Healthy Sweet Potato Recipes (2024)

Chickpea Sweet Potatoes:

• Iceberg lettuce or romaine
• Radicchio
• Farro, quinoa, or rice
• Red onion
• Pepperoncini or banana peppers
• Nutritional yeast
• Maple syrup
• Fresh or dried herbs
• Lemon
• Dijon mustard
• Chickpeas
• Roasted sweet potatoes (see below)

Tofu Sweet Potatoes:

• Tofu
• Gochujang
• Tamari or soy sauce
• Lettuce Salad (ingredients shown above)
• Roasted sweet potatoes (see below)

For the Gochujang sauce:

• Gochujang
• Tahini
• Maple syrup
• Tamari or soy sauce
• Rice vinegar

Bake the sweet potatoes: Either air fry them whole. Otherwise, slice them in half lengthwise. Drizzle them with olive oil and sprinkle with salt to taste. Rub the halves with the oil until evenly coated. Place them flesh-side down onto a large baking sheet. Bake them for about 30 minutes, or until the skins begin to look shriveled. Set aside to cool, flesh-side up.

Bake the chickpeas: Transfer the chickpeas to a large rimmed nonstick baking sheet. Toss them with a drizzle of olive oil and salt to taste (optional). Roast them with the sweet potatoes for about 20 minutes, or until lightly crispy, tossing halfway.

Grate the tofuusing the largest holes of a box grater directly onto a large rimmed nonstick baking sheet. Add 3 tablespoons gochujang and 1 tablespoon tamari. Toss the tofu until evenly coated with the sauces. (Optional: Add a drizzle of olive oil and toss for crispier.)

Bake the tofuwith the chickpeas and sweet potato for about 25 minutes, or until lightly browned, tossing every 10 minutes.

Mix the gochujang tahini sauce:Combine the tahini, 1 tablespoon tamari, 1 teaspoon gochujang, rice vinegar, and maple syrup in a small bowl. Set aside.

• Make the salad dressing:Mix the lemon juice, nutritional yeast, Dijon, maple syrup, and herbs in a medium bowl. Add water 1 teaspoon at a time until the desired taste and consistency.
• Make the salad:In a large bowl, combine the farro, radicchio, lettuce, pepperoncini, and red onion. Add the dressing and mix well to incorporate.

For Serving Healthy Sweet Potato Recipes:

Chickpea sweet potatoes:Top the sweet potatoes with the salad. Add chickpeas and drizzle with tahini.

Tofu sweet potatoes:Top the sweet potatoes with the salad. Add the baked tofu and drizzle with the gochujang sauce.

✔️ Expert Tips

• For crispy tofu and chickpeas: Spread them out on a large baking sheet and add a drizzle of oil so they brown evenly. Broil at the end for 1 to 2 minutes more.
• Roast the sweet potatoes ahead of time. Refrigerate in an airtight container for up to 4 days.
• Mix the baked tofu, chickpeas, and dressed salad for one protein-packed salad topping. Drizzle with the gochujang sauce for serving.
• Storage: Refrigerate the toppings and sweet potatoes separately for up to 4 days.

How do you chop radicchio for a salad?

Cut the radicchio in half, lengthwise. Cut out the core from both sides. Then slice the radicchio lengthwise into ¼-inch thick strips. Or remove the core and chop the leaves with a vegetable chopper. Repeat for the lettuce.

Is sweet potato healthy?

They are rich in vitamins, minerals, and fiber. Plus, they are also a good source of complex carbohydrates, which provide sustained energy, and they have a relatively low glycemic index compared to other starchy foods.
Additionally, sweet potatoes contain antioxidants that may help protect the body from oxidative stress and inflammation. However, like any food, moderation is key, and the overall healthiness of sweet potatoes depends on how they are prepared and consumed (e.g., baked, boiled, mashed, versus deep-fried or loaded with unhealthy toppings).

What is a healthy topping for sweet potatoes?

For a healthy snack, drizzle baked sweet potatoes with tahini and a dash of ground cloves and cinnamon. For a side dish, top with my Everything Cashew Sauce, 5-Minute Lemon Herb Tahini, or this deliciously creamy Easy Miso Tahini Dressing on my site.

Healthy Sweet Potatoes Recipe

Nisha Melvani

Easy Healthy Sweet Potato recipes with budget ingredients. Quick, vegan, and delicious. Packed with plant-based protein. Meal-prep friendly.

Nutrition

Calories: 460kcal | Carbohydrates: 68g | Protein: 24g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 343mg | Potassium: 1160mg | Fiber: 15g | Sugar: 11g | Vitamin A: 19032IU | Vitamin C: 29mg | Calcium: 169mg | Iron: 5mg

This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.