MUSHROOM AND KALE STUFFED SWEET POTATO
YIELD: 5 SERVINGS
5 medium sweet potatoes (pierced with a fork)
2 1/2 Tbsp extra virgin olive oil
1 1/4 yellow onion (chopped)
2 1/2 cups mushrooms (sliced)
2 1/2 cups kale leaves (chopped)
2 1/2 Tbsp nutritional yeast
Preheat oven to 400º F. Place sweet potatoes on a baking sheet and bake for 40 to 45 minutes, or until cooked through.
10 minutes before the sweet potatoes are done, heat olive oil in a skillet over medium heat. Add onions and mushrooms and cook for five minutes or until soft. Add kale and nutritional yeast and cook for 3 minutes or until kale is cooked down.
When the potatoes are cooked through, slice them down the middle and top with mushrooms, kale and onion mix.
BROWN BASMATI RICE WITH LENTILS
YIELD: 1 SERVING
3 1/4 Tbsp brown basmati rice (uncooked)
3 1/4 Tbsp dry lentils
2/3 cup vegetable broth
Combine brown basmati rice, lentils and broth together in a saucepan. Place over high heat and bring to a boil. Reduce heat to a simmer and cover with lid. Let simmer for 50 minutes and do not stir or lift the lid.
Remove from heat and let sit with the lid on for five minutes. Fluff with fork and serve.
RAW CAULIFLOWER SALAD
YIELD: 1 SERVING
1/8 head cauliflower (thinly sliced)
2 2/3 Tbsp radishes (thinly sliced)
1/3 carrot (thinly sliced)
2 tsp almond butter
1 tsp lime juice
1/8 garlic (clove, minced)
2 tsp water
1/4 tsp sesame oil
1/2 tsp tamari
1/8 tsp coconut sugar
1/3 stalk green onion (chopped)
2 tsp mint leaves (chopped)
Place cauliflower, radishes and carrots in a large bowl.
Add almond butter, lime juice, garlic, water, sesame oil, tamari and coconut sugar to a blender and blend until smooth and creamy.
Toss the sauce with cauliflower mixture and coat well. Top with green onion and mint.
Recipes courtesy of Dr. Darryl Roberts, plant-based chef, and owner of Doctor Darryl Wellness in Charlotte. For more information, visit www.DoctorDarrylWellness.com.