Sweet Potatoes

Flaky biscuits and an herb-infused butter come together to make one seriously nutritious (and energy-boosting) side.

Chef Bai (Bailey Ruskus) shares one of her favorite vegan recipes from her plant-based cookbook Cook. Heal. Go Vegan!

It’s totally possible to cook a deeply flavorful, wholly satisfying soup in half an hour! This recipe makes it incredibly easy to achieve.

Can’t decide if you want to have tacos, a sandwich or a slice of pizza? This meal is all three in one tasty, Paleo-approved meal.

Savory, simple and Paleo-friendly, this satisfying breakfast is going to become your go-to for weekend brunches.

Plenty of protein, a serving of veggies, slices of fruit and even a little spice – this hearty hash covers all of your nutritional bases while delivering plenty of flavor.

These savory cabbage pancakes are a twist on the traditional dish from Osaka, Japan. The name okonomiyaki translates to “grilled as you like it,” as there are a number of variations depending on region and preference. The original dish uses wheat flour, but here we use coconut flour and arrowroot instead.

Skin-on Russets and sweet potatoes make up these cheesy röstis, or Swiss-style hash browns. We use both yellow and green onions here, but if you’re looking to simplify, you can use just the yellow onion. Customize this dish with toppings of your choice.

Fish tacos get a hearty makeover with roasted sweet potatoes and a flavorful sauce spiked with cumin.

We’ve turned baked sweet potatoes into a main dish by stuffing them with a simmered coconut chickpea curry. Make the sweet potatoes in advance, or you can bake them fresh right before serving for each day it’s eaten on the plan.

Hearty root vegetables stand in for regular spuds in this breakfast hash with kale. Make it fresh in the morning, or make it entirely in advance – just reheat in a skillet and cook the eggs right before serving for a speedy meal.