SWEET POTATOES RECIPE FULL
SWEET POTATOES RECIPE PLUS

Not only are they filling and taste incredible but they provide immune-boosting vitamin A and C (check out that orange color!). I enjoy sweet potatoes practically every week. I love it so much that I'm always happy to have these flavorful taters on hand! All About Sweet Potatoes It's a 30-minute recipe that's so easy to double or even triple. They just make any snack time or meal filling and delicious! These No-Fuss Seasoned Baked Sweet Potatoes make an incredible snack or side dish! I also love serving them as part of a bowl with rice and veggies or on top of a salad to bulk it up a bit and make it more filling (and flavorful!). This is a great meal prep recipe if you want to double or triple the recipe! I am ALWAYS excited when I remember I have a batch of these in the refrigerator. They are loaded with sweet and savory flavor and caramelized to perfection. This is my favorite way to make sweet potatoes. I love serving them on bowls, in salads, or just as a side dish that everyone asks for more of! ? As someone whose struggled with my weight since I was a child, I am beyond grateful to have found such a healthy, yummy, satisfying diet and lifestyle.This is hands down my favorite way to make sweet potatoes! They're No-Fuss Seasoned Baked Sweet Potatoes, cooked to crispy-on-the-outside perfection and bursting with the perfect sweet and salty flavor combination. Just my advice as a vegan whose lost 40 pounds on a high carb, low fat, whole foods diet and loves to eat big, satisfying meals! We eat fries all the time for example, but I coat them in lemon juice instead of oil and they are instantly a no guilt food.

SWEET POTATOES RECIPE FULL

Oil adds a lot of extra calories that are pure fat without adding any of that “bulk” that gets and keeps you full and satisfied.

SWEET POTATOES RECIPE PLUS

PLUS all those micronutrients in a sweet potato are only going to benefit you! Fill up on watery vegetables first like cucumber slices or a tomato’ and then eat this yummy meal until your satisfied and you should be good to go! If your watching your weight, you’re better off leaving out the oil in this recipe and just roasting the sweet potatoes and chickpeas without it. VERY yummy and thank you so much for sharing.Ĭomplex carbs are not carbs to be afraid of-they’re unrefined, they’ll fill you up, they’ll keep you satisfied longer, and have a lot more bulk than other foods relative to their calorie count. With those two changes, it’s a much brighter, lighter feeling dish. I also replaced the fresh parsley with crunchy greens, Romaine, Iceberg, etc. Making it in warmer weather, I opted to make a vegan sort of Tzatziki sauce, starting with the tahini base, adding cucumbers, soy yogurt and essentially following the original sauce recipe with extra dill & less garlic & tons of lemon all around. And, I would suggest that you food process the garlic, since when it’s chopped in the sauce, I found it quite overpowering. I do have a couple of suggestions, if I might: The first time I made this, I followed the recipe to the T and it was wonderful, but quite heavy. (The combination of cinnamon & cardamom is genius)! I am vegan and had honestly not thought about sweet potatoes, because my only previous experience with them was in those icky-sweet Thanksgiving side dishes, which I never liked. This is now one of my “go-to” dishes, because it’s that delicious, it’s that simple and it looks absolutely beautiful plated.

Sweet potatoes recipe