Sweet Potato Soup with Leeks, Coconut Milk and Thai Green Curry

This Sweet Potato Soup Recipe is amazing and healthy too! A lot of Sweet Potato Soup Recipes call for heavy cream and added sugar, which do not align with trying to eat healthy. Instead of adding those unhealthy ingredients, this Sweet Potato Soup Recipe puts a new twist on the traditional flavor by adding coconut milk and Thai green curry.  These flavors go perfect together! My sister Becky LOVES Thai Green Curry and Sweet Potatoes – I can’t wait for her to try this – I know she will LOVE this Sweet Potato Soup Recipe too! read more

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Thai Green Curry with Veggies and Roasted Sweet Potatoes

Thai Green Curry with Veggies and Roasted Sweet Potatoes

This Healthy Green Curry Recipe goes out to my sister Becky! Me and Becky LOVE eating Thai food together! She LOVES Green Curry! Thai curry dishes may not be the healthiest for you though. I wanted to come up with a Healthy Green Curry Recipe, that is just as delish but is also healthy. This Healthy Green Curry Recipe uses reduced coconut milk rather than the full fat version, and rather than chicken or other type of meat, loads this up with sweet potatoes and veggies. This Healthy Green Curry Recipe is delicious! Becky – I hope you LOVE this as much as I do!
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium sweet potatoes cut into ½ inch cubes should be 2 cups
  • ¼ teas salt
  • ¼ teas black pepper
  • ¼ teas chili powder
  • 2 T olive oil
  • 1 cup of rice optional
  • 1 T olive oil
  • 1 red bell pepper chopped
  • 1 red onion chopped
  • 1 cup of chopped carrots
  • 4 cloves of garlic
  • 3 T green curry paste
  • 1 13.5 oz can reduced fat or light coconut milk
  • 1 ½ cups vegetable or chicken broth
  • 2 cups of fresh spinach chopped
  • ½ cup of chopped cilantro plus 1-2 T extra for topping if desired
  • ½ cup of chopped peanuts plus 1-2 T extra for topping if desired
  • Limes for garnish / serving – optional

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, black pepper, salt, black pepper, chili powder and 2 T olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. Meanwhile, cook your rice (if serving over rice).
  5. In a Dutch oven or stock pot, over medium high heat, sauté the peppers, onions and carrots for 5 minutes with 1 T olive oil.
  6. Reduce heat to medium, add garlic and sauté for 1-2 more minutes.
  7. And then add curry paste, combine and cook for another minute.
  8. Add coconut milk, broth and roasted sweet potatoes, cover and simmer for 15 minutes.
  9. Remove cover and turn heat down to medium low, add spinach, peanuts and cilantro and simmer for 3-5 minutes.
  10. Portion onto bowls, over/alongside of rice, top with cilantro and peanuts, and serve with wedges of limes (optional).

Recipe Notes

This Healthy Green Curry Recipe tastes delicious leftover.

If you like it spicy, top it off with a little sriracha!

Also check out my Healthy Red Curry Recipe: Thai Red Curry Coconut Veggie Noodle Soup.

thai veggie green curry

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Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

Roasted Sweet Potato, Red Pepper, Kale Bowls with Tahini Sauce

This Veggie Bowl Recipe is super delicious! I have made this Tahini Sauce with an earlier recipe that I posted - Broccoli Tahini. I was eager to make this sauce again, so I thought it would be tasty to pair it with this Veggie Bowl Recipe. I was right – this Tahini Sauce is amazing with it! The Tahini Sauce really compliments the roasted Sweet Potatoes – I think they were meant to be together! I will absolutely make this Veggie Bowl Recipe a lot more in the future!
Course Main Course
Cuisine Mediterranean
Keyword vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Roasting Pan Ingredients:

  • 2 small sweet potatoes cut in ½ inch cubes
  • 1 small red onion cut into thick strips
  • 1 red bell pepper cut into thick strips and halved
  • ½ teas salt
  • ½ teas pepper
  • 2 T olive oil
  • 2 cups of Kale
  • Olive oil cooking spray
  • ½ cup quinoa cooked

Tahini Ingredients:

  • 2 cloves garlic
  • Handful of cilantro leaves
  • 1/3 cup tahini sesame paste
  • ½ cup water
  • Juice of 2 lemons
  • ¾ teas cumin
  • ½ teas salt

Instructions

Veggie Directions:

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, mix together sweet potatoes, red onions, pepper, salt, black pepper and olive oil.
  3. Spread out contents of mixing bowl onto a baking sheet and roast for 15 minutes.
  4. You can start to cook your quinoa at this time if you haven’t yet made it.
  5. Remove from oven and flip / toss around and check if sweet potatoes are mostly cooked through with a fork (if fork can go into sweet potatoes easy) (if not roast for 5 roast for 5 minutes).
  6. When sweet potatoes are mostly cooked (fork goes into easy), then add kale to baking sheet and roast for 5 more minutes (until kale is slightly crispy – keep monitoring the kale if you cook for longer – you don’t want to burn the kale).
  7. When your vegetables are roasting, you can make your Tahini Sauce (see Tahini Sauce Directions below).
  8. When your veggies are done, assemble your bowls (this makes 2) by placing quinoa on the bottom, then top with veggies, and drizzle tahini sauce on top. You can also serve the tahini sauce on the side and you can dip / drizzle as you eat.

Tahini Sauce Directions:

  1. In a food processor, chop garlic and cilantro.
  2. Then add all remaining ingredients until well combined.

sweet potato tahini bowls

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Crispy Roasted White Sweet Potatoes and Kale Salad with Tahini Dressing

Crispy Roasted White Sweet Potatoes and Kale Salad with Tahini Dressing
Prep time: 20 minutes
Cook time: 20 minutes

Crispy Roasted White Sweet Potatoes and Kale Salad with Tahini Dressing – Vegan Salad Recipe | Healthy Eats by Jennie

This is a vegan salad recipe is full of flavor! When I was visiting my sister at the Jersey Shore, we went to the Brigantine Farmers market on Saturday morning and I picked up some Jersey fresh sweet potatoes and tomatoes. I used these ingredients to make this delicious salad. The sweet potatoes come out crispy and are complimented by the tahini dressing and kale.

Sweet Potato Ingredients:

  • 1 medium white sweet potato peeled and cut into small cubes (should be 1 ½ cups)
  • 2 T olive oil
  • ¼ teas salt
  • ¾ teas cumin
  • ¾ teas turmeric
  • ½ teas crushed red peppers*
  • 2 cloves garlic chopped
  • Cooking spray

 Tahini Dressing Ingredients:

  • 2 cloves garlic
  • Handful of cilantro leaves (about ½ cup)
  • ¼ cuo tahini (sesame paste)
  • ½ cup water
  • Juice of 1 large lemon
  • ¾ teas cumin
  • ½ teas salt

 Salad Ingredients:

  • 4 cups of chopped kale
  • 1 tomato seeded and diced
  • 2 T finely chopped red onions
  • ½ cup diced cucumbers
  • ¼ cup chopped scallions (green parts)

Sweet Potato Directions:

  1. Preheat oven to 450.
  2. In a medium/large bowl, combine olive oil, sweet potatoes, and garlic.
  3. In a small bowl, mix salt, cumin, turmeric, and crushed red peppers.
  4. Then sprinkle contents of small bowl to sweet potato mixture bowl and combine.
  5. On a baking sprayed with cooking spray, spread out the sweet potatoes.
  6. Cook in oven for 20 minutes (taking it out halfway through to toss).

 Tahini Dressing Directions:

  1. In a food processor, chop garlic and cilantro.
  2. Then add all remaining ingredients until well combined.

 Salad Directions:

  1. Combine all salad ingredients in a large mixing bowl.
  2. Then add about 4 T of the Tahini Dressing and combine.
  3. Divide salad evenly across 2 bowls.
  4. Place ½ cup of roasted sweet potatoes on top of each.
  5. Drizzle a little more of the dressing on top of the sweet potatoes.

 Notes:

While the sweet potatoes cook, you can do the tahini dressing and prep the salad.

You will have about ½ cup of sweet potatoes and some dressing left over – this is a great little snack for later (dip the sweet potatoes in the dressing).

If you do not like spicy, you can reduce or omit the crushed red peppers.

Sweet Potato and Kale Salad

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