Sweet Potato Mini Peppers Spinach Alfredo Bake. Vegan Glutenfree Grainfree Recipe

You know what happens when Whole foods has white Sweet potatoes under Sweet potato label and orange sweet potatoes under Yam label? Hubbs picks up white sweet potato.:) He is our default grocery shopper and has become amazingly efficient at that. The days I can walk around and shop I take double the time to shop:) Browsing around, picking up random things. He picks up new things to try too, but he does everything in record time. He is the awesomest husband I tell ya. 
This past month, I havent had the luxury to walk around like that because of the unpredictable balance. The concrete/tile/hardwood under my feet doesnt work well when my balance is off and add to that the shiny floors, people moving around and I stop breathing. Someone roll a thick carpet for me will ya.


So in the pictures, this sweet potato bake has white sweet potatoes. There are several types of sweet potatoes, white, orange, purple. This will work with either of them. This bake is like a no grain mini lasagne for 1, with the layers of sweet potatoes, mini peppers, tomatoes and alfredo which has been amped up with spinach. You can add any thinly sliced up veggies like zucchini, cauliflower, eggplant, Mushrooms and more. 

For more Lasagne, bakes, pasta, see here



We have been slowly changing out other things in the house, getting more cognizant about where our clothes and shoes come from. Apart from not using leather, fur, silk and other animal derived clothing, there is also the consideration of atrocious working conditions in most of clothing and shoe factories, child labor, exploitation and such.. What are your favorite eco-animal-people friendly brands?

You can read more about tips to keeping your closet Sweatshop free here.
And a couple of Organic, Eco-friendly and Vegan brands here.

I am thinking of compiling short ebooks.. One with a couple of recipes(appetizers, burgers, pizza) that can be whipped in 15-20 minutes but uses some store-bought sauces and things. 
The other with made from scratch recipes. Which one should I put together first?:)

Steps:

Get veggies ready. and whip out the magic bullet. Cayenne because even my alfredo has to be spicy. Feel free to omit.:)



Layer the sauce, then sweet potatoes.



Then tomato slices, herbs, mini peppers.



Radish, sauce, sweet potato.



Tomatoes and sauce.



Top with breadcrumbs mixed with herbs and salt.



Bake for 45-50 minutes.

Vegan Sweet Potato Alfredo Bake

Let it cool for 10 minutes before removing from ramekin or serve in ramekin.



Sweet Potato Mini Peppers Spinach Alfredo Bake
Allergen Information: Dairy-free, egg-free, soy-free, yeast-free, corn-free, gluten-free, grain-free, refined Oil-free

Ingredients: Makes 1 3.5/4 inch Ramekin
1 thinly sliced Sweet potato 
Sliced Mini peppers
Sliced Tomatoes
Sliced Radish(optional)

Spinach Alfredo:
2.5-3 Tablespoons raw cashew flour(ground cashew)
1/2 cup baby spinach(raw or blanched, or other blanched greens or omit)
1/3 cup coconut milk
1 garlic clove or 1/4 teaspoon garlic powder
1 Tablespoon nutritional yeast
1/4 teaspoon mustard powder
1/4 teaspoon paprika
black pepper, cayenne to taste
1/4 teaspoon salt
1/2 teaspoon liquid aminos
pinch of nutmeg
1/2 teaspoon lemon juice/vinegar

Variations:
Add a Tablespoon of extra virgin olive oil or vegan butter to the alfredo for creamier sauce.
Skip the spinach.
Use other herbs and spices for sauce variations like chipotle flakes, ranch seasoning etc.
Add other sliced veggies like Zucchini, cauliflower, eggplant, Mushrooms.
Add some crumbled steamed Tempeh layers.

Method:
Alfredo:
Blend all the ingredients of the alfredo. Taste and adjust salt. 
The sauce thickens during baking so I did not cook it. You can nuke it in the microwave to thicken it a bit.

Bake:
Grease the ramekin if you plan to remove the bake.
Add a little alfredo in the ramekin. top with sliced Sweet Potatoes, overlapping so it is a continuous layer.
Top with mini peppers, tomato slices, radish, and drizzle enough alfredo to cover.
If using a larger ramekin, add other veggies/mushrooms and sauce layer.
Top with Sweet potatoes, tomato slices, more alfredo.
For the final layer, you can use breadcrumbs mixed with dried herbs(I used italian blend) and salt.
Or sweet potato slices brushed with olive oil for a crunchy sweet potato top. Sprinkle some herbs and salt on top. 
Bake for 45-50 mins at 370 F. 
Serve as is warm in the ramekin. Let sit for 5-10 minutes before removing from ramekin.
If making a larger portion, then bake at least an hour.



This bake is being shared at Ricki’s wellness weekend, Healthy Vegan Fridays. Slightly Indulgent Tuesdays

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Comments

  1. says

    this looks perfect, richa! i love recipes for meals that serve just one or two. and who can resist a lasagna made with sweet potatoes?! the sauce looks delicious and is the perfect shade of green ;)

  2. Anonymous says

    The orange ones ARE yams :) I love sweet potatoes!! This looks really yummy!! I love alfredo. And I like mine a bit spicy, too!!

    • says

      I dont know.. wherever I read, it says they are mis-labeled as Yams.. but Yams apprently have blackish skin.:) I think you can use the orange sweet potatoes and orange yams interchangeably.. so everything works:)

    • says

      :D Thanks Marie.. Now if only the stores label the yams as yams, coz the things that i usually pick up labelled yam are actually the orange sweet potatoes. :))

  3. says

    My stores nearby are always mis-labeling yams and sweet potatoes! I heart this mini bake! So delicious! I can’t decide which e book you should do first…. Maybe the quick one :)

  4. says

    I’ve simply never seen anything like this before- And that’s a very good thing! I’m thrilled to find new dishes and flavors. Being an alfredo, I might be tempted to throw in some pasta, too… But I have a feeling I would be happy with it served as is. :)

    PS, I caught your comment, not to worry. I’ve been having some blog trouble lately and can’t imagine why it thought that your words were spam!

    • says

      I usually would throw in pasta too. but decided to keep it all veggies. those sweet potato slices work like a soft lasagna sheet:)
      i hope the things are resolved now. :)

  5. says

    I think this is going to be one of the things I will make often! I was wondering if I can make several so the oven isn’t heated for just one… Would the timing stay the same?
    As for the e-book – try the quick one first so we can have it earlier “wink, wink” then you can take your time with the homemade made from scratch one!

    • says

      It will probably be an hour or hour 10 minutes like a regular lasagna, but a little longer to help cook all the layered up veggies.
      good idea with the ebook :)

  6. says

    I would prefer the “cook it from scratch” e-book first, purely because that’s the way I tend to cook:) I suspect they’ll both be a success:) Yams and sweet potatoes are different entities, see this US Congress link http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html for clarification! I’m going to try growing sweet potatoes this year, as an experiment:)

    this looks so vibrant and appealing – I would always have cooked the sauce first, so I’ll be very interested to try making it.

    Wouldn’t it be fun to make several with slight variations all baked at the same time, then have a tasting session with a couple of good friends? x

  7. says

    This would be so perfect for nights when Chris has to work late- the perfect dinner for 1! :-)

    That’s so awesome that your hubbs is a good grocery shopper. Chris is too, but in my list, I have to describe where everything is in the store. And how to pick out the best produce. Then it becomes much more of a guide than a list. ;-)

  8. says

    Wow, what an amazing idea to do a little mini bake in a ramekin. It is so cute. We only have the orange sweet potatoes here in the UK but I tried the white fleshed sweet potatoes in Africa and love them. I much prefer them and wish I could get them here. Great idea to do ebooks as your recipes look amazing. I guess it depends on your readers but I make everything from scratch so don’t make any recipes that include processed foods.
    Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
    http://www.greenthickies.com/healthy-vegan-fridays

  9. says

    This looks so yummy!! I am going to make this on Sunday. Just gotta decide on what else to serve it with since our son can be really picky at times- maybe a lentil and almond roast would go well with it??

  10. says

    I am totally serious when I say that every time I use one of your recipes I say, “that’s one of the best things I’ve ever tasted!” This was amazingly delicious and a nice light meal. I made two of them, didn’t use any oil, subbed lacinato kale for spinach, and skipped the radish. I could easily eat the other one but I’m glad it was nice and light so that I have room for a Fully Raw carrot cupcake with orange vanilla cream frosting…courtesy of Fully Raw Kristina (http://www.youtube.com/watch?v=14KR2TEUBxU&feature=share).

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