Start here if you’re new to grain bowls:

• Learn the basic formula
• Jump to easy recipe ideas

I know it’s going to be an excellent week when I’ve got all of my grain bowl components prepped and in the fridge for fast, easy, and healthy meals all week long.

If Grain Bowls look intimidating to you or you’re just not sure how to build one, or if you’re looking for new buddha bowl ideas, this is the article for you! My aim is to include loads of options and inspiration – I want to bowl you over with grain bowl ideas! I know, I know, that was a stretch. Carrying on …

What is a Grain Bowl?

Grain bowls aren’t actually new – they’re more like a modern name for a very classic way of eating: building a meal around a grain, then adding vegetables, protein, and sauce.

Across many food cultures, this “base + toppings” structure has existed for centuries. In Asia, it shows up in rice bowls like bibimbap. In the Mediterranean and Middle East, it appears in grain-and-legume-based meals paired with vegetables, herbs, and yogurt or tahini sauces. Worldwide, people have long combined starches, vegetables, and proteins in a single bowl.

What is on the newer is the Western “grain bowl” trend, which grew popular in the 2010s along with interest in meal prep, plant-based eating, and customizable “build-your-own” meals. The appeal is simple: grain bowls are flexible, balanced, and endlessly adaptable.

What is a Buddha Bowl?

A Buddha Bowl is essentially a grain bowl but vegetarian or vegan. It’s more veggie-forward and often served cold or room temp, which makes it even easier to prep ahead (no reheating when serving!)

But why is it called a Buddha Bowl? Apparently because a full bowl resembles the rounded “belly-like” appearance of Buddha. It could also be because it’s connected loosely to Buddhist-inspired vegetarian eating traditions.

Why You’ll Love Grain Bowls

• Perfect for meal prep – I’ll often prepare a grain, roast a vegetable, clean some greens, and make a sauce, then keep the components in the fridge. Then it’s just a matter of opening a can of beans, chopping up an avocado or another veg, and assembling the bowl.
• Solves the lunch conundrum – I don’t know if it’s just me, but lunch is the most difficult meal of the day! It’s so hard to come up with healthy vegetarian options that come together quickly (it’s the time of day when I have the smallest amount of time). So when I’ve got grain bowl ingredients prepped and ready, lunch is a breeze.
• SO easy – Once you have the components prepped, it’s super easy to assemble grain bowls for quick nutritious meals.
• Endlessly customizable – Hate kale? Swap in some arugula! Not a fan of tofu? There are plenty of other protein options available! It’s super easy to create your very own “house” grain bowl that is fine-tuned to your tastes.

How to Make A Grain Bowl

1. First, add your grain base.
2. Next, arrange the main veggie(s) to the side.
3. Add the protein.
4. Pile on the greens.
5. Add toppings and garnishes.
6. Drizzle with sauce.
7. Devour!

Easy Grain Bowl Recipe Ideas

With all of the ingredient options available to you, the combos are pretty much endless. But here are some of my favorites:

Sweet Potato & Chickpea Grain Bowl

Quinoa with roasted sweet potatoes, chickpeas, shredded kale, and a delicious green goddess dressing, lots of pickled red onions, pepitas, creamy avocado, and micro-greens.

Black Bean & Sweet Potato Grain Bowl

Brown rice topped with crisp lettuce, black beans, roasted sweet potatoes, avocado, and cilantro lime dressing. Pepitas are a great addition too!

Mediterranean Grain Bowl

Rice, farro, or bulgur with roasted or fresh red bell peppers, cucumber, spinach, and chickpeas with crumbled feta and Kalamata olives. Drizzle with Greek salad dressing or Tzatziki sauce, or add a generous dollop of hummus.

Peanut Thai Veggie Grain Bowl

On a base of brown rice, add crispy pan-fried tofu, fresh spinach, steamed broccoli, and sliced bell peppers. Drizzle with peanut sauce and garnish with salted peanuts.

Veggie Sushi Grain Bowl

Seasoned rice with carrots, cucumbers, avocado, edamame, sesame seeds, and sesame-wasabi dressing. Yum!

Meal Prepping Grain Bowls

One of the best things about buddha bowls? They’re perfect for meal prep.

I pick a protein and a grain, and start with prepping those. Place them in an airtight container and place them in the fridge, then prep your veggies. Store those in the fridge, and whip up some sauce. Place that in a jar or container. Now you have a whole grain bowl meal prep kit on your refrigerator shelf for super easy lunches and dinner all week long!

I hope that having more information about how to make a grain bowl is inspiring to you! I just love that they’re so great for meal prep and are so easy to customize to match any craving I might have. Here’s to beautiful Buddha bowls in your future!

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Grain Bowl Formula (How to Build a Perfect Buddha Bowl)

Grain bowls (also known as Buddha Bowls) are my favorite way to make sure I'm getting a good amount of veggies and fiber in my diet. They're full of nutrients, ridiculously satisfying, perfect for prepping ahead of time, and endlessly customizable!

Course dinner, lunch

Diet Vegan, Vegetarian

Keyword buddha bowl, grain bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl

Author Kare

Ingredients

1/2 cup grain base (choose one)

• rice white or brown
• farro
• quinoa not a grain but a seed that acts like a grain
• bulgur
• couscous a pasta, but behaves like a grain
• buckwheat

3/4 cup protein (choose one)

• tofu baked tofu, pan-fried tofu, or air-fryer tofu
• edamame
• chickpeas
• black beans
• white beans like navy beans or cannellini beans
• cooked lentils
• peas
• chopped hard-boiled eggs

1 cup veggies (1/2 cup roasted or fresh veg + 1/2 cup greens)

• roasted sweet potatoes
• roasted butternut squash
• roasted cauliflower
• roasted broccoli
• roasted carrots
• sliced cucumbers
• shredded raw carrots
• cherry tomatoes
• sliced bell peppers
• baby arugula
• baby spinach
• shredded kale
• shredded cabbage
• shredded romaine lettuce
• mixed spring greens

1/4 cup garnish/toppings (choose one or more)

• avocado
• pickled red onions
• fresh herbs
• cheese if dairy is ok
• micro-greens
• pumpkin seeds
• sunflower seeds
• sesame seeds
• hemp seeds
• chopped nuts
• olives

3 tablespoons sauce/dressing (choose one)

• lemon tahini sauce
• green goddess dressing
• cilantro lime sauce
• pesto
• peanut sauce
• vinaigrette

Instructions

• Place the grains in a medium-size serving bowl. Arrange the protein, veggies, greens, and garnish/toppings over the grains. Drizzle with dressing and serve.

Notes

Cooking time is basically just for assembly, not for cooking individual components. 

The post Grain Bowl Formula (How to Build a Perfect Buddha Bowl) appeared first on Kitchen Treaty.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

It’s a vegetarian riff on the viral TikTok bowl with cottage cheese, roasted sweet potatoes, avocado, taco-seasoned ground beef, and a generous drizzle of hot honey.

I love sweet potatoes and black beans together, so I thought black beans would make the perfect swap-in for the ground beef. And it really is excellent!

The Story Behind the Recipe

Okay, I fully admit that I wasn’t really on board with the idea of a savory cottage cheese bowl. Did I wrinkle my nose the first time I saw a viral video pop up in my feed? Yes, yes I did.

But then I kept seeing it over and over again, and I thought, can this many people be wrong about these crazy-looking bowls?

So I dove in, except, as a vegetarian, I don’t do ground beef – so I swapped in some taco-seasoned black beans. And the truth is … it is actually really delicious. Super satisfying, super tasty, unbelievably filling.

And so, here I am sharing this vegetarian cottage cheese bowl!

Why You’ll Love This Vegetarian Cottage Cheese Bowl

• Tons of protein! As written, this recipe makes two huge cottage cheese bowls or three smaller reasonable-sized bowls. If you opt for the large-and-in-charge bowl, you’re looking at 33 grams of protein. For the smaller bowl, 1/3 of the recipe, it’s 22.
• Easy to meal prep: Just make the components ahead of time and keep them in your fridge for hearty cottage cheese bowls whenever you want them.
• Now vegetarians get to try the trend! If you’re a vegetarian or just looking for something leaner that doesn’t contain beef, now you can get in on the savory cottage cheese bowl trend!

Ingredient Info

• Roasted sweet potatoes: You’ll toss about 2 1/2 cups of diced sweet potatoes in olive oil, garlic powder, salt, and pepper, then roast them until caramelized and golden.
• Taco black beans: Just drain a can of black beans (but don’t rinse) and warm with a bit of taco seasoning.
• Cottage cheese: You can go with plain cottage cheese, but I find it really levels up these bowls to mix the cottage cheese with fresh lime juice, cilantro, and a bit of salt.
• Avocado
• Hot honey, crushed red pepper flakes, Tabasco sauce, and coarse sea salt to finish

Adaptations/Variations

• Squash it up: When fall rolls around, I can’t wait to swap the sweet potato for butternut squash.
• Make it vegan/dairy-free: I know they’re called cottage cheese bowls, but these bowls are also great without the cottage cheese. If you’re vegan, try a drizzle of pure maple syrup over the top (and extra crushed red pepper flakes)

How to Make Sweet Potato & Black Bean Cottage Cheese Bowls

1. First, roast the sweet potatoes.
2. Next, warm the black beans with the taco seasoning.
3. In a small bowl, mix the cottage cheese with the lime, cilantro, and salt.
4. Add cottage cheese to a large bowl and scoop in the black beans and sweet potatoes.
5. Nestle in the avocado.
6. Drizzle with hot honey.
7. Top with crushed red pepper flakes, a few dashes of Tabasco, a bit of coarse sea salt, and a touch of fresh cilantro if you’d like.

Whether you’ve seen the trend on TikTok or Instagram or not, I know this is a weird one! So I’m super curious what you think after you try it. Leave me a comment/review to tell me what you think! Have I finally lost it? Tell it to me straight; I can take it.

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Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)

Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.

Diet Gluten Free, Vegetarian

Keyword cottage cheese bowl, vegetarian cottage cheese bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 724kcal

Author Kare

Ingredients

Roasted sweet potatoes:

• 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Taco-seasoned black beans:

• 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
• 2 teaspoons taco seasoning

Cottage cheese:

• 1 1/2 cups cottage cheese
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro minced
• 1/4 teaspoon kosher salt

For the bowls:

• 1 medium avocado diced
• 2 tablespoons hot honey
• crushed red pepper flakes
• 3-4 dashes Tabasco sauce optional
• salt to taste; I like a course finishing salt like Maldon sea salt flakes
• freshly ground black pepper

Instructions

Roast the sweet potatoes:

• Preheat oven to 400°F.
• Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
• Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.

Warm the black beans:

• Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.

Mix up the cottage cheese:

• Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.

Assemble the bowls:

• Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
• Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
• Garnish with a little more chopped cilantro and serve.

Notes

As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.

Nutrition

Serving: 1bowl | Calories: 724kcal | Carbohydrates: 88g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 2213mg | Potassium: 1677mg | Fiber: 24g | Sugar: 27g | Vitamin A: 16435IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 5mg

More Protein-Powered Vegetarian Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Black Bean, Quinoa, & Sweet Potato Chili

The post Savory Vegetarian Cottage Cheese Bowl (with Sweet Potatoes & Black Beans) appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

Fluffy baked sweet potatoes are cut in half and topped with your taco filling of choice and some cheese, then baked for a bit until bubbly and melty. Then, just top with your taco favorite fixings like lettuce, tomatoes, olives, sour cream, guacamole, salsa … you name it!

These taco sweet potatoes make an easy and filling lunch or dinner, and they’re perfect for mixed-diet households. I love lentil walnut taco filling or vegan chorizo on mine while my guy is partial to taco-seasoned ground beef. Perfect for one-dish-two-ways life!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Taco-Stuffed Sweet Potatoes
• Ingredients
• Adaptations/Variations
• How to Make Taco Stuffed Sweet Potatoes
• Tips for Success
• What to Serve with Taco Sweet Potatoes
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I’ve been making these Mexican stuffed sweet potatoes for quite awhile now, and I thought it was high time I shared them! I love that they’re super hearty and full of protein, plus, sweet potatoes bring some added nutrition over standard baked potatoes.

Also, they taste really, really good.

Why You’ll Love Taco-Stuffed Sweet Potatoes

I think the best thing about these taco sweet potatoes, other than the fact that they’re easy and delicious, is that they’re super customizable. They’re already gluten-free, so yay! They’re easily made meaty, vegetarian, or vegan, and everyone can grab their favorite toppings.

Taco Sweet Potato bar, anyone?! I’m immediately adding that one to my game-day list!

Ingredients

• Baked sweet potatoes – I like to use medium-to-large sweet potatoes for these Mexican stuffed sweet potatoes. That way, one half tends to be just right for one generous serving. I make baked sweet potatoes just for these taco-stuffed sweet potatoes, or sometimes I’ll make them for another meal and throw in a couple extra sweet potatoes for this meal later on.
• Taco meat – Whether you choose ground beef with taco seasoning, vegetarian crumbles or chorizo, lentil taco filling, or simply some black beans or pinto beans, you’ll want about 1/2 cup per sweet potato half.
• Cheese – I use medium cheddar, but you can use Jack or even pepper Jack for a bit of a spicy kick. Or sub in a vegan cheese, or you can even skip the cheese altogether if you prefer. These taco stuffed sweet potatoes are still good without it!
• Lettuce – I like to use curly lettuce or romaine lettuce, sliced into shreds. Any crisp, mildly flavored lettuce will do.
• Cherry tomatoes – I like the juicy burst of flavor and color that they add. Diced larger tomatoes work, too.
• Salsa – For drizzling over the top. Use your favorite kind and heat-level.
• Sour cream – Adds a creamy, tangy touch that’s so good with everything else! If you’re eating vegan or dairy-free, try this vegan sour cream recipe.
• Toppings – Add any other taco-y toppings you’d like! Sliced or pickled jalapeños, fresh onions or scallions, pickled red onions, sliced black olives, micro-greens, cilantro, pico de gallo – sky’s the limit!

Adaptations/Variations

• Vegan Taco-Stuffed Sweet Potatoes: Use a vegetarian taco meat or beans, vegan cheese, and vegan sour cream.
• Taco-Stuffed Potatoes: If you’re craving a fluffy white potato instead of a sweet potato, just bake up some Russet potatoes and use those instead.

How to Make Taco Stuffed Sweet Potatoes

First, bake your sweet potatoes. For fluffy interiors and crispy interiors, I rub cleaned and dried potatoes with olive oil and add a sprinkle of salt for good measure, then prick them with a fork and bake them at 400°F for about 40 minutes until they pierce easily with a fork.

While your potatoes are baking, prepare your taco filling. I tend to make my lentil walnut taco filling ahead of time and have it in the fridge, while my guy often has frozen leftover taco-seasoned ground beef that we can use. Easy!

Slice the baked potatoes in half lengthwise, and fluff them a bit with a fork, moving the potato over to the sides a bit while leaving some room in the center for filling.

Then add the filling to the sweet potato and top with cheese.

Bake until the filling is warmed through and the cheese has melted.

From there, it’s just a matter of topping them with all your goodies like lettuce, tomatoes, onions, and more, and serve ’em up!

Tips for Success

• Prep ahead: Bake the sweet potatoes, chop up your toppings, shred your cheese, and prep your taco filling ahead of time. Store them separately in the fridge in airtight containers for up to 3 days. Then, when you’re ready to eat, it’s just a few minutes prep time and you’re ready to go!
• If you’re short on time, you don’t strictly have to bake the filling and cheese in the sweet potatoes. This just helps to melt the cheese and really warm the filling, but these taco sweet potatoes are still plenty yummy if you skip that second baking step.

What to Serve with Taco Sweet Potatoes

Because these Mexican stuffed sweet potatoes have protein, fiber, carbs, and veggies, I often consider them a meal-in-one. But sometimes it’s nice to round out the meal with a bit more. I also love to make homemade toppings. Here are a few ideas.

• Sliced avocado or guacamole
• Black beans or vegetarian refried beans
• Brown rice or Mexican rice
• Salsa, salsa verde, or pico de gallo
• Steamed, sautéed, or roasted vegetables like these roasted Brussels sprouts or sautéed green beans

More Sweet Potato Recipes

• Crispy Baked Sweet Potato Fries
• Slow Cooker Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes
• Creamy Sweet Potato Soup

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Taco Stuffed Sweet Potatoes Recipe

Sweet potato halves stuffed with taco filling and cheese, plus an assortment of fresh toppings. These Mexican stuffed sweet potatoes are so versatile and easy, this is more of a method than a recipe! Perfect for mixed-diet families.

Keyword mexican stuffed sweet potatoes, taco stuffed sweet potatoes, taco sweet potatoes

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 504kcal

Author Kare

Ingredients

• 2 baked sweet potatoes halved
• 2 cups taco meat options include: black beans, taco-seasoned lentils, chorizo, vegan chorizo, vegetarian crumbles, or taco-seasoned ground beef; 1/2 cup per sweet potato
• 1 cup shredded cheddar cheese
• 2 cups shredded lettuce I like romaine or curly
• 1/2 cup cherry tomatoes halved
• 1/2 cup salsa
• 1/2 cup Sour cream or vegan sour cream

Topping ideas

• guacamole
• sliced jalapeños
• avocado
• corn
• sliced black olives
• scallions
• pickled red onions
• pico de gallo

Instructions

• Bake sweet potatoes and set them aside to cool for a bit. To bake them, scrub and dry sweet potatoes and prick them with a fork. Rub them all over with olive oil and sprinkle with salt, then place on a parchment lined sheet pan. Bake at 400°F until easily pierced with a fork, about 40 minutes.
• Cut the sweet potatoes in half and use a fork to fluff up the insides a bit, moving some of the sweet potato to the edges so that there is an indent for fillings in the center.
• Lower the temperature of the oven to 350°F. Top each half with 1/2 cup of the taco filling of choice. Divide the cheese between the four halves. Bake for about 15 minutes until warmed through and the cheese is melted.
• Remove from oven. Transfer to a plate and divide the lettuce, tomatoes, salsa, and sour cream between the four halves. Add any other toppings as desired. Serve.

Notes

Recipe time includes time to bake the sweet potatoes. If you have already-baked sweet potatoes, the prep and cooking time should be more like 25 minutes. 

Nutrition information assumes ground beef, green leaf lettuce, salsa, and sour cream, but does not include any other suggested toppings. 

Nutrition

Serving: 1g | Calories: 504kcal | Carbohydrates: 25g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 329mg | Potassium: 782mg | Fiber: 4g | Sugar: 5g | Vitamin A: 17738IU | Vitamin C: 9mg | Calcium: 262mg | Iron: 3mg

The post Taco-Stuffed Sweet Potatoes Recipe appeared first on Kitchen Treaty.

If you haven’t guessed, I’m here to tell you how to make the perfect baked sweet potatoes! Fluffy inside, crispy skin outside … I love sweet potatoes prepared this way.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• How to Bake Sweet Potatoes
  • Step 1: Wash the sweet potatoes
  • Step 2: Rub them with olive oil & salt
  • Step 3: Line them up on a baking sheet
  • Step 4: Bake
  • Step 5: Stuff and serve!
• Tips for Success
• Ideas for Serving Baked Sweet Potatoes
• More Sweet Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This baked sweet potato recipe is one of those things that I’ve been meaning to share forever! It’s not even really a recipe as much as it is a method, but either way, I finally got this one photographed and am looking forward to sharing it with you.

Around here, baked sweet potatoes are a staple. We often stuff them with leftover chili or black beans for a healthy, satisfying lunch or dinner.

I love that they’re full of vitamins and fiber – and they taste great, too!

Ingredients

• Sweet potatoes – Also known in the U.S. as yams, sweet potatoes come in a few different colors and sizes. I like to grab sweet potatoes that are orange inside and are smaller in size, for individual portions. But it’s easy to bake any color or size of sweet potato, so grab whatever you want! Note that while yams and sweet potatoes are considered the same thing in the U.S., outside of the U.S., a yam is an entirely different root veggie. So stick with those labeled “sweet potatoes.”
• Olive oil – For rubbing on the outside of your sweet potato. This gives you a nice crispy skin!
• Kosher salt – Just a little, also for the outside of your sweet potato. Give that crispy skin a bit of flavor!

How to Bake Sweet Potatoes

It takes just a few minutes prep and about 40 minutes in the oven to bake sweet potatoes. I love that it’s mostly hands-off – the oven does all the work!

Step 1: Wash the sweet potatoes

First, you’ll want to wash your sweet potatoes. Scrub with a vegetable scrubber, if you have one. Then dry them off with a clean towel.

Step 2: Rub them with olive oil & salt

Rub them all over with olive oil and a layer of kosher salt.

Step 3: Line them up on a baking sheet

Lay them on a baking sheet (I like to use a layer of aluminum foil or parchment paper to catch the inevitable drips). Make sure the potatoes have lots of room so that the skin gets crispy on all sides.

Step 4: Bake

Bake at 400°F for about 40 minutes, until easily fork-tender and the skin looks a bit shriveled.

Step 5: Stuff and serve!

Let them cool for a few minutes, then slice them open and serve!

You can cut them open and fluff them up like a standard baked potato, or cut them in half.

Tips for Success

• Dry them well after washing. This is key to crisp skin.
• No wrapping! Some recipes call for wrapping baked sweet potatoes in foil, but in my opinion, that’s a no-no. Wrapped sweet potatoes have a moist – not crispy – skin. Best to let them bake in the wide-open.
• Poke those holes. It allows excess moisture to escape for the fluffiest interiors (no wateriness!)
• Cook them hot. I like to bake sweet potatoes at 400 degrees Fahrenheit so that the natural sugars caramelize. Yum.

Ideas for Serving Baked Sweet Potatoes

• Top with a pat of butter, salt and pepper, and maybe some fresh herbs like cilantro or chives.
• Stuff with beans or leftover chili.
• Sour Cream & Chive Baked Sweet Potatoes: Drizzle sour cream or Greek yogurt over the top along with a generous sprinkle of chives, salt, and pepper.

More Sweet Potato Recipes

• Sweet Potato Fries
• Sweet Potato Quinoa Chili
• Whipped Sweet Potatoes (with coconut milk)
• Creamy Sweet Potato Soup
• Sweet Potato Peanut Stew

Print

Baked Sweet Potatoes

For the fluffiest inside and crispy, delicious skin, here's my favorite method for how to bake sweet potatoes. Easy + just a few minutes prep!

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 44 minutes minutes

Servings 4

Calories 225kcal

Author Kare

Ingredients

• 4 sweet potatoes
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Instructions

• Preheat your oven to 400 degrees Fahrenheit (205° C). Cover a small rimmed cookie sheet with parchment paper or foil (this is not a must, but helps with easy clean up).
• Wash your sweet potatoes under water, scrubbing the skin so it's nice and clean. Dry them with a dish towel or paper towel.
• Rub each sweet potato with some of the olive oil and rub on the salt as well.
• Place on a baking sheet with at least a couple of inches between each sweet potato. Prick each potato 2-3 times with a fork.
• Bake until soft inside (a fork will pierce the skin and flesh effortlessly) and the skin is crispy, about 40 minutes. If you have smaller sweet potatoes, you'll want to check them at the 30 minute mark. Larger sweet potatoes might take a bit longer to bake.
• Let cool for about 5 minutes then serve as desired.

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 415mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The post How to Bake Sweet Potatoes appeared first on Kitchen Treaty.

Peanut butter, spinach, and sweet potato, you say? YES. It’s the MOST glorious combo – trust me.

For us, This Vegetarian African Peanut Stew has been a definite dinner-on-repeat over the course of the winter. It has a relatively simple list of ingredients, so it’s an easy throw-together meal for weeknights.

Vegetarian Sweet Potato & Peanut Stew Ingredients

What do we have? Well, these ingredients, for one:

• Olive oil – For sautéing the onion and garlic.
• Onion – A standard yellow onion works well here, but if you only have a white onion or sweet onion, those will work fine too.
• Garlic – Three cloves, minced. But if you prefer to measure garlic with your heart and add way more, go for it!
• Ginger – You’ll want one tablespoon of minced fresh ginger, which is roughly a thumb-sized piece. Peel the skin off easily with a spoon before mincing – one of my favorite tricks!
• Vegetable broth – Grab a box veggie broth from the store, or make your own slow cooker vegetable broth or veggie broth from scraps.
• Crushed tomatoes – One 15-ounce can.
• Peanut butter – Creamy peanut butter works best for this recipe as it melts right into the stew. If all you have is crunchy, though, go for it!
• Sweet potatoes – Any kind of sweet potato or yam will work for this sweet potato stew.
• Cumin & ground coriander – For earthy, smoky flavor.
• Cayenne pepper – for a touch of heat.
• Spinach – I like to use baby spinach because it just requires a quick rinse and is already pretty small. Give it a few chops if you don’t like larger pieces of spinach.
• Rice – for serving. I like brown rice with African Peanut Stew because the hearty texture and nutty flavor pairs perfectly with the stew.
• Cilantro & salted peanuts for garnish – A must, in my book!

What to Serve with It

Rice is a must! I prefer brown rice as its earthy flavors and texture hold up well to the hearty Sweet Potato Peanut Stew.

A green salad served alongside is always welcome, and I think kale salad is the perfect companion. How about this Lemon-Garlic Kale Salad or colorful Rainbow Kale Salad?

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Vegetarian Sweet Potato Peanut Stew

Sweet potatoes, peanut butter, spinach, cumin … the comforting west-African-inspired combo results in the heartiest, most flavorful vegan stew around.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 470kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced) (about 2 cups
• 3 medium cloves garlic minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 4 cups low-sodium vegetable broth
• 1 15-ounce can crushed tomatoes
• 2 medium sweet potatoes peeled and diced) (about 2 cups
• 1 tablespoon fresh ginger
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup creamy peanut butter
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• Cook the rice according to package instructions.
• While the rice cooks, make the stew. Set a medium soup pot or Dutch oven over medium-low heat. When hot, add the olive oil and the onion. Cook, stirring occasionally, until softened, 6-8 minutes. Add the garlic, cumin, and coriander and cook, stirring frequently, for 1 minute.
• Add the broth, tomatoes, sweet potatoes, ginger, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to high and bring to a boil. Once the stew comes to a boil, reduce heat to low and simmer uncovered until the sweet potatoes are tender, 8-10 minutes.
• Stir in the peanut butter and the spinach. Stew is done when the peanut butter has distributed and the spinach has wilted, about 2 minutes. Taste and add more salt and pepper if you like.
• Serve with a scoop of brown rice and garnish with cilantro and peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken, so you could totally stir some cooked/shredded chicken into the carnivores’ portions.

Nutrition

Calories: 470kcal | Carbohydrates: 60g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Sodium: 530mg | Potassium: 902mg | Fiber: 10g | Sugar: 10g | Vitamin A: 18857IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 3mg

More Sweet Potato Recipes

• Want a slow cooker version of this stew with chickpeas added for more protein? I love this version! Head on over to the Crock Pot Sweet Potato Peanut Stew recipe!
• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

The post Vegetarian Sweet Potato Peanut Stew appeared first on Kitchen Treaty.

This thick vegan stew is flavored with harissa, a spicy chili paste from North Africa. It’s found in most grocery stores these days, and it’s an exceptional hack for amazing flavor.

Make this Moroccan Chickpea Stew ahead of time for easy meal prep, or make it for dinner and enjoy the leftovers for a hearty lunch.

It’s easy, hearty, and cozy!

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

More Vegetarian Stews

• Chickpea & Tomato Curry
• Vegetarian Sweet Potato Peanut Stew
• Hearty Tuscan Bean Stew
• 20-Minute Vegetarian White Bean Chili

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Moroccan Chickpea & Sweet Potato Stew

This vegan stew is so hearty and cozily spiced. Thick with chickpeas, sweet potatoes, tomatoes, and spinach – so satisfying with a scoop of quinoa or brown rice.

Keyword harissa chickpea stew, harissa vegetarian recipe, moroccan chickpea stew, moroccan sweet potato stew

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Calories 411kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 small sweet potato about 8 ounces, peeled and diced
• 1/4 teaspoon salt plus more to taste
• 1 15-ounce can chickpeas, drained and rinsed
• 1 14.5-ounce can crushed tomatoes
• 1 1/2 cup water or vegetable broth
• 5 ounces baby spinach
• 1 tablespoon harissa*

For serving:

• Lemon wedges
• Chopped parsley for garnish
• Freekah, couscous, rice, or quinoa cooked

Instructions

• Heat the oil in a large pot over medium heat. Add the onion and cook until it has softened, 5-7 minutes.
• Add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Stir in the sweet potato, chickpeas, tomatoes, and water or broth.
• Bring the mixture to a slow boil, then reduce heat to low and simmer, partially covered, for 15 minutes, or until the sweet potatoes are tender.
• Add the harissa and spinach to the pot and stir until the spinach is wilted. Remove from heat and season with salt to taste.
• Serve over your grain of choice with lemon wedges and chopped parsley sprinkled over the top.

Notes

Recipe courtesy of The Green Plate Club

Nutrition

Calories: 411kcal | Carbohydrates: 79g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 584mg | Fiber: 17g | Sugar: 13g

The post Moroccan Chickpea & Sweet Potato Stew appeared first on Kitchen Treaty.

Yes, it’s glorious to start out the week with a fridge brimming with gloriously healthy meals in perfect glass containers. But to be honest, in my opinion, getting to that point is such a chore!

I’ve spent entire Sundays meal-prepping for the week and wondered afterwards where half my weekend went. Sunday evening, I flop on the sofa in a heap, feeling like I’ve just prepared a Thanksgiving meal. No one wants to feel like they’ve prepared a Thanksgiving meal every single weekend! Well, at least not me.

A sneaky, much easier way to prep for me is to make a meal bigger than I need, then save the rest in the fridge or freezer. Another, less fancy word for this, I suppose, is “leftovers.” Leftovers are the best!

Also, I just like to make the meals I do make easy. This hearty, savory Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash works perfectly on both fronts.

It cooks up one sheet pan and also – if I’m the only one partaking – gives me three mornings’ worth of breakfasts. The first, hot out of the oven, and the next two days worth in the form of leftovers. No lost Sundays, just 30 minutes or so one morning – most of it hands off. Win!

I’ve found that for me, the most satisfying breakfasts with the most staying power involve lots of protein and fiber. Lentils or beans are perfect for that. Sweet potatoes – tossed in a few spices then roasted – lend a nice dose of carbs and vitamins. Lastly, some kale. Because kale!

I kind of feel like some avocado on the side is mandatory, not only because it adds some nice healthy fat to the equation, but also because it’s delicious. I also like a smattering of scallions, maybe some salted pepitas, and – if I really want a rib-sticking situation (vegans, avert your eyes) – perhaps a poached egg on top.

Go ahead, turn on your oven and give this one a try one morning. It’s worth it! Or make it on a Sunday for breakfasts during the week, because if you’re into it, this really is a great meal prep breakfast situation. And if you are into it, please know I envy your meal-prepping dedication and stamina and I wish I was you. 🙂

More Sheet Pan Recipes

• Sheet Pan Tofu & Veggies
• American Flag Sheet Cake
• Crispy Sheet Pan Gnocchi with Veggies & Sausage

More Breakfast Recipes with Avocado

• Avocado Toast with Poached Eggs
• Cucumber Hummus Avocado Toast
• Black Bean & Avocado Breakfast Scramble
• High Protein Vegan Breakfast Bowl
• Crunchy Vegetarian Breakfast Tacos

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Sheet Pan Black Bean, Sweet Potato, & Kale Breakfast Hash

An easy, hearty breakfast that cooks up on a sheet pan (and makes perfect leftovers for later in the week)!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

• 1 medium sweet potato about 3/4 pound or 12 ounces, peeled and cut into 3/4-inch dice
• 1 tablespoon olive oil
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon smoked paprika
• 1/2 teaspoon salt + more to taste
• 1 15-ounce can black beans, drained and rinsed
• 2 cups shredded curly kale
• Freshly ground black pepper to taste

Suggested accompaniments:

• Sliced avocado
• Poached egg
• Salsa

Instructions

• Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
• Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
• Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.

Notes

Vegetarian option (if you’re a vegetarian who eats eggs):

Add a poached egg if desired.

The post Sheet Pan Vegetarian Breakfast Hash appeared first on Kitchen Treaty.

I’m sure you’ve guessed that today’s recipe is a riff on the popular Dr. Seuss book. St. Paddy’s Day, is of course, the perfect time to share Green Eggs & Yams because, you know, green. You don’t want to have to pinch your breakfast.

This one involves no food color – rather, the green comes compliments of a healthy hit of pesto.

Roasted sweet potatoes and, naturally, a couple of poached eggs complete this simple breakfast.

I DO, I DO like it, Sam-I-am!

Sorry, sorry. You know I had to.

(more…)

The post Green Eggs & Yams appeared first on Kitchen Treaty.