Peanut Chickpea Yam Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium onion, diced

5 cloves of garlic, finely minced

1 tbsp ginger, grated

1 large sweet potato, peeled and chopped

2 tsp ground cumin

1 tsp chili flakes

6 oz tomato paste

6 cups vegetable stock

3/4 cup creamy peanut butter

1 can chickpeas

5 cups kale, stems removed and chopped

salt and pepper

cilantro, to garnish

1. Heat the olive oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the garlic and ginger. Cook for another minute, until fragrant.
3. Add the sweet potato and cook for a few more minutes.
4. Add the cumin, chili flakes, tomato paste, vegetable broth, peanut butter, and chickpeas. Stir well until the tomato paste and peanut butter have mostly dissolved into the broth.
5. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Once the sweet potatoes have softened, use a large wooden spoon to mash some of the sweet potatoes against the side of the pot. This is to help thicken the soup.
7. Add the kale and cook for 5 minutes, or until kale is tender.
8. Garnish with cilantro, chopped peanuts, and serve with rice.


https://www.noracooks.com/peanut-soup/#wprm-recipe-container-13357/

Apple Sage Pork Breakfast Skillet

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, diced

1 white sweet potato, diced (about 2 cups)

1 green apple, diced

1 cup mushrooms, diced

2 tbsp fresh sage, minced

1 lb ground pork

1 tsp apple cider vinegar

salt and pepper, to taste

green onions, thinly sliced

1. Heat the coconut oil in a heavy-bottomed skillet over medium-high heat. When the pan is hot, add the onion and cook, stirring, for two minutes or until very lightly browned.

2. Reduce heat to medium and add the sweet potato. Cook for 4 minutes, stirring, adding additional coconut oil if the mixture dries out and begins to stick.

3. Add the apple, and cook for another 3 minutes, stirring occasionally.

4. Add the mushrooms, sage, and salt and pepper, and cook another 3 minutes, or until the sweet potatoes are just soft. Transfer to a medium bowl, and set aside.

5. In the same skillet, add the ground pork. Cook over medium heat until lightly browned and cooked through, stirring occasionally, about 10 minutes.

6. Add the vegetable mixture back to the pan and add the vinegar. Stir to combine and turn off the heat.

7. Serve garnished with green onions.

https://autoimmunewellness.com/apple-sage-pork-breakfast-skillet/

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Pozole Verde

Yield: 6 servings

3 cups + 3 cups bone broth

3 cups spinach, loosely packed

1 cup cilantro, chopped 

4 cloves garlic, roughly chopped

1/2 cup green onion, chopped 

1/4 cup fresh lime juice

1 tbsp grated horseradish (optional)

2 tbsp avocado oil

2 cups white sweet potatoes, diced

2 cups pre-cooked chicken, chopped

1 tsp salt, or to taste

optional garnishes: cilantro, avocado slices, lime wedges

1. In a blender, combine 3 cups of broth, spinach, cilantro, garlic, green onion, lime juice, and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Serve with garnishes.

https://autoimmunewellness.com/pozole-verde/

Sweet Potato Salmon Hash

Yield: 4 servings

2 sweet potatoes

3 tbsp coconut oil, melted

1 leek, thinly sliced

1 fennel bulb, thinly sliced, fronds reserved

4 large brown mushrooms, thinly sliced

2 cloves garlic, minced

3/4-lb fillet wild sockeye salmon, skin on

1/2 small radicchio, thinly sliced into shreds

salt and pepper

zest of 1 lemon

2 tbsp chives, chopped

3 tbsp parsley, chopped

to serve: chopped fennel fronds, lemon juice

1. Start by steaming the sweet potatoes. Peel and chop into chunks, and steam for 15 to 20 minutes until tender (but not mushy). Place into a large bowl and mash.

2. In a large sauté pan, heat 2 tablespoons of the coconut oil. Add the leek, fennel and mushrooms. Sauté for 5 minutes until softened and lightly colored.

3. Add the garlic and sauté for a further minute.

4. Meanwhile, broil the salmon with the skin facing the heat source for 4 mins or until almost cooked but you are able to peel off the skin.

5. Add the cooked leek mixture, together with the radicchio, salt, and lemon zest to the mashed sweet potato. Mix to combine with a fork.

6. Remove the skin from the salmon, break the flesh into large pieces, and gently fold into the mixture, along with the chives and parsley. Be gentle to not break up the salmon too much.

7. Wipe out the sauté pan with a piece of absorbent paper, and heat the remaining tablespoon of coconut oil. Spoon in the hash mixture and lightly flatten the top. Cook on a medium heat for 8 minutes, then put under the broiler for a further 8-10 minutes until thoroughly heated through and browned on the top.

8. To serve: Top with the reserved fennel fronds and a big squeeze of lemon juice.

https://autoimmunewellness.com/sweet-potato-wild-salmon-hash/

Sweet Potato Pie

Yield: 8 servings

Base:

1 1/2 cups almond flour 

1 1/2 tbsp coconut oil

3/4 tbsp butter

5 tbsp Swerve

Filling:

15-oz can sweet potato puree

1/3 cup coconut oil, softened

1/3 cup coconut butter, softened

5 tbsp honey

1 tsp vanilla extract

1 tsp lemon juice

1 tsp apple cider vinegar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp salt

1 flax egg (1 tsp ground flax + 1 tbsp water)

1. To create the base, add all base ingredients to a food processor. Pulse to form a crumbly mixture.

2. Press into a 9-inch pie plate.

3. Prepare the filling by blending all filling ingredients except the flax egg in a high-speed blender or food processor until smooth.

4. Pour in the flax egg and blend briefly until well combined.

5. Spoon and spread the mixture evenly into the pie crust. The filling should reach almost to the top of the crust leaving about a ¼-inch edge.

6. To set the pie, place in the freezer for 30 minutes until the filling has set completely.

7. Remove from freezer and place in refrigerator until ready to serve.

https://autoimmunewellness.com/sweet-potato-pie-cheesecake/

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Turmeric Ginger Vegetable Soup

Yield: 4-6 servings

1 onion, diced

1 leek, chopped

2 stalks celery, chopped

3 carrots, chopped

8 mushrooms, quartered

1 sweet potato or yam, chopped

1-inch piece ginger, grated

1 tbsp ground turmeric

salt and pepper

1 baby bok choy, chopped

juice of 1 lemon

1. In a large pot, combine all ingredients except lemon juice and bok choy. Add enough water to cover vegetables by 2 to 3 inches.

2. Bring to a boil, then reduce heat and simmer for about 30 to 60 minutes, or until vegetables are tender.

3. When soup is just about done, add bok choy and lemon juice. Let cook for 5 more minutes.

https://www.averiecooks.com/immune-boosting-vegetable-soup-and-broth/

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Quinoa, Sweet Potato, and Kale Burgers

Yield: 10 slider burgers

1 1/2 cups cooked quinoa

2 tbsp ground flax

6 tbsp water

2 tbsp shallot, finely diced

1 clove garlic, finely minced

1/2 cup kale, destemmed and finely chopped

1/2 cup sweet potato, finely grated

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup fresh basil leaves, finely chopped

1/4 cup sunflower seeds

1/2 cup oat flour

3 tbsp (gluten-free) all-purpose flour

1 tbsp tahini

1 tbsp red or white wine vinegar

1 tsp dried oregano

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a small bowl, mix the ground flax and water. Set aside for 5 minutes to thicken.

3. In a large bowl, combine all ingredients, including flax mixture and cooked quinoa. Stir well until the mixture comes together. 

4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on prepared baking sheet.

5. Bake for 15 minutes. Carefully flip cakes, then bake for another 10 minutes, until golden and firm.

6. Cool for 5 minutes on the sheet before serving. 

7. Store leftovers in a container in the fridge for up to 5 days. To reheat, preheat a skillet over medium heat, add a bit of oil, and cook patties for about 3 minutes per side, or until heated through.

http://ohsheglows.com/2014/08/13/crispy-quinoa-cakes-vegan-gluten-free-nut-free/

Golden Lentil Lemon Soup

Yield: 4 servings

2 tbsp coconut oil

1 onion, finely chopped
2 stalks celery, diced
1 carrot, diced
1 sweet potato, chopped

2 cloves garlic, minced

1-inch ginger, minced

1 tsp cumin

1 tsp turmeric

1/2 tsp red chilli flakes

salt and pepper

1 cup red lentils

2 tomatoes, chopped

4 cups water
1 can coconut milk

juice of 1 lemon

1/2 bunch cilantro, chopped

1. In a large pot, heat the oil over medium-low. Add onion and saute for a couple of minutes.
2. Add celery, carrot, and sweet potato and continue to saute for 5 more minutes.
3. Add garlic, ginger, and spices. Stir and saute for 1 minute.

4. Add the lentils, tomatoes, water, and coconut milk,,  and bring the soup to a boil. Reduce to a simmer and let cook for about 15 minutes or until the lentils are soft and the veggies are cooked through.
5. Add the lemon juice.
6. Blend partially with an immersion blender. Or place half the soup in a high speed blender, blend, and add back to remainder of soup.
7. Garnish with cilantro and serve over rice.


http://thepurelife.ca/golden-lentil-lemon-soup/

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Green Lentil, Yam, Mushroom, and Green Bean Curry

Yield: 4-6 servings

1 cup green lentils
1 tbsp coconut oil
1 tbsp cumin seeds
1 onion, finely chopped
3 cloves garlic, minced
1 knob ginger, grated
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground fenugreek
1/2 tsp cayenne
salt and pepper
2 yams, peeled, cut into 1-inch pieces
2 tbsp chickpea flour
2 cups water
2 cups mushroom broth
1 cup whipping cream
8 crimini mushrooms, quartered
1 cup green beans, cut into 1-inch pieces
1/2 cup asparagus, cut into 1-inch pieces

1. In a medium pot, bring lentils to a boil in 4 cups of water. Reduce heat and simmer for 15 to 20 minutes, or until lentils are just tender. Drain, rinse in cold water to stop cooking process, and set aside.
2. Meanwhile, in a large pot, heat coconut oil over medium heat. Add cumin seeds and allow to sizzle for 10 to 15 seconds.
3. Add onions and saute until translucent, about 5 minutes.
4. Add the garlic, ginger, and spices. Saute for 1 minute.
5. Add the yams and cook, stirring, for 3 minutes. This is to coat the yams in oil and prevent them from becoming too mushy in the curry.
6. In a medium bowl, combine the chickpea flour and water. Whisk well. Add this mixture to the pot along with the mushroom broth and bring to a boil. Reduce heat to medium and simmer for 10 to 15 minutes. Yams should be nearly soft but still slightly undercooked.
7. Add cream, mushrooms, green beans, and asparagus. Continue to cook for 5 to 10 minutes until all vegetables are just cooked.
8. Add cooked lentils to the pot and stir to combine.


Vij's Indian

Yam, Ginger, and Coconut Soup

Yield: 4 servings

1 tbsp coconut oil
1/2 onion, diced
1 knob ginger, finely grated
1 tsp yellow mustard seeds
1/2 tsp ground fenugreek
1 tsp turmeric
1/2 tsp cayenne pepper
salt and pepper
2 yams, peeled, diced
1 can coconut milk
2 cups water

1. In a medium pot, heat coconut oil over medium heat. Add onion and sweat for 5 minutes.
2. Add ginger and all spices. Continue to cook for 1 to 2 minutes.
3. Add yams, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, or until yams are very soft.
4. Pour soup into the blender and blend until a smooth consistency is achieved.


Vij's Indian

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Roasted Broccoli, Sweet Potato, and Chickpea Salad

Yield: 4 servings

Vegetables:

2 small sweet potatoes, chopped

1 head broccoli, chopped into florets
1 red pepper, diced

2 tbsp olive oil or coconut oil

salt and pepper

Chickpeas:

1 can chickpeas, drained and rinsed

1 tbsp olive oil
1 tsp coconut sugar

1 tsp ground cumin
3/4 tsp smoked paprika
3/4 tsp tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ginger powder
1/4 tsp ground cardamom
pinch cayenne pepper or red pepper flake

salt and pepper

1. Preheat oven to 375F. Line three baking sheets with parchment paper.

2. Add sweet potatoes to one sheet, and the broccoli and red pepper to another. Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss to combine. 

3. In a mixing bowl, add chickpeas, oil, coconut sugar, and spices. Stir to combine. Place on third baking sheet.

4. Bake the broccoli and chickpeas for 15 to 20 minutes, and sweet potatoes for 25 to 30 minutes. Stir each near the halfway point. 

5. Serve with lemon dill hummus sauce. 

6. Best when fresh, though leftovers keep stored separately for 2 to 3 days in the refrigerator. Enjoy leftovers slightly chilled or at room temperature for best flavor/texture.

https://minimalistbaker.com/roasted-broccoli-sweet-potato-chickpea-salad/

Sweet Potato, Carrot, and Ginger Soup

Yield: 4 servings

1 tbsp coconut oil

1 cup onion, diced

3 cloves garlic, finely minced

1 tbsp ginger, finely minced

2 tbsp red curry paste
1/4 cup almond butter

3 cups carrots, peeled and diced

3 cups sweet potato, peeled and diced
4 cups vegetable broth

1/4 tsp cayenne

salt and pepper
garnish: fresh cilantro, almonds, lime

1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion, garlic, and ginger, and saute for 5 minutes, until the onion is translucent.
3. Add the curry paste, almond butter, carrots, sweet potato, and vegetable broth.
4. Bring to a boil and then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes until the carrots and sweet potato are fork tender.
5. Ladle the soup into a blender. Blend until completely smooth.
6. Season with cayenne and salt and pepper.
7. Garnish with cilantro, almond, and lime juice.


Oh She Glows Every Day