Today was one of those days where I just failed to be properly prepared to take on the day. As a newly transitioned vegan, I am painfully learning the downfalls of not being ready for the day when I leave the house. Not being ready for the day means desperately searching for a meal I can eat and when you are vegan the only meal most restaurants have for you is a salad. I think I can speak on behalf of any and everyone who is vegetarian or vegan when I say: WE GET SICK OF EATING SALAD. It’s 2017…restaurants, let’s step it up on your food variety. But I digress.
So today being one of those days, I drank mostly water. Thankfully, I work next to a really delicious vegan cafe but because of time constraints, I can’t always wait the 15 minutes it takes for them to prepare my open faced bagel. Instead, I scarfed down some mashed avocado this morning, grabbed my water, and ran out the door. I was hungry an hour later and day dreaming about what I was going to eat when I got home. It ranged from vegan ramen noodles, to vegan pizza loaded with veggies, and I finally decided on my go to vegan stuffed sweet potato. Why? Easy. It was mostly already prepared. I bake my sweet potatoes at the beginning of the week so when I cook them throughout the week, I just have to warm them up. Same for all of my toppings on this simple but very satisfying meal. I wish I had more pictures to show you but I only managed to snap one before completely devouring this hearty dish. Due to extreme hunger, of course.
With my vegan diet, I am joined by my four year old who mostly participates. I haven’t completely cut her from dairy or meat yet since she eats it at school but we are making a slow transition. This is a meal that she enjoys too. So yes, your kids will LOVE it!
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Check out my recipe below:
- One sweet potato per serving
- Earth Balance "butter"
- Sliced zucchini
- Black beans
- 1/2 tablespoon Tahina
- 1/2 squeezed lemon juice
- 2 ounces water
- Fresh oregano
- If you do not have your sweet potatoes already prepared, go ahead and scrub them down to clean. Rub the outside with Earth Balance, salt & pepper. When finished, toss in the oven on 450 and cook for 45 minutes.
- While waiting for your sweet potatoes to cook, saute zucchini and corn.
- Cook black beans separately
- Once your potato is done cooking, remove from oven, split and scoop out some of the filling to allow space for your veggies.
- First add in black beans then top with zucchini and corn (you can also add diced tomatoes)
- Pair with fresh avocado and drizzle with tahini sauce.