Jalapeño Sweet Potato Bake With Buttered Quinoa (Vegan)


So of course you all know I love my spicy foods. Jalapenos are obviously not that hot of all the peppers but they really add so much amazing flavor to so many dishes. Just in time for thanksgiving I decided to pair it with some sweet potatoes this time, which I cook pretty often since they are super nutritious and filling. One of the best ways to get your carbohydrates (which your body DOES need), is through sweet potatoes or yams!

Oh and yes as usual this is super easy to make. The majority of the time is just letting those yummy potatoes cook. 🙂

Serves approx. 3-4 people

Prep Time: 10 minutes

Cook Time: 1 hour


For the Jalapeno Sweet Potato Bake:

  • 6 large organic sweet potatoes
  • 1  7 oz. can of pickled jalapeños 
  • 1 handful Organic cilantro
  • Olive oil {enough to coat the sweet potatoes}
  • Salt and pepper to taste

For the Buttered Quinoa: 

  • 1 cup tri-colored quinoa
  • 2 tbsp. Earth Balance original vegan butter spread
  • Salt and pepper to taste


1. Preheat your oven to 350 degrees; let it get hot while you prep everything.

2. Wash your sweet potatoes then slice them into 1/2 inch thick rounds (as you get to the middle of the sweet potato where the slices get bigger, you can reduce the thickness a bit just to make sure they cook well).

3. Put the sliced sweet potato into a glass Pyrex (I used a 9×9 size) or any other oven-safe dish.

4. Coat the sweet potatoes with the olive oil; mixing with a spoon or your hand to make sure all the pieces are nicely oiled.

5. Slice up the jalapeños, then add them + the juice they come in to the Pyrex. Add the salt, pepper and chopped cilantro as well; mix again.



6. Cover Pyrex with foil and place on the top rack in the oven; bake for 1 hour (stir again about half way through the cooking process).

7. While that’s baking, set your stove on high heat.

8. Place your cup of quinoa with 2 cups of water into a small pot; add your vegan butter, salt and pepper; then bring to a boil.

9. Once it reaches a boil, reduce heat to low and simmer for approx. 15 minutes or until all the water is absorbed and the quinoa forks easily.

Serve the Jalapeno Sweet Potato Bake Over a Steaming Bed of Buttered Quinoa.






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