TEX MEX SWEET POTATO POWER PLATE
Recipes created by Teri Gentes. Permission required to reprint.
It’s the perfect, family-friendly, fast food and ideal for a party as well. Diners can top their plating most often for I want to create a beautiful plate. If you are uncertain on your guests palates leave the topping to them. You don’t need many ingredients for the heart of this meal, the herbs and spices are what make it stand out so be sure to stock up on essentials. For me this is smoked paprika, ground cumin, chili and garlic powder, chipotle if you enjoy the heat and oregano for added depth.
Just looking at the spice array you know you are in for big flavor and the bonus; they are fabulously nutrient dense with anti-inflammatory and anti-cancer properties. Be innovative and create your own topping bar with such items as chopped olives, fresh corn, pickled jalapenos, etc.
ADVANCE PREP:
Roast or steam 3 large, sweet potatoes
Buy or make vegan cheese, guacamole and, or salsa
TEX MEX SPICED BEANS
INGREDIENTS:
1, 15 -19oz can black, pinto, kidney, or Romano beans
1/3 cup bought or home-made vegan cheese or cheese sauce
1 tsp extra-virgin olive oil
2-3 garlic cloves, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika or ground chipotle to taste, it is usually spicier
1/2 tsp sea salt, to taste
Squeeze fresh lime juice
OPTIONAL: 1 small onion, finely chopped
DIRECTIONS:
TO SERVE:
Cut the potatoes in half, lengthwise
Top as desired with the beans, diced avocado, chopped or guacamole and salsa
Nutritional yeast, 1 tbsp per serving or sub with your favorite vegan cheese
Fresh cilantro, chopped or snipped or sub with chives
TERI’S TIPS:
Recipes created by Teri Gentes. Permission required to reprint.
It’s the perfect, family-friendly, fast food and ideal for a party as well. Diners can top their plating most often for I want to create a beautiful plate. If you are uncertain on your guests palates leave the topping to them. You don’t need many ingredients for the heart of this meal, the herbs and spices are what make it stand out so be sure to stock up on essentials. For me this is smoked paprika, ground cumin, chili and garlic powder, chipotle if you enjoy the heat and oregano for added depth.
Just looking at the spice array you know you are in for big flavor and the bonus; they are fabulously nutrient dense with anti-inflammatory and anti-cancer properties. Be innovative and create your own topping bar with such items as chopped olives, fresh corn, pickled jalapenos, etc.
- Main course
- Vegan, gluten and nut-free
- Serves 6
- Accompany with my Spanish Sangria – recipes at www.terigentes.com
ADVANCE PREP:
Roast or steam 3 large, sweet potatoes
Buy or make vegan cheese, guacamole and, or salsa
TEX MEX SPICED BEANS
INGREDIENTS:
1, 15 -19oz can black, pinto, kidney, or Romano beans
1/3 cup bought or home-made vegan cheese or cheese sauce
1 tsp extra-virgin olive oil
2-3 garlic cloves, minced
1 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1 tsp smoked paprika or ground chipotle to taste, it is usually spicier
1/2 tsp sea salt, to taste
Squeeze fresh lime juice
OPTIONAL: 1 small onion, finely chopped
DIRECTIONS:
- Combine the beans with all the seasonings, taste and adjust flavors if needed.
- Set aside while preparing the cooked sweet potatoes and chosen toppings such as the salsa, guacamole, cilantro, etc.
TO SERVE:
Cut the potatoes in half, lengthwise
Top as desired with the beans, diced avocado, chopped or guacamole and salsa
Nutritional yeast, 1 tbsp per serving or sub with your favorite vegan cheese
Fresh cilantro, chopped or snipped or sub with chives
TERI’S TIPS:
- When it's too hot to cook micro-wave your potatoes or steam them. They will be done in about 5 - 15 minutes pending on what you do and of course the size of the potatoes. If you do microwave be sure to poke a few holes in the skin.
- I often roughly smash the potatoes creating a beautiful canvas to decorate with all the fabulous toppings.
- Make additional servings for these are just as good reheated and the time saving is such a bonus in my view.