Get your Green On! Sweet potatoes are stuffed with a healthy filling of Brussels Sprouts, green peas, and chives for this whole foods, plant-based dinner.
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Berry Good Stuffed Sweet Potatoes with Organic Blackberries, Blueberries, Cinnamon, and Hemp Seeds
Superfoods Unite! Sweet potatoes are stuffed with a superfood filling of blackberries, blueberries, cinnamon, and hemp seeds this whole foods, plant-based meal. Enjoy as a healthy dinner, or dive in for a satisfying breakfast.
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Ultimate Plant-Based Thanksgiving Dinner Holiday Recipes
The holidays are here! I’ve compiled some of my favorite dishes for the Ultimate Plant-Based Thanksgiving Dinner. Vegan sides like mashed potatoes, gravy, and sweet potato casserole will fill the table. Plus, enjoy some awesome appetizers and incredible desserts. Classic, delicious flavors for you to savor!
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Easy Oil-Free Spiced Tahini Dressing
Easy | Servings: 4 | Ready In: 5 minutes | Yield: about 1/2 cup Tahini is made from ground sesame seeds. If offers a creamy base for this simple oil-free dressing. Spiced with bold flavors from cumin, chili powder, and cayenne, this easy plant-based recipe will become your go-to for quick sauces. Use it on
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Quinoa Kale Buddha Bowl with Crunchy Chickpeas and Spiced Tahini Dressing
This Buddha Bowl is loaded with all of your favorite plant-based superfoods. Quinoa, kale, and roasted sweet potatoes set the stage for Crunchy Chickpeas and an Easy Oil-Free Spiced Tahini Dressing. A delicious blend of flavors and interesting textures, this gluten-free vegan meal hits all the right notes.
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Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing
Green Goddess dressing celebrates the first flavors of Spring with a mixture of fresh herbs like tarragon, parsley, and chives. It makes the perfect cool, creamy topping for these quinoa-stuffed sweet potatoes Make a big batch of these on the weekend for healthy, gluten-free vegan lunches the whole week.
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Ultimate Southwest Sweet Potato Vegan Lasagna
This vegan Southwest Sweet Potato Lasagna is everything you want it to be: smoky, sweet, and incredibly comforting. With hearty beans and plant-based Macadamia Nut Ricotta “Geez!”. A satisfying, healthy casserole!
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Southern Collard Dolmades with Smoky Sweet Potato Puree
Advanced | Servings: 4 | Ready In: 50 minutes | Yield: 12 collard rolls This healthy, vegan recipe is a Southern twist on the Greek classic Dolmades. Instead of grape leaves, collard leaves are filled with southern Carolina Gold rice, one of the heirloom ingredients that’s part of Slow Food USA’s Ark of Taste movement. This
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“Tartas Pastores”: Mexican Shepherd’s Pies with Smoky Sweet Potato Crust
Medium | Servings: 4 | Ready In: 60 minutes | Yield: 4 individual pans (or one 8-inch full-sized pan) The traditional Shepherds Pie gets a Mexican twist with this spicy vegan recipe. An oil-free filling of black beans and corn is topped with a smoky plant-based sweet potato crust for a comfort food dinner your
