionally for 40 minutes or until tender and turning golden. Remove from oven.

Squeeze the garlic out of their skins into the roasting pan. Stir in the stock and honey, then scrape up all the bits from the bottom of the pan. Pour into saucepan and use an immersion blender to blend until smooth. Reheat gently.

Add a good squeeze of lemon juice and season to taste with salt and freshly ground black pepper. Swirl crème fraîche, sour cream, or yogurt with a little harissa and top each bowl with a spoonful. Serves 6.

Chipotle Sweet Potato & Brown Rice Egg Skillet

Ingredients
1/2 tbsp. olive oil
1/4 red onion, chopped
2 tbsp. poblano pepper, minced
2 medium sweet potato, shredded
1/2 to 1 tsp. chipotle powder and water
Juice from one lime, freshly squeezed
1/2 c. brown rice, COOKED
3 tbsp. cilantro, chopped and divided
2 eggs
1 avocado
2 to 3 tbsp. cojita cheese, crumbled

Directions
In a cast iron skillet, heat olive oil over medium low heat. Add onion and peppers, cooking for 5 to 6 minutes. Stir in shredded sweet potatoes, lime juice, and two tablespoons of water. Cover and let cook for 4 to 5 minutes, just until sweet potatoes are becoming soft. (Sky actually browned the sweet potatoes in advance a bit). Stir in the cooked brown rice and cilantro. Make a well in the center of the pan and crack both eggs. Cover, and reduce the heat to low, cooking eggs until desired firmness, about 7 to 12 minutes. Serve with wedges of avocado, a sprinkle of cojita, and cilantro. Serves 1 to 2.

Smoky Sweet Potato Burgers with Roasted Garlic Cream

Ingredients

2 c. yams, coarsely mashed

2 bulbs garlic, roasted

1 c. cannellini beans, rinsed and drained

2 garlic cloves, minced

1/3 c. panko bread crumbs

1/3 c. oat flour (or all-purpose, wheat, etc.)

1 large egg, lightly beaten

1-1/2 tsp. smoked paprika

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1/8 tsp. cumin

2-3 tbsp. olive oil

1 avocado

2/3 c. plain Greek yogurt

1 tsp. maple syrup

Salt and pepper, to taste (for cream)

Whole wheat buns

Directions

To Roast Garlic

Cut off the top of the garlic head. Take off most of the paper. Pour about a teaspoon of olive oil on the garlic head and let it soak. Roast in the oven for about 45 minutes.

For the Garlic Cream

Combine yogurt with 2 bulbs (squeezed out) of roasted garlic cloves, maple syrup and a sprinkle of salt and pepper in a blender or food processor. Process until smooth then set aside until ready to use.

For the Burgers

Pierce potatoes (I used 2 large) all over with a fork and place on a paper towel, setting in the microwave. Microwave for 5 minutes, then flip and cook for 5 minutes more. Remove, slice in half and let cool until you can scoop out the flesh.

In a large bowl, coarsely mash beans with a fork. Add in sweet potato and mash together, then add in spices, salt and pepper, minced garlic, egg, panko and flour. Mix together until combined, then place bowl in the fridge for 15-20 minutes. This helps form them into patties, but as a warning they are still somewhat messy.

Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove mixture from fridge and form into 4 equal patties, then place in the skillet once hot. Since the mixture can be wet and messy, do not move until they are fully cooked and golden on one side! This takes about 5-6 minutes. Then, add more oil if needed (this really helps cook them) and flip burgers very gently. Cook for another 5-6 minutes. Toast buns if desired.

Assemble by topping burgers with roasted garlic cream and avocado!

Sweet Potatoes with Warm Black Bean Salad

Ingredients

4 medium sweet potatoes

1 15-oz. can black beans, rinsed

2 medium tomatoes, diced

1 tbsp. extra-virgin olive oil

1 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. salt

1/4 c. reduced-fat sour cream

1/4 c. chopped fresh cilantro

Directions

Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on high until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Chickpea & Sweet Potato Curry

Great with basmati rice or couscous and reheats very well. You may want to add some broth if it gets too thick after refrigerating.

Ingredients
2 tbsp. canola oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 Thai or jalapeno chile, seeded and minced
1 tbsp. curry powder
salt and pepper, freshly ground
1 c. water
1 lg. sweet potato, peeled and cut into 1/2 inch cubes
1 can chickpeas, drained and rinsed
1 can coconut milk, well shaken
1/2 c. frozen peas
1/2 c. diced tomatoes, drained
rice or couscous

Directions
In a heavy-bottomed saucepan, over medium-low heat, warm the oil. Add the onion, garlic, ginger, and chile, and cook, stirring occasionally, until the onion is translucent (about five minutes). Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season to taste with salt and pepper.

Add the sweet potato, chickpeas, the coconut milk, and water to the pan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and tomatoes and cook until heated through. Serve in bowls over steamed rice or couscous. Serves 4.

African Sweet Potato Soup

From the cookbook, Soup, with forward by Eric Schlosser of Fast Food Nation fame, this yam-based gruel warms your belly, then kicks you in the ass! The chili oil adds a good bit of heat, so if you're more sensitive, go easy on this garnish.

Ingredients
2 tbsp. olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 tsp. finely grated ginger
1/4 tsp. crushed red pepper flakes
1 lb. sweet potatoes (I use yams), cut into small chunks
1 red bell pepper, seeded and chopped
1-8 oz. can diced tomatoes
1 tsp. cumin seeds, dry-roasted and crushed
1 tsp. coriander seeds, dry-roasted and crushed
1 qt. hot vegetable stock
2-3 tbsp. natural peanut butter
Chili oil, to serve

Directions
Dry-roast the spices by baking in an oven at 325 degrees until browned. Be cautious not to burn them. Crush using a mortar and pestle.

Heat the oil in a large pan, add the onion, and cook for about three minutes. Stir in the garlic, ginger and hot red pepper flakes. Cook for a minute or so more. Stir in the sweet potatoes, pepper, tomatoes, and crushed spices. Cook for two more minutes. Pour in the stock, bring to a boil, then simmer for 12 to 15 minutes, or until sweet potatoes are tender.

Remove from heat and process until smooth using a hand-held blender. (You could also use a food processor or standard blender, but really. Get a hand-held for $29 and you'll never look back.) Stir in the peanut butter, tasting to desired amount. Reheat gently and then drizzle a little chili oil over each bowlful to serve. Serves 4.