Oven Roasted Sweet Potatoes, Tomato Basil Summertime Succotash and Vegan Caesar Salad

This was our beauty of a dinner last night. Talk about colorful! Since it has been getting so nice out, I have been finding that I am gravitating more towards lighter meals like this one. I love eating a lot of fruits and veggies throughout the day and the feeling of lightness and increased energy that they provide. We are enjoying going for long walks together again and a meal like this one will leave you wanting to get moving, rather than headed for the couch.

Oven Roasted Sweet Potatoes

Tossed with olive oil, lime juice and the perfect blend of spices, then roasted in the oven to perfection, these sweet potatoes are pure heaven!


Serves 4-6

Ingredients

  • 2 medium sweet potatoes
  • 3 tablespoons sunflower oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 teaspoons onion powder
  • 2 tablespoons fresh squeezed lime juice

Directions

Preheat oven to 350F. Peel the sweet potatoes and cut them width-wise into 1 inch slices. Cut each 1 inch slice into many cubes. Place the sweet potato cubes into a large bowl. Drizzle the sunflower oil over the potatoes and toss with lime juice, sea salt, pepper and onion flakes until evenly coated. Place the sweet potatoes onto a baking sheet to roast for 15 minutes. Remove the sweet potatoes from the oven, flip them over and return them to the oven to continue roasting for an additional 15 minutes. They are ready when they can be poked with a fork, but are still a little firm.

Yum! Yum! Yum!

Tomato Basil Summertime Succotash

This dish is a breath of fresh air! Made with fresh summertime ingredients, like juicy, ripe tomatoes and corn, this is the perfect summertime side dish.

Serves 6

Ingredients

  • 1 medium yellow onion, diced
  • 3 tablespoons sunflower oil
  • 3 cups fresh (or frozen) corn kernels
  • 2 cups frozen or canned lima beans (frozen are best)
  • 2 tablespoons fresh or dried basil (fresh is best)
  • 2 medium ripened tomatoes, chopped

Directions

In a skillet on medium heat, saute the diced onion in the olive oil until nearly translucent. Add the corn kernels, lima beans and basil to the skillet and cook 5 minutes more, stirring consistently, allowing the flavors to come together and frozen veggies to cook. Remove the mixture from the heat and allow to cool 5-10 minutes. In a medium serving dish place the cooled corn and lima bean mixture and add diced tomatoes. Toss until everything is beautifully combined.

Vegan Garlic Caesar Salad

Creamy, garlicky, goodness!

Makes one large salad

Ingredients

  • 1 head romaine lettuce, chopped or teared into bite-sized pieces
  • 1 1/2 cups chopped cauliflower
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons creamy tahini
  • 1/4 cup water
  • 3 tablespoons sunflower oil
  • 1 tablespoon dijon mustard
  • 3 cloves garlic, minced
  • 4 tablespoon vegan parmesan cheese

Directions

Whisk the lemon juice, tahini, water, oil, dijon and minced garlic together in a liquid measuring cup or small bowl. Pour the dressing over the lettuce and cauliflower and toss. Sprinkle with vegan parmesan cheese.


There you have it! One heck of a fantastic vegan meal!


9 thoughts on “Oven Roasted Sweet Potatoes, Tomato Basil Summertime Succotash and Vegan Caesar Salad

  1. Love, love, love it! Vegan caesar? you are brilliant! 🙂 i also love dill, so im going to make that tomato/corn salsa with dill! have a great weekend 🙂

    Like

  2. May I say that your family is one lucky bunch! You come up with the greatest dishes! And yep … once again my mouth is watering and I can’t wait to try these recipes. Thanks, as always, for sharing them with us!

    Like

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