Made with sweet potato instead of chickpeas, this light, golden hummus tastes amazing with whole grain crackers, with veggie sticks, or in sandwiches and salads.
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These baked sweet potatoes are hearty and impressive enough to take center-table on any holiday spread.
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Packed with sweet potato, rice, spinach, salsa, and beans, these vegan quesadillas are far tastier than the traditional cheese-laden version.
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The tender flesh of steamed sweet potato makes a great taco filling. Beans and corn add heft for an easy weeknight meal the whole family will enjoy.
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This sweet potato and roasted vegetable pizza, drizzled with balsamic glaze, is sure to get your tastebuds tingling.
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Almond milk keeps this simple sweet potato soup creamy, cinnamon and nutmeg add delicious fall flavors, and orange zest and juice adds a citrusy zing.
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Ready in as few as 20 minutes, this veggie soup is packed with satisfying goodness. If you don’t have rainbow chard use green chard, kale, or spinach.
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In this robust green salad, the soft texture of sweet potato perfectly complements the curly grassiness of kale. Dried cranberries pack a fruity punch, cashews add crunch, and a smokey tahini dressing ties it all together.
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As if baked mushrooms weren’t delicious enough: Add a melt-in-your-mouth filling of chickpea, spinach, and sweet potato for a heavenly appetizer or main dish.
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In this family-friendly mac and cheese, creamy sweet potato plus garlic and nutritional yeast make for scrumptious cheesy flavors.
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With layers of tomato sauce, sweet potato filling, cashew cheese, and lasagna noodles, it’s not hard to see why this vegan lasagna is a fan favorite.
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A curried pea-chickpea filling takes baked sweet potatoes to the next level. Serve with tofu Sour Cream and a green salad.
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Fresh herbs, plenty of mushrooms, and a creamy-cheesy cashew dressing make this sweet potato casserole a delicious main course.
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Sweet potato keeps these whole grain dinner rolls moist and adds golden color. Even better, they’re ready in 90 minutes, and that includes an hour of rising time.
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These lightly spiced sweet potato wedges are great as a snack or served with your favorite plant-based burger and ketchup.
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In this tasty chili, sweet potato with kale and kidney beans gives a satisfying earthiness, while orange juice adds citrusy overtones.
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Using pantry staples such as canned chickpeas and frozen corn, these rustic stuffed sweet potatoes are an ideal fallback meal for when you’re running low on fresh supplies.
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This satisfying sweet potato stew is made even heartier with the addition of yellow lentils. Lime juice, Swiss chard, and vegan yogurt make it a comforting and well-balanced curry.
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Liquid smoke (yes, it’s a thing!) adds a divine grilled flavor to this bean and sweet potato chili.
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Is there nothing sweet potato can’t do! For these bread-less bruschetta, thin slices of sweet potato are baked then topped with avocado, fresh basil, and tomato.
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This plant-based take on a traditional Jewish dish uses three different varieties of sweet potato to give a striated effect. Serve with Tofu Sour Cream. (The recipe also works well with one type of sweet potato.)
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Brighten up your morning meal with this colorful sweet potato breakfast bowl topped with banana, pumpkin seeds, and berries.
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For these gorgeous squares, a light sweet potato filling houses fresh berries. A date-sweetened crumble is used for the base as well as the topping.
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These simple four-ingredient treats from The Blue Zones Kitchen were inspired by New York Times best-selling author Dan Buettner’s adventure in Okinawa, where locals have a diet rich in sweet potato and live to be some of the oldest people in the world.
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The velvety texture of sweet potato combined with fresh peaches is a match made in heaven in these scrumptious tarts.
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