50+ Flavorful Friday Vegan Sweet Potato Recipes to Spice Up Your Nights

Are you looking to switch things up in the kitchen with a delicious, plant-based twist?

Sweet potatoes are a versatile ingredient that can be transformed into an array of mouthwatering vegan dishes.

Whether you’re new to plant-based eating or a seasoned vegan chef, these 50+ Friday vegan sweet potato recipes are sure to become your go-to meals for the end of the week.

From hearty bowls and savory dishes to indulgent sweets, sweet potatoes are the perfect base for creating nutritious and satisfying meals.

Join us as we explore an exciting variety of recipes that will make your Friday dinners fun, flavorful, and healthy!

50+ Flavorful Friday Vegan Sweet Potato Recipes to Spice Up Your Nights

With these 50+ Friday vegan sweet potato recipes, you’re all set for an exciting culinary adventure that’s full of flavor, texture, and nourishment.

Whether you’re craving something savory, sweet, or a little bit of both, sweet potatoes can be the star of any vegan dish.

These recipes offer something for everyone, from quick and easy meals to more gourmet creations that will impress your guests.

So, next Friday, get your sweet potatoes ready, roll up your sleeves, and enjoy the vibrant flavors of plant-based eating.

Sweet Potato and Avocado Salad

This Sweet Potato and Avocado Salad is a colorful, nutrient-packed dish that combines roasted sweet potatoes with creamy avocado and a tangy lemon dressing. It’s perfect for a low-carb, keto-friendly lunch option that’s both satisfying and refreshing. The healthy fats from the avocado and the natural sweetness of the sweet potato create a flavorful contrast, while the salad is light enough to be enjoyed as a quick meal.

Ingredients:

• 1 large sweet potato, peeled and diced
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 teaspoon smoked paprika
• 1/2 cup baby spinach (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread it in a single layer on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until tender and slightly crispy on the edges.
4. In a large bowl, combine the roasted sweet potatoes with diced avocado, fresh parsley, and spinach (if using).
5. Drizzle with lemon juice and toss gently to combine.
6. Serve immediately and enjoy!

This Sweet Potato and Avocado Salad is not only a delicious, low-carb option but also a vibrant dish that will energize you through the day. The roasted sweet potatoes add a natural sweetness that pairs beautifully with the creamy avocado, while the smoky paprika adds depth to the flavor. It’s an ideal light lunch that’s both satisfying and easy to prepare. Add some extra protein or nuts for an even heartier meal.

sweet Potato Noodles with Garlic Tahini Sauce

Sweet Potato Noodles with Garlic Tahini Sauce is a creative, keto-friendly twist on traditional pasta dishes. Using a spiralizer, sweet potatoes are transformed into noodles that are both gluten-free and low in carbs. The creamy tahini sauce, with its rich garlic flavor, enhances the sweetness of the sweet potato noodles for a fulfilling, plant-based meal that’s perfect for a Friday lunch.

Ingredients:

• 2 medium sweet potatoes, spiralized into noodles
• 2 tablespoons tahini
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (for garnish)
• Fresh cilantro or parsley (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the spiralized sweet potato noodles and cook for about 5-7 minutes, stirring occasionally, until tender but still slightly crisp.
2. In a small bowl, whisk together tahini, garlic, lemon juice, salt, and pepper until smooth and creamy.
3. Pour the tahini sauce over the cooked sweet potato noodles and toss to coat evenly.
4. Garnish with sesame seeds and fresh cilantro or parsley before serving.

This Sweet Potato Noodles with Garlic Tahini Sauce is a perfect keto-friendly meal that feels indulgent yet light. The tahini sauce adds a silky texture to the noodles, while the garlic gives the dish a savory kick. The sweet potatoes, naturally low in carbs when prepared this way, provide a satisfying base for a low-calorie, nutritious lunch. Serve it with a side salad or some sautéed greens for added freshness.

Roasted Sweet Potato and Chickpea Buddha Bowl

The Roasted Sweet Potato and Chickpea Buddha Bowl is a vibrant and hearty meal that combines roasted sweet potatoes and crispy chickpeas with fresh veggies and a tahini dressing. This recipe is rich in fiber, healthy fats, and plant-based protein, making it an excellent low-carb, keto lunch option that’s both filling and nourishing.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 cup canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup mixed greens (spinach, arugula, etc.)
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cubed sweet potato and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them out in a single layer.
3. Roast for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and the chickpeas are crispy.
4. In a small bowl, mix tahini, lemon juice, and maple syrup (if using) until smooth.
5. Assemble the Buddha bowl by layering the roasted sweet potatoes and chickpeas over a bed of mixed greens. Drizzle with the tahini dressing and serve.

The Roasted Sweet Potato and Chickpea Buddha Bowl is a wholesome, low-carb dish that provides an array of textures and flavors. The sweet potatoes bring warmth and sweetness, while the crispy chickpeas add a satisfying crunch. The tahini dressing ties everything together, creating a creamy and flavorful sauce that complements the roasted ingredients perfectly. This dish is filling, nutrient-dense, and perfect for a Friday lunch that energizes and satisfies without feeling heavy.

Sweet Potato and Zucchini Fritters

Sweet Potato and Zucchini Fritters are a crispy and savory dish that’s perfect for a keto-friendly, low-carb lunch. The combination of sweet potato and zucchini creates a hearty texture, while the seasonings add flavor without being overpowering. These fritters are gluten-free and can be served with a side of tangy yogurt or a simple green salad for a balanced meal.

Ingredients:

• 1 large sweet potato, grated
• 1 medium zucchini, grated
• 2 tablespoons almond flour (or coconut flour)
• 1 egg
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil for frying
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Place the grated sweet potato and zucchini in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated vegetables, almond flour, egg, garlic, cumin, paprika, salt, and pepper. Mix well until the ingredients are fully incorporated.
3. Heat a tablespoon of olive oil in a skillet over medium heat. Scoop tablespoon-sized portions of the mixture into the skillet and flatten them slightly with a spatula.
4. Fry the fritters for about 3-4 minutes on each side, until golden brown and crispy.
5. Serve the fritters with a drizzle of olive oil and garnish with fresh cilantro or parsley.

Sweet Potato and Zucchini Fritters are an easy-to-make and filling keto-friendly meal. The combination of sweet potato and zucchini provides a hearty texture, and the spices give each bite an extra layer of flavor. Perfect for a quick Friday lunch, these fritters are a great way to enjoy veggies in a fun and satisfying way. Pair them with a tangy yogurt dip or your favorite sauce for a complete meal.

sweet Potato and Spinach Stuffed Mushrooms

These Sweet Potato and Spinach Stuffed Mushrooms are a unique and delicious keto lunch option. Large mushroom caps are filled with a savory mixture of roasted sweet potatoes, spinach, and seasonings, creating a flavorful and low-carb dish. This recipe is perfect for a lighter meal but packed with nutrients and fiber, making it both filling and satisfying.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 small sweet potato, peeled and cubed
• 1 cup spinach, chopped
• 1 tablespoon olive oil
• 1/4 cup nutritional yeast (optional)
• Salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, salt, pepper, garlic powder, and onion powder. Roast in the oven for about 25 minutes, or until tender.
3. While the sweet potatoes are roasting, heat a pan over medium heat and sauté the chopped spinach until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.
4. Once the sweet potatoes are done, mash them lightly and combine with the sautéed spinach. Stir in nutritional yeast if using, for added flavor.
5. Stuff the mushroom caps with the sweet potato and spinach mixture.
6. Place the stuffed mushrooms on a baking sheet and bake for an additional 10-15 minutes, until the mushrooms are tender and the stuffing is golden.
7. Serve warm as a satisfying and delicious low-carb lunch.

These Sweet Potato and Spinach Stuffed Mushrooms are a great way to enjoy a keto-friendly, plant-based meal without sacrificing flavor. The earthy mushrooms pair perfectly with the roasted sweet potato and spinach filling, creating a satisfying dish that’s high in fiber and nutrients. These stuffed mushrooms make for a light yet filling lunch that’s both hearty and wholesome.

Sweet Potato and Cauliflower Mash

This Sweet Potato and Cauliflower Mash is a creamy, low-carb alternative to traditional mashed potatoes. The sweetness of the roasted sweet potato complements the mild flavor of cauliflower, creating a velvety texture that’s rich and satisfying. This dish is perfect for anyone on a keto diet looking to cut carbs without missing out on comforting, mashed vegetables.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 small head of cauliflower, chopped into florets
• 2 tablespoons butter or olive oil
• 1/4 cup unsweetened almond milk (or coconut milk)
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the sweet potato cubes and cauliflower florets and cook for about 10-12 minutes, until both are tender.
2. Drain the vegetables and return them to the pot. Use a potato masher or immersion blender to mash the sweet potatoes and cauliflower together until smooth.
3. Stir in the butter (or olive oil), almond milk, garlic powder, salt, and pepper. Mix until creamy and well-combined.
4. Taste and adjust the seasoning as needed.
5. Garnish with fresh chives or parsley before serving.

Sweet Potato and Cauliflower Mash is a perfect keto-friendly comfort food that’s rich, creamy, and low in carbs. The combination of sweet potato and cauliflower creates a smooth texture, while the butter and almond milk add a rich creaminess. This dish is perfect as a side or as a base for a variety of proteins. It’s an excellent option for a cozy and fulfilling Friday lunch without the carb overload!

Sweet Potato and Tempeh Stir-Fry

The Sweet Potato and Tempeh Stir-Fry is a flavorful, low-carb, and vegan dish that pairs the natural sweetness of oasted sweet potatoes with the nutty texture of tempeh. Sautéed with colorful vegetables and seasoned with a tangy soy sauce-based marinade, this stir-fry offers a well-rounded, satisfying meal that’s high in protein and fiber. It’s an ideal dish for a quick and healthy keto-friendly lunch.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 block tempeh, cut into thin slices
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1/2 onion, thinly sliced
• 1 cup broccoli florets
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, and spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender.
2. While the sweet potatoes are roasting, heat a non-stick skillet over medium heat. Add the tempeh slices and cook for 3-4 minutes on each side, until golden brown and crispy. Remove from the pan and set aside.
3. In the same skillet, add the red bell pepper, onion, and broccoli. Sauté for 5-7 minutes, until the vegetables are tender but still vibrant.
4. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, ginger powder, and garlic powder.
5. Add the roasted sweet potatoes and cooked tempeh back to the skillet with the sautéed vegetables. Pour the sauce over the mixture and toss to coat.
6. Garnish with sesame seeds and cilantro before serving.

This Sweet Potato and Tempeh Stir-Fry is a satisfying, low-carb lunch that’s packed with protein, fiber, and vibrant flavors. The combination of roasted sweet potatoes, crispy tempeh, and sautéed vegetables creates a delicious, well-rounded meal. The soy-based marinade adds a savory depth that perfectly balances the sweetness of the sweet potato, making this dish both hearty and nutritious. It’s an excellent option for a quick and healthy keto-friendly lunch.

Sweet Potato and Coconut Soup

Sweet Potato and Coconut Soup is a creamy, comforting dish that’s perfect for chilly days. This vegan soup combines the natural sweetness of sweet potatoes with the richness of coconut milk, creating a velvety texture and a delightful tropical flavor. Spiced with ginger and turmeric, it’s a warm, soothing meal that’s low in carbs and ideal for a keto-friendly lunch.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 teaspoon turmeric powder
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes, until softened and fragrant.
2. Add the grated ginger and turmeric powder, and cook for an additional minute.
3. Add the cubed sweet potatoes, vegetable broth, and coconut milk. Bring the soup to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Taste and adjust the seasoning with salt and pepper.
6. Serve the soup hot, garnished with fresh cilantro.

Sweet Potato and Coconut Soup is a perfect keto-friendly lunch that’s both creamy and full of comforting flavors. The coconut milk adds richness, while the sweet potatoes lend a natural sweetness that’s balanced by the earthy turmeric and spicy ginger. This soup is warm, nourishing, and low in carbs, making it a satisfying and flavorful option for a vegan, keto meal. It’s ideal for a cozy lunch, and the flavors only improve when it’s reheated, making it great for meal prep.

Sweet Potato and Kale Tacos

Sweet Potato and Kale Tacos are a flavorful, vegan, and keto-friendly lunch option that’s both satisfying and healthy. Roasted sweet potatoes are paired with sautéed kale, and everything is wrapped in a low-carb tortilla for a light yet filling meal. With a smoky, spicy seasoning, these tacos bring a unique twist to traditional taco flavors, making them a perfect choice for a Friday lunch.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 cups kale, chopped
• 1 tablespoon olive oil (for sautéing)
• 4 low-carb tortillas
• 1/4 cup avocado, sliced
• Lime wedges (for garnish)
• Fresh cilantro, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, smoked paprika, chili powder, salt, and pepper. Spread them out in a single layer on a baking sheet.
2. Roast the sweet potatoes for 20-25 minutes, or until they are tender and slightly caramelized on the edges, flipping halfway through.
3. While the sweet potatoes are roasting, heat olive oil in a pan over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Season with salt and pepper.
4. Warm the low-carb tortillas in a dry skillet or microwave.
5. To assemble the tacos, place a few spoonfuls of roasted sweet potatoes on each tortilla, top with sautéed kale, and garnish with avocado slices, cilantro, and a squeeze of lime juice.
6. Serve immediately and enjoy!

Sweet Potato and Kale Tacos are a light yet fulfilling meal that’s perfect for a low-carb lunch. The roasted sweet potatoes provide a natural sweetness that complements the earthy kale, while the smoky and spicy seasonings bring depth to the dish. Wrapped in a low-carb tortilla, these tacos are easy to assemble and offer a satisfying, healthy meal. They’re great for meal prep and can be customized

Sweet Potato and Cauliflower Rice Buddha Bowl

The Sweet Potato and Cauliflower Rice Buddha Bowl is a low-carb, plant-based meal that combines roasted sweet otatoes with fluffy cauliflower rice, crisp vegetables, and a creamy tahini dressing. This colorful dish is packed with nutrients, making it a filling and energizing lunch option. It’s perfect for anyone looking to enjoy a light yet hearty vegan meal that’s easy to customize.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 cup cauliflower rice
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/2 avocado, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional)
• 1 tablespoon water (to thin, as needed)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
2. Heat a skillet over medium heat and lightly sauté the cauliflower rice for 3-5 minutes until softened. Season with a pinch of salt and pepper.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and water until smooth.
4. Assemble the Buddha bowl by layering the cauliflower rice at the base. Top with roasted sweet potatoes, cherry tomatoes, cucumber slices, and avocado.
5. Drizzle the tahini dressing over the top and serve immediately.

The Sweet Potato and Cauliflower Rice Buddha Bowl is a wholesome and vibrant dish that’s both visually appealing and delicious. The roasted sweet potatoes add warmth and sweetness, while the fresh vegetables provide a refreshing crunch. The creamy tahini dressing ties everything together, making this bowl an excellent choice for a low-carb, keto-friendly lunch that feels indulgent yet healthy.

Sweet Potato and Lentil Patties

Sweet Potato and Lentil Patties are a hearty, plant-based lunch option that’s both flavorful and packed with protein. These patties are made with mashed sweet potatoes and cooked lentils, seasoned with spices for a savory kick. Perfect for meal prep, they can be enjoyed on their own, with a side salad, or in a low-carb wrap for a satisfying vegan lunch.

Ingredients:

• 1 cup cooked red lentils
• 1 medium sweet potato, peeled and mashed
• 2 tablespoons almond flour
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for frying)

Instructions:

1. In a large mixing bowl, combine the cooked lentils, mashed sweet potato, almond flour, garlic, cumin, paprika, salt, and pepper. Mix well until the mixture holds together.
2. Form the mixture into small patties, about the size of your palm.
3. Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, until golden brown and crispy.
4. Serve the patties warm with your favorite keto-friendly sauce or a fresh green salad.

These Sweet Potato and Lentil Patties are a satisfying and versatile low-carb lunch option. They’re rich in plant-based protein and fiber, making them a hearty choice for busy weekdays. The crispy exterior contrasts beautifully with the soft, flavorful interior, making each bite a delight. Pair with a dipping sauce or wrap them in lettuce for a keto-friendly twist.

Sweet Potato and Peanut Butter Smoothie

Sweet Potato and Peanut Butter Smoothie is a creamy, nutritious drink that’s perfect for a quick and energizing keto-friendly lunch. The natural sweetness of roasted sweet potatoes pairs beautifully with the nutty flavor of peanut butter, creating a rich and satisfying smoothie. Packed with healthy fats and fiber, it’s a delicious option for busy days when you need something filling yet light.

Ingredients:

• 1/2 cup roasted sweet potato (cooled)
• 1 cup unsweetened almond milk
• 1 tablespoon peanut butter (or almond butter)
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1-2 ice cubes (optional)
• 1 tablespoon flaxseeds (optional, for added fiber)

Instructions:

1. Add all ingredients to a blender: roasted sweet potato, almond milk, peanut butter, vanilla extract, cinnamon, and ice cubes (if using).
2. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed. You can add a touch of stevia or your preferred keto-friendly sweetener if desired.
4. Pour into a glass and serve immediately.

The Sweet Potato and Peanut Butter Smoothie is a creamy and satisfying meal replacement that’s perfect for a quick lunch. Its rich flavor and smooth texture make it feel indulgent, while the nutrient-dense ingredients provide lasting energy. It’s an excellent low-carb, vegan-friendly option for those busy days when you need a nutritious meal on the go.

sweet Potato and Avocado Salad

Sweet Potato and Avocado Salad is a refreshing and nutrient-packed dish that combines roasted sweet potatoes, creamy avocado, and crisp greens. Drizzled with a tangy lemon vinaigrette, this salad is both satisfying and light, making it a perfect low-carb vegan lunch. The balance of flavors and textures makes it an ideal choice for a healthy Friday meal.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons pumpkin seeds

Lemon Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, flipping halfway, until golden and tender.
2. While the sweet potatoes are roasting, prepare the lemon vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
3. In a large bowl, combine the mixed greens, roasted sweet potato, avocado slices, cherry tomatoes, and pumpkin seeds.
4. Drizzle the lemon vinaigrette over the salad and toss gently to combine.
5. Serve immediately for a fresh and flavorful meal.

Sweet Potato and Avocado Salad is a delicious, low-carb lunch option that’s both refreshing and satisfying. The reamy avocado and roasted sweet potatoes create a hearty base, while the tangy lemon vinaigrette adds a burst of brightness. Perfect for a light Friday meal, this salad is nutrient-dense and easy to prepare, making it a great choice for busy days.

Sweet Potato and Tofu Skewers

Sweet Potato and Tofu Skewers are a fun and flavorful keto-friendly dish that’s perfect for a plant-based lunch. The roasted sweet potato cubes and marinated tofu are threaded onto skewers, creating a portable and visually appealing meal. Paired with a spicy peanut dipping sauce, these skewers are a satisfying and protein-packed option.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 block firm tofu, cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Wooden or metal skewers

Peanut Dipping Sauce:

• 2 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sriracha (optional)
• 1 teaspoon maple syrup (optional)
• 2 tablespoons water (to thin)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
2. While the sweet potatoes roast, marinate the tofu cubes in olive oil, soy sauce, and a pinch of garlic powder for 10-15 minutes.
3. Thread the roasted sweet potato cubes and marinated tofu onto skewers, alternating them for visual appeal.
4. Grill or bake the skewers at 400°F (200°C) for 10 minutes, turning halfway, until the tofu is slightly crispy.
5. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, sriracha, maple syrup, and water until smooth.
6. Serve the skewers warm with the dipping sauce on the side.

Sweet Potato and Tofu Skewers are a versatile and portable lunch option that’s both satisfying and flavorful. The combination of smoky roasted sweet potatoes and marinated tofu creates a hearty dish, while the spicy peanut dipping sauce adds a rich, tangy contrast. These skewers are perfect for meal prep or a quick Friday lunch that’s packed with nutrients and fun to eat.

Sweet Potato and Chickpea Curry

Potato and Chickpea Curry is a rich, flavorful dish that’s perfect for a warming, low-carb vegan lunch. The combination of tender sweet potatoes, hearty chickpeas, and a spiced coconut milk-based sauce creates a comforting and satisfying meal. Easy to make and ideal for leftovers, this curry is a go-to choice for a healthy and delicious lunch.

Ingredients:

• 1 medium sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
2. Stir in the curry powder, cumin, and turmeric, and cook for 1 minute to release the spices’ aromas.
3. Add the cubed sweet potatoes, chickpeas, and coconut milk to the pot. Stir to combine and bring to a simmer.
4. Cover and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the curry warm, garnished with fresh cilantro. Pair with cauliflower rice for a low-carb option.

Sweet Potato and Chickpea Curry is a comforting and flavorful dish that’s perfect for a hearty keto-friendly lunch. The blend of spices and creamy coconut milk creates a rich and aromatic sauce, while the sweet potatoes and chickpeas provide a satisfying texture. This curry is easy to prepare and makes excellent leftovers, making it a convenient and delicious meal for any day of the week.

Note: More recipes are coming soon