Loaded Sweet Potato Bowls
Parmesan-Garlic Toasts
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- ¾ cup frozen corn kernels, thawed
- 2 Tbsp vegan butter, divided
- ½ tsp salt, divided
- 1 cup black eyed peas, drained and rinsed
- 1 small shallot, sliced
- 1 Tbsp olive oil
- 1 (5-oz) pkg baby kale
- ¼ tsp black pepper
- 2 Tbsp soy milk
- 1 Tbsp nutritional yeast
- ⅛ tsp ground chipotle pepper
- 1 Roma tomato, diced
Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer 15 minutes or until potatoes are tender.
- Meanwhile, cook corn according to microwave package directions. Stir in 1 Tbsp butter and ⅛ tsp salt. Cook peas according to package directions.
- Cook shallot in hot oil in a large skillet over medium-high heat 2 minutes or until tender, stirring often. Remove from skillet. Add kale, ⅛ tsp salt, and black pepper to skillet; cook 2 to 3 minutes or just until wilted, stirring often.
- Drain potatoes; add milk, 1 Tbsp butter, nutritional yeast, ¼ tsp salt, and chipotle pepper. Mash with a potato masher to desired consistency.
- Divide potato mixture, corn, peas, shallot mixture, and tomato between 2 bowls.
Side Dish Ingredients
- 1 Tbsp vegan olive oil vinaigrette
- 1 clove garlic, minced
- ½ (12-oz) French baguette (preferably whole wheat), diagonally cut into 4 slices
- ¼ cup grated vegan Parmesan cheese
Side Dish Instructions
- Preheat broiler. Combine vinaigrette and garlic in a small bowl; spread over baguette slices, and sprinkle with cheese.
- Place bread slices on a baking sheet; broil 1 minute or until lightly browned.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
