Sweet Potato

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people


  • 1/2 pkg (5 oz.) baby spinach
  • 1 15 oz can cannellini beans
  • 2 cloves garlic
  • 1/2 lime
  • 1/8 cup nutritional yeast flakes
  • 1 shallot
  • 1 pound sweet potatoes
  • 1 tomato
  • 2 tsp apple cider vinegar
  • 1/8 tsp black pepper
  • 1 tsp chili-garlic sauce
  • 4 tsp olive oil extra virgin
  • 3/4 tsp paprika
  • 1/2 tsp salt
  • 3 tbsp mayonnaise vegan
  • 1/4 tsp cumin


  • Preheat the oven to 400 F.
  • Wash and dry the fresh produce.
  • Peel and large dice sweet potatoes. Transfer to a baking sheet pan.
  • Peel and mince garlic. Add half to the baking sheet with the sweet potatoes, along with nutritional yeast, oil, and spices; toss to combine, then spread out in an even layer. Place remaining garlic in a small bowl and set aside.
  • Place sweet potatoes in the oven and bake, flipping halfway through, until fork-tender, 18-20 minutes.
  • Meanwhile, juice lime into the bowl with the garlic; add mayo and whisk to combine the aioli. Set aside.
  • Small dice tomato. Peel and small dice shallot.
  • Heat a medium saucepan over medium-high heat.
  • Once the saucepan is hot, add oil and swirl to coat the bottom. Add tomatoes, shallot, vinegar, chili-garlic sauce, paprika, and salt; cook, stirring frequently, until tomatoes have softened and reduced, 3-4 minutes.
  • Meanwhile, drain and rinse beans in a colander; set aside to drain further.
  • Add spinach to the pan in handfuls, waiting for the spinach to wilt slightly before adding the next handful.
  • Add beans to the pan and stir to combine. Continue to cook until heated through, 2-3 minutes.
  • To serve, divide sweet potatoes and veggie-bean saute between bowls. Drizzle with aioli and enjoy!
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