Vegan-Meal-Challenge-Recipe-Book

1 1/2 cups sweet potato, baked or steamed and cubed1/3 cup quinoa flakes or gluten free rolled oats2 heaping tbsp flax meal2-3 tbsp lime juice (to taste)2 tbsp low sodium tamari1/4 cup cilantro, choppedDash red pepper flakes (optional)Water as neededMETHOD1. Preheat oven to 350 F.2. Heat coconut oil in a large pan or wok. Saute onion and ginger in 1 tsp coconut oil (or coconut oil spray) till soft andfragrant (about 5 minutes). Add chickpeas and heat through.3. Place the chickpeas, onion, and ginger in a food processor and add the sweet potato, quinoa flakes or oats, flax seed,lime juice, cilantro, tamari or coconut aminos, and dash of red pepper flakes, if using. Pulse to combine, then run the motorand add some water until consistency is very thick but easy to mold.4. Shape mixture into 4-6 burgers. Bake at 350 degrees for about 35 minutes, flipping halfway through.SWEET POTATO AND BLACK BEAN CHILIServes 6INGREDIENTS1 1/2 cup dried black beans4 cups sweet potato, diced into 3/4 inch cubes1 tablespoon olive oil1 1/2 cups chopped white or yellow onion2 cloves garlic, minced1 chipotle pepper en adobo, chopped finely2 teaspoons cumin powder1/2 teaspoon smoked paprika1 tablespoon ground chili powder1 14 or 15 ounce can of organic, diced tomatoes (I like the Muir Glen brand)1 can organic, low sodium black beans (or 1 1/2 cups cooked black beans)2 cups low sodium vegetable brothSea salt to tasteMETHOD1. Heat the tablespoon of oil in a dutch oven or a large pot. Saute the onion for a few minutes, then add the sweet potatoand garlic. Keep sauteing until the onions are soft, about 8-10 minutes.2. Add the chili en adobo, the cumin, the chili powder, and the smoked paprika. Heat until the spices are very fragrant.Add the tomatoes, black beans, and vegetable broth.3. When broth is bubbling, reduce to a simmer and cook for approximately 25-30 minutes, or until the sweet potatoesare tender.4. Add more broth as needed, and season to taste with salt. Serve.