Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce

Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.

Close up of a baked sweet potato stuffed with onions and black beans, topped with avocado cream sauce on a bed of crispy baked kale chips.

Why you’ll love it

Give this meal a try and I can guarantee you’ll love it. And here’s why…

  • Simple- While the sweet potatoes are baking, throw together the filling and the avocado sauce. This meal is easy ready in an hour.
  • Textures- Creamy sweet potatoes. Crunchy kale chips. Tender onions. This meal has it all going on.
  • Customizable- Only have regular potatoes? No problem! Kidney beans in the pantry that need to be used? Use ’em! This meal is very flexible.

Perfect Baked Sweet Potatoes

The first thing we are going to do is prepare the sweet potatoes. Thoroughly scrub and dry the sweet potatoes. You want to make sure that the skin is clean because you will want to eat it. Trust me, it’s going to be crispy and caramelized. Also, the skin is loaded with nutrients. Make the most of your meals, get all the nutrients you can.

Next, using a fork, jab holes all around the exterior of the potatoes. This will allow the steam to escape them as they cook. Place the prepared sweet potatoes on a parchment-lined baking sheet and bake the potatoes for 40-60 minutes in a preheated 425*F oven. No need to season the potatoes with anything or wrap them in foil. Just pop them in the oven the wait.

The potatoes are finished when they are oozing, with a crispy skin and a tender interior. You’ll know the interior is tender because the skin will look sunken in.

Baked sweet potatoes stuffed with onions and black beans, topped with avocado cream sauce on a bed of crispy baked kale chips.

Sweet Potatoes

Wash and scrub the sweet potatoes thoroughly. Dry them off and, using a fork, pierce the skin of each potato several times to allow steam to escape while baking. Place them on a parchment-lined baking sheet and, in a pre-heated 425*F oven, bake the sweet potatoes for 1 hour. Turn them once half way through to ensure even baking. While the potatoes are baking make the black bean filling and creamy avocado basil sauce.

Black Bean Filling

In a medium-sized skillet, heat olive oil (or water if oil-free). Once hot, add the diced onion and cook until soft and translucent. About 3-4 minutes. Then add the minced garlic and cook until fragrant, about 30 seconds. Turn off the heat and add the drained, rinsed black beans. Stir to combine and allow the beans to heat through. Move on the sauce.

Creamy Avocado Basil Sauce

All you’ll need to make this amazing creamy avocado basil sauce is a few simple ingredients and a food processor. Slice open a ripe avocado, remove the pit and separate from the skin. Place the flesh of the avocado, fresh basil, tahini, lemon juice, salt, and pepper into the food processor and blend until smooth and creamy. Stop and scrape down the sides as needed.

To serve, slice open the sweet potatoes length-wise and fill with the black bean and onion mixture. Top with the creamy avocado basil sauce and crumpled kale chips if desired. Then devour your perfect stuffed sweet potatoes with creamy avocado basil sauce at your leisure.

Be sure to let me know what you think of this recipe down in the comments. Enjoy friends!

Ingredient Health Benefits

Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- photochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Onion- antioxidants, fiber, vitamin C, folate

Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

Sweet Potato- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

you might also enjoy

Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce

Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Vegan
Keyword: black beans, easy, kale, sauce, simple, tahini
Servings: 4 people
Author: Erin

Ingredients

  • 3-4 sweet potatoes
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1, 14oz can black beans, drained and rinsed
  • kale chips optional for serving

Creamy Avocado Basil Sauce

  • 1 ripe avocado
  • 1 cup packed, fresh basil
  • ¼ cup tahini
  • 1 tbsp lemon juice
  • sea salt & pepper to taste

Instructions

Stuffed Sweet Potatoes

  • Preheat to the oven to 400°F and line a baking sheet with parchment paper.
  • Wash and scrub the sweet potatoes. Jab each potato with a fork several times. Bake for at least 1 hour, turning once half way through baking.
  • While the potatoes are baking, make the black bean filling. Heat a medium-skillet over medium-high heat and add olive oil (or water if oil-free). Once hot, add the onion cooking for 3-4 minutes until soft and translucent.
  • Add the minced garlic and cook until fregrent, about 30 seconds.
  • Turn off the heat and add the drained and rinsed black beans. Stir and allow to warm.

Creamy Avocado Basil Sauce

  • Cut, pit, and de-skin the avocado. Add it, along with the rest of the ingredients, to a food processor. Blend until smooth and creamy stopping to scrape down the sides.
  • When the sweet potatoes are finished cooking, slice them open length wise and fill with black bean mixture. Top with avocado cream and crumbled kale chips if desired.
Please follow and like me:

Vegan Tater Tot Casserole

Secretly full of cauliflower this vegan tater tot casserole takes comfort food to a whole new level. Ready in an hour and using 10 ingredients this weeknight dish is sure to become a family favorite. Creamy, hearty, and delicious, keep reading for the recipe.

Blue and white speckled casserole dish of tater tot casserole being placed on the counter.

Why you’ll love it

If you are still contemplating this dish, here are a few reasons why you should just go ahead and make it already.

  • Creamy
  • Hearty
  • Simple
Tater tot casserole being scooped up by a wooden spoon.

Cashew Cream

The perfect cashew to water ratio will give your casserole a thick and creamy texture. And that’s what casseroles are all about right? To make the perfect cashew cream sauce for this recipe begin by bringing a pot of water to a boil. Once boiling, add 1 cup of whole cashews, cover and remove from the heat. Let the cashews soak for 1 hour then drain and rinse them with fresh water.

Using a high speed blender, add the soaked cashews, 1/2 a cup of water, nutritional yeast, onion powder, and sea salt blending until smooth. Stop periodically to scrape down the sides. The longer your blend it the thicker and creamier the sauce will be. So blend away!

Blue and white speckled casserole dish of tater tot casserole on the white marble counter top.

Tater Tot Casserole

Now that the cashew cream is ready to make this tater tot casserole, well, creamy, let’s get started. In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the diced onion and cook for 4-5 minutes until it’s soft and translucent. Then add the minced garlic and cook for an additional 30 seconds until the garlic is fragrant. 

Add riced cauliflower and cook for 3-4 minutes allowing the cauliflower to cook a bit before adding vegetable broth. The broth will soften the cauliflower and should cook off after about 3 or 4 minutes. 

To the skillet, add the beyond beef cooking until brown, about 5 minutes. Turn off the heat and stir in the frozen corn and cashew cream. Mix to combine and transfer the casserole to a prepared 8×8 inch baking dish. Smooth out the mixture and top with frozen tater tots. Bake the casserole for 30-40 minutes at 375*F until the tater tots are crispy and golden brown. 

Allow the casserole to rest for 10-15 minutes before serving and top it with fresh herbs if desired. This is sure to be a crowd pleaser for kids, adults, and, well I don’t really know who else you could be serving but I’m sure it’ll be a hit. Enjoy friends!

Blue and white speckled casserole dish of tater tot casserole on the white marble counter top with a large scoop missing and a dirty wooden spoon resting on the casserole.

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Corn- fiber, vitamin B1, folate, vitamin C, pantothenic acid, phytochemicals

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

you might also enjoy

Vegan Tater Tot Casserole

Secretly full of cauliflower this vegan tater tot casserole takes comfort food to a whole new level. Ready in an hour and using 10 ingredients this weeknight dish is sure to become a family favorite. Creamy, hearty, and delicious.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: Comfort Food, Vegan
Keyword: beyond beef, beyond meat, cashew cream, cashews, casserole, cauliflower, cauliflower rice, comfort food, creamy, easy, simple, tater tots, vegan beef
Servings: 4 people
Author: Erin

Ingredients

Cashew Cream

  • 1 cup whole cashews
  • ½ cup water
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • ¼ tsp sea salt

Tater Tot Casserole

  • 1 tsp olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 small head of cauliflower, riced
  • ¼ cup vegetable broth
  • 1 lb vegan beef
  • 1 batch cashew cream, recipe above
  • cup frozen corn
  • 40 tater tots
  • fresh herbs for serving

Instructions

Cashew Cream

  • Bring a pot of water to boil. Once boiling add cashews, cover, and remove from heat. Allow to soak for 1 hour until soft.
  • Drain the cashews and rinse with fresh water.
  • Add to a high speed blender with the rest of the cashew cream ingredients and blend until smooth.

Tater Tot Casserole

  • Preheat the oven to 375°F. Prepare an 8×8 baking dish with cooking spray.
  • In a large skillet, heat olive oil over medium-high heat. Once hot, add diced onion and cook 4-5 minutes until soft and translucent.
  • Add minced garlic and cook for an additional 30 seconds until fragrant.
  • Add riced cauliflower and cook for 3-4 minutes before adding vegetable broth. Allow to cook for an additional 3-4 minutes until soft.
  • To the skillet, add the beyond beef cooking until brown, about 5 minutes.
  • Turn off the heat and stir in the frozen corn and cashew cream. Mix until combined.
  • Transfer the casserole to the prepared dish and smooth. Top with frozen tater tots and bake for 30-40 minutes until golden brown.
  • Allow to rest for 10 minutes before serving. Top with fresh herbs if desired.
Please follow and like me:

Vegan No Meatballs

Red quinoa, sun-dried tomatoes, and shiitake mushrooms combine to make a simple 5 ingredient vegan no meatballs. Ready for the oven in 15 minutes and on the table in 45. With gluten-free and oil-free options. Serve with your favorite pasta, sauce and a side of toasted garlic parmesan French bread.

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

Why you’ll love it

I know that everyone loves their own recipes and thinks that they are the greatest. And a lot of them are truly amazing. But let me just say, these vegan no meatballs really the spot. Here are just a few reasons why you should make them this week.

  • Simple- All you need are 5 ingredients and about 45 minutes to prepare a nutritious, wholesome meal.
  • Kid-friendly- This meal is sure to please not only adults, but kids as well.
  • Meaty- By using red quinoa the meatballs definitely look like they contain meat. In addition, the shiitake mushrooms add texture and “meatiness” to the meatballs.
  • Plant-based protein- Thanks the to the use of quinoa, these meatless meatballs are loaded with plant-based protein. This makes for a truly satisfying meal.
Close up of vegan no meatballs made with quinoa, sun-dried tomatoes, and shiitake mushrooms.

Perfect Quinoa

This recipe calls for leftover or freshly cooked and fully cooled red quinoa. I love quinoa and I am going to share with you how simple it is to make a perfect batch of it.

First off, I suggest buying pre-rinsed quinoa. It’s just one less step in preparing the quinoa but if you don’t buy the pre-washed stuff, rinse and drain the quinoa thouroughly before cooking it.

My next tip: for every 1 cup of uncooked quinoa, use 1 3/4 cups of liquid. You read that right. Not 2 cups of liquid. I’ve found that using 1 3/4 cups prevents the quinoa for getting squishy. You want light and fluffy quinoa right? 

Bring the liquid (I always use water) to a boil, add the uncooked quinoa, and cover the pot cooking the quinoa for 15 minutes over a very low flame. 

The quinoa is finished once the liquid is absorbed. Now, here’s the challenging part: wait! Resist the urge to stir, fluff, or eat the quinoa. Let it rest, uncovered for about 10 minutes before fluffing gently with a fork. I prefer to let the quinoa rest even longer. You want it as close to room temperature as possible. 

And there you have it- perfect quinoa EVERY TIME!

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

No Meatballs

To prepare the vegan no meatballs heat olive oil in a large skillet over medium-high heat. Once hot, add the diced onions and cook for 3-4 minutes until soft and translucent. Next, add the oil-packed sun-dried tomatoes and sliced shiitake mushrooms. Cook until the tomatoes are soft and fragrant and the mushrooms are tender, another 3-4 minutes. Finally, turn off the heat and add the minced garlic. Once fragrant remove the mixture from the heat and set aside.

To the bowl of a food processor, add 2-3 thick slices of stale bread and pulse until the bread is chopped into a course crumb. Remove the breadcrumbs and set aside. Add the sun-dried tomato and mushroom mixture as well as 1 cup of cooked quinoa to the food processor. Pulse until roughly chopped. Add back the breadcrumbs and final 1/2 cup of cooked quinoa. Pulse just a few times to combine. You don’t want to puree your meatball mixture.

The no meatball mixture will be sticky and that’s ok. Using your hands, roll 3 tbsp of the mixture into a ball and place on a parchment-lined rimmed baking sheet. Continue making meatballs until all the mixture has been used.

Place the meatballs into the preheated 375*F oven for 20-25 minutes. The meatballs are finished when they’re crispy on the outside.

And now that you’ve got the meatballs in the oven, it’s time to prepare some of this gluten-free organic edamame spaghetti from Seapoint Farms. Then, top it with your favorite pasta sauce (Muir Glen’s Roasted Garlic with no added sugar is our family’s go-to). Go all out and serve alongside a hearty salad and some garlic vegan parmesan bread. I’m telling you, it’s the ultimate in comfort food. So simple and so delicious. Most importantly, so nutritious.

Please give these vegan no meatballs a go this week and be sure to let me know how much you love them down in the comments. Enjoy friends!

Bowl of vegan no meatballs with spaghetti and fresh basil strands.

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onion- antioxidants, fiber, vitamin C, folate

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

Mushrooms- selenium, B vitamins

Tomatoes- vitamin C, potassium, polyphenols

you might also enjoy

Vegan No Meatballs

Red quinoa, sun-dried tomatoes, and shiitake mushrooms combine to make a simple 5 ingredient vegan no meatballs. Ready for the oven in 15 minutes and on the table in 45. With gluten-free and oil-free options.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Italian, Vegan
Keyword: 5-ingredient, easy, gluten-free, meatballs, mushrooms, oil-free, pasta, quinoa, red quinoa, shiitake, simple, sun-dried tomatoes, vegan meatballs
Servings: 15 meatballs
Author: Erin

Ingredients

  • 1 tsp olive oil use water if oil-free
  • 1 small onion, diced
  • cups red quinoa, cooked, cooled, and divided
  • cup oil packed sun-dried tomatoes, drained dry packed if oil-free
  • 6 oz shiitake mushrooms, sliced
  • 3-4 cloves garlic, minced
  • ½ cup fresh breadcrumbs gluten-free if necessary

Instructions

  • Preheat the oven 350°F a line a rimmed baking sheet with parchment paper.
  • In a skillet heat olive oil and add diced onion cooking for 3-4 minutes until translucent.
  • Add sun-dried tomatoes and shiitake mushrooms. Cook for additional 3-4 minutes
  • Turn off the heat and add the garlic. Allow the garlic to cook for about 30 seconds then remove the skillet from the heat.
  • To the bowl the of a food processor, pulse stale bread into crumbs. Remove the crumbs from the bowl and set aside.
  • Next, add the tomato and mushroom mixture and pulse a few times before adding 1 cup of cooked and cooled quinoa. Then pulse a few more times.
  • Add the breadcrumbs and the rest of quinoa pulsing until just combined.
  • The mixture will be slightly sticky. Roll about 2 tbsp of the quinoa mixture into a ball and place on the prepared baking sheet. Continue rolling the mixture into balls until all the mixture is used.
  • Bake the meatballs for 30 minutes, turning half way through baking. Serve with your favorite pasta sauce and pasta. Top with fresh herbs and vegan parmesan cheese next to a slice of warm French bread.
Please follow and like me:

Vegan Ribs over Mashed Rosemary Parsnip Potatoes

The ultimate in comfort food, these vegan ribs over mashed rosemary parsnip potatoes make for the perfect cozy weeknight meal. All you need are 15 simple ingredients to prepare this nutritious and satisfying dish.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

Why you’ll love it

I know that you really don’t need me to tell you, but here’s why you’re going to love this meal.

  • Quick- Thanks to the Instant Pot this meal can be ready in a snap! Don’t have an Instant Pot? Don’t worry, I’ve got you. The recipe includes a stove-top version.
  • Comforting- A stew resting in a bowl of mashed potatoes. Do I really need to explain why this is comforting? It’s the ultimate in cozy, warm-you-to-the-bone, delicious.

Mashed Rosemary Parsnip Potatoes

To the Instant Pot, add the water, diced golden potatoes, and parsnips. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When the Instant Pot is done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips.

In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached. I prefer mine slightly chunky but to you do you. Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir the mashies to combine all the ingredients adding more butter, cream cheese, or liquid of choice for creaminess.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary.

Vegan Rib Sauce

Return the Instant Pot bowl to the cooker and press “Saute”. Set the timer for 5 minutes. Once the bowl is warm add the olive oil and stir in the celery, carrots, onion and garlic. Be sure to stir frequently to prevent the ingredients from burning.

When the timer goes off, press “Saute” again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.  After 3 minutes add the tomato paste. Stir to coat and cook for 2-3 minutes using the residual heat of the bowl.

Add diced tomatoes, vegetable broth, and red wine. If you would prefer, you can substitute more vegetable broth for the red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to “Meat/Stew” for 20 minutes. When finished, carefully release the steam valve and remove the lid.

Serve the ribs and their juices over the mashed rosemary parsnip potatoes and top with minced fresh parsley.

Vegan ribs over mashed rosemary parsnip potatoes on a plate with a side of fresh rosemary and another plate in the background.

If you don’t have an Instant Pot don’t worry. I’ve got stove top directions listed down in the recipe that are just as simple as the Instant Pot version. I certainly hope that one cool night this winter you give this vegan ribs over mashed rosemary parsnip potatoes a go. When you do, be sure to let me know what you think. Enjoy friends!

Ingredient Health Benefits

Carrots- vitamin A, fiber, manganese, niacin, potassium, vitamin B6, vitamin C

Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium

Garlic- phytochemicals

Onion- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

Tomatoes- vitamin C, potassium, polyphenols

you might also enjoy

Vegan Short Rib Ragu over Mashed Rosemary Parsnip Potatoes

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: 1 pot, easy, gardein, healthy, Instant Pot, InstaPot, mashed parsnips, mashed potatoes, parsnips, quick, red wine, rosemary, simple, vegan beef, vegan cream cheese
Author: Erin

Ingredients

Vegan Beef Ragu

  • 1, 9oz bag vegan beef such as Gardein homestyle beefless tips
  • 1 tbsp olive oil
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 1 onion, diced
  • 3 cloves garlic
  • 2 tbsp tomato paste
  • 14oz can diced tomatoes
  • 1 cup vegetable broth
  • ½ cup red wine* ensure that it's vegan
  • parsley, to taste plus more for serving
  • salt & pepper, to taste

Mashed Rosemary Parsnip Potatoes

  • 2 cups water
  • 2 large golden potatoes, cubed
  • 3 parsnips, peeled and sliced
  • 1-2 tbsp vegan butter or olive oil
  • 1-2 tbsp vegan cream cheese
  • 2 sprigs fresh rosemary, finely chopped
  • ¼-½ cup vegetable broth or plain, unsweetened plant-based milk
  • salt and pepper, to taste

Instructions

Instant Pot Method

  • Add water, golden potatoes, and parsnips to the Instant Pot. Seal the lid with the steam valve closed. Pressure cook for 15 minutes. When done, carefully release the steam valve and remove the lid. Drain the potatoes and parsnips. Set aside.
  • Return the Instant Pot bowl to the cooker and press "Saute". Set the timer for 5 minutes. Once warm add the olive oil and stir in the celery, carrots, onion and garlic cooking until the timer goes off. Stir to prevent burning.
  • When the timer goes off, press "Saute" again and set the timer for 3 minutes. Add the beefless tips. Stir to prevent sticking or burning while also allowing the outside to brown.
  • When the timer goes off, add the tomato paste. Stir to coat and cook for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Seal the lid with the steam valve closed. Set the Instant Pot to "Meat/Stew" for 20 minutes. When finished, carefully release the steam valve and remove the lid. Stir in minced fresh parsley.
  • While the stew is cooking, finish the mashed rosemary parsnip potatoes. In a large bowl using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Stove Top Method

  • In a large pot, place potatoes and parsnips. Fill with enough water to cover the contents with 1 inch of water. Cover and bring to a boil. Once boiling, remove the lid and cook for 20-30 minutes, or until fork tender, depending on the size of the potatoes and parsnips. Drain and return to the hot pot. Using a potato masher or a large fork, mash the potatoes and parsnips until desired texture is reached (I prefer mine slightly chunky). Add vegan butter or olive oil, vegan cream cheese, fresh rosemary, vegetable broth (or liquid of choice), salt, and pepper. Stir to combine adding more butter, cream cheese, or liquid of choice for creaminess.
  • While potatoes and parsnips are cooking, heat a olive oil in a large pot over medium-high heat.
  • Once hot, add celery, carrots, onion and garlic and cook 4-5 minutes until the vegetables are tender and the onoin is translucent.
  • Add the beefless tips and cook for 3-5 minutes. Stir to prevent sticking or burning while also allowing the outside to brown.
  • Add the tomato paste and stir to coat cooking for 2-3 minutes.
  • Add diced tomatoes, vegetable broth and red wine. Season with salt and pepper to taste. Bring to a boil then lower to a simmer cooking for 45 minutes. Stir in minced fresh parsley.
  • Serve short rib ragu over mashed rosemary parsnip potatoes and top with additional fresh parsley.

Notes

*You can omit the red wine, just use an additional 1/2 cup of vegetable broth.
Please follow and like me:

Chickpea Noodle Soup

Nothing warms the soul like a bowl of hot delicious chickpea noodle soup. This wholesome meal is made with only 10 ingredients, one of which you might not have expected. Ready in 30 minutes and totally customizable it’s ideal for a weeknight meal.

Chickpea noodle soup in a blue bowl with bread and orange peels in the background.

Why you’ll love it

There are countless reasons why this soup is amazing. It’s made from whole ingredients and feels like a warm hug in a bowl. It will help heal the sniffles and is dripping with nostalgia. Plus, there are these reasons…

  • Simple- 10 ingredients. A meal doesn’t get much simpler than that.
  • Quick- The most time-consuming part of this meal is waiting for the vegetable broth to boil. Yeah, and that only takes about 15 minutes. Can you say weeknight perfection?
  • Customizable- Use what you’ve got. Get rid of vegetables that are on the verge of spoiling. Waste not!
  • Wholesome- There are no crazy ingredients needed here!
Chickpea noodle soup in a blue bowl.

Vegetables

Unless it wasn’t clear up above, this soup extremely customizable. It’s ideal for using up any hearty vegetables that you might have lurking in your fridge. I’ve made this using parsnips, spinach, pretty much anything that you have on hand you can throw into this soup. Go for it!

You could even substitute cauliflower rice for pasta if you’re feeling extra bold. Just sauté the cauliflower rice in some vegetable broth (or oil if not oil-free) for 3-4 minutes to soften then add it at the very end with the chickpeas, frozen corn, herbs, and orange zest.

Zest

When life gives you oranges, make chickpea noodle soup. Ok…You might think it’s a stretch but I can assure you that using orange zest in this soup gives it that special something. A slightly sweet, hint of freshness something that brings this soup to life. Sure, you could totally leave out the orange zest and this soup will still be a comforting delight but if you’ve got some oranges (or lemons, clementines, blood oranges, etc.) lying around USE THEM HERE! You won’t regret it.

Noodles

Now, here’s just another way this recipe can be customized. Use what you have, pasta, egg-free noodles, rice. Just as with the veggies, the “noodles” portions of this recipe are totally up to you.

Chickpea noodle soup in a blue bowl.

I hope that you’ll enjoy the addition of orange zest as a fresh twist on a classic soup. Be sure to let me know what you think of my take on chickpea noodle soup down in the comments below. Enjoy friends!

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Carrots- vitamin A, fiber, manganese, B vitamins, potassium, vitamin C

Celery- vitamins A, C, B1, B2; calcium, iron, magnesium, phosphorus, potassium

Potatoes- vitamin C, potassium, antioxidants

you might also enjoy

Chickpea Noodle Soup

Nothing warms the soul like a bowl of hot delicious chickpea noodle soup. This wholesome meal is made with only 10 ingredients, one of which you might not have expected. Ready in 30 minutes and totally customizable it's ideal for a weeknight meal.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 1 pot, basil, chickpeas, comfort food, fresh herbs, herbs, orange, orange zest, pasta, quick, rosemary, simple, thyme
Servings: 4 people
Author: Erin

Ingredients

  • 8 cups vegetable broth
  • 4 cups water
  • 4 small carrots, peeled and diced
  • 1 large red potato
  • 1 large zucchini or yellow summer squash
  • 1 heart celery, diced
  • 6 oz pasta of choice use GF in necessary
  • 14oz can chickpeas, drained and rinsed
  • cup frozen corn
  • fresh herbs- basil, thyme, rosemary to taste
  • ½ tsp orange zest
  • vegan parmesan cheese, nutritional yeast, bread for serving

Instructions

  • In a large pot, bring water and vegetable broth to a boil over high heat.
  • Once boiling, add carrots and potatoes.
  • Allow liquid to return to a boil and add celery, zucchini or summer squash, and pasta.
  • Allow to simmer for 5 minutes.
  • Add drained chickpeas, frozen corn, herbs, and orange zest. Stir to combine and allow to warm the chickpeas and thaw the corn.
  • Serve hot topped with vegan parmessan cheese or nutritional yeast and a side of warm bread.
Please follow and like me:

Quinoa Spinach Bake

A simple and delicious vegan quinoa and spinach bake that’s ready in less than an hour and only requires 10 ingredients. It’s everything a good casserole should be: creamy, crispy, satisfying.

A loaf pan full of quinoa spinach bake with a scoop missing and plated in the background.

Why you’ll love it

First, let me just tell you that my husband DOES NOT like quinoa. And he asked me to make this again, so there’s that…But here are some reasons why you’ll love this dish as well.

  • Simple
  • Creamy
  • Crispy
  • Wholesome

Quinoa

Let’s just take a second to discuss quinoa. It’s obviously one of my favorite foods (hence “Cashews and Quinoa“) and here’s why…Quinoa is incredibly versatile. It’s similar to rice in that it takes on the flavors of the liquid it’s cooked in. It’s a great base for burritos, granola (stay tuned for a recipe), and casseroles. I’m going to let you in on my tips and tricks for making the BEST quinoa. Here we go!

First off, I suggest buying pre-rinsed quinoa. Just one less step in preparing the quinoa at home. If you don’t buy the pre-washed stuff, rinse and drain the quinoa thouroughly before cooking it.

Next tip, for every 1 cup of uncooked quinoa, use 1 3/4 cups of liquid. You read that right. Not 2 cups of liquid. I’ve found that using 1 3/4 cups prevents the quinoa for getting squishy. You want light and fluffy quinoa right?

Bring the liquid (I always use water) to a boil and then add the uncooked quinoa. Cover the pot and cook the quinoa for 10-12 minutes over a very low flame.

The quinoa is finished once the liquid is absorbed. Now, here’s the challenging part: wait! Resist the urge to stir, fluff, or eat the quinoa. Let it rest, uncovered for about 10 minutes before fluffing gently with a fork. I prefer to let the quinoa rest even longer especially if it’s being used in a casserole. You want it as close to room temperature as possible.

There you have it! Perfect quinoa EVERY TIME!

A scoop of quinoa spinach bake on a gray plate with a fork.

Spinach Mixture

The spinach mixture is super simple to prepare and can be made while the quinoa is cooking. In a large skillet add the olive oil and heat over medium-high. Once hot, add the diced onion and minced garlic, cooking over medium-high heat until the onion is soft but not burned. About 4 minutes.

Add the fresh spinach and reduce the heat to medium. Allow the spinach to cook down for about 3 minutes. Once the spinach is wilted, remove the contents of the pan into a separate bowl and add the chopped artichoke hearts. Set the mixture aside for later.

The Rue

Ok, I know a rue can sound scary, but I promise it’s not. If you’ve ever made macaroni and cheese (even the boxed stuff) you’ve made a rue. The key to a good rue is getting the fat to flour ratio correct. With a correct ratio, the flour will whisk together beautifully and come smooth and, gradually, golden brown. When the flour and olive oil are thick, smooth, and golden the mixture is ready for some liquid.

While whisking the rue, gradually add the room-temperature almond milk. Over medium heat, bring the liquid to a low simmer to thicken. Continue whisking the mixture to prevent clumping or a film from forming on the surface. After a few minutes the liquid should thicken. At this point, the rue is finished. All that’s left to do is add the vegan mozzarella cheese (this is the BEST homemade vegan mozzarella cheese EVER!). Stir the cheese into the hot rue and allow it to melt. A few small chunks of un-melted cheese are no big deal. They’ll melt in the oven.

A loaf pan of quinoa spinach bake wrapped in a blue kitchen towel being placed on the table.

Putting It All Together

Now that you have your perfectly cooked quinoa, spinach artichoke mixture, and cheesy rue, let’s put it all together. Into the rue, add the spinach and artichoke mixture. Stir to coat. Then add the quinoa and gently stir. Pour the mixture into a lightly greased loaf pan and top with panko breadcrumbs. Drizzle with olive oil and bake, uncovered, at 350*F for 25 minutes. At 20 minutes, check to make sure that the topping isn’t burning. When the bake is finished, allow it to cool for 10 minutes before serving.

This quinoa spinach bake is so creamy and full of wholesome ingredients. It’s simple and satisfying and I hope that you give it a try. Let me know what you think and I’ll see you for the next recipe. Enjoy friends!

Ingredient Health Benefits

Artichokes- vitamin C, folate, fiber, magnesium, potassium, 7th highest food antioxidant-containing food (2004 USDA study)

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onion- antioxidants, fiber, vitamin C, folate

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

Spinach- fiber, vitamin K, calcium, iron, magnesium, manganese, folate, vitamin B, vitamin A, glycolipids (cancer cell growth suppressors)

you might also enjoy

Quinoa Spinach Bake

Prep Time5 mins
Cook Time25 mins
Stove Top20 mins
Total Time50 mins
Course: Main Course
Cuisine: Vegan
Keyword: artichoke, casserole, easy, quick, quinoa, simple, spinach, wholesome
Servings: 4 people
Author: Erin

Ingredients

  • 5 tbsp olive oil, divided
  • ½ onion, diced
  • 3 cloves garlic
  • 6 oz fresh spinach
  • 1, 14 oz can artichoke hearts, drained, rinsed, sqeezed dry & chopped
  • 3 tbsp flour
  • cups almond milk
  • ½ cup vegan mozzarella*
  • 2 cups quinoa, cooked and cooled
  • 1-2 tbsp panko breadcrumbs

Instructions

  • Preheat the oven to 350°F and prepare a loaf pan with cooking spray.
  • In a large skillet, heat 1 tsp olive oil over medium-high heat and saute onions and garlic for 4-5 minutes until soft.
  • Turn down the heat to medium and add spinach. Cook for 2-3 minutes until wilted. Remove from the skillet and set aside for later. Add the chopped artichoke hearts
  • In the same skillet, heat 3 tbsp olive oil over medium heat. Once hot, add flour and whisk until smooth. Cook for 3-4 minutes until browned but not burned, whisking continuously.
  • Whisk in the almond milk and continue stirring unti the mixture has thickened. Add in the vegan mozzarella and whisk until smooth.
  • Add the spinach and artichoke mixture to the thickened almond milk. Stir to combine and add the cooked and cooled quinoa. Gently mix well and add to prepared loaf pan.
  • Top with panko breadcrumbs and olive oil.
  • Cook uncovered for 20-25 minutes unti the top is golden brown. Allow to cool for 10 minutes before serving.

Notes

*This is the vegan mozzarella cheese recipe I used.  It’s amazing for pizzas, dips, casseroles…
Please follow and like me:

Kabocha Squash Curried Noodles and Brussel’s Sprouts

This kabocha squash curried noodles and Brussel’s sprouts is loaded with flavors and nutrients. A creamy sauce, crispy vegetables, and tender noodles make this a deliciously satisfying dinner option. Ready in an hour and using fewer than 15 ingredients, this meal is the perfect way to use up the end-of-season squash.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Why you’ll love it

This meal may take just a bit of time but it really is worth the work. This dish is:

  • Simple
  • Flavorful
  • Nutritious
  • Delicious
A bowl of kabocha squash curry with noodles and Brussel's sprouts with chopsticks and a pomegranate in the background.

Roasted Kabocha Squash and Brussel’s Sprouts

This meal really is very simple to prepare. The hardest part is probably prepping the kabocha squash. Begin by preheating your oven to 425*F. Line a rimmed baking sheet with parchment paper. Gently scrub the squash and dry it thoroughly. Carefully cut the squash in half and remove the seeds. Side note: kabocha squash seeds make THE BEST roasted squash seeds (check out my recipe for them here).

I like to leave the skin on the squash. It’s loaded with fiber and, when roasted, adds a nice crispy crunchy texture to the curry. Cube the squash and lay it out in an even layer on the prepared baking sheet. Roast for 15 minutes.

Remove the squash from the oven and add the shaved Brussel’s sprouts. Roast for an additional 15 minutes stirring half way to prevent burning. When finished, remove from the oven and set aside. Resist the urge to taste test the squash. Ok, you can try it. I’ll admit, even I don’t have that kind of self-control.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Curry Sauce

While the squash and sprouts are roasting prepare the curry sauce. In a large cast iron skillet, add the red curry paste, coconut milk, vegetable broth, coconut aminos, creamy peanut butter, cinnamon, freshly grated ginger, and juice of a lime. Stir to combine and bring to a simmer. Allow to simmer for 30-40 minutes until the sauce is fragrant and it has thickened slightly.

While the sauce is simmering, prepare the noodles according to package directions. When finished drain and add to the sauce, along with the kabocha squash and Brussel’s sprouts. Stir to combine. Serve warm topped with basil and pomegranate arils and a side of vegan naan.

I really hope that you give this kabocha squash curried noodles and Brussel’s sprouts a try. When you do, be sure to let me know what you think down in the comments section. Enjoy friends!

Close up of kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Cinnamon- manganese, iron, calcium, and fiber

Ginger- antioxidants

Lime- antioxidant phytochemicals

Peanuts- antioxidants, polyphenols, beta-sitosterol (anti-cancer properties), resveratrol

Pomegrante- vitamin C, polyphenols (prevention of heart disease & cancer)

you might also enjoy

Kabocha Squash Curried Noodles and Brussel’s Sprouts

Prep Time5 mins
Cook Time30 mins
Roasting Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: basil, brussels sprouts, curry, delicious, kabocha squash, noodles, peanut butter, plant-based, pomegranate, roasted brussels sprouts, roasted squash, simple, wholesome

Ingredients

Roasted Kabocha Squash and Brussel's Sprouts

  • 1 kabocha squash, de-seeded, cubed about 4 cups
  • 10 oz Brussel's sprouts, shaved about 2 cups

Curry Sauce with Noodles

  • 2-3 tbsp Thai red curry paste ensure that it's vegan
  • 2, 14oz cans coconut milk
  • 1 cup vegetable broth
  • 1 tbsp coconut aminos
  • 1 tbsp creamy peanut butter
  • 1 tsp cinnamon
  • 1 inch fresh ginger, grated
  • 1 lime, juiced
  • 16 oz wide, vegan noodles gluten-free if necessary
  • fresh basil, sliced for serving
  • pomegranate arils for serving

Instructions

Roasted Kabocha Squash and Brussel's Sprouts

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cubed kabocha squash on baking sheet in a single layer. Bake for 15 minutes then remove from the oven and stir. Add shaved Brussel's sprouts and bake for additional 15 minutes stirring half way through. When finished, remove from the oven and set aside.

Curry Sauce

  • In a large cast iron skillet, place thia curry paste, coconut milk, vegetable broth, coconot aminos, peanut butter, cinnamon, ginger, and lime juice. Stir to combine and turn on stove to medium-high heat. Bring to a simmer and stir occasionally to prevent a film from forming on the top. Allow to simmer for 30-40 minutes. The sauce will still be slightly runny and that's ok.
  • Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain the noodles and add to the curry sauce along with the roasted kabocha squash and Brussel's sprouts. Toss to coat.
  • Serve warm topped with sliced basil, pomegranate arils, and vegan naan.
Please follow and like me:

Curried Jackfruit with Kale over Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Why you’ll love it

This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:

  • Simple- All you need are 10 ingredients.
  • Quick- Start to finish this meal will take about 45 minutes.
  • Flavorful- Loaded with spices and textures this dish is sure to satisfy.
  • Nutritious- All plants means loads of vitamins and minerals.
  • Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried jackfruit with kale and pan-roasted potatoes in a blue bowl.

Curried Jackfruit with Kale

Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.

In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Pan-Roasted Potatoes

Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.

To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!

Ingredient Health Benefits

Onions- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

you might also enjoy

Curried Jackfruit with Kale and Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale and served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it's a simple and satisfying meal.
Prep Time5 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cashew cream, curry, easy, gluten-free, jackfruit, kale, pan-roasted potatoes, potatoes, quick, shredded chicken, simple, vegan chicken, vegan naan, wholesome
Servings: 2 people
Author: Erin

Ingredients

Curried Jackfruit with Kale

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 batch cashew cream*
  • 1½-2 cups vegetable broth
  • tbsp curry powder
  • 1 tbsp garam masala
  • 1 cinnamon stick
  • ½ tsp ginger
  • 1, 14 oz canned jackfruit, drained and rinsed
  • 4 cups kale, chopped

Pan-Roasted Potatoes

  • 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
  • olive oil
  • salt and pepper to taste
  • fresh cilanto or parsley, chopped for serving
  • vegan naan optional for serving

Instructions

Curried Jackfruit with Kale

  • Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
  • Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
  • Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.

Pan-Roasted Potatoes

  • In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
  • Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.

Notes

* 1 1/2 cup soaked cashews and 1 1/4 cup of water
Please follow and like me:

Pumpkin Spaghetti with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. It’s a creamy and satisfying meal that’s loaded with nutrients. Make the sauce ahead of time for meal prep or to simplify a weeknight meal.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

I’ve been really addicted to squash lately. Ok, well, not lately. I go through this every autumn. Beginning in September, I roll out the squash dinner meals, eat leftovers for lunch, and even dump pumpkin into my overnight oats. Usually my squash obsession dies down after the New Year. Not this time though. I decided to up the nutritional value of my spaghetti sauce by including some pumpkin. Because, who says pumpkin can’t go on well into the winter months? Here’s why I think you should continue using squash through the winter months too.

Why you’ll love it

  • Simple- Most of the ingredients you’ll need for this dish you probably have on-hand in your pantry and fridge. And you need fewer than 15 ingredients to prepare it as well!
  • Easy- There’s nothing complicated about this recipe. If you can mince, boil water, and open a can, you’re good to go. Plus, you can easily whip this meal up in less than 30 minutes.
  • Flavorful- With such a rich diversity of ingredients, this dish simply does not lack in the flavor department. It’s comforting, inventive, and sure to please.
  • Textured- The sauce is creamy. The pasta is chewy. The chickpeas are crispy. The kale is tender. With so much going on, this dish is sure to leave you feeling satisfied.
  • Customizable- Only have spinach? Swap it for the kale. Don’t like spaghetti but love penne? Go for it! Need to use up leftover kabocha squash? Substitute it for the pumpkin. Garbanzo beans not your style? Use black beans instead. Let your preferences be your guide with this dish.

Caramelized Onions and Chickpeas

Begin by caramelizing the sliced yellow onions. To a large skillet over medium-high heat add a tablespoon of olive oil. Once the oil is hot, add the sliced onions and lower the heat to medium stirring to coat. Reduce heat to low and let the onions sit for about 15 minutes, stirring every 5 to ensure even cooking and prevent burning.

Once the onions are caramelized, add the drained and rinsed chickpeas. Heat the beans through then remove them from the heat and set aside.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Pumpkin Spaghetti Sauce

While the onions are caramelizing, make the pumpkin spaghetti sauce. In a large pot, heat the oil-packed sun-dried tomatoes. Allow the excess oil from the tomatoes to heat then add the diced onion, minced garlic, and sage. Cook for 3-4 minutes until the onions are tender.

Next, add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine, reduce to medium-low and allow the sauce to simmer for about 15 minutes.

Using and immersion blender (or transfering to a high speed blender) puree the mixture until smoooth. Taste the sauce and season with salt and pepper. At this point you can add coconut cream or cashew cream (I love this recipe from Rainbow Plant Life) for additional creaminess and richness. Alternatively, if the sauce is too thick, you can add more vegetable broth (½ cup at a time) until the desired consistency is reached.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Garlic Kale

Preparing the garlic kale couldn’t be simpler. In a large skillet over medium-high heat, add a tsp of olive oil. Once heated, add the chopped kale and minced garlic. Stir to coat and sauté for 3-4 minutes until the garlic is fragrant and the kale has slightly wilted.

To serve, prepare pasta to package directions and toss with pumpkin spaghetti sauce. Place pasta on top of the garlic kale and caramelized onions and chickpeas. Top with vegan parmesan cheese and dig in.

I hope that this pumpkin spaghetti sauce with caramelized onions, chickpeas, and garlic kale will keep you enjoying squash well into the winter months. Be sure to leave comments below if you make this dish.

Enjoy, friends!

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onions- antioxidants, fiber, vitamin C, folate

Pumpkin-fiber, potassium, selenium, vitamin A

you might also enjoy

Pumpkin Spaghetti Sauce with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is full of wholesome ingredients and loaded with nutrients. Ready in 30 minutes, it's perfect for a busy weeknight dinner.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: basil, cashew cream, chickpeas, coconut cream, garbanzo beans, gluten-free, healthy, kale, pasta, pumpkin, quick, sage, simple, spaghetti, sun-dried tomatoes, tomatoes, vegan, wholesome
Servings: 4 people
Author: Erin

Ingredients

Pumpkin Spaghetti Sauce

  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp sage, dried
  • cups pumpkin puree (not pumpkin pie filling)
  • 1 cup tomato sauce
  • 2-4 cups vegetable broth
  • 1 tsp basil, dried
  • 1 dash cinnamon
  • ½ cup coconut cream or cashew cream* optional
  • 16 oz spaghetti, gluten-free if necessary

Caramelized Onions & Chickpeas

  • 1, 15oz can chickpeas, drained and rinsed
  • 1 onion, thinly sliced

Garlic Kale

  • 2 cloves garlic, minced
  • 4 cups kale

Instructions

Caramelized Onoins and Chickpeas

  • In a skillet, heat 1 tsp of olive oil and add sliced onions. Toss to coat and then allow to caramelize. This will take about 10-15 minutes. Stir the onions occasionally to prevent sticking and burning. The onions are finished when they are a golden brown color and fragrant.
  • Add drained and rinsed chickpeas. Warm over medium heat for a few minutes. Set aside.

Pumpkin Spaghetti Sauce

  • Bring a pot of water to a boil and prepare spaghetti according to package directions.
  • In the meantime, place a large pot over medium-high heat. Add drained sun-dried tomatoes and allow the excess oil to heat. Once hot, add onion, garlic, and sage sauteeing until soft and fragrant. About 3-4 minutes.
  • Add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine and allow to simmer for 15 minutes.
  • Using and immersion blender (or transfering to a high speed blender) puree the mixture until smooth. Taste and season with salt and pepper and add optional cashew/coconut cream. Alternatively, if the sauce is too thick, add more vegetable broth ½ cup at a time until desired consistency is reached.

Garlic Kale

  • In a large skillet heat 1 tsp of olive oil over medium-high heat. Add garlic and kale, sauteeing until fragrant and the kale has slightly wilted. About 3 minutes.
  • To serve, plate prepared spaghetti and top with caramelized onions, chickpeas, and garlic kale. Top with vegan parmesan cheese if desired.

Notes

*For the cashew cream I recommend following this recipe from Rainbow Plant Life.
Please follow and like me:

Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.

A plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto.

Get ready for another simple, delicious, vegan meal. If you’ve got prepared squash or pasta this dish is only going take you about 10 minutes. Yeah, you read that right. An amazingly satisfying and plant-based meal ready in a snap. Keep reading for why you’ll love this dish.

Why you’ll love it

Like most of my meals, let’s discuss for a second why you and your family are going to make this a regular on your dinner menu rotation.

  • Simple- Fewer than 10 ingredients, can be made in as little as 10 minutes, doesn’t get much easier than that
  • Quick- As noted above, as long as you have leftover squash (or pasta), this dish can be one the table in 10 minutes.
  • Satisfying- Full of vegetables, healthy fats, and plant-based protein this meal is well-rounded and sure to satisfy
  • Customizable- Don’t have (or like) spaghetti squash? Use your favorite pasta. Bulk up the vegetable power by including spinach, kale, or chard. Don’t want to make your own pesto? Use your favorite store-bought brand, or sub with your favorite hummus.

Spaghetti Squash

Begin by preparing the spaghetti squash. I have found (over many years) that the best way to prepare spaghetti squash is as follows…Preheat the oven to 450*F. I know that may seem high but trust me, it’s going to give you an amazing char on the flesh of the squash that is unbeatable.

Cut the squash in half length-wise and scoop out the seeds and pulp. Bonus: if you’re looking for something to do with the seeds check out my post on roasted seeds here. Place flesh side up on a parchment-lined baking sheet. Season with salt and pepper then flip the squash over so that the flesh is down. Bake the squash for 40 minutes if small, up to 60 minutes if large.

Once the squash is blacked on the outside and soft to the touch you’ll know it’s done. Remove the squash from the oven and allow to cool. Once cooled, flip it over and, using tongs, pull the flesh squash from the skin. It will be tender, stringy and deliciously sweet.

A lemon and fresh basil with a plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto in the background.

Tomato and Chickpea Stuffing

In a medium-sized skillet, heat a teaspoon of olive oil over medium-high heat. Once the oil is hot add the sliced leeks. Cook or about 2-3 minutes until soft. Next, add the halved cherry tomatoes. Allow them to cook for 2-3 minutes until they’re soft and have ruptured their juices. Finally, add the drained and rinsed chickpeas cooking for an additional 2-3 minutes until warm.

Avocado Pesto

To prepare the pesto add the fresh basil leaves, garlic, vegan parmesan, avocado, and lemon juice to a food processor. While the pesto is blending, drizzle in the olive oil until smooth and creamy.

To assemble the dish, plate the spaghetti squash (either whole and in the skin, or removed from the skin), top with tomato and chickpea mixture, and top with avocado pesto. If you so desire, top with more fresh basil and vegan parmesan. My favorite vegan parmesan is this recipe courtesy of Hannah Chia.

I certainly hope that you give this dish a try. Spaghetti squash with tomatoes and avocado pesto has become a favorite here with my family, and I know it will be with yours as well. Enjoy friends!

Avocado pesto in a food processor.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- phytochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Tomatoes- vitamin C, potassium, polyphenols

you might also enjoy

Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: avocado pesto, basil, chickpeas, easy, garbanzo beans, gluten-free, healthy, leeks, mini tomatoes, nut-free, quick, simple, spaghetti squash, sun-dried tomatoes, vegan, vegan parmesan, vegan pesto
Servings: 2 people
Author: Erin

Ingredients

  • 1 large spaghetti squashed, halved and de-seeded
  • salt and pepper, to taste
  • 1 tsp olive oil
  • 2 leeks, white only, sliced
  • 1 pint cherry or mini heirloom tomatoes, halved
  • 15 oz can chickpeas, drained and rinsed

Avocado Pesto

  • 1 large avocado, pitted and flesh removed
  • 3-4 tbsp lemon juice
  • ½ cup vegan parmesan
  • 2 cups fresh basil
  • 4 cloves garlic, minced
  • 2-4 tbsp olive oil (start with 2 and add more if needed to thin)

Instructions

Spaghetti Squash

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle with pepper and salt and roast flesh side down for 40-60 minutes depending on size of the squash.

Tomato Filling

  • In a medium skillet, heat olive oil over medium-high heat. Once hot, add sliced leeks. Cook for 2-3 minutes until soft.
  • Add sliced tomatoes and cook for additional 2-3 minutes until soft.
  • Add rinsed and drained chickpeas and cook until warm, 2-3 minutes. Remove from heat and set aside.

Avocado Pesto

  • Add all ingredients in order to a food processor. Process until smooth.
  • To serve, place spaghetti squash half on a plate. Fill each squash half with half of the tomato filling and top with desired amount of avocado pesto. Additioanlly, top with sliced basil or vegan parmesan cheese.
Please follow and like me: