Decadent chocolate mousse

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty  0 Ingredients 1 medium sweet potato steamed, skin on (wash before steaming, roughly 1 1/4 cups)  1/2 medium super soft avocado (roughly 1/2 cup)  1/2 cups brown or Medjool dates soaked in water until soft  150-200ml coconut milk  1/4 cup dark cacao powder  1/2 ground cinnamon  1-2 espresso powder  pinch of salt  cacao powder to top  chocolate shreds to serve  Method Add the steamed sweet potato, avocado, dates, coconut milk, cacao powder, cinnamon, espresso, and salt in a blender and blend until super smooth.  Place into a serving bowl of choice top with cacao powder and chocolate, and serve.  Photo Gallery I Hope you love this super creamy mousse! M*

White bean chilli stuffed sweet potatoes

Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty  0 Ingredients 2 medium sweet potatoes slightly steamed soft 3/4 cup butter beans 1/2 cup soy mince or crumbled tofu 1/4 red onion diced 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Pinch of chili powder Salt and pepper to taste 1 1/2 cup coconut cream 1-2 tbsp nutritional yeast 1-2 tbsp lime juice Olive oil Corn starch slurry 1 heaped tbsp cornstarch mixed with equal parts water To serve: Cream cheese Diced avocado Shredded cheese Lime slices Corn chips Crushed and roasted walnuts Method  Make the white bean chili first. Add the diced red onion to a pan along with some olive oil and fry until fragrant, add the dry herbs and fry a bit more before adding in the butter beans and rehydrated soy minced, fry a bit more before adding in the seasoning, nutritional yeast, and the coconut milk. Add the lime juice and cornstarch slurry turn off the heat and set aside. Place the steamed sweet potatoes on the Air- fryer tray and bake for 10 minutes at 180 degrees Celsius. Slice lengthways and add 2-3 tbsp of the chili to the sweet potatoes, bake again for 10 minutes. Add your desired toppings and enjoy! Photo Gallery Hope you love these delicious and filling stuffed sweet potatoes! M*

Chilli tray bake quinoa salad

Recipe Gallery Share the Love This salad is everything South African flavors urs should taste like. I love this tomato chili sauce with its pungent yet delightful taste, it just adds this wow factor to this autumn-like salad! Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty  0 Ingredients 2 cups diced sweet potato chunks  2 cups diced Brussels sprouts  1 cup diced leeks  1 cup diced fennel  1 cup sliced or diced carrots olive oil  3-4 tbsp tomato chili sauce  salt and pepper 2-3 tbsp nutritional yeast   2 cups cooked quinoa  pickled red onions  Pomegranate jewels  sliced radishes  fresh dill  rocket leaves to serve  Salad dressing  1 tbsp Dijon mustard  2-3 tbsp honey  2-3 tbsp red wine vinegar or balsamic vinegar, even some pickle juice could be a great alternative  1-2 tbsp neutral oil to mix the dressing or sub with tahini or runny almond butter for oil-free pinch of cumin powder  pinch or coriander powder 1-2 crushed garlic cloves  salt and pepper to taste  Quick pickled red onions  1 cup water  1/2 cup white vinegar  2 tbsp sugar  1/2 tsp mustard seeds  pinch of salt  1 medium red onion diced  Method  Preheat the oven to 180 degrees Celsius.  Add the sweet potatoes, Brussels sprouts, leeks, and fennel to a baking tray. Generously drizzle with olive oil, nutritional yeast, salt,  pepper, splashes of balsamic vinegar, and a couple of dollops of tomato chili sauce. Mix well and bake for 20-25 minutes until soft and jammy.  Cook the quinoa accordingly to the instructions until nice and fluffy.  for the pickled red onions: add the vinegar, water, sugar, mustard seeds, sugar, and salt into a glass jar and microwave for 3-5 minutes until the sugar has dissolved.  Dice the red onion very fine and once the pickle juice has cooled down a bit add the diced onion and let it do its thing! Chill for future use* Mix the salad dressing and once the veggies have cooked add the quinoa straight to the tray and mix, then let it cool for 5 minutes before adding in the rocket leaves and plating up the salad.  Dress with the diced radishes, pomegranate jewels, fresh dill, and pickled onions, and then generously add your dressing! Enjoy or store the leftovers without the rocket leaves, just serve em fresh with some creamy feta, hummus, or crispy croutons, or flatbread chunks! Photo Gallery Hope you love this super flavourful salad as much as I do!! M*

Gochujang sweet potatoes

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 2 medium sweet potatoes, washed  and sliced into wedges 1 heaped tbsp Gochujang Korean chili paste  1-2 tbsp honey or agave or maple syrup  1 tbsp soy sauce  1 tsp sesame oil  1/4 cup sesame seeds  1/3 cup salted toasted peanuts  1 cup soy honey, roasted chickpeas  Mini tomatoes (optional)  vegan cream cheese to serve (i used the sweet chili one from @checkerssa)  Dressing  1/4 cup soy sauce  1/4 cup honey, agave or maple syrup  1 tbsp rice wine vinegar  1 tbsp sesame oil    Method Preheat the oven to 180 degrees Celsius.  Add the sweet potato wedges into a bowl, and mix the Gochujang paste, honey, soy sauce, sesame oil, and sesame seeds into a bowl.  Massage the sweet potatoes with the Gochujang mix and then place them onto a parchment paper-lined baking tray. Bake for 20-25 minutes until golden and soft.  For the chickpeas, just add the drained and cooked chickpeas to a parchment paper lined tray, dress with the soy sauce, honey, and a dash of oil, mix, and bake for 10-15 minutes until crispy.  Mix the dressing and chill, add 3-4 generous tbsp of the cream cheese onto your serving bowl, and smooth out. Once the sweet potatoes have been cooked, let them cool down slightly before adding on to the cream cheese.  Then layer on to the sweet potatoes a few handfuls of the salted peanuts, more sesame seeds,  mini tomatoes, fresh basil, and then the dressing.  Photo Gallery Hope you love this yummy and easy sweet potato recipe as much as I do!! M*

Peanut butter chickpea stuffed sweet potatoes

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 0 4 – 6 People Difficulty  0 Beginner Ingredients 2 medium sweet potatoes, steamed  1 can chickpeas, drained  1/2 red onion, diced  olive oil to fry  1/3 cup peanut butter  1/2 can coconut milk  1 tbsp honey or agave syrup  1-2 tbsp lemon or lime juice  1 tsp cinnamon  1/2 tsp ground cumin  1/4 tsp yellow mustard seeds  some water to smooth it out  salt and pepper to taste  vegan butter or margarine  1- 2 tbsp chili oil crunch  vegan cream cheese to serve  Fresh herbs to serve (basil, spring onion or cilantro)  Method Boil or steam the sweet potatoes with the skins on until soft.  Add some olive oil to a pan add the diced red onion and fry until translucent.  Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary.  Add the honey  , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter.  Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs.  Photo Gallery Hope you love this delicious and easy lunch or dinner idea! M*

Crispy quinoa kale peach salad

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 1/2 cup cooked quinoa  1 1/4 cups canned and washed chickpeas  2 cups sliced and diced sweet potatoes  2 cups sliced yellow peaches (sub with diced apples or pears)  2 cups kale, washed and stems removed  1 cup chopped brown dates (sub with dried cranberries and raisins) 1/2 cup mixed seeds  1 cup chopped almonds  olive oil  1 tsp cinnamon  1 tsp ground cumin  1 tbsp raw honey or syrup  1 tbsp lemon juice  slivers of vegan parmesan or feta  Salad dressing  1/4 cup Dijon mustard  1/4 cup apple cider vinegar  1/4 cup honey or syrup of choice  1 tbsp soy sauce  1 tbsp sweet Dukkah from The old stone mill or sub with za’atar or sumac and some crushed nuts  1-2 tbsp olive oil or sesame oil  salt and pepper to taste  Method Place the cut sweet potato cubes & chickpeas IN A parchment paper lined pan and dress in olive oil, cinnamon, cumin, honey, and lemon juice. Add some salt and pepper and bake for 20-25 minutes until jammy.  Add the cooked quinoa,  nuts, and seeds to a pan and toast in a pan or place in a pan along with the sweet potato, roast only for 10 minutes.  Wash the kale and de-stem, dress with olive oil, and massage slightly.  Once the vegetables have cooked and the nuts and seeds roasted, let them cool to room temperature.  Chop the nuts and seeds finely, dice the peaches and the dates.  Mix the salad dressing well, and layer the salad with the kale, sweet potatoes, chickpeas, diced peaches, dates, nuts, toasted quinoa, and slivers of vegan cheese.  Cool the salad, dress with the dressing and serve.  Photo Gallery Hope you love this delicious salad recipe as much as we do* M*

Asparagus stuffed sweet potatoes

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients two medium sweet potatoes  1 cup cooked chickpeas, washed  bunch steamed asparagus  1/2 cup raw cashews  1 medium potato, peeled and diced   1/2 cup coconut milk or plant-milk  1 tbsp nutritional yeast  garlic salt  za’atar  fresh dill truffle/lemon oil  Method Wash the sweet potatoes, steam lightly, and place on a baking tray, sprinkle with salt, add the chickpeas, and then bake for 10 minutes at 200 degrees Celsius. check after 10 minutes and then bake for another 5-8 minutes at 180 degrees Celsius.  Bring the cashews and diced potato to a boil until soft. Drain and add the milk, nutrition yeast, and corn starch, and blend until smooth.  bring the sauce to a simmer until it starts to thicken and keep warm until the sweet potatoes and chickpeas have crisped up.  Steam the asparagus until soft, slice the sweet Potato lengthways and then stuff with the steamed asparagus, top with the creamy sauce and crispy chickpeas, and add a dash of the za’atar, dill, and truffle/lemon oil.  Photo Gallery Hope you love this super fast, healthy, and oil-free meal! M*

Chipotle quinoa stuffed sweet potatoes

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 3 medium sweet potatoes, steamed or boiled until soft 1 1/2 cups cooked Tony F quinoa (see package instructions) 1/2 cup Roma baby tomatoes, sliced 1/3 cup cooked corn 1/2 cup butterbeans or roasted chickpeas Juice of 1/2 a lime 1 tsp chipotle seasoning (substitute with BBQ or ground cumin/coriander/paprika and Chili flakes) 1-2 tbsp olive oil Salt and pepper to taste Chipotle mayonnaise 1/3 cup Chipotle sauce 1/3 LSF Vegan mayonnaise Salt and pepper to tasteToppings Pickled jalapeños Fresh cilantro Sliced avocado Chipotle mayonnaise Method 1.Preheat your oven or air fryer to 180 degrees Celsius.2. Slice the Sweet potatoes oven lengthways, dress with a bit of oil, salt, and pepper, and thenbake for 15 minutes or so.3. Meanwhile mix the cooked quinoa with the diced tomatoes, corn, and butterbeans, add seasoning to taste, chipotle seasoning, lime, and 1 tbsp olive oil.4. Mix the sauce and set aside.5. Once the sweet potatoes are baked, scoop in the quinoa filling and bake for 5 minutes more before serving with the avocado, pickled jalapeños, dollop of chipotle mayonnaise, and fresh cilantro. Add a few lime slices with serving. Photo Gallery Hope you love these delicious stuffed sweet potatoes, they really are my go-to quick meal! M*

Purple Sweet potato hummus

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 2 4 – 6 People Difficulty  0 Beginner Ingredients 1x can butterbeans drained 1 medium exotic sweet potato, steamed  1 tbsp smooth tahini  1-2 tbsp lemon juice  1-2 tbsp honey  1 tsp ground sumac 1 tsp ground cumin  Salt and pepper to taste  1/4 cup olive oil  Za’atar spice to top  Roasted purple sweet potato and chickpeas & butterbeans to serve  Fresh cilantro to serve  Some smooth tahini to serve  Method Drain the butterbeans from the can, and leave some of the liquid to blend.  Place 3/4 of the butterbeans along with the liquid of the can in a high-speed blender. Add the steamed sweet potato, tahini, lemon juice, honey, spices, and olive oil and blend until smooth. Add some liquid like plant milk or hot water if needed.  To top: slice and dice the other sweet potato, place on a parched paper-lined baking tray, and add the other 1/4 part of the butterbeans, drizzle with oil, some more sumac, za’atar, salt, and pepper. Roast for 15-20 minutes until golden.  Scoop the hummus on to a plate, and top with the roasted sweet potatoes, butterbeans, more za’atar, and fresh cilantro. Photo Gallery Hope you love this delicious dip!! M*

Sweet potato brownies

Recipe Gallery Share the Love Recipe 0 Prep Time 0 Cook Time Serves 4 4 – 6 People Difficulty  0 Beginner Ingredients 1 mashed over ripe banana1 cup sweet potato steamed1/3 cup neutral oil like canola1/2 cup coconut cream1 heaped tbsp nut butter (i used chocolate from @buttanuttspreads)1 tbsp vanilla extract1 tsp apple cider vinegarDry1 cup self rising flour3/4 cup rye, whole wheat or oat flour1 cup coconut sugar1/3 cup raw cacao powder1/4 cup potato starch or corn starch1 tsp baking powder1 tsp baking sodaPinch of salt1/2 cup dairy free chocolate chips (90%-80% dark choc) Method 1. Preheat the oven to 180 degrees Celsius.2. Place the wet ingredients in a bowl and mix well, sift in the dry ingredients and then mix well.3. Pour into parchment paper-lined baking tin, smooth it out, add the chocolate chips on top and bake for 25-30 minutes until gooey and baked through.4. Let it chill slightly and enjoy! Photo Gallery Hope you love these gooey brownies, that are actually good for you 😉 M*