This is a simple recipe. Simple, yet impactful. It took me a while to nail sweet potato fries. They are tricky little buggers. But, I’ve learned a few tricks along this long and winding road that have helped me up my SPG (Sweet Potato Game). Let me tell you what they are:

Trick #1 – Cornstarch. Dredge these fries with it to help with the crispy-factor. I use this trick with more than just potatoes, too. I ALWAYS sprinkle my tofu with cornstarch before frying it. It’s a surefire way to get that perfect texture on the exterior, and it’s gluten-free!

Trick #2 – Place your baking sheet into a hot oven for five minutes before dumping the SPF (Sweet Potato Fries) on it. When they hit the pan, they automatically start cooking and developing that gorg brown colour. It’s kind of like preheating a pan on your stovetop!

Trick #3 – Space out your SPFs. If you load a pan with too many fries, they won’t have room to crisp up, and will steam instead. Let them socially distance. It’s for the best.

Well, now that I’ve given you all of my tricks, I only have one other thing to say – Dip these babies in my 5-Minute Good-on-Everything Green Sauce. Nothing else compares. Picture crispy sweet ‘tates dunkin’ in a pool of thick and creamy and greeny and herby and…freshy (?) sauce. And, then you eat them. Like, what?! A marriage of two extraordinary foods and memories that will last a lifetime.

If you make these SPF with my 5MGOETGS, take a pic and tag me on Instagram (@nevernoteatingca). I love seeing people make my recipes!

Also, if you understood that last paragraph, I applaud you.

Sweet Potato Fries

Serving size: 2

Prep time: 10 minutes

Cook time: 18 minutes

Ingredients:

• 1 large sweet potato, cut into long, 1/4 inch matchstick slices and patted dry
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1/4 tsp salt
• pinch of cayenne (optional)
• pinch of fresh black pepper
• olive oil
• sea salt, for topping

Instructions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large baking sheet into the oven while it preheats.
2. In a small bowl, combine cornstarch, paprika, salt, cayenne and pepper.
3. Add sweet potatoes to a large bowl and sprinkle the cornstarch mixture over them. Use your hands to toss the potatoes and dry ingredients together until coated.
4. Carefully remove the baking sheet from oven and place sweet potato fries onto it. Be sure to space them out. Lightly drizzle some olive oil over the fries to help them crisp up.
5. Bake for 10 minutes, flip and return to oven for another 5-8 minutes, or until browned and crispy.
6. Finish with some flaky sea salt and serve with my 5-Minute Good-on-Everything Green Sauce.

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Not sure where this idea came from, but I’m grateful for it. Avocado croutons are my new regular croutons.

If you are tired of waiting for your avo to soften, make croutons! Or, if you just want croutons, make croutons!

All you will need is an unripe avocado, some Panko breadcrumbs, cornstarch, an egg and some salt and pepper to season.

Tip: When dicing your avocado, cut it in half, lengthwise and remove the pit by tapping it carefully with the sharp blade of your knife. Twist and it should pop right out. Place the avocado on your cutting board, cut side down and peel the skin off with your fingers. This will make it easier to achieve equal cubes when cutting! I suggest 9-12 cubes per half.

Tip #2: Season at every step. Season the avocado directly, season the breadcrumbs and season the croutons after they come out of the pan. Avocados are pretty bland, so adding salt turns up the flavour.

When life gives you avocados, make croutons.

Avocado Croutons

Prep time: 10 minutes

Cook time: 5 minutes

Ingredients:

• 1 unripe avocado (look for mostly darker skin with a few firm, green areas still), pit removed, skin off and diced into 1/2-inch cubes (about 9-12 cubes per half)
• salt
• pepper
• 3 tbsp cornstarch
• 1 egg, beaten
• 1/3 cup Panko breadcrumbs
• olive oil

Instructions:

1. Set up your breading stations – have one bowl for the corn starch, the next bowl with the beaten egg and the final bowl with the Panko, mixed with 1/4 teaspoon of salt and a few grinds of fresh black pepper.
2. Sprinkle your diced avocado with a pinch of salt and pepper and then toss carefully in the cornstarch. Ensure all sides have a light coating of cornstarch on them and then place into the egg and then into the Panko. Make sure all sides of the avocado are coated in the breadcrumbs.
3. Add enough olive oil to generously coat the bottom of a large pan. Turn heat to medium-high, and when oil is hot, carefully drop each avocado piece into the oil, being careful not to crowd the pan. Cook for about 30 seconds-1 minute per side, or until browned. Make sure you turn the avocado to cook each side.
4. Remove from pan and drain the croutons on paper towels.

Eat with your favourite salad, or on their own with your favourite creamy dipping sauce (like, ranch or chipotle mayo)!

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Made with an abundance of fresh herbs, avocado, garlic and yogurt, this dressing is the perfect dipper, topper and drizzler to accompany your meals. Amazing with crispy potatoes, on top of buddha bowls, as a sauce with your favourite pasta or to dip your pizza in – the possibilities are endless, my friends.

All you need are a blender and five minutes. Let’s go!

5-Minute Good-on-Everything Green Dressing

Serving size: Makes about 1/2 cup of dressing

Prep time: 5 minutes

Ingredients:

• 1/2 of an avocado
• 1/2 cup coconut yogurt (or Greek yogurt)
• 1 tbsp lime juice (about 1/2 of a lime)
• 1 clove of garlic
• 1/2 cup (tightly packed) herbs of choice (I use basil, parsley and dill)
• pinch of salt
• a few grinds of fresh black pepper

Instructions:

1. Place all ingredients into a food processor and blend until smooth.

NOTES:

Drizzle over salads, pizza, pasta, crispy potatoes or on buddha bowls.

Double the recipe if serving a large crowd.

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I’m lucky to live in the most multicultural country in the world, in a city that embraces diversity and highlights it on every corner. I’m able to walk through the downtown core and fulfill cravings of any kind with just a few steps. We are a nation rich in culture, and thus rich in cuisines from around the world, and I’m grateful for the opportunity to gain new perspectives through the city’s eats.

This curry dish is by no means traditional. I haven’t had the pleasure of learning, first-hand, what it takes to put together an amazing Indian-style curry, but I do eat a lot of food (like, a lot!), and this is my take on curry, with a few twists. What I do know is that a decent chunk of the Indian population is vegetarian, and it’s exciting that a dish without meat can be so fulfilling and hearty. My Cauliflower and Sweet Potato Curry is meatless, but you can always add your choice of meat protein (or tofu, or paneer), if that’s your thing!

Because there is a bit of prep work that goes into making a curry, I like to do all of the chopping and measuring first so that everything is ready to go into the pot at the proper time. So, let’s start with the vegetables. You will need about one and a half cups of both, sweet potatoes and cauliflower florets. I like to chop both into smaller size pieces so they cook through in the time it takes the curry to develop. You will also need an onion, baby spinach and some minced garlic. Flavour!

It is a good idea to also have the spices ready. This prevents one of the spices from burning while you try to measure out all of the rest. I chose to use curry powder, garam masala, cumin, cayenne (optional), coriander, turmeric, paprika, salt and pepper for this recipe. As soon as they hit the pan, your house will fill with the most wonderful aroma!

The base of the sauce is made up of diced tomatoes (you can use fresh or canned), full-fat coconut milk, and cashew milk. Obviously the cashew milk isn’t a typical base in a curry, but I promise it gives it a creaminess and smooth flavour that you won’t be mad about. I always like to use the Silk brand. You may substitute this for any other milk of your choice – coconut milk, almond milk or even regular milk if you consume dairy.

There are a few more ingredients to prep and then it is time to cook! You will need some tomato paste to help thicken and enrich the flavour of the curry, some coconut flour to act as another thickener (this is optional) and some lime to finish it off and brighten it up. Of course toppings like avocado and cilantro are always encouraged.

This curry, like all other curries are best served with rice and naan bread. Two carbs, one girl. Just the way I like it.

Cauliflower and Sweet Potato Curry

Servings: 4

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

• 1/2 yellow onion, diced
• 1.5 cups cauliflower florets
• 1.5 cups sweet potato, small dice
• 2 cloves garlic, minced
• 2 tsp curry powder
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne (optional)
• 1 tbsp tomato paste
• 2 cups diced tomatoes (fresh or canned)
• 3/4 cup canned coconut milk
• 3/4 cup cashew milk (may sub for coconut milk or almond milk, I prefer Silk brand)
• 1.5 tbsp coconut flour (optional)
• 2 big handfuls of spinach
• Juice of half a lime
• salt
• pepper
• olive oil
• Cooked rice and naan bread to serve with
• Avocado and fresh cilantro for topping (optional)

Instructions:

1. Put 1.5 tablespoons of olive oil in a large pot over medium-low heat. Add the onion and let it cook down until it is transparent. About 5 minutes.
2. Add the cauliflower and sweet potato to the pot and allow vegetables to begin to soften. This takes about 8-10 minutes, stirring often.
3. Add the minced garlic, curry powder, garam masala, cumin, paprika, coriander, turmeric, cayenne (if using), 1/2 teaspoon of salt and a few grinds of fresh black pepper. Stir for a few seconds, coating all of the vegetables with the spices. Quickly add the tomato paste and mix again to coat the veggies.
4. Add in the diced tomatoes and allow everything to simmer together for another 10 minutes.
5. Pour in the coconut milk, the cashew milk and add in the coconut flour. Stir well and simmer for at least 15 minutes, or until the curry has developed and thickened.
6. Toss in the spinach and let the heat of the pot wilt it down. This does not take long.
7. Turn the heat off and add a squeeze of lime to the curry. Mix it all together and spoon over cooked rice.
8. Serve with warm, buttery naan bread, avocado, a sprinkling of fresh cilantro and an extra lime wedge.

NOTES:

Any protein would be a great addition to this dish. I would recommend tofu or paneer to maintain the vegetarianism, or chicken or shrimp if you eat meat.

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I’m not worried though, because this quinoa bowl will get me back on track. All kidding aside, I have been eating this for the last two weeks because it is so, so good. And so, so versatile. You can substitute whatever veggies you love in place of the ones that I have included in this recipe.

The base of this bowl is quinoa. It’s an ancient supergrain I love eating because it’s packed with protein, and as a vegetarian, it’s a quick go-to. When I was in Peru, I found an astounding amount of dishes incorporated quinoa. Soups, especially. And if you follow me on Instagram (@nevernoteatingca), you may have read my “Avocado Toast” post and learned about the unfortunate food struggles I had while traveling, leading me to play it safe at restaurants and regularly order the quinoa soup. The Peruvians got me hooked.

To cook the quinoa, I always toast the grains in a bit of olive oil for a minute, then add chopped garlic and saute for a quick sec before adding the salt and water. I find the garlic bumps it up to a new level that I can no longer do without.

The other trick I use in this recipe that I do whenever I make any grain (because I’m OBSESSED), is to toss in a handful of raisins during the “5 minute stand time” and put the lid back on so that the raisins plump up with the steam. Use golden, sultana or even regular raisins…it don’t matter, boo. It lends a little sweet, juicy pop and why wouldn’t you want that?!

The veg – My favourite veggie in this bowl is the portobello mushrooms. After roasting in the oven, they take on a meaty texture and their earthy, umami flavour just take this dish over the top. I. Can’t. Even. I also roasted up some beets and zucchini which both lend a different textural component and are healthy AF. Use whatever vegetables you have left over in your fridge…we are adaptable here.

Toppings: Let’s start with the winning component of this dish – Hummus. You may have seen my Homemade Hummus Three Ways post, and I highly encourage you to follow it and make your own hummus, but, of course, you could go with store-bought. I pinky promise you it is NOT the same, though. The recipe is so easy, and it’s honestly velvety smooth, flavourful and the perfect topping to this bowl. I always just use the roasted garlic hummus for this bowl. Who needs a dressing?!

The other toppings I used include: Fresh avocado (duh!), hemp hearts (I use the ones found here), chickpeas, tiny sweet peppers, and baby spinach and kale (as you can see in the photo these are more ‘bottomings’). Top it with whatever you can’t live without.

Put it all in a bowl, drizzle with a teeny bit of olive oil, sprinkle with za’atar and call it lunch (or dinner)!

Roasted Vegetable Quinoa Bowl

Serving size: 2

Prep time: 10 minutes

Cook time: 1 hour and 15 minutes (mostly for the beets to roast)

Ingredients:

• 3-4 beets
• 2 large portobello mushrooms, cleaned and sliced
• 1 zucchini , sliced into coins
• 1/2 cup quinoa
• 1 clove garlic, minced
• 1 cup water
• 1/4 cup sultana raisins (optional)
• Homemade Hummus
• salt
• pepper
• olive oil

Extra toppings (all are optional, but you should probably include them):

• 1/2 avocado, diced
• 1/2 bell pepper, diced
• 1/2 cup chickpeas
• 2 cups greens (I use baby spinach and kale)
• hemp hearts
• olive oil
• za’atar

Instructions:

1. Preheat your oven to 400 degrees F.
2. Start with the beets – Place washed beets on a long piece of tin foil. Wrap the beets up like a present, making sure there are no holes in the package where the steam can escape. Place on a baking tray in the oven for an hour and 15 minutes, or until the beets are tender enough to slide a butter knife easily into the centre. Remove the beets and carefully open the tin foil package. Let the beets sit for one minute. Use a paper towel to hold a beet in one hand and another paper towel to peel away the skin of the beet in your other hand. The skins should remove easily when the beets are fully cooked. Rinse the beets and set aside.
3. Place mushrooms and zucchini on a parchment lined baking sheet. Drizzle with one tablespoon of olive oil, a few grinds of black pepper and a generous pinch of salt. Toss to evenly coat. Bake alongside the beets for 15 minutes, flip and bake for another 10-15 minutes, until tender and browned.
4. In a medium saucepan, add 1 tbsp olive oil over medium-high heat. Add the quinoa and let toast, stirring around occasionally for 1-2 minutes. Add garlic and saute for 30 seconds or until fragrant. Add water and a big pinch of salt and bring to a boil. Turn heat down to a simmer, cover and leave for 15 minutes without lifting the lid. When it is done, turn heat off, quickly lift the lid and add the raisins, put the lid back on and let the quinoa stand off of the heat for five minutes. Fluff with a fork before serving.
5. In two serving bowls, lay down your greens and top with the quinoa and raisins. Add your diced beets, zucchini and mushroom slices to each. If using, also add avocado, peppers, chickpeas and hemp hearts. Top each bowl with a large dollop (or two) of hummus. Finish with a drizzle of olive oil and a sprinkling of za’atar spice.

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Alright guys, I’ve been working on improving the online veggie taco situation and I’m pretty sure I have it figured out.

Firstly, refried beans. Why aren’t these talked about? They need to be talked about! They are SO good. A little bit of salt, a pinch of cumin, some garlic and a can of black beans and BAM! Magic. Super easy and super delicious. It’s a struggle for me not to eat these right from the pot.

Secondly, sweet potatoes. Regular potatoes are good…but sweet potatoes?! Sweet potatoes are gold. Packed with Vitamin A and iron, these little gems caramelize and crisp up in the oven, adding the perfect bite to these tacos. YUM!

And is it even a taco without pico? I think not. Finely diced tomatoes, jalapeños, red onion, cilantro, sweet pepper, salt and some lime juice adds the acid that these tacos need! Gah.

Finally… TOPPINGS. Toppings on toppings on toppings. I like to play this game called How many items can I fit on my tortilla before it won’t close? Guess what? It never closes, and I always win. Avocado, fresh radish slices, cilantro…maybe even sour cream?! The possibilities are endless.

Nestle it all in a warm little corn tortilla and call it a day. Taco Tuesday mic drop.

Refried Beans and Sweet Potato Tacos with Pico de Gallo

Servings: 4

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients:

For the sweet potatoes:

• 1 extra-large sweet potato, diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp ground coriander
• 1/2 tsp salt
• pepper

For the pico de gallo:

• 2 firm Roma tomatoes, finely diced*
• 1/2 of one jalapeño, finely diced and seeds removed
• 1/2 of one medium-sized red onion, finely diced
• 1/2 of one sweet bell pepper (any colour), finely diced**
• 2 tbsp fresh cilantro, chopped
• juice of one lime (about 2 tbsp)
• 1/2 tsp salt
• pepper

For the refried beans:

• 1 tbsp olive oil
• 1/2 tsp cumin
• 1 clove garlic, minced
• 1 (19 oz) can black beans
• 1/2 tsp salt
• pepper

• 8 small corn tortillas

Toppings:

• avocado slices
• radish slices
• sour cream
• fresh cilantro
• scallions
• squeeze of lime

Instructions:

For the sweet potato:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
2. In a bowl, drizzle diced sweet potato with olive oil and sprinkle with cumin, coriander, salt and a few grinds of black pepper. Toss until potatoes are coated with oil and spices. Spread onto baking sheet and bake for 18-20 minutes, stir, and then bake for another 5-10 minutes or until your sweet potatoes are tender and have browned on the outside.

For the pico de gallo:

1. While the potatoes are cooking, add all pico ingredients to a medium-sized bowl with a few grinds of pepper. Mix to combine and place in the fridge to marinate.

For the refried beans:

1. Drain the can of black beans over a bowl or measuring cup to reserve the canning liquid. Measure out 1/4 cup of the liquid and add another 1/4 cup of water to it to make 1/2 cup of liquid. Set aside.
2. In a small pot, heat the olive oil over medium heat. Add the cumin and garlic and fry for about 30 seconds (or until garlic is fragrant – don’t burn!).
3. Add black beans, the reserved liquid, salt and a few grinds of black pepper and cook on medium low for about 12-13 minutes. Use a potato masher (or a fork) to mash up the beans until fairly smooth and cook for another 2-3 minutes.

Assembly:

1. Warm up the corn tortillas by placing them over medium heat in a dry pan for 30 seconds to one minute on each side, or just throw them directly on the rack of your oven after your sweet potatoes are done cooking and the oven is turned off. They warm up quickly, about 30 seconds per side.
2. Top warm tortillas with the refried beans, followed by the sweet potatoes, pico de gallo and your choice of toppings. Don’t skimp on the toppings!

NOTES:

*If you don’t have Roma tomatoes, any tomato will work.

** I prefer to use a yellow pepper for the pico de gallo as it adds a nice colour contrast.

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