Miso and Sweet Potato Millet Bowls

sweet potato millet bowls

I love to put together bowls like this for lunch. I enjoy eating meals that have a whole selection of different components. They’re just so much more fun, aren’t they?

This bowl has a base of millet and greens and is topped with roasted sweet potato, fresh cucumber and leftover corn and grilled chicken breast. The best part of this meal is the miso millet.

Don’t you hate when you’re preparing a meal and then you realize that you still need a sauce or dressing? Well, this dish doesn’t need any extra sauces because the millet is cooked in miso, which adds so much flavour and creaminess that you won’t need anything else.

miso millet bowls

Miso and Sweet Potato Millet Bowls
Prep time
Cook time
Total time
Serves: 4
  • 1 cup millet, uncooked
  • 3.5 cups water
  • 2 tbs miso paste
  • 1 sweet potato, chopped
  • ½ cucumber, quartered
  • 1 green onion, diced
  • 1 cup corn, cooked
  • 1 chicken breast, cooked and sliced
  • 1 tbs coconut oil
  1. Pre-heat oven to 375F
  2. Place chopped sweet potato in a roasting pan and drizzle with oil, and roast for 25 to 30 minutes, until fork tender
  3. Toast the dry millet in a pan over medium heat for 2 minutes
  4. Add water to pan, cover and bring to a boil
  5. Reduce heat and simmer for 25 to 30 minutes, until water is absorbed
  6. To serve, place vegetables and chicken over millet and mixed greens and sprinkle with onion

miso millet bowls with sweet potato and corn

On another note, we’re 5 days into Sugar-Free September, and I’m still doing great. I haven’t had any real cravings and haven’t experienced any of the sugar-detox symptoms I’ve heard about. It’s early days yet. Having delicious treats like this Blueberry Chia Parfait are going a long way in helping me stick with it!

Have you cut sugar out at all? Maybe you’ve switched from refined white sugar to maple syrup or stevia? I’d love to hear from those of you who are making some changes towards cutting out the sugar. If you need some more information about going sugar-free, check out these links.

Have a great weekend!

Lemon Basil Spaghetti Squash | Beauty Detox

For this week’s Beauty Detox Assignment, Kimberly Snyder asked us to come up with a recipe using squash. Her recipe for Baked Kabocha Squash with Mushroom Sauce inspired this dish. I looked for the kabocha squash, but it was quite expensive at Whole Foods, so I went with my favourite: spaghetti squash.

Simply tossed with a mix of zucchini, cherry tomatoes and diced onions, the squash was coated in a creamy lemon basil sauce.

Lemon Basil Spaghetti Squash

This dish would be so beautiful served as a Thanksgiving side. Sweet potato instead of zucchini, and quinoa and cranberries with a dash of cinnamon.

In this recipe, hemp seeds and nutritional yeast add a creaminess to the peppery lemon basil sauce. I topped the noodles with a poached egg for a complete dinner meal.

This is another great meal that satisfies while keeping to the Sugar-Free September guidelines.

Lemon Basil Spaghetti Squash
Prep time
Cook time
Total time
Recipe type: Vegan, Vegetarian, Pasta
Serves: 4
  • 1 spaghetti squash
  • 1 zucchini
  • 1 cup cherry tomatoes
  • ¼ white onion, chopped
  • 6 large basil leaves, chopped coarsely
  • 2 tsp coconut oil
  • 1 tbs olive oil
  • 4 poached eggs (optional)
  • Sauce: ¼ cup olive oil, 1 tsp tahini, 1 tsp nutritional yeast, 1 tsp hulled hemp seeds, 2 large basil leaves, 1 tsp rosemary, 1 tsp minced garlic, juice from ½ lemon, ¼ tsp salt, ½ tsp ground pepper, adjust to taste.
  1. Preheat oven to 425F
  2. Carefully cut spaghetti squash in half lengthwise
  3. Drizzle with olive oil and roast, face up, for 1 hour
  4. Meanwhile, in a blender or food processor combine sauce ingredients and blend until combined
  5. Heat coconut oil over medium heat and sautee zucchini, cherry tomatoes and onion until softened, about 10 minutes
  6. Once cooked, shred squash using two forks
  7. Toss squash with sauce, sauteed veg and chopped fresh basil
  8. Top with poached eggs (optional)

Lemon Basil Spaghetti Squash

Sweet Potato Spinach Quinoa Patties

sweet potato spinach quinoa burgers

I hope everyone is enjoying the remainder of the long weekend, and I hope your Sugar-Free September is off to a great start! A few hours in, and I’m holding strong. I started my day off with a Low-Sugar Green Smoothie and went for an easy run.

For lunch I enjoyed these delicious Sweet Potato Spinach Quinoa Patties over a salad. I made a big batch and will be reaching for these throughout the week. With the quinoa base, they’re filling and there’s so much goodness packed in thanks to sesame seeds, flax and spinach.

sweet potato spinach quinoa burger patties

Whether you’re heading back to school or back to work this week, these patties are great to have made up in the fridge. Warm on a burger bun, stuffed into a pita, or served cold on top of a salad.

Although I’ve fried them in coconut oil, I like them more from the oven.

salad with veggie patties

Sweet Potato Spinach Quinoa Patties
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Serves: 16
  • 1 medium sweet potato, cubed
  • 3 cups fresh spinach
  • 1 large clove garlic, minced
  • ½ onion, chopped
  • 1 cup quinoa
  • ½ cup gluten-free flour
  • ½ cup sesame seeds, ground
  • 2 tbs flax seeds, ground
  • 3 tbs coconut oil
  • 2 cups water
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 sprig fresh rosemary, chopped
  • Sauce: ¼ cup tahini, 2 tbs crushed garlic, 2 tsp olive oil, ¼ tsp salt, 2 tsp dried parsley
  1. Pre-heat oven to 350F.
  2. Cook 1 cup rinsed and drained quinoa in 2 cups water. Bring to a boil, cover and reduce heat to simmer for 15 minutes, until most of the water is absorbed. Remove from heat and leave covered for an additional 5 minutes.
  3. Meanwhile, boil sweet potatoes until fork tender. Drain and set aside.
  4. In a pan, heat 1 tbs coconut oil over medium heat.
  5. Add onions, spinach and garlic. Cook until spinach is wilted and onions are translucent.
  6. In a food processor, combine cooked quinoa, sweet potatoes, onions, spinach and garlic mixture, ground sesame and flax seeds. Process on low until well combined.
  7. Stir in flour. If your mixture is still very wet, add more flour. Mixture should hold together when squeezed.
  8. Line 2 baking sheets with foil or parchment paper and grease with 1 tbs coconut oil.
  9. Taking ¼ cup-sized portions, form patties ¼" to ½" thick and place on baking sheets.
  10. Bake for 45 minutes, flipping half way.
  11. Combine sauce ingredients in a bowl.
  12. Enjoy in a sandwich or over mixed greens.


Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas – Prepare these ahead of time and pop them in the oven when you’re ready for dinner for a healthy and easy weeknight meal.

Sweet potato enchilada recipe #vegan

My little baby blog is 3 months old today!

These 3 months have taught me so much already. Mostly I’ve learned that blogging is hard! I’ve spent countless hours learning about Rich Pins and RSS feeds and how to take a pretty picture of a bowl of soup. I’ve had a few highs, like getting my first pictures accepted to FoodGawker and TasteSpotting, and lots of frustrations, like cooking delicious food that isn’t at all photogenic, accidently shutting down my entire site for hours, and erasing everything off my boyfriend’s phone. Plus there’s trying to blog consistently without even owning a computer, making do with free, online photo editors, and having pretty much no clue how to use my camera.

vegan sweet potato black bean enchiladas #vegan

I’ve had many moments where I’ve had to wonder, “what’s the point?” There are so many incredible, established bloggers out there. Is there really any need for just another blog by just another girl? What do I have to offer? My pictures aren’t that great, I’m not even that good at cooking, really. I don’t know how to leverage social media (who has the time?!), and SEO is still a mysterious black box to me. What will people think of my posts, my pictures, my recipes, my writing? What will people think of me? Will anyone even read this? Maybe I can’t do this?

enchiladas ohsheglows recipe

But then, when I push all that self-doubt aside, I’ve had many more moments where I’m excited by what I’ve already learned and created in such a short time. I’m excited by the community of bloggers and seeing what everyone else is sharing. I love the comments that trickle in from people who have read and enjoyed my posts and maybe even tried a recipe. I love when someone pins something I posted. I love seeing how my photography has improved by leaps and bounds though I still struggle to get a good shot before my lunch gets cold. There’s the satisfaction that comes with clicking ‘publish’ on a new post. The way this blog captures, forever, a moment in time, and a meal long eaten and otherwise forgotten. Blogging has been a creative outlet, a social forum, a challenge. I’m not sure how long this will last, or what direction this blog will go, but for now I’ll keep cooking and baking and eating, staging and shooting and editing, writing and reading and learning. I’ll keep doing and I’ll keep blogging.

enchilada recipe

Now, onto the recipe! Since I’m still obsessing over The Oh She Glows Cookbook, these Sweet Potato Enchiladas were inspired by her vegan enchiladas. I passed on her avocado sauce, but tried the enchilada sauce recipe, and this sauce is so good! You won’t be missing the piles of cheese at all when you try this recipe.

Bonus, these enchiladas can be prepared ahead of time and popped in the oven when you’re ready for dinner. I was worried they would get soggy, but I prepared them and didn’t bake until the next day and they were perfect with just enough crispness to the tortilla. They also reheat well and are even delicious cold.

Sweet Potato Black Bean Enchiladas
Prep time
Cook time
Total time
Use store bought or homemade enchilada sauce.
Serves: 5
  • 10 small corn tortillas
  • 1 tbs coconut oil
  • 1 clove garlic, minced
  • 2 sweet potatoes, chopped
  • 1 cup grape tomatoes, halved
  • 5 cups spinach (I used frozen...you'll want about 1 cup when cooked)
  • 1 cup corn (again, I used frozen)
  • ½ red onion, chopped
  • 1 20 oz can black beans, rinsed and drained
  • 2-3 cups enchilada sauce
  1. Preheat oven to 350 F
  2. Add sweet potato to a pot of a boiling water. Cover and reduce to a simmer, cooking until tender (about 10 minutes). Drain and set aside
  3. Meanwhile, heat oil over medium heat in a large pan, and cook onion until translucent.
  4. Add garlic, reduce heat to medium-low and cook for an additional 2 minutes
  5. To the pan, add beans, chopped tomatoes, corn and spinach
  6. Cook for an additional 10 minutes, until spinach is wilted (if using fresh) and tomatoes are softened and corn is cooked through.
  7. Meanwhile, prepare enchilada sauce if making homemade
  8. Cover the bottom of a large baking dish with a thin layer of enchilada sauce
  9. Add ½ cup of filling to each tortilla, wrap and place in dish
  10. Pour remaining enchilada sauce and any left over filling over top
  11. Bake for 20 minutes

Find Angela’s Easy Enchilada Sauce HERE.