healthy dinner

How To Make Baked Sweet Potato Mac and Cheese

Baked Sweet Potato Mac and Cheese is a delicious twist on a classic comfort food dish. This recipe incorporates nutrient-dense sweet potatoes into the creamy, cheesy sauce for a healthier take on mac and cheese. The sweet potatoes add a subtle sweetness and creaminess to the dish, while also boosting its nutritional value. The result is a rich, satisfying meal that the whole family will love. Plus, this recipe is easy to make and can be customized with your favorite mix-ins and toppings. Give it a try and enjoy the delicious taste of sweet potato mac and cheese.

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Ingredients

  • 1 box penne pasta
  • 3-5 sweet potato (depending on serving)
  • 1 can of carnation condensed milk
  • 1 cups shredded sharp Cheddar cheese
  • 1 1/4 cups shredded sharp Cheddar jack cheese
  • 1 1/4 cups shredded sharp Mozzarella cheese
  • Feta Cheese (for topping)
  • 1 teaspoon salt
  • 1 teaspoon paprika pepper
  • Fresh parsley finely diced (for garnish) 

Instructions

  1. Preheat oven at 350 degrees.
  2. In a large pot of boiling water, cook the pasta until just tender, 7 to 9 minutes. Add in 1 Tbsp butter and salt. Drain once done; set aside.
  3. Meanwhile, cut the sweet potato in several several pieces or in half. Cook the potatoes in a large pot of boiling water until they are tender, 10-15 minutes.
  4. Once the sweet potatoes are done, allow the potatoes to cool down on a cooling rack and peel the skin off. Cut the potatoes into small pieces and sit aside.
  5. In a small pot, Whisk milk Heat over medium heat, add in cheddar cheese and pinch of salt; whisking frequently, until steaming, hot, and cheese have melted and blended in with the mix.
  6. Remove from heat.
  7. Prepare the bottom of the baking dish with Cheddar jack cheese. Add the sweet potatoes then penne pasta. Top with cheese mix; Top with mozzarella cheese, feta cheese and paprika.
  8. Bake on the upper rack in the oven until the cheese are nicely melted and the top is lightly browned and crispy, about 10 minutes.
  9. Remove from the oven and garnish with finely diced parsley.
  10. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Vegan Stuffed Bell Peppers: A Meal That Everyone Will Love

Vegan Stuffed Bell Peppers are a delicious and healthy meal option that’s perfect for any occasion. Packed with protein and fiber, this recipe is both filling and satisfying, making it a great option for a quick and easy dinner. The stuffed peppers are made with a savory filling of quinoa, black beans, and vegetables, which are then baked to perfection in a juicy bell pepper. This dish is not only nutritious but also versatile, as you can customize the filling to suit your taste preferences. Whether you’re a vegan or just looking for a healthy and flavorful meal, give these Vegan Stuffed Bell Peppers a try and enjoy a delicious and hearty dinner tonight.

INGREDIENTS

  • ½ C uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pack plant based chick’n (I used Darling chick’n, cut into small pieces)
  • 10 grape tomatoes (each cut in half)
  • 1 ½ tsp. dried oregano
  • 2 tsp vegetable bouillon
  • 1 tsp brown sugar
  • Red pepper flake
  • 4-6 bell peppers, tops and cores removed
  • Fresh basil chopped
  • Sweet onions, diced
  • Pinch of salt
  • micro-greens for garnish

INSTRUCTION

  1. Preheat oven to 400°.
  2. In a small saucepan, prepare rice according to package instructions.
  3. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in grape tomatoes and garlic and cook until fragrant, about 1 minute more. Add plant based chick’n and cook, for about 6 minutes.
  4. Stir in cooked rice and season with oregano, vegetable bouillon, and pepper. Mix and cook on low heat for 2 minutes. When ready, cover the skillet and set aside.
  5. In a small bowl, mix together oil, brown sugar, vegetable bouillon, red pepper flakes.
  6. Place peppers cut side-up in a baking dish and brush with oil mixture. Spoon chick’n mixture into each pepper and bake for 30-35 minutes, until peppers are tender.
  7. Remove from the oven, let this cool down, then garnish with micro-greens before serving.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet Potato Chickpea Bowl: A Match Made in Heaven

Sweet potato chickpea bowls are a delicious and healthy meal that is perfect for any time of day. They are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The sweet potatoes are roasted until they are tender and then topped with a flavorful chickpea mixture. The bowls are then topped with your favorite toppings, such as chopped vegetables, a drizzle of curry paste, and a squeeze of lemon juice.

This recipe is vegan, gluten-free, and dairy-free. It is also a good source of protein and fiber. Sweet potatoes are a good source of vitamins A and C, as well as potassium. Chickpeas are a good source of protein, fiber, and iron.

This recipe is sure to become a regular in your rotation. It is delicious, healthy, and easy to make. So what are you waiting for? Give it a try today!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can coconut milk
  • 3 tbsp Thai red curry paste
  • 1 ½ tsp kosher salt
  • 1 tsp paprika
  • 4 cups baby spinach or chopped spinach
  • ½ tbsp lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: basmati rice or rice of choice

INSTRUCTIONS

  1. If serving with rice, start the basmati rice (prepare according to the package)
  2. Chop the onion, sweet potato, and garlic, as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, paprika, curry paste, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro.
  7. Serve immediately with rice.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Fall Comfort in a Dish: Spinach Pumpkin Lasagna Recipe

This Spinach Pumpkin Lasagna recipe is the perfect dish to enjoy during the cozy autumn season. Layers of tender lasagna noodles, creamy pumpkin puree, and savory spinach come together to create a satisfying and flavorful meal that’s perfect for the cooler weather. The lasagna is made with a rich and creamy sauce, made with a blend of all plant based ricotta cheese, mozzarella, and Parmesan, creating a decadent and comforting dish with a vegan twist. Whether you’re looking for a cozy dinner to share with loved ones or a make-ahead meal for the week, this Spinach Pumpkin Lasagna is sure to be a hit.

INGREDIENTS

  • 10 lasagna noodles

CRUST:

  • ½ Tbsp olive oil
  • 6 ounces spinach (from 1 bag spinach)
  • 1 (15 ounce) container ricotta
  • 1 Tbsp vegan egg (or egg whites)
  • ½ tsp garlic powder
  • ½ tsp salt
  • Freshly ground black pepper

PUMPKIN LAYER

  • 2 (15 ounce) cans pumpkin puree
  • ½ cup unsweetened almond milk
  • ¼ tsp cinnamon
  • 2 Tbsp sugar
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp of salt
  • 1 tsp red pepper flake

CHEESE LAYER / GARNISH

  • 3 cups shredded plant based mozzarella cheese, divided (approximately 12 ounces)
  • 1 cup grated plant based parmesan cheese
  • Fresh chopped parsley

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
  2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet and set aside.
  3. In a medium pan over medium high heat, add ½ tablespoon olive oil. Cook the spinach, season with a little salt and pepper and cook until spinach wilts down. Once ready, set aside and allow too cool for a minute or two.
  4. In a small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
  5. In a large bowl, add pumpkin, milk, sugar, cinnamon, nutmeg, ginger, allspice, salt and pepper. Mix until fully combine.
  6. To assemble the lasagna, spread 1 cup of pumpkin mixture over the bottom of the baking dish. depending on the side of your baking pan, place 4-5 of the cooked lasagna noodles on top of the pumpkin spread. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with shredded mozzarella.
  7. Next, add 1 cup of the pumpkin mixture on top of the mozzarella and then sprinkle with parmesan cheese.
  8. Repeat layers once more with remaining ingredients. You should finish the top with the pumpkin spread and top with remaining shredded mozzarella and parmesan cheese.
  9. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit.
  10. When ready, remove from the oven. Let it cool down for 10 minutes. Garnish with extra parmesan (if desired) and either chopped parsley. Cut and serve and enjoy.
  11. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

  • 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
  • ½ cup Darling planted based Chick’n chopped
  • ⅓ cup scallions thinly sliced
  • ½ tbsp siracha
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 2 tsp soy sauce 
  • 2 tsp toasted sesame oil 
  • salt and red pepper flakes to taste
  • 2 tbsp oil
  • ¼ cup water
  • 1 packet dumpling wrappers

Sauce:

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, minced (or a pinch)
  • 2 cloves garlic, minced
  • 1 tbsp hot chili sauce
  • Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots and cabbage, along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Quick and Easy Fresh Green Sauce Linguine for Busy Weeknights

This Fresh Green Sauce Linguine recipe is a perfect way to add some color and freshness to your dinner table. It’s super creamy, packed with fresh greens and ready within a couple of minutes. The recipe features a delicious and easy-to-make sauce made with fresh herbs, lemon juice, and olive oil, which is then tossed with tender linguine noodles.

The result is a bright and flavorful pasta dish that’s both satisfying and healthy. This recipe is also customizable, as you can add your favorite veggies or protein to the dish to make it more substantial. Whether you’re a vegetarian or just looking for a light and refreshing pasta dish, give this Fresh Green Sauce Linguine a try and enjoy the taste of fresh and healthy ingredients in every bite.

INGREDIENTS

  • Pack of linguine (preferably fresh linguine or any choice of pasta)
  • ½ cup parsley
  • ½ cup cilantro
  • 3 cups spinach
  • 1 avocado
  • 2 cloves garlic
  • 2½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 tsp cayenne
  • ¼ tsp nutmeg
  • 1/4 cup tahini
  • 1 tsp salt
  • 1½ – 2½ tbsp lemon juice
  • 1 cup coconut milk
  • Vegan parmesan cheese

INSTRUCTIONS

  1. Cook the linguine according to the instructions on the package. Set aside once done.
  2. Remove the stone and skin from the avocado and peel the garlic.
  3. Add parsley, cilantro, and spinach to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
  4. Add in the coconut milk and 1.5 tbsp of the lemon juice and blend for one minute. Taste for lemon juice and add the remaining lemon juice as needed.
  5. Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan cheese, cracked black pepper, and extra herbs if desired.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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