This Creamy Sweet Potato Pasta makes plant-based eating easier and tastier than ever - just sweet potatoes, cashews, and your favorite pasta. Smooth and velvety, a little sweet and lotsa savory, the dish comes to life with nutrient-dense ingredients bursting with flavor and color!
Lately, Instagram feels like trying to find a treadmill at the gym at 5 PM. Blogging feels like resting on my couch in the comfort of my own home with a glass of kombucha next to me. Instagram feels like someone trying to get me to eat a bowl of mint-chip ice cream (which I don't enjoy) or a $12 salad I can make at home, while blogging feels like the chocolate-chip cookie I'd so much rather munch on, or the burger that tastes way better and costs half that price (and I can't master a burger... yet). Instagram feels like an hour-long hot yoga class, and blogging feels like the outdoor HIIT/sprint workout I look forward to every weekend.
What I love - l o v e - about Intuitive Eating is that its principles can gracefully make their way into other areas of life and help you learn to live more intuitively. A couple weeks ago, it helped me embrace HIIT workouts and weight training and spin classes, which I used to think I should only be doing every so often. I can do them as often as I'd like, as long I properly fuel my body and allow it the rest it needs, without any force to do (or not do) the exercise. Movement wants us to enjoy it, and those are the forms of movement that I enjoy most.
Now, it's helping me understand what intuitive living feels like. Like Intuitive Eating, this involves both the body and the mind, and lets you - the Intuitive Living Being - decide what want to participate in each day. Do I want to exercise today? Most days, I can easily, happily, honestly answer "yes" and others I simply accept the "no" from my tired muscles and let them do what they need, be it rest or a walk or some stretching. Do I want to spend the next two hours testing a cookie recipe? As of late, the answer to that has been a big, fat "NO" because someone stole my baking abilities and ran far, far away with them (read: my cookies - for lack of better word - suck lately).
Do I want to scroll through Instagram right now? Well, I want to catch up with my people, my community. The bloggers whom I've connected with via Instagram are the most joyful part of it all. The rest - the caption-creating, the picture-editing, the analytics-checking, the commenting, the liking - just stresses me out. Those are the pieces of the Instagram package that I wish I could dispose of and keep only the friends and the innocent picture sharing, which is probably what it was designed for in the first place, but, like, society happened and all that.
A little ritual I practice now before eating and throughout my day is a simple check-in with my body. If I'm feeling hungry, I ask myself how hungry I feel, what sounds good, am I tired, what does my body need and what does it crave, etc. I began applying that ritual to Instagram usage and found that I don't even have hunger for it to begin with. My mouth usually waters for a burger or a cookie or - yes - a salad or a smoothie when I'm truly hungry, but my mouth never waters for Instagram anymore (it has never literally watered, so I hope you get the metaphor).
Likely, this is just a phase. I'll come back to Instagram someday. When, I cannot predict, but I don't see myself giving up on it. I just need a break, like I did after I spent four months busting out cookies and cakes and breads and donuts for the blog (hello, sweet tooth. I hope you've been satisfied). I need time for me - time to let my thoughts unravel how my mind does so naturally, without unnecessary influence.
And let me tell you, this is some of the best me-time I've had in y e a r s. I love this blog with so much of my heart. SO MUCH. I love typing and I love cooking and I love creating ideas for posts in my head, even if it's during a workout when I should be focusing on keeping my knees over my ankles during squat jumps and tightening my core during planks and burpees. I love opening up. I love sharing my favorite recipes, which I hope become some of your favorites, too.
Well, I'm out of breath for this post and it's long, so you're probably out of time and hungry for the recipe already. But, before I show it to you, I want to thank you for reading this today. Thank you for continuing to encourage me, whether you know you do so or not. Thank you for the portion of your day you've given to this blog, my happy place :)
Makes 4 servings
2.5 cups cubed sweet potato, peeled
1/2 cup cashews, soaked at least 4 hours
1/3 cup nutritional yeast
1/4 cup tahini
1/4 cup reserved pasta water
3 tsp. garlic powder
1 tsp. ancho chili powder
1 tsp. sea salt (adjust to taste)
8 oz. pasta shells (I love Banza)
Fresh basil, chopped, for garnish
Optional: torn and steamed kale leaves
- In a large pot, cover the peeled and cubed sweet potato with filtered water, bring to a boil, and cook for about 12-15 minutes. Pierce them with a fork to test tenderness, then remove from heat and drain when the fork pokes through completely. You want these to be very soft to allow for easy blending. Set aside to cool.
- In the same pot, bring water to a boil and cook the pasta according to package directions. When straining pasta, reserve 1/4 cup of the water for the sauce.
- Drain and rinse the soaked cashews. Set aside.
- Use a high-powered blender or food-processor for the sauce. Blend or pulse on high the cooked sweet potato, soaked and drained cashews, nutritional yeast, tahini, and reserved pasta water until smooth*. Add the spices and blend again until combined. Transfer to an airtight container and set aside.
- In a large mixing/serving bowl, stir together the pasta shells, steamed kale (if using) and sauce - you won't use all the sauce, but about half of it. Adjust the amount used as needed. Top with fresh chopped basil leaves and serve immediately.
- Store leftovers of both pasta and sauce (it's good on everything else, too!) in an airtight container for up to one week.
*The blending time will vary depending on the strength of your blender/processor. Mine took about ten minutes total, and I use a Ninja blender.
Later that afternoon, my legs begged for some movement so I took my bike out for a ride to the beach and I had no idea at the beauty that was to come and amaze me. A symphony of gorgeous greens hills, rainbows of blooming flowers, child-like chirping birds, seemingly sparkling blue skies, and the indescribable aroma of it all could've knocked me over in all its wonder.
And wonder, I did, because I unexpectedly fell in love with spring (a season that used to feel to me like green-ish bananas - just "ehh") in that moment. Since then - a month ago - I've spent as many moments outside as I can, with and without my computer/studying materials. I walk to my 6 PM class with a bigger, heartier smile and sense of joy than I could've imagined possible. I wake up before the sunrises at 6:12-ish (but who's counting?) and anticipate it's appearance, eager for it's colorful arrival.
What all of that had to with these tempeh tacos, I'm not totally sure. I mean, they certainly are a warm-weather friendly meal. Beyond that, though, they too just kind of happened, like how I fell in love with spring, in a way that took me so much by surprise I couldn't help but love them even more. The blog hasn't been the most encouraging thing for me in the past few weeks, so for this recipe to just work as well as it did felt (and tasted) like a million wins all in one skillet.
Some notes on this recipe:
- I used tempeh because 1) it's less expensive than meat, 2) it's texture and flavor beat tofu (in my book), 3) it's fermented (read: gut-healthy!), and 4) it's SO easy to cook. If you'd prefer meat or tofu, go for it. The recipe is versatile enough for almost any preference!
- You may need to add just a tablespoon or two of water or veggie stock to the pan when you add the tomato paste - it was a bit challenging to mix in because of how thick the paste is. I made it work though, so you can, too.
- I read somewhere that lightly rubbing your corn tortillas with just a splash of water before heating them over the stove helps keep them soft and pliable, and that worked well for me!
Oh, and happy (almost) Cinco de Mayo! Perhaps you'll find this recipe delicious and simple enough to bring to your celebration this weekend :)
Makes 3 servings (3-ish tacos)
1 15-oz. can pinto beans
1 8 oz. block tempeh, roughly crumbled into bite-size chunks
1/2 large red onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1/4 cup tomato paste
3 tbsp. oil (I prefer grapeseed or avocado oil for high-heat cooking)
1 tsp. cumin
1-2 tsp. ancho chili powder (I used the Simply Organic brand)*
salt and pepper, to taste
3-6 corn tortillas (3 large or 6 small)
For serving: crumbled feta (omit if vegan), fresh cilantro, avocado, diced red onion
- Heat a large nonstick or cast-iron skillet** over medium heat and coat with 2 tbsp. oil. Let this heat up for 1-2 minutes, and then add the red onion, bell pepper, and garlic cloves. Cover and cook until softened, about 2-3 minutes.
- Stir in the tomato paste and spices until incorporated. Add the pinto beans and tempeh crumbles and stir again. Cover and cook 5-7 minutes, or until the tempeh has a light char on the edges. Remove from heat and set aside.
- Heat the tortillas by rubbing a light coat of water on each side and laying them in a pan until soft and warm. Serve alongside the tempeh pinto bean skillet and mixed greens, and any additional toppings: crumbled feta, fresh cilantro, and diced red onion.
*If you don't have or can't find ancho chili powder, cayenne or paprika will work. Use 1 tsp. if you're sensitive to spice, 2 tsp. if you like spice.
**I used a 10-inch Lodge Cast-Iron Skillet for this and it worked so well! Be sure to coat it with oil while heating it to prevent any sticking.