August 23, 2020
Roshni Sanghvi
Vegan Sweet Potato Bake
Table Of Content
Vegan Sweet Potato Bake
Rated 5.0 stars by 1 users
Category
Vegan Sweet Potato Recipe
Servings
4
Prep Time
30 minutes
Cook Time
75 minutes
Calories
361
Author:
Roshni Sanghvi
This baked recipe is a healthier alternative to classic lasagnes and enchiladas that you usually limited to ordering in restaurants. Sweet potato bake is perfect for staying in dinners. Everything healthier can taste equally good if not better.
Black beans
They are dense, rich texture and a high source of plant-based protein. As with many beans and legumes, black beans contain starch, a form of complex carbohydrates. Starch acts as a “slow burn” energy store that is slowly digested by the body, preventing a spike in blood sugar levels.
Benefits:
- Maintaining bone health
- Promotes weight loss
- Lowering blood pressure
- Managing diabetes
- Healthy digestion
Ingredients
2 large sweet potatoes, peeled
2x 14 oz. (400g) cans black beans, drained
3 oz. (100g) vegan cheese, grated
handful parsley, chopped
1 onion, diced
3 cloves garlic, minced
1 tsp. ground cumin, more to season layers
2 tsp. smoked paprika, more to season layers
1 tsp. mixed herbs, more to season layers
14 oz. (400g) can chopped tomatoes
¼ cup (60ml) tomato puree
For the sauce:
Directions
Firstly, prepare the tomato sauce. Heat the olive oil in a large pan over medium-high heat.
Add the diced onion and garlic and fry until fragrant, 3-4 minutes. Next, add in the spices and herbs and cook for another minute, stirring.
Add in the chopped tomatoes and tomato puree, and season with salt and pepper to taste. Bring to boil and then reduce heat to low and simmer for 15-20 minutes until the sauce is reduced and thickens.
Preheat the oven to 355°F (180°C). Spread half of the tomato at the bottom of a baking dish.
Slice the sweet potatoes into 0.1″ (3mm) thin slices and try to make each slice the same thickness.
Place a layer of sweet potato on the tomato sauce overlapping slightly—season with salt, herbs, and smoked paprika.
Next, spread 1 can of black beans on top of the potato. Follow with another layer of sweet potato, and season with salt, herbs, and smoked paprika. Spread the second can of black beans followed with a third layer of sweet potato. Again season with salt, herbs, and smoked paprika.
Finally, top with the remaining tomato sauce. Cover with a piece of tin foil and bake for about 40-50 minutes, until the sweet potato is cooked through.
Sprinkle with grated vegan cheese and bake without cover for another 10-15 minutes, until the cheese has melted.
Let's Just Talk. No Obligations.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
About Roshni Sanghvi
Roshni Sanghvi
Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.
Leave a comment