Roasted Sweet Potato Hummus and Veggies

roasted sweet potato hummus

Hello my healthy peeps! Sorry for the lack of posting lately but I have had a long, LONG couple of weeks and I just simply (and depressingly) didn’t have the time. I took this side job working at a little something called the Calgary Stampede which is a wild time, let me tell ya. Due to lack of sleep and food intake in the past 10 days, my body decided to rebel against my system and I became quite sick. Ya know when you can literally feel the toxins oozing out of you? Yeah, that’s where I was at for the last few days.

Although I’ll never subject my body to such murderous conditions again, this time has really allowed me to feel the effects of what not taking care of yourself feels like. My schedule allowed about 1 giant meal per day and an average of mayyyybe 5 hours of sleep if I was lucky. The rest of the time I was working. So it was a struggle to get in workouts and all the nutrients my body was used to consuming on a daily basis. And boyyy could I tell a difference. I was basically a zombie of my former self with zero brain power or energy and constant lack of focus.

BUT, on the bright side, now that I’m back in Edmonton and have been able to return to my usual healthy eating habits and catch up on sleep I’m back and better than ever! (Once, my sickness completely goes away, that is). It truly is amazing what some sleep, exercise, and good food does for the body. And if you’ve never experienced how good total healthiness feels, I can’t think of a more perfect snack to get you going down the road of complete bodily bliss than this sweet potato hummus and veggies!

SO here’s why you need to be eating sweet potato hummus (other than the obvious fact that it tastes freakin’ deeeeee-licious):

–  NUTRIENTS PEOPLE!!!! I’m talking protein, fiber, iron, zinc, folate, phosphorus, beta carotene, B vitamins, vitamin C, AND SO MUCH MORE! The list is seriously endless.

– But what does all that mean? Well, it’s a healthy way of obtaining plant-based protein, it will help regulate your digestive health as well as your blood sugar, has anti-inflammatory properties, anddddd can help balance your cholesterol levels.

Seriously guys, this hummus takes all of a minute to make! All you have to do is throw everything in a blender and voila, instant tub of hummus for you to snack on for an entire week.  You don’t even need to dip veggies in it if you’re not feeling that, this tastes so good in salads and on sandwiches too! It could not be easier to get your nutrients in that your body craves. So get to blending already!!!


Roasted Sweet Potato Hummus and Veggies

  • Servings: 4-8
  • Difficulty: easy
  • Print


  • 1 15 oz. can of chickpeas, drained and rinsed
  • ½ cup roasted sweet potato
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp tahini
  • Juice of 1 lemon
  • 1-2 Tbsp water
  • 2 small cloves of garlic, chopped
  • 1 ½ tsp cumin
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • Your favorite fresh chopped veggies (I like raw cauliflower, carrots, and peppers)


  1. Add all ingredients except for the raw veggies to a high-powered blender and blend until smooth and creamy. You may need to add a bit more water depending on how thick you like your hummus.
  2. Serve with raw veggies and enjoy!

Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.


Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!


Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print


  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce


  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!

Turkey Sliders with Sweet Potato Buns & Vegan Broccoli Salad

Turkey sweet potato slider with broc salad.jpg

Here we are, my beautiful peeps, on yet another magnificent Sunday, and this Sunday happens to be extra special for me because…..


*takes a lap around my apartment obnoxiously woo-ing and flailing*

My boyfriend and I grew up in Arizona where baseball is life so this time of year is our absolute favorite. The weather’s getting warmer, the sun is finally emerging from it’s winter hibernation, and the summer anticipation is creeping in. AND, spring training baseball means prime scouting time for fantasy baseball.

Since Brendan and I have been dating, we’ve played 1 on 1 fantasy baseball against each other for sheer pride. This year is especially crucial because we’re currently tied 2-2 sooo that means this year’s the rubber match. And I HAVE to win. There’s no other option. Have you ever heard of a sore loser? Well he’s what I call a sore winner.

*eye roll*

I will have to endure an entire year of constant daily reminders that he’s the champion. SO I’ve devised a plan. I’m really hoping he doesn’t read this post so he doesn’t see it coming….

But anyways, a little context:

Every Sunday, we loaf around (unless we are actually doing something, which is incredibly rare) and watch baseball. Sports Sunday, of course. Now that football’s over, baseball swoops in to take its place.

SO, the plan:

Since we primarily do most of our scouting while watching these games, I’m going to distract him with such delicious food that he won’t be able to focus on the baseball because he’ll be so lost in the incredible wonder his taste-buds are experiencing.

GENIUS!!!! Hopefully.

And, worst case scenario, it doesn’t distract him but we both still get to eat delicious food sooooo that doesn’t seem too bad to me.

And what could be a more perfect Sports-Sunday temptress than sweet potato turkey sliders with broccoli salad?! YUM. Such a flavorful combo. I’m not sure if you’ve noticed, but I’m 100% #teamsweetpotato. Between sweet potato toast, sweet potato hashbrowns, or just simply replacing hamburger buns with sweet potato slices, it’s the perfect way to sneak in some extra nutrients in place of icky, processed, carb-filled bread.

Now I won’t bore you with the health benefits of sweet potatoes since I’ve already talked about them endlessly in my other posts, however I will ramble about turkey! Turkey is one of my favorite meats to use because, well for starters it’s delishhhhh, but it’s also low in fat and carbs and high in protein! That’s a win for all teams. The high protein content means you’re going to see improved skin, hair, nail, brain, and muscle health PLUS it aids in oxygen transport, blood clot prevention, and cell regeneration! As if all that weren’t enough, turkey also contains trytophan, which is a hormone that controls your sleep-wake cycle. Studies have shown that increased intakes of tryptophan help improve your sleep! Anddddd, turkey is also high in selenium which benefits your metabolism and immune system and also decreases inflammation. Woooooooo. Can I draft turkey to my fantasy team?

So you’re picking up what I’m putting down here, right? You should be eating turkey like all the time. Ooh! I have an idea, you can start your turkey trials by trying this recipe right now! You’ll soon be as obsessed as I am (if you aren’t already).

Turkey Sliders with Sweet Potato Buns & Vegan Broccoli Salad

  • Servings: 8 Sliders
  • Difficulty: easy
  • Print


  • About 1 ¼ pounds lean ground turkey
  • 9 eggs
  • ½ brown onion, diced
  • 1 clove garlic, diced
  • ¼ cup chopped parsley
  • 1 tsp garlic salt
  • 1 tsp paprika
  • Salt and pepper to taste
  • ¼ cup chickpea flour
  • 2 large sweet potatoes, sliced into about ½ inch rounds
  • 1 cup spinach
  • 1-2 tomatoes, sliced
  • 1 cucumber, sliced
  • Red onion, sliced
  • 2 tsp coconut oil
  • Broccoli Salad:

  • About 3 cups chopped broccoli
  • ¼ cup dried cranberries
  • ¼ cup chopped walnuts
  • ¼ cup red onion, diced
  • ¼ cup EVOO
  • 1 tsp apple cider vinegar
  • 1 Tbsp maple syrup
  • Salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Place your sweet potato slices on parchment paper and bake until tender, but still slightly firm (about 15-20 minutes).
  3. Meanwhile, combine the ground turkey, 1 egg, garlic, parsley, garlic salt, paprika, salt, pepper, and chickpea flour and mix to combine.
  4. Preheat a skillet on medium to med-high heat. Form about 8 even sized sliders.
  5. Cook the sliders on the skillet, about 4-5 minutes per side until cooked throughout.
  6. Meanwhile, heat another pan over med-low heat and add coconut oil. Crack eggs into pan and allow to fry until the whites solidify, then remove from heat and set aside.
  7. Once the burgers have finished cooking, place on a sweet potato bun (slice) and top with egg, spinach, tomato, cucumber, red onion, and another sweet potato bun (slice).
  8. To make the broccoli salad, whisk together EVOO, apple cider vinegar, maple syrup, salt, and pepper. In a large bowl, combine broccoli, dried cranberries, red onion, and walnuts. Toss with the dressing.
  9. Serve turkey sliders with a side of broccoli salad and enjoy!