45+ Tasty Sunday Vegan Sweet Potato Recipes for Every Carving

Sweet potatoes are the ultimate comfort food, especially when they’re part of a hearty, wholesome, and nourishing vegan meal.

Whether you’re looking for savory dishes to accompany your Sunday brunch, or you want something sweet to start your day, sweet potatoes have a versatility that shines through in a wide variety of vegan recipes.

Packed with nutrients, fiber, and natural sweetness, sweet potatoes are the perfect ingredient to elevate your Sunday meals.

In this blog post, we’ve compiled a list of 45+ Sunday vegan sweet potato recipes, from vibrant curries and savory frittatas to fluffy pancakes and comforting casseroles.

These dishes are not only delicious but also nutritious, making them the perfect addition to your weekend routine.

Whether you’re meal prepping for the week or simply looking to enjoy a relaxing Sunday meal, these recipes will leave you feeling satisfied and nourished.

Let’s dive into these creative ways to cook with sweet potatoes and make your Sundays even more special!

45+ Tasty Sunday Vegan Sweet Potato Recipes for Every Carving

From rich, creamy curries to delicious baked treats, sweet potatoes are the perfect foundation for a wide variety of vegan recipes that will warm your soul on a Sunday.

Their natural sweetness, combined with their hearty texture, makes them an excellent addition to any meal, whether you’re cooking for a crowd or preparing a cozy meal for yourself.

These 45+ Sunday vegan sweet potato recipes provide a wealth of ideas to help you create flavorful, satisfying dishes that fit your dietary needs.

So, get ready to bring out the sweet potatoes and indulge in these amazing recipes all week long.

Let the versatility of this humble root vegetable transform your meals and make your Sundays even better!

Sweet Potato Coconut Pancakes

A Warm and Fluffy Vegan Breakfast Treat

These Sweet Potato Coconut Pancakes are the perfect way to start your Sunday morning with a wholesome and comforting breakfast. Packed with the natural sweetness of sweet potatoes and the tropical flavor of coconut, these pancakes are not only vegan but also bursting with nutrients. They’re soft, fluffy, and ideal for pairing with your favorite syrups and toppings.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• Pinch of salt
• 1 cup coconut milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Coconut oil (for cooking)

Instructions:

1. Prepare the Sweet Potato: Roast or boil a sweet potato until tender. Mash it thoroughly and set aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, coconut milk, apple cider vinegar, maple syrup, and vanilla extract. Mix well.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. Create Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil. Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another 2-3 minutes.
6. Serve: Stack the pancakes and top with shredded coconut, maple syrup, and fresh fruits like bananas or berries.

These Sweet Potato Coconut Pancakes are a delightful way to infuse your Sunday brunch with cozy flavors and good vibes. The natural sweetness and fluffy texture will make this recipe a household favorite. Whether you’re serving family or indulging solo, this vegan breakfast is a winner.

Vegan Sweet Potato Brownies

Rich, Chocolatey, and Irresistibly Healthy

Turn your Sunday into a decadent affair with these Vegan Sweet Potato Brownies. These treats are moist, fudgy, and naturally sweetened with sweet potatoes and maple syrup. Perfect as a dessert or afternoon snack, they’re indulgent without being heavy, making them a guilt-free delight.

Ingredients:

• 1 cup mashed sweet potato
• ¾ cup almond butter (or any nut butter of choice)
• ⅓ cup maple syrup
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ cup vegan dark chocolate chips

Instructions:

1. Prepare Sweet Potato Mash: Roast or steam a medium sweet potato until soft. Mash and let cool.
2. Preheat Oven: Set your oven to 350°F (175°C). Line a square baking pan with parchment paper.
3. Combine Wet Ingredients: In a mixing bowl, combine mashed sweet potato, almond butter, maple syrup, and vanilla extract. Mix until smooth.
4. Add Dry Ingredients: Gradually stir in the cocoa powder, baking powder, and salt. Fold in the chocolate chips.
5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
6. Cool and Serve: Let the brownies cool completely in the pan before slicing into squares.

These Vegan Sweet Potato Brownies are a fantastic way to satisfy your chocolate cravings while staying true to your healthy, plant-based lifestyle. Perfectly balanced between rich and nutritious, they’re bound to become a regular Sunday treat for you and your loved ones.

Sweet Potato Cinnamon Rolls

The Ultimate Vegan Comfort Food

Warm, gooey, and irresistibly spiced, these Sweet Potato Cinnamon Rolls are the perfect indulgence for a lazy Sunday morning. The sweet potato dough adds moisture and a subtle sweetness, making these rolls melt-in-your-mouth delicious. Pair them with a creamy vegan glaze, and you’ve got a crowd-pleaser.

Ingredients:

Dough:

• 1 cup mashed sweet potato
• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 3 tablespoons coconut sugar
• ½ cup almond milk (warmed)
• ¼ cup vegan butter (melted)
• Pinch of salt

Filling:

• ¼ cup vegan butter (softened)
• ½ cup coconut sugar
• 2 teaspoons cinnamon

Glaze:

• ½ cup powdered sugar
• 1-2 tablespoons almond milk
• ½ teaspoon vanilla extract

Instructions:

1. Activate Yeast: In a small bowl, combine warm almond milk, yeast, and a tablespoon of coconut sugar. Let sit for 5-7 minutes until frothy.
2. Make Dough: In a large bowl, mix the mashed sweet potato, melted butter, remaining sugar, salt, and activated yeast mixture. Gradually add the flour and knead into a soft dough. Cover and let rise in a warm place for 1-2 hours.
3. Prepare Filling: Mix the softened butter, coconut sugar, and cinnamon to create a paste.
4. Roll and Fill: Roll the dough into a rectangle, spread the filling evenly, and roll tightly. Cut into 12 equal rolls.
5. Bake: Place rolls in a greased baking dish. Let rise for 30 minutes, then bake at 375°F (190°C) for 20-25 minutes.
6. Glaze: Mix powdered sugar, almond milk, and vanilla until smooth. Drizzle over warm rolls.

Sweet Potato Cinnamon Rolls are the ultimate expression of vegan comfort food. With their soft texture, rich filling, and irresistible glaze, these rolls will make your Sunday mornings feel extra special. Serve them with a hot cup of coffee or tea, and enjoy the cozy vibes.

Vegan Sweet Potato Pie Bars

A Vegan Twist on a Classic Dessert

These Vegan Sweet Potato Pie Bars combine the beloved flavors of sweet potato pie with a convenient, easy-to-serve bar format. Perfect for any Sunday gathering or family treat, these bars feature a perfectly spiced filling that’s both creamy and satisfying, with a buttery, flaky crust that holds everything together. A wholesome dessert with a nostalgic touch!

Ingredients:

Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup melted coconut oil
• 2 tablespoons maple syrup

Filling:

• 2 cups mashed sweet potatoes
• 1/3 cup coconut milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• Pinch of salt

Instructions:

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of a greased 9×9-inch baking dish to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside.
2. Make the Filling: In a blender or food processor, combine mashed sweet potatoes, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and salt. Blend until smooth and creamy.
3. Assemble: Pour the sweet potato mixture over the baked crust and spread it evenly. Bake for 30-35 minutes, or until the filling is set and a toothpick comes out clean.
4. Cool and Serve: Let the bars cool completely before slicing into squares. For an extra touch, serve with a dollop of coconut whipped cream or a drizzle of maple syrup.

These Vegan Sweet Potato Pie Bars offer a delightful dessert that combines the comforting spices of sweet potato pie with a convenient bar format. Their smooth, creamy filling and lightly crisped graham cracker crust make for an irresistible treat. Whether you’re serving them at a gathering or enjoying them on your own, these bars are a perfect way to savor the flavors of fall or any time of the year!

Sweet Potato and Chickpea Stew

A Hearty Vegan Stew with Comforting Flavors

This Sweet Potato and Chickpea Stew is an excellent choice for a satisfying and nutritious Sunday meal. The combination of sweet potatoes, chickpeas, and a rich array of spices makes this stew incredibly hearty and full of flavor. It’s perfect for warming up on a cool Sunday afternoon and can be served with bread or over rice for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cinnamon
• 1 can diced tomatoes
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Add the Spices: Stir in the cumin, paprika, turmeric, and cinnamon, cooking for 1-2 minutes to release their flavors.
3. Cook the Stew: Add the sweet potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir well and bring to a simmer. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro before serving.

This Sweet Potato and Chickpea Stew is a wholesome, vegan dish that brings warmth and comfort to your Sunday dinner table. With its combination of earthy sweet potatoes, hearty chickpeas, and aromatic spices, it’s a perfect dish to nourish the body and soul. Serve it with your favorite side to make it a full meal, and enjoy the rich flavors that only get better with each bite.

Sweet Potato and Black Bean Tacos

Flavorful Vegan Tacos for a Fun Sunday Meal

These Sweet Potato and Black Bean Tacos are a delightful combination of savory, sweet, and spicy flavors. They’re easy to prepare and are the perfect meal for a casual Sunday lunch or dinner. The roasted sweet potatoes pair wonderfully with the black beans, and the toppings, like avocado and cilantro, complete the tacos with fresh, vibrant flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until they’re tender and slightly caramelized.
2. Prepare the Black Beans: In a small saucepan, heat the black beans over medium heat until warmed through. Season with a pinch of salt and pepper.
3. Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Once warmed, fill each tortilla with roasted sweet potatoes and black beans. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
4. Serve: Serve the tacos immediately with extra lime wedges on the side for added freshness.

These Sweet Potato and Black Bean Tacos are a perfect Sunday meal that’s both easy to make and packed with flavor. The roasted sweet potatoes bring natural sweetness, while the black beans add heartiness and protein. Topped with creamy avocado and cilantro, these tacos make for a satisfying and vibrant vegan meal that’s sure to please everyone around the table.

Sweet Potato and Kale Salad with Tahini Dressing

A Nourishing Vegan Salad Packed with Flavor

This Sweet Potato and Kale Salad is a hearty, nutrient-packed dish that’s perfect for a light but filling Sunday meal. The combination of roasted sweet potatoes, hearty kale, and a creamy tahini dressing brings together a perfect blend of textures and flavors. The earthy sweetness of the sweet potatoes pairs beautifully with the bitterness of the kale, and the tahini dressing adds richness and creaminess.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• ¼ cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons water (or more for thinning)
• 1/4 cup pumpkin seeds (optional)

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
2. Prepare the Kale: While the sweet potatoes roast, massage the chopped kale with a little olive oil and a pinch of salt for a minute to soften the leaves. This will make the kale more tender and flavorful.
3. Make the Tahini Dressing: In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water. Adjust the water to reach your desired dressing consistency.
4. Assemble the Salad: Once the sweet potatoes are roasted and slightly cooled, toss them with the massaged kale. Drizzle the tahini dressing over the salad and mix well.
5. Serve: Top with pumpkin seeds (optional) for crunch, and serve immediately or chill for later.

This Sweet Potato and Kale Salad with Tahini Dressing is a vibrant, nutrient-rich dish that brings a fresh, satisfying meal to your Sunday table. The roasted sweet potatoes provide natural sweetness and heartiness, while the kale and creamy tahini dressing offer balance and richness. Perfect as a standalone meal or a side dish to any vegan entrée, this salad is both filling and refreshing, making it a go-to for any occasion.

Vegan Sweet Potato Curry

A Hearty and Flavorful Vegan Curry

This Vegan Sweet Potato Curry is a perfect comfort food for a Sunday dinner. It’s loaded with tender sweet potatoes, coconut milk, and a mix of spices that create a creamy, fragrant, and rich curry. The dish is naturally vegan and gluten-free, making it a versatile and satisfying meal that can be enjoyed with rice or flatbread.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 can coconut milk (full fat)
• 1 cup vegetable broth
• 1 can diced tomatoes
• Salt and pepper to taste
• 1 cup spinach or kale (optional)
• Fresh cilantro for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
2. Add Spices: Stir in the curry powder, turmeric, and a pinch of salt, cooking for 1-2 minutes to toast the spices.
3. Cook the Sweet Potatoes: Add the cubed sweet potatoes to the pot, stirring to coat with the spices. Add the coconut milk, vegetable broth, and diced tomatoes, and bring to a simmer.
4. Simmer the Curry: Cover and cook for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
5. Finish and Serve: Stir in spinach or kale (if using), cooking for another 2-3 minutes until wilted. Taste and adjust seasoning with salt and pepper. Serve with rice, quinoa, or flatbread, and garnish with fresh cilantro.

This Vegan Sweet Potato Curry is a cozy, soul-warming meal that’s perfect for a Sunday night. The sweet potatoes bring natural sweetness, while the coconut milk and spices create a rich, creamy base that’s full of flavor. Whether you enjoy it with rice or bread, this curry will leave you feeling satisfied and nourished. It’s a fantastic vegan dish that can easily become a staple in your weekly meal rotation.

Sweet Potato and Avocado Toast

A Simple, Healthy, and Satisfying Vegan Meal

For a quick and nutritious Sunday breakfast or brunch, try this Sweet Potato and Avocado Toast. The creamy avocado pairs perfectly with the savory roasted sweet potatoes and crunchy toast, making for a simple but satisfying meal that’s packed with healthy fats, fiber, and flavor. It’s easy to prepare and can be customized with your favorite toppings.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 medium sweet potato, peeled and diced
• 1 tablespoon olive oil
• ½ teaspoon paprika
• Salt and pepper to taste
• 1 ripe avocado
• 1 tablespoon lemon juice
• Red pepper flakes or fresh cilantro for garnish (optional)

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they’re tender and golden brown.
2. Toast the Bread: While the sweet potatoes are roasting, toast the slices of bread to your desired crispness.
3. Prepare the Avocado: In a small bowl, mash the avocado with lemon juice and a pinch of salt.
4. Assemble the Toast: Once the sweet potatoes are roasted, spread the mashed avocado evenly on each slice of toast. Top with roasted sweet potatoes.
5. Serve: Garnish with red pepper flakes or fresh cilantro, and serve immediately.

Sweet Potato and Avocado Toast is a simple yet incredibly satisfying meal that’s perfect for a light Sunday breakfast or brunch. The roasted sweet potatoes add a savory sweetness, while the avocado provides creaminess and healthy fats. It’s quick to prepare, full of nutrition, and easy to customize with your favorite toppings. Perfect for those days when you want something wholesome, delicious, and satisfying without much effort!

Sweet Potato and Black Bean Tacos

A Flavorful Vegan Taco Recipe for a Perfect Sunday Meal

These Sweet Potato and Black Bean Tacos are a delicious and nutritious way to celebrate a Sunday. The combination of roasted sweet potatoes, hearty black beans, and a variety of spices offers a satisfying taco filling that’s full of flavor and protein. Topped with fresh cilantro, lime, and your favorite salsa, these tacos are a perfect vegan dish that everyone will love.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 can black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges
• Salsa or pico de gallo for topping

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Heat the Beans: While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat, stirring occasionally. Add a pinch of cumin and salt for extra flavor.
3. Warm the Tortillas: Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
4. Assemble the Tacos: To assemble the tacos, place a spoonful of roasted sweet potatoes on each tortilla, followed by a scoop of black beans. Top with slices of avocado, fresh cilantro, a squeeze of lime, and salsa.
5. Serve: Serve immediately with extra lime wedges and salsa on the side.

These Sweet Potato and Black Bean Tacos are a perfect vegan meal for your Sunday. The roasted sweet potatoes bring a natural sweetness, while the black beans add a satisfying protein punch. Paired with avocado, cilantro, and lime, these tacos are bursting with fresh flavors. They are easy to make, highly customizable, and great for a family-friendly vegan meal that everyone will enjoy.

Sweet Potato and Lentil Soup

A Warm and Hearty Soup for Cold Sundays

This Sweet Potato and Lentil Soup is a comforting and nutrient-dense vegan meal that will warm you from the inside out. The combination of sweet potatoes, red lentils, and warming spices like cumin and coriander creates a flavorful, satisfying soup that’s perfect for a cozy Sunday lunch or dinner. With its rich texture and wholesome ingredients, it’s both filling and nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 5-7 minutes until softened and fragrant.
2. Add Spices and Sweet Potatoes: Stir in cumin and coriander, cooking for an additional 1-2 minutes to release their flavors. Add the cubed sweet potatoes and cook for 2 minutes, stirring occasionally.
3. Add Lentils and Broth: Add the red lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a simmer, then cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
4. Blend (Optional): For a creamier texture, use an immersion blender to blend part of the soup until smooth. Alternatively, you can leave it chunky.
5. Finish the Soup: Stir in lemon juice and season with salt and pepper to taste. Garnish with fresh parsley before serving.
6. Serve: Ladle the soup into bowls and serve hot with crusty bread on the side.

This Sweet Potato and Lentil Soup is a soul-warming dish that’s perfect for a chilly Sunday. The sweet potatoes bring natural sweetness and creaminess, while the red lentils add protein and texture. The aromatic spices enhance the depth of flavor, and the lemon juice adds a fresh, tangy touch to balance the richness. Whether you enjoy it as a light meal or pair it with bread for a heartier option, this soup is a nourishing and comforting choice that will leave you feeling satisfied and cozy.

Vegan Sweet Potato Brownies

A Decadent and Healthy Vegan Dessert

These Vegan Sweet Potato Brownies are a guilt-free treat that’s perfect for indulging on a Sunday. Sweet potatoes replace eggs and butter, making these brownies soft, moist, and packed with nutrients. With the addition of cocoa powder and a touch of maple syrup, these brownies have a rich, chocolatey flavor that will satisfy your sweet tooth without compromising on health.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 cup oat flour (or any flour of choice)
• 1/2 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond butter or peanut butter
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Cook the Sweet Potato: Steam or boil the sweet potato cubes until soft, about 15-20 minutes. Once cooked, mash the sweet potatoes until smooth and set aside to cool slightly.
2. Prepare the Brownie Batter: In a mixing bowl, combine the mashed sweet potato, oat flour, cocoa powder, maple syrup, almond butter, vanilla extract, salt, and baking powder. Stir until smooth.
3. Add Chocolate Chips: If using, fold in the dark chocolate chips for extra richness.
4. Bake the Brownies: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and pour the brownie batter into the pan. Spread it out evenly.
5. Bake and Cool: Bake for 25-30 minutes, or until a toothpick inserted comes out mostly clean. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. Serve: Slice into squares and enjoy!

These Vegan Sweet Potato Brownies are a healthier alternative to traditional brownies, with all the rich, chocolatey goodness and none of the guilt. The sweet potatoes add moisture and a subtle sweetness that complements the cocoa perfectly. They’re great for a Sunday treat, a light dessert, or even an afternoon snack. Easy to make, delicious to eat, and packed with nutritious ingredients—these brownies are the perfect way to end your weekend on a sweet note.

Sweet Potato and Chickpea Curry

A Flavorful and Hearty Vegan Curry for Sundays

This Sweet Potato and Chickpea Curry is a deliciously warming dish that’s perfect for a Sunday meal. The combination of sweet potatoes and chickpeas, simmered in a rich coconut milk base with curry spices, creates a satisfying and flavorful curry that will become a family favorite. This meal is packed with nutrients, comforting spices, and a creamy texture, making it an ideal dish for a cozy weekend dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1 can coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan (for serving)

Instructions:

1. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and grated ginger, cooking for 5-7 minutes until softened.
2. Add Spices and Sweet Potatoes: Stir in the curry powder, turmeric, and cumin, cooking for an additional 1-2 minutes. Add the cubed sweet potatoes and cook for another 2 minutes, stirring to coat in the spices.
3. Simmer the Curry: Add the coconut milk, vegetable broth, and chickpeas to the pot. Stir well and bring the curry to a simmer. Cover and cook for 25-30 minutes, or until the sweet potatoes are tender.
4. Season and Serve: Season with salt and pepper to taste. Serve the curry over cooked rice or with naan bread, garnished with fresh cilantro.
5. Enjoy: Enjoy this hearty and flavorful vegan curry on a lazy Sunday evening!

This Sweet Potato and Chickpea Curry is the ultimate comfort food. The creamy coconut milk base and fragrant curry spices create a rich, flavorful dish, while the sweet potatoes and chickpeas provide both heartiness and protein. This vegan curry is easy to make, packed with nutrition, and perfect for a Sunday meal that will leave everyone feeling satisfied and cozy. It’s a wonderful option for meal prep too, as it reheats well throughout the week.

Sweet Potato and Kale Vegan Frittata

A Savory Vegan Frittata for a Sunday Brunch

This Sweet Potato and Kale Vegan Frittata is a perfect brunch or lunch option for a relaxing Sunday. Made with tofu as the base, this vegan frittata is rich in protein, and the combination of roasted sweet potatoes, kale, and herbs creates a fresh and savory flavor. It’s a great way to start your day or serve it for an afternoon gathering with friends or family.

Ingredients:

• 1 large sweet potato, peeled and cubed
• 1 bunch kale, stemmed and chopped
• 1 block firm tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. Sauté the Kale: While the sweet potatoes are roasting, heat a bit of olive oil in a pan over medium heat. Add the chopped kale and cook for 3-4 minutes until wilted. Remove from heat and set aside.
3. Prepare the Frittata Base: In a large bowl, crumble the tofu. Add the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Mix well until the tofu has a scrambled egg-like texture.
4. Assemble the Frittata: Once the sweet potatoes are roasted, combine them with the kale and tofu mixture in a large skillet or oven-safe pan. Stir to evenly distribute the ingredients.
5. Cook the Frittata: Cook over medium heat for 5 minutes, then transfer to the oven and bake at 375°F (190°C) for 15-20 minutes, or until golden brown and firm.
6. Serve: Garnish with fresh herbs and serve warm.

This Sweet Potato and Kale Vegan Frittata is the ideal Sunday brunch dish. It’s packed with protein from the tofu and nutrients from the sweet potatoes and kale, making it a filling and healthy option. The combination of savory flavors from the herbs and the creamy tofu base creates a satisfying and hearty frittata. It’s easy to make, and you can enjoy it hot or cold, making it perfect for leftovers the next day.

Vegan Sweet Potato Pancakes

A Sweet and Fluffy Breakfast Treat

These Vegan Sweet Potato Pancakes are a delightful breakfast option that’s perfect for a leisurely Sunday morning. With the natural sweetness of sweet potatoes, a hint of cinnamon, and a light, fluffy texture, these pancakes are both delicious and nutritious. They’re also easy to make and can be topped with your favorite toppings, such as maple syrup, fresh fruit, or nuts.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium potato)
• 1 cup flour (whole wheat or all-purpose)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup (optional)
• 1 tablespoon coconut oil (for cooking)

Instructions:

1. Cook the Sweet Potato: Steam or boil the sweet potato until soft. Once cooked, mash it with a fork or potato masher until smooth and set aside.
2. Make the Pancake Batter: In a bowl, combine the flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the mashed sweet potato, almond milk, vanilla extract, and maple syrup (if using).
3. Combine the Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Cook the Pancakes: Heat a griddle or skillet over medium heat and lightly grease it with coconut oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until golden brown.
5. Serve: Serve warm with your favorite toppings, such as fresh fruit, nuts, or a drizzle of maple syrup.

These Vegan Sweet Potato Pancakes are a perfect breakfast treat for a Sunday morning. The sweet potatoes add natural sweetness and make these pancakes extra fluffy. The cinnamon adds warmth and depth, while the plant-based milk keeps them light and vegan-friendly. They’re a wholesome way to start the day and are deliciously satisfying. With endless topping options, these pancakes can be customized to suit your taste, making them a versatile and delicious Sunday breakfast!

Note: More recipes are coming soon!