Sweet Potatoes with Maple Vanilla Almond Sauce

After learning this method of cooking sweet potatoes, I dont think I could ever do it another way again. Its the Low and Slow method (read more HERE). I made a few adjustments... just nixing the oil and adding salt, pepper, and a bit of cinnamon. And dont forget to poke some holes with a fork so the sap will leak out and carmalize!

I whipped up a quick sauce to go with them, though, honestly... they'd be just perfect all by themselves. Play with the spices if you want, anything that you think sounds good.

Maple Vanilla Almond Butter Sauce

1 tbsp raw (or regular) almond butter
40g soft tofu
1/2 tbsp unsweetened almond milk
1 tsp maple sugar
1/8 tsp pure vanilla extract
pinch of salt and spices (I used chipotle chili powder, garlic powder, cumin, and black pepper)

Mix together either by hand or in a magic bullet and serve with sweet potatoes.

SERVES: one. (Sauce recipe only.)
INFO: 125 calories.

Whats for lunch? Quinoa!

The initial inspiration for this dish came from Oh She Glows (Mandarin Maple Spiced Quinoa) but I ended up making so many substitutions and additions that it became a completely different recipe all together.



2 tbsp. quinoa, toasted
1/2 c. water
1 c. packed baby spinach, minced
3 tbsp. canned chickpeas
1/2 tbsp. raisins
1 pitted date, chopped
2 mini honey mandarins
1/2 tbsp. raw almond butter (regular is fine too)
1 tsp. agave nectar
1 tsp. pepitas, toasted
a pinch each of salt, pepper, cinnamon and garlic powder
sprinkle of nutritional yeast (optional)

Cook quinoa according to directions.
Add minced spinach (I mince mine in a food processor), chickpeas, date, and raisins and cook for about 5 minutes until all water is absorbed.
Add spices, almond butter, and agave and stir until combined.
Transfer to a bowl and top with pepitas and yeast!

SERVES: one. (This recipe is very adaptable, so feel free to play with measurements.)
INFO: 260 calories.

And the best part??



Look how tiny the mandarin sections are!