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Vegetarian Chili Stuffed Sweet Potatoes

An Incredibly Filling and Healthy Dish to Make Tonight
January 16, 2017
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Vegetarian Chili Stuffed Sweet Potatoes recipe by @waitingonmartha
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It’s that time of year friends; I always find myself craving the hearty warmth of a bowl of chili come January.  But with the new year’s goals to refresh, recharge and renew, I’m leaning towards a healthy, vegetarian (and vegan) option to satisfy those cravings.  Enter my Vegetarian Chili Stuffed Sweet Potatoes…each bite is just as as comforting as it sounds. 

Like nachos (you know I love my nachos as seen here, here and here), stuffed sweet potatoes offer a plethora of options for loading and stacking and filling.  Here, I used a mixture of three types of beans (pinto, kidney and black beans) to make up the base of the chili.  Next, I added white onion, green onion, garlic, a few jalapenos and all the spices to give it enough heat, and just a bit of corn to give it that sweet.  See, I’m such a sucker for the culmination of the sweetness of the sweet potatoes with the spice of the cayenne, paprika and cumin.  It’s the perfect counterbalance that has me going back for more and more. And with plenty of protein and fiber packed in each bite, I can happily say it’s an incredibly filling and healthy dish.  Enjoy!  Truly, MKR

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Vegetarian Chili Stuffed Sweet Potatoes
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 4 large sweet potatoes, baked
  2. 2 tablespoons olive oil
  3. 1 large white onion, diced
  4. 1 large red pepper, seeded and chopped
  5. 1 large green pepper, seeded and chopped
  6. 1 large jalapeno pepper, seeded and chopped
  7. 6 cloves garlic, crushed and chopped
  8. 2 cup vegetable broth
  9. 1 32- ounce can crushed tomatoes
  10. 1 tablespoon tomato paste
  11. 1 can black beans
  12. 1 can dark red kidney beans
  13. 1 can pinto beans
  14. 1 cup roasted corn
  15. 1 tablespoon ground cumin
  16. 2 tablespoons chili powder
  17. 1 tablespoon cayenne
  18. 1 teaspoon coarse salt
  19. Toppings: chopped green onion, white onion, cilantro, sour cream (optional)
Instructions
  1. Bake your sweet potatoes in the oven (400 degrees) until full cooked. 20-40 minutes depending on size. I like to wrap my sweet potatoes in tin foil and prick with a fork to allow for faster cooking.
  2. While sweet potatoes are cooking begin your chili. Over medium heat, add oil to a deep pot or dutch oven and add garlic, onion, peppers, and jalepeno. Saute 5 minutes to soften vegetables. Next add vegetable broth, tomatoes, black beans, red kidney beans, pinto beans, and corn; stirring to combine.
  3. Season chili with cumin, chili powder, cayenne, and salt. Thicken chili by stirring in tomato paste. Simmer over low heat about 10 minutes. Place sweet potatoes in a large casserole dish and split. Scoop chili over each potato and garnish with toppings. Enjoy!
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Everything But the Kitchen Sink Lettuce Cups with Vegan Green Goddess Dressing

Make This Super Simple & Healthy Meal In A Flash
February 14, 2017
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha
Roasted Chicken & Vegetarian Lettuce Cups with homemade Vegan Green Goddess Dressing, Waiting On Martha

Lettuce cups are a lot like nachos in my mind (and you know how deep my love for nachos runs).  You can truly throw anything you want in them and enjoy as an easy, fresh, guilt-free take on your favorite dishes.  I call these particular lettuce cups my “Everything But the Kitchen Sink” lettuce cups because I whip them up when I’m too weary to run to the store, instead using all sorts of things I find in the fridge for an easy and healthy weeknight meal.  Sound familiar?!

While these healthy lettuce cups are absolutely delicious the big winner here is the homemade vegan green goddess dressing.  I made mine dairy-free, using Vegenaise and Tofutti (two of my favorite vegan substitutions that taste just as good), amongst a lot of other goodness.  Guys, this dressing is so good that it might even overtake my love for homemade french onion dip.  The dipping possibilities are endless with this vegan green goddess dressing; I’m dunking chips in it as you’re reading this! And I promise you will NEVER taste the dairy free difference.

But back to the lettuce cups.  I mixed things up and made a few vegetarian chalked full of Mediterranean chickpeas and fresh avocado and the others with my favorite rotisserie chicken.  Even with the pulled rotisserie chicken, the dish is incredibly simple and fast to make, and not to mention super healthy to enjoy. I’m a big fan of making a rotisserie chicken on Sunday, then incorporating it in dishes for 2-3 days during the week.  The glory of a great leftover meal like this one never fails to put a smile on my face. 

For the actual lettuce cups I prefer to use a head of iceberg lettuce.  In order to get 5-6 cups out of each head of lettuce, I first chop off the bottom in one big slice.  Next, I flip the head over and very, very lightly hit it down on the cutting board.  This will loosen the center pieces, allowing you to slowly pull it apart.  Voila!  You have your lettuce cups.  Check out the recipe in it’s entirety below and please let me know if you decide make these this week, you’ll love them!  Truly, MKR 

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Everything But the Sink Lettuce Cups with Green Goddess Dressing
Yields 6
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Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
For the Lettuce Cups
  1. 1 head of iceberg lettuce pulled apart into 5-6 cups
  2. 1 rotisserie chicken, pulled apart
  3. 1 large can Garbanzo beans, rinsed
  4. 1 red onion, thinly sliced in rounds
  5. 1 fresh avocado, sliced
  6. 1/4 pint cherry tomatoes, halved
  7. a small handful of cilantro, roughly chopped
  8. Plus any leftover herbs you have from your Green Goddess Dressing (see below)
  9. 1 tablespoon olive oil
  10. salt & pepper to taste
For the Green Goddess Dressing
  1. 1 medium avocado
  2. 2 tablespoons fresh lemon juice
  3. 1-2 tablespoons vinegar
  4. 3-5 tablespoons water
  5. 1/2 cup Vegenaise (vegan mayo)
  6. 1/2 cup Toffuti (vegan sour cream)
  7. 1 cup fresh basil, chopped
  8. 1/4 cup fresh parsley, chopped
  9. 4 tablespoons chives, finely sliced
  10. 2 cloves garlic
  11. Salt and pepper, to taste
Instructions
  1. For the dressing combine all ingredients into a blender and blend till combined.
  2. On a large platter lay down your lettuce cups and fill with desired toppings. Drizzle with vegan green goddess dressing and enjoy!
Notes
  1. *One head of lettuce should give you 5-6 cups.
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Photography, Rustic White for Waiting on Martha

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Raspberry & Blackberry Goat Cheese Crostini with Fresh Mint & Thyme

A simple, elegant summer appetizer that everyone will love
May 22, 2017
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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Raspberry & Blackberry Goat Cheese Crostini recipe on Waiting on Martha Berry Goat Cheese Crostini recipe on Waiting on Martha

I have this love affair with toast.  There’s just something about the crisp crunch and delectable mix of toppings that gets me every time.  And crostini is just a fancy way to call it.  So like nachos—because you know how much I love nachos by now—the possibilities for your toasts and your crostinis are truly endless.  Today, without further adieu, I proudly give you a sure-hit Memorial Day appetizer: my Raspberry & Blackberry Goat Cheese Crostini recipe. 

With spring’s bounty of fresh berries, this is the perfect dish that fools your guests into thinking it’s a lot fancier than it is.  To create the berry “shmear”, simply put your berries in a bowl, lightly smash some of them with the back of the spoon.  You’ll want some full berries for presentation sake when serving, but you’ll also want the smashed juice as part of the shmear.  I love mixing in the gourmet herb goat cheese from the store, but you can of course blend your own fresh herbs in goat cheese too.  

In order, you’ll be happier if you spread the herb goat cheese first, then the berry “shmear”.  Next, top with the whole berries, and lastly garnish with your chopped mint.  You’ll toast on a cookie sheet in the oven until they’re golden brown.  These crostinis toast fast, so you’ll need to watch them closely so they don’t burn.  Voila!  Take those beauties out of the oven and serve on a marble board to hungry guests.  

It’s simple.  It’s elegant.  And it’s downright irresistible when served up on a bright, sunny summer day!  We’re sharing this recipe as part of Shipt‘s Memorial Day virtual potluck, so be sure to check out the rest of the menu!  Truly, MKR

P.S.  Looking for more Memorial Day menu inspiration?  Try our best ever veggie burgers and beef burgers, all of the side fixin’s for your BBQ, boozy strawberry basil lemonade, and classic root beer floats.  xo 

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Raspberry & Blackberry Goat Cheese Crostini
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Ingredients
  1. French bread, cut into thin slices
  2. OR pre-sliced crostini slices from the store
  3. 1 pint blackberries
  4. 1 pint raspberries
  5. herb goat cheese or regular goat cheese with fresh thyme
  6. fresh mint, chopped
  7. additional mint leaves, to garnish
Instructions
  1. Spread the herb goat cheese first on crostini or thin slices of bread.
  2. Lightly smash your berries to create a jam-like spread or “shmear”, leaving some berries whole for topping.
  3. Top the crostinis with your berry “shmear” and garnish with chopped fresh mint.
  4. Toast in the oven or toaster oven for a few minutes until golden brown. Be sure to watch closely so they don’t burn.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha | This post is in collaboration with Shipt, a brand we love and adore.  All opinions are 100% our own. 

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