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30 Minutes or Less

Crispy Air Fryer Sweet Potato Fries

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air fryer sweet potato fries on a plate with ketchup

Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!

close-up overhead image of air fryer sweet potato fries on a plate with ketchup on the side

The air fryer is truly the kitchen device of the century (ok, well it’s right up there with the Instant Pot). I only just got my hands on about a year ago, and holy moly it changed the homemade fry game for me, forever. After quite a bit of research for the best air fryer out there, I eventually landed on the Cosori Pro Air Fryer. It’s fairly priced and works like a champ, can’t recommend it enough!

What You Need To Make Air Fryer Sweet Potato Fries

Sweet Potatoes – The star of our show! You can use any variety of sweet potatoes you’d like for this recipe. Just remember, peel them and then slice them into thin matchsticks. Thinner = crispier. And try your best to cut them as evenly as possible, so that they “fry” evenly.

Avocado Oil – My oil of choice, but you can use any oil you’d like here. Just one tablespoon is all you’ll need, that’s A LOT less oil than if you deep-fried these!

Salt – Duh! Salt is non-negotiable for fries of any kind. Though start small and add more salt once the fries are done. You can, of course, salt to your preference.

Garlic Powder – This is my little special touch. I love the extra flavor garlic powder gives these fries, and I promise you will too. Though if you’re not a garlic fan (how?!), then you can leave this ingredient out.

air fryer sweet potato fries being dipped into ketchup

Tips and Tricks

  • The secret to these crispy sweet potato fries is working in batches when you air fry them. Just a single layer at a time, avoiding cramming too many into the air fryer, will give you the crispiest non-deep-fried sweet potato fry of all time.
  • No air fryer? No problem! See below for an oven baked option.
  • If you’re looking for something to pair with these sweet potato fries, I can’t help but recommend these crispy air fryer buffalo chicken wings! The perfect healthy game-day, or any day, appetizer duo.
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Air Fryer Sweet Potato Fries

Perfectly crispy, yet healthy sweet potato fries! Four ingredients and 15 minutes is all it takes for this addictive appetizer or side dish. Don’t have an air fryer? No worries, I’ve included an oven-baked option that still yields incredibly crispy fries!
Print Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 2 large sweet potatoes, see Notes
  • 1 tablespoon avocado oil
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

In the air fryer:

  • Preheat air fryer to 380° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Transfer a third of the potatoes to the air fryer, then spread in an even layer and cook for 15 minutes. Pause air fryer to shake pan halfway through.
  • Remove fries and repeat for remaining batches.

In the oven:

  • Preheat oven to 425° Fahrenheit. While the air fryer preheats, peel and slice sweet potatoes into 1/4-inch sticks.
  • Toss sweet potatoes in a bowl with olive oil, salt and garlic powder. Make sure each fry is evenly coated in oil and spices.
  • Spread potatoes in an even layer on a large baking sheet – space fries about 1/8-inch apart.
  • Bake for 20 minutes, flipping halfway through.

Video

Notes

  • Sweet Potatoes: Use any variety of sweet potatoes you’d like, white sweet potatoes are my favorite!

    • Nutrition

    Calories: 300kcal

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    Dairy-Free

    “Cheesy” Vegan Enchiladas

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    overhead image of vegan enchiladas in a baking dish

    Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!

    close-up image of vegan enchiladas in a baking dish

    What You’ll Need To Make Vegan Enchiladas

    Tomato Paste – The key to a rich and creamy enchilada sauce is tomato paste. The concentrated flavor in tomato paste gives our sauce an extra tangy and intense taste.

    Vegetable Broth – Most homemade enchilada sauces are made with chicken broth, but to keep ours plant-based, we use vegetable broth instead. Vegetable broth contributes an additional hint of flavor to this already super flavorful recipe. If you don’t have vegetable broth, you can use two cups of water in its place.

    Mushrooms – Finely chopped mushrooms provide our vegan enchiladas with a “meaty” texture! I personally love mushrooms, and add them to many of my vegan recipes. They’re a healthy, delicious, and versatile source of plant-based protein. However, if you don’t enjoy mushrooms, you can use 1/2 cup of cooked lentils instead.

    Black Beans – Our other source of protein is a can of drained and rinsed black beans! They, similar to mushrooms, give this meatless dinner recipe a heartier texture.

    Tortillas – Feel free to use any tortillas you’d like! Corn tortillas or flour tortillas are the standard, but grain-free tortillas taste delicious as well. Though regardless of the type of tortillas you use, make sure they’re no larger than 8-inches. This way, once rolled they’ll fit perfectly in a 9×13-inch baking dish.

    Vegan Cashew Queso – The secret ingredient to our “cheesy” vegan enchiladas is half a cup of my vegan cashew queso! It’s super quick and easy to take, coming together in under 10 minutes. While highly recommended, you can make this recipe without the vegan queso if you’d prefer.

    overhead image of vegan enchiladas in a baking dish with cilantro and limes on the side

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: For gluten-free enchiladas, use corn tortillas instead of flour tortillas. Also, be sure the corn starch you’re using in the enchilada sauce is also gluten-free.

    Make it Paleo: These vegan enchiladas are very easily made paleo as well! To do this, replace the corn starch with arrowroot starch and black beans with diced, then roasted sweet potatoes. Also, use your favorite paleo tortillas, such as Siete Almond Flour Tortillas for rolling your enchiladas.

    Add Cheese: If not vegan or dairy-free, finish this dinner recipe off with a sprinkling of your favorite shredded cheese right before baking!

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    “Cheesy” Vegan Enchiladas

    Wholesome and comforting vegan enchiladas! Stuffed with mushrooms, black beans, an easy homemade enchilada sauce, and finished off with creamy vegan queso. It doesn’t get any cozier or more delicious than these “cheesy” vegan enchiladas!
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings

    Ingredients

    For the enchilada sauce:

    • 3 tablespoons olive oil
    • 2 tablespoons corn starch
    • 1 tablespoon chili powder
    • 1 teaspoon cumin
    • 1 teaspoon salt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1 teaspoon apple cider vinegar
    • 6 ounces tomato paste
    • 2 cups vegetable broth

    For the filling:

    • 1 tablespoon olive oil
    • 4 ounces (1/2 cup) mushrooms, finely chopped
    • 1 bell pepper, finely chopped
    • 1/2 yellow onion, finely chopped
    • 1 (15-ounce) can black beans, drained and rinsed
    • 1 teaspoon garlic powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon salt

    For the enchiladas:

    • 8 8-inch tortillas
    • 1/2 cup vegan cashew queso, optional

    Instructions

    • Preheat oven to 350° Fahrenheit.
    • Make the enchilada sauce by whisking together olive oil and corn starch in a large skillet over medium heat, until starch has fully dissolved.
    • Add in the chili powder, cumin, salt, onion powder, and garlic powder, cook for 2 minutes.
    • Pour in apple cider vinegar, tomato paste, and vegetable broth, then reduce heat to low and simmer for 5 minutes or until sauce has thickened.
    • Prepare the filling by heating olive oil in a separate large skillet over medium heat. Add in mushrooms, bell pepper, and yellow onion, cook for 3-5 minutes or until veggies are tender.
    • Add in black beans, garlic powder, cumin, paprika, salt, and ½ cup of enchilada sauce you made earlier. Stir and cook for 2 minutes, then remove from heat.
    • Roll enchiladas by placing ¼ cup of filling mixture in the center of each tortilla, ten rolling tortilla around filling to seal. Repeat this process until all 8 tortillas are stuffed and rolled.
    • Spoon half homemade enchilada sauce into the bottom of a large baking dish. Then, place all 8 enchiladas on top of sauce with the seam side facing down.
    • Top with remaining enchilada sauce, then vegan cashew cheese if using. Bake for 20-25 minutes or until bubbly.

    Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Creamy Mushroom Pasta (Vegan and Gluten-Free!)

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    mushroom pasta on a plate

    The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!

    overhead image of mushroom pasta on a plate with fresh sage on the side

    What You’ll Need To Make Creamy Mushroom Pasta

    Pasta – All pasta shapes and sizes are welcome here. I used my all-time favorite Jovial Brown Rice Gluten-Free Tagliatelle, but really any pasta will work. Spaghetti, penne, bow-ties, etc – anything and everything will taste delicious! And for a grain-free option, you can swap the pasta for zucchini noodles.

    Butter – I used Myoko’s Cultured Vegan Butter in my mushroom pasta, but you can use any type of butter you’d like. Though if you’re like me and looking to keep this dinner recipe vegan or dairy-free, I highly recommend the Myoko’s butter. It’s made from simple, good-for-you ingredients, and tastes just like the real thing!

    Mushrooms – I’m starting to feel like a broken record here, but again, any and all mushrooms will taste great in this dish! I picked up a mushroom variety pack from my local grocery store to keep things exciting.

    Garlic – All my fellow garlic fiends, go ahead and add a few extra cloves! I love how well the garlic shines through in this super simple meal. It adds this savory, salty bite that’s seriously so good.

    Shallot – Either a shallot or half of a small yellow onion will work. Whichever option you take, be sure to finely chop it before cooking. If left too large, it could get in the way of the carefully curated textures in this dish.

    mushroom pasta being lifted off a plate with a fork

    Tips and Tricks

    • Don’t forget to reserve pasta water! Pasta water has the perfect amount of starch in it, which will help to thicken the sauce. If forgotten, you can use either regular water or vegetable broth in its place, but risk a thin sauce that won’t lock in as much flavor.
    • Get started on the mushrooms as soon as the pasta starts cooking. The pasta will take anywhere from 7 to 12 minutes to cook, which is exactly the amount of time you’ll need to make the sauce. Therefore, time everything perfectly by having both components going at the same time!
    • This mushroom pasta is best served immediately after cooking! However, if you ever need to reheat pasta, add a little bit of broth or water to freshen it up. I recommend reheating this mushroom pasta over the stove with 1/4-1/2 cup of vegetable broth, stirring frequently until warm throughout!
    overhead image of mushroom pasta on a plate with white wine on the side

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: Take my vegan option and use vegan butter instead of regular butter.

    Make it Gluten-Free: For gluten-free mushroom pasta, simply use your favorite gluten-free pasta.

    Paleo/Grain-Free Option: Make this a paleo pasta recipe by substituting the regular pasta with zucchini noodles, and the butter for olive oil, avocado oil, or ghee!

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    Creamy Mushroom Pasta (Vegan and Gluten-Free!)

    The easiest mushroom pasta – requiring only 7 ingredients and ready in under 20 minutes! Perfectly creamy and comforting, yet entirely vegan and gluten-free. Defying all odds with this easy, next-level-DELICIOUS mushroom pasta recipe!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    • 1 pound pasta, uncooked
    • 4 tablespoons butter, separated (I used vegan butter)
    • 7 ounces mushrooms, sliced
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 3 garlic cloves, minced
    • 1 shallot, finely chopped

    Instructions

    • Cook pasta in a large pot of salted boiling water until al dente.
    • While pasta cooks, melt two tablespoons butter in a large skillet over medium heat. Add mushrooms to skillet and cook until mushrooms are tender, about 5 minutes.
    • Sprinkle mushroom with salt and pepper, then add in garlic and shallots. Cook for about 2 minutes or until very fragrant.
    • Reserve 1 cup of pasta water, then drain pasta and transfer to the skillet. Add in remaining 2 tablespoons of butter and about ½ cup of that reserved pasta water.
    • Reduce heat to low, and simmer until a nice sauce forms and coats the pasta. Continue adding remaining reserved pasta water if pasta begins to dry out. Remove from heat and serve immediately.

    Video

    Nutrition

    Calories: 300kcal

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    Breakfast

    Double Chocolate Chia Pudding

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    two cups chocolate chia pudding

    Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!

    chocolate chia pudding in cups with whipped cream and chopped chocolate on top

    What You’ll Need To Make This Double Chocolate Chia Pudding

    • Non-Dairy Milk – Use any non-dairy milk you’d like! I used the Elmhurst Almond Milk since it’s what I had on-hand, and I love their simple ingredients (literally just almonds and water). Though whichever non-dairy milk you use, make sure it’s completely unsweetened. The maple syrup in this plant-based recipe yields all the sweetness we need.

    • Maple Syrup – This unrefined sweetener is slightly lower on the glycemic index than white sugar, meaning it’s less likely to cause that awful sugar spike, then crash. I absolutely love maple syrup, and use it whenever possible! It’s super versatile, perfectly sweet, and has this caramel-y flavor that is to-die-for. However, if you don’t have maple syrup, you can use honey or date syrup in its place.

    • Cocoa Powder – Unsweetened cocoa powder, that is! While most cocoa powders are unsweetened, there are a select few on grocery store shelves that have sugar in them. So learn from my mistakes here, and don’t accidentally throw the sweetened kind into your cart. Ghirardelli and Hershey both make very good unsweetened cocoa powders. And if you want to make this vegan recipe even healthier, then use cacao powder instead. Cacao is less processed than cocoa, and is chock-full of vitamins and minerals.

    • Chia Seeds – These tiny black seeds are the star of our double chocolate chia pudding recipe! Chia seeds are a superfood (for reasons I’ll get into in the next section), are gluten-free, and can be found at most grocery stores. Though if you can’t find chia seeds at your local grocery store, try a health store or vitamin shop instead. Also, Amazon sells pounds of them!
    spoon scooping chocolate chia pudding out of a cup

    Are Chia Seeds Healthy?

    Yes, chia seeds are super duper healthy! They’re loaded with all sorts of nutrients, such as:

    • Iron – increases energy and focus.
    • Manganese – essential for bone health and development.
    • Phosphorus – repairs damaged muscle and bones.
    • Selenium – protects against cell damage and infection.
    • Magnesium – boosts heart health and helps regulate blood pressure.
    • Calcium – vital to building and maintaining strong bones.

    They’re also a great source of plant-based protein, fiber, and healthy fats!

    Toppings/Add-Ins

    • Protein Powder
    • Chocolate Chips
    • Fresh Berries
    • Sliced Banana
    • Peanut Butter
    • Hemp Seeds
    • Chopped Nuts
    • Granola
    5 from 1 vote

    Double Chocolate Chia Pudding

    Ultra decadent, yet healthy double chocolate chia pudding! Whip together this easy breakfast or snack in no time at all. Top this rich and extra chocolatey treat off with fresh berries, whipped cream, or what the heck – even more chocolate!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 2 cups non-dairy milk
    • 1/4 cup maple syrup
    • 1/4 cup cocoa powder
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/2 cup chia seeds
    • 1/4 cup chocolate chips or chopped chocolate

    Instructions

    • Whisk together the milk, maple syrup, cocoa powder, vanilla extract, and salt in a bowl.
    • Add in chia seeds and chocolate chips, stir once to combine, then cover and refrigerate for at least 4 hours and up to overnight.
    • Once thick, remove from the fridge and give chia pudding a stir before serving.

    Notes

  • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Roasted Beet Hummus

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    close-up image of beet hummus in a bowl.

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.

    overhead image of roasted beet hummus in a bowl with crackers on the side

    I had the BEST roasted beet hummus a few weeks ago while visiting Salt Lake City, Utah. It was perfectly smooth, tangy, and all-around delicious. We ordered it as an appetizer ahead of our meal, but I quickly (…like ate the whole bowl in under a minute) filled up on it. So as I was sitting there, belly fuller than full on the most incredible beet hummus, I took out my phone and made a note to recreate that out-of-this-world appetizer recipe as soon as I got home!

    Fast forward a few days, I’m home and stocked up on everything I’ll need for this recipe. Roasted beets, cans upon cans of chickpeas, tahini, olive oil, plenty of garlic, lemons, and of course salt. I quickly began experimenting and I can’t lie, it took a few tries, but I eventually achieved that same flawless, stunningly pink beet hummus as I had in SLC!

    What You’ll Need

    Roasted Beets – Use as many or as few roasted beets in this recipe as you’d like! I bought pre-roasted beets to save myself a bit of time, but you can definitely roast the beets yourself instead. For instructions on how to cook beets, check out this post I wrote for 40 Aprons.

    Chickpeas – Chickpeas are the base to every single hummus recipe out there! They’re high in protein, and blend up super smooth, creamy, and delicious. You can of course cook your own chickpeas for this recipe, but I almost always opt for the pre-cooked canned chickpeas in my recipes. They’re easier, just as good, and will save you a bunch of time. Regardless of what kind of chickpeas you’re using for this recipe (canned or homemade), be sure to drain and rinse them well ahead of placing them in a food processor or blender.

    Tahini – Here’s another ingredient you’ll find in all hummus recipes. Tahini is ground sesame seeds, it has a nutty flavor with a slightly bitter finish. This nut-free spread is delicious on its own, slathered on toast, and of course, in this easy beet hummus recipe.

    roasted beet hummus being scooped out of a bowl with a cracker

    Top Tips

    • Use either a food processor or high-speed blender to blend all ingredients together! I’ve tested both appliances for this recipe, and they honestly both work great. The food processor achieved an ever-so-slightly smoother beet hummus, but the difference was negligible.
    • Homemade hummus can be stored in an airtight container in the fridge for up to 4 days. Yes, the store-bought kind lasts longer, but doesn’t even come close in flavor and freshness to this homemade recipe!
    • Serve this easy snack or appetizer however you’d like! I went with gluten-free crackers, but pita bread, or even a sliced baguette would pair beautifully with this recipe. Also, for an even healthier option, serve your beet hummus with fresh cut veggies such as cucumber, carrots, and bell peppers!

    This Roasted Beet Hummus Is…

    • Plant-Based
    • Vegan
    • Gluten-Free
    • Nut-Free
    • Super Healthy
    • & Delicious!
    No ratings yet

    Roasted Beet Hummus

    A stunningly vibrant, simple, and healthy beet hummus recipe, made in under 5 minutes! The perfect plant-based snack, appetizer, or side dish. This roasted beet recipe will quickly become one of your favorite ways to sneak more veggies into your diet.
    Print Rate
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 8 servings

    Ingredients

    • 1-2 roasted beets
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/3 cup tahini
    • 1/3 cup olive oil
    • 1-2 garlic cloves
    • juice and zest from 1/2 lemon
    • 1/2 teaspoon salt, plus more to taste

    Instructions

    • Add all ingredients to a blender or food processor and blend until completely smooth.

    Video

    Notes

  • This roasted beet hummus would also make a great addition to my vegan charcuterie board!

    • Nutrition

    Calories: 300kcal

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