Sweet Potato Pizza with Barbecue Tempeh and Bean Béchamel

With a soft and dense base, this isn’t like traditional pizza dough, but it’s filling, satisfying, full of flavour, and probably too nice to share. But if you insist on sharing, this will serve 2.


For the Base

700g sweet potato, peeled, cooked, and cooled until tender
100g rolled oats
100g coarse wholemeal flour (or flour of your choice)
2 tbsp ground flaxseeds
1/2 tsp garlic powder
1 tsp salt

For the Béchamel

1 cup white beans (I used butter beans)
11/2 cup soy milk
2 tbsp nutritional yeast flakes
1/2 tbsp yellow miso
1/2 tbsp rice vinegar
1/2 tsp salt
1/4 tsp garlic powder

For the Tempeh

150g tempeh, steamed for 15 minutes, and chopped small
2 tbsp barbecue sauce
2 tbsp water
2 tbsp soy sauce (or to taste)
1 tbsp maple syrup

To assemble

Steamed kale, as desired


1. Preheat oven to 200C. Line a 9″ dish with silicone or parchment (I used a loose-bottomed flan tin for easy removal).
2. In a food processor, blend the sweet potato. Add the oats, flour, flaxseeds, garlic powder, and salt until potatoes are smooth and all ingredients are well combined.
3. Place the potato mixture into the prepared dish and smooth out. Bake in the oven for 20-30 minutes until the top starts to turn golden.
4. Meanwhile, make the béchamel by blending all the ingredients.
5. Mix the barbecue sauce, water, soy sauce, and maple syrup in a shallow dish. Add the tempeh and toss.
6. When the potato is ready, invert onto a baking tray and return to the oven for 5-10 minutes more until what is now the top is lightly golden.
7. Remove from the oven, spread with béchamel, add kale, top with tempeh, and bake for 10 minutes more. Cut and serve.

Sweet Potato and Tempeh Stew

A very easy recipe with lots of interesting flavours and textures that’s ready in about 20 minutes.


1 red onion, in medium dice
250g mushrooms, sliced
4 cloves garlic, minced
220g tempeh, cubed
1 large sweet potato, peeled and cubed
150g sugarsnap peas, roughly chopped
1 l vegetable broth
1 tsp mixed herbs
1 tsp smoked paprika
2 tbsp soy sauce
2 heaped tsp cornflour mixed to a paste in a little cold water


1. Sauté the onion and mushrooms in a large soup pot over a medium-low heat until softened (2 minutes), adding a splash of broth if the vegetables start to stick.
2. Add the garlic and cook for 30 seconds.
3. Stir in the tempeh, sweet potato, sugarsnap peas, vegetable broth, mixed herbs, smoked paprika, and soy sauce.
4. Bring to the boil, cover, reduce heat and simmer for 8 minutes or until the sweet potatoes are fork-tender.
5. Stir in the cornflour mixture and allow to simmer for about 2 minutes to allow the liquid to thicken.

Sweet Potato Banana Bliss

A sweet and nutritious breakfast that’s well worth getting up for. Serves 2.


250g peeled and cooked sweet potatoes
1 banana
100ml soy (or other plant) milk
150g frozen berries, defrosted
50g oats


1. Blend the sweet potato, banana, and soy milk.
2. Sprinkle the oats across the bottom of a small bowl. Pour over the sweet potato mixture. Leave to soak for 15 minutes.
3. Serve with frozen berries.

Sweet Potato Coconut Curry

This fragrant and warming meal takes under 20 minutes. It serves two people on its own, or four served with rice.


1 tsp suitable-for-vegan red chilli paste
1 can coconut milk
1/2 cup vegetable broth
1.5 tbsp soy sauce
4 cloves garlic, minced
1 inch ginger, grated
400g sweet potato, peeled and in medium dice
1 small cauliflower, in florets
150g mushrooms, quartered
1 red and 1 yellow bell pepper, medium dice
4 green onions, chopped
100g spinach
Handful basil, torn


1. In a lidded frying pan, or a wide-rimmed pot, mix the red chilli paste, coconut milk, vegetable broth, soy sauce, garlic, and ginger. Simmer for a minute or two until the sauce becomes fragrant.
2. Add the sweet potatoes and cauliflower, cover, bring to the boil, reduce heat, and simmer for 5 minutes.
3. Add the mushrooms, peppers, and green onions, re-cover, and simmer for 2-3 minutes more until cauliflower and sweet potato are cooked for your liking.
4. Turn off the heat, add the spinach and basil, recover, and allow to steam for about 2 minutes, until the spinach is wilted.
5. Serve and enjoy.

Sweet Potato Confetti Toast

A colourful, simple lunch or side that takes under 20 minutes to make. This serves 2 people.


1 large sweet potato, peeled
1/4 each red, yellow, and orange bell pepper (or just use 3/4 of one colour of your choice if you prefer), finely diced
1/2 red onion, finely diced
1 avocado
1/2 tsp each garlic powder and onion granules
1 tsp lime juice
1 pinch red chilli flakes
salt and pepper, to taste


Cut the potato into four long, 1/2-cm thick slices. To stop the potato rolling around as you try to cut it, take a thin slice from one side, and use this flattened side as the base to stabilize the potato.

Place the potato in a preheated health grill for 15 minutes, turning once. Alternatively, run it through the toaster for two rounds.

Meanwhile, mash the avocado with the garlic powder, onion granules, lime juice, chilli flakes, and salt and pepper.

Top the toasted sweet potato with the avocado, and sprinkle on the bell peppers and onion.

Creamy sweet potato, red lentil, and carrot soup

Garnished with roasted kale, walnuts and sea vegetables, this is a rich, but not overly heavy soup. The recipe will make 2 large bowls or 4 small ones, but easily doubles.


For the soup
2T water
1/4t coarse sea salt
2 scallions, minced (reserve 3″-4″ green for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
4 cups vegetable stock
2 cups sweet potato, peeled and diced
1/2 cup red lentils
1 cup carrots, trimmed and diced
2t tapioca flour dissolved in 1T cold water
Sea salt and black pepper to taste

For the kale
1/2T cooking oil
1/4t coarse sea salt
2 cups green kale, stemmed and chopped
1T nutritional yeast

For the garnish
2T walnuts, minced
1T black sesame seeds, minced
1t purple dulse flakes
1t green nori flakes
1T plant-only sriracha whisked with 1T apple cider
1 heirloom grape tomato, quartered
Scallion green sliced on an angle (as noted above)


In a large pan with a lid, bring the 2T water and sea salt to a simmer on medium high heat. Add the scallion and saute for 2 minutes. Add the garlic and ginger and saute for another minute. Add the stock, sweet potatoes, and lentils. Cover, reduce heat to low and simmer for 30 minutes.

At the 30 minute mark, reheat the oven to 450F. Add the carrot to the soup. Simmer another 10 – 15 minutes until the lentils are dissolving and both the sweet potato and carrot are fork tender.

Toss the kale in the sea salt and oil. On a roasting pan or baking sheet, roast the kale on the middle rack for about 8-10 minutes or until it’s softened and a vibrant green. Remove from heat and toss with nutritional yeast.

When the soup ingredients are ready, remove from heat and puree until smooth. Return the pan to a simmer and add the tapioca mixture slowly, stirring continuously, until thickened.

Remove the soup from heat and let stand about 5 minutes to cool. While the soup cools, mince the walnut and sesame, and then mix with the dulse and nori. Whisk the sriracha and apple cider.

To plate, ladle out the soup. Add the kale in the middle. Sprinkle the kale and the soup with the minced walnut, sesame and sea vegetables. Garnish with the sriracha and cider, the tomatoes and the scallion and serve.

Sweet potatoes with green beans and red pepper

A simple, but filling side dish that relies on the flavour and texture contrasts of its primary ingredients to produce a rich and visually vibrant dish. Shown here with balsamic battered tofu breaded, oven roasted and served with a light sesame and turmeric sauce.


3 cups sweet potatoes, 3/4″ dice
2 1/2 cups green beans
1 large red pepper (about 1 1/2 cups), 1/4″ slices
2T cooking oil
1/4t coarse sea salt
2T nutritional yeast
Coarse sea salt and black pepper to taste

Optional: Garlic, ginger, scallion, jalapeno pepper, chili powder, or curry spices will all add flavor to this dish. Add walnuts, sauteed mushrooms, black eyed peas, or lentils for a filing lunch. Toss with spinach or other baby greens for a richly flavoured salad.


Preheat the oven to 450F. Peel and dice the sweet potato. Trim the ends of the green beans. Core, seed and slice the red pepper length-wise.

Toss the vegetables in the oil and sea salt, then roast in a shallow roasting pan or baking sheet with sides until the sweet potatoes are fork tender and very lightly browned. Expect 30-45 minutes. Oven vary; use the texture and colour of the sweet potato as a guide.

When done, remove from heat. Let stand 5 minutes to cool. Toss with the nutritional yeast, season to taste, and serve

Spicy coconut milk stew with black beans, sweet potato, and mixed baby greens

Simple, rich and brightly coloured, this makes a small bowl for 4 and a large one for 2.


2T water
1/4t coarse sea salt
2 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1t crushed red chili (or to taste)
1 cup coconut milk
1 cup vegetable stock
1 ‘sprig’ dried kombu (about 1″)
2 cups sweet potato, peeled and cut 1/2″ dice
2 cups green cabbage, shredded (I use coleslaw mix)
2 cups cooked black beans
1 cup mixed baby greens (I use spinach, kale and chard)
1/2 cup ripe tomato, cored, seed and cut 1/4″ dice
Coarse sea salt and chili or black pepper to taste

Optional: A little cilantro with the baby greens adds some bright green flavor to this dish. Dulse and nori flakes will add additional colour and nutrition.


Bring a large frying pan with a lid to heat on medium. Add the water and the scallions and water saute for 2 minutes. Add the ginger, garlic and chili and saute for another minute. Add the coconut milk and chili. Stir to combine. Simmer lightly for 2 minutes. Add the stock, kombu and sweet potato.

Reduce heat to low, cover and simmer for 10 minutes. Add the cabbage and stir to combine. Cover and simmer for 10 minutes. Add the black beans. Cover and simmer for 10 minutes, or until the sweet potato is fork tender. When the sweet potatoes are tender, remove from heat and remove the kombu.

Add the baby greens and stir gently to combine. Let stand 2 minutes to cool and for the greens to wilt. Season to taste. Ladle out and garnish with chopped tomato and scallion greens sliced on an angle.

Brown lentil, sweet potato, and mushroom stew with dates and arugula

Sweet and spicy, this makes a small bowl for 4 and a large one for 2.


2T curry powder
1/2t dried, ground allspice
1/4t crushed red chili (or to taste — I use 1/2t)
1/4t coarse sea salt
3 scallions, minced (3″ – 4″ reserved for garnish)
1T fresh garlic, minced
1t fresh ginger, grated and minced
1 1/2 cup water
1 ‘sprig’ dried kombu (about 1″)
1/2 cup brown lentils (black, green or dupuy will also work)
4 large cremini mushrooms, quartered (about 1 1/2 cups)
2 cups sweet potato, peeled and cut 1/3″ dice
2 cups unsweetened plant milk (I use soy)
1/2T white pickling vinegar
2T tomato passata (or puree)
1/4 cup dried, soft dates
1T tapioca flour dissolved in 2T water
2 cups packed baby arugula
Coarse sea salt and chili or black pepper to taste

Optional: Garnish with sour sesame or cashew cream (as show here), a little coconut milk, and/or a little cilantro to add colour and flavour.


Bring a large frying pan with a lid to heat on medium. Add the curry powder and other spices. Toast for 2-3 minutes until aromatic. Add the scallions, sea salt, garlic, and ginger. Stir fry for 2 minutes.

Add the water and deglaze the pan. Add the lentils and kombu. Bring the pan to a light simmer. Cover, reduce heat to low and simmer 15 minutes. Add the mushrooms and sweet potatoes and simmer covered for another 15 minutes or until the lentils are tender.

At the 30 minute mark, add the plant milk and vinegar. Increase the heat to medium low and bring the pan to a light simmer. Simmer uncovered for 20 – 30 minutes or until the plant milk is reduced by about half. Remove the kombu. Add the dates and passata. Simmer another 5 minutes. Stirring slowly, add the tapioca mixture. Stir until it thickens (should be immediately)

Add the arugula and stir gently but thoroughly to combine. Let stand 2 minutes to cool and to wilt the greens. Season to taste. Ladle out and garnish as you like with scallion greens sliced on an angle.