Easy Roasted Sweet Potatoes

This is a simple post and one that I didn’t really plan on posting. I don’t really think about posting easy vegetable side dishes. I did however have some emails, so I will be obliging.

I use sweet potatoes in many different ways… Apple sweet potatoes (which I will post at a later time), Cinnamon Sweet Potato Frosting, Chocolate Sweet Potato Frosting and other recipes I am playing with and by roasting them.

Easy Roasted Sweet Potatoes

Roasting is super easy way to be able to enjoy them whether you are cooking them in the oven or on the barbecue.

2 medium sweet potatoes

1 Tbsp. olive oil

1 tsp. spice mix or herbs of your choice

Preheat oven to 400 degrees.

Wash sweet potatoes. I leave the peel on, but you can remove if you would like. Chop into one inch pieces. (You can cut them into bigger pieces but the smaller ones seem to caramelize better)

Toss potatoes and olive oil into a bowl and stir so that the potatoes are evenly coated in oil.

Sweet Potatoes

Put into parchment paper lined baking dish. (Believe me, you want the parchment paper. If not the caramelizing causes the potatoes to stick to the bottom of the pan)

Sprinkle on spices. Cook uncovered for 35-40 minutes, stirring twice through the cooking process.

Makes four servings.

Roasted Sweet Potatoes

**If barbecuing, cook on low heat, stirring more frequently, approximately same time. Test doneness with a fork.

Makes four servings.

Shared On: Gluten Free Fridays, Whole Foods Friday, Allergy Friendly Friday, Swap N’ Share Sunday, Mix It Up Monday, 5-Ingredient Mondays, Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesdays

Mexican Quinoa Salad (Gluten Free)

With the warmer weather coming we tend to steer more towards salads. Here’s a great one with protein and vegetables.

Mexican Quinoa Salad

Mexican Quinoa Salad (Gluten Free)

1/2 c. quinoa
1/2 vegetable bouillon cube
1- 19 oz. can of black beans
1-10 oz can of niblets corn
1 red onion- diced
1 stalk celery- diced
1/2 cucumber- diced
1/2 red or green pepper- diced
1/4 c. olive oil
1/4 c. Bragg’s apple cider vinegar
1 tsp. cumin
1/2 tsp. chili powder
sea salt and pepper to taste

Cook quinoa with bouillon cube in one cup of water as directed. Set aside to cool.
After cooked quinoa is cool, add diced vegetables. Drain and rinse beans and drain corn; add to salad.
Mix thoroughly.
In a cup mix oil, vinegar, cumin, and chili powder together. Pour over salad and mix.
Add salt and pepper to taste. Makes 6-8 side servings. Will keep covered in the refrigerator for up to 4 days.

Creamy Coleslaw (Dairy Free)

With the warmer weather slowly starting, as does salad season and bbq season! Why not add this creamy coleslaw to chicken souvlaki or bacon wrapped chicken or any number of great ideas…

Creamy Coleslaw

Creamy Coleslaw (Dairy free)

4 c. chopped cabbage(approx. 1/4 of a head of cabbage)
1 carrot- grated
2 green onions- chopped

Mix vegetables together in a bowl.

For dressing:
1/2 c. almond flour
1/3 c. water
3 Tbsp. olive oil
1/3 c. honey
2 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1/2 tsp. celery seed
1 tsp. mustard powder
sea salt and pepper to taste

Mix ingredients together for dressing and add to vegetables and mix. Let sit covered in the refrigerator for at least 30 minutes prior to serving. Makes 4-6 side servings.

Dairy Free Mashed Potatoes

4-5 medium potatoes
Peeled, cut up; place in pot of water with a little salt. Boil until soft.
Drain, mash and add:
2 cloves garlic minced
2 Tbsp. margarine( dairy free)
rice or almond milk( enough for desired consistency)
salt and pepper to taste
mix all together

Dairy Free Mashed Potatoes

*If I have extra cashew cream made, I’ll add a couple of tablespoons for some added zing.


Broccoli And Cheddar Twice Baked Potatoes (Dairy Free)

Aren’t twice baked potatoes great!! They taste fantastic, can look as fancy or rustic as you’d like, and can be tailored to each person’s likes! Very versatile 🙂


Broccoli & Cheddar Twice Baked Potatoes

Broccoli And Cheddar Twice Baked Potatoes (Dairy Free)

4 medium to large potatoes
2 Tbsp margarine(non dairy)
1 clove garlic-minced
1/2 c. almond or rice milk
2 green onions-chopped
1/2 c. cooked chopped broccoli
sea salt and pepper to taste
1/2 c. Daiya Cheese

Preheat oven to 350 degrees. Wash potatoes and poke with a fork or sharp knife. Put in oven and cook for about an hour or until potatoes are cooked through.
Pull out of oven and set on counter until potatoes are cool enough to handle. Cut in half and scoop out the flesh of the potato leaving about 1/4 inch of potato on the skin. Mash scooped out potato flesh. Add margarine, garlic, and milk. Mix then add onion and bacon. Spoon the mixture into the potato shells. Top with cheese.
Place back into oven for about 15 minutes or until heated through.

Food 086

Broccoli Salad

Do you enjoy broccoli salad? Most people do. Its great to take to a gathering!

Broccoli Salad


Broccoli Salad

3 c. cut up broccoli florets

1/2 c. slivered almonds

1/2 c. crumbled bacon

1/2 c. red onion

1/2 c. celery

1/2 c. shredded carrot

Mix all above ingredients into a bowl.


1 c. mayonnaise

1/4c. water

1/4c. honey

Whisk dressing ingredients together. Add to salad and mix. Will stay fresh in the refrigerator for up to three days.

Related articles