These Vegan Chili Pineapple Sweet Potato Burgers are FULL of flavor! sweet pineapple and spicy chili make an amazing combo.  A chili flavored spread pairs perfectly with these burgers! Vegan and Gluten Free Option.

I love sweet potatoes rice burgers! Don’t you?!

This. Is. My. Favorite. Burger. Yet. 😉

You may have already seen my Healthy Black Bean Sweet Potato Burger and my Vegan Curry Burger and those are both out of this world flavorful and delicious but it’s getting warm out and pineapple in my burger is TOTALLY necessary!

obviously I have been on a pineapple kick lately! I mean… Chili Pineapple Mango Salsa and Vegan Caribbean Quinoa Taco’s over the last couple weeks! 😉 I might have most of my pineapple obsession out of me now… maybeee HA!

Anyways, I really think you are going to love it because the sweet pineapple goes perfect with a dash of chili and sweet potatoes and rice in this Vegan Chili Pineapple Sweet Potato Burger!

This burger also kind of makes me feel like I should be sitting on a beach in Hawaii enjoying it… don’t you agree? Pineapple in the burger just says beach, at least in my mind it does. 😉

Moving on, the base is sweet potato and rice just like the other two burgers, I mean it’s crazy how much you can change the flavor of a burger by what you add to a base! They all three taste SO different, it just goes to show ya’ some base recipes you just don’t mess with…yet! 😉 (the food making wheels in my mind never stop turning!)

I added onion, chili and pineapple to this burger and the sweet and slight bit of spice is a wonderful combination my friends… a wonderful one!



  • 10 oz. bag of frozen cubed sweet potatoes (about 1⅓ cups mashed) * see notes
  • ¾ cups dry rice cooked (about 2 cups after cooked, I used basmati rice)
  • ⅔ cup chopped and squeezed pineapple* (see notes*)
  • ¼ of a small purple onion chopped tiny
  • 2 tsp chili powder
  • Pinch of black pepper
  • ½ TBSP olive oil (optional see notes)
  • FLAX egg optional see notes! (1 tbsp flax seeds ground up which will make 1½ tbsp plus 3 TBSP water)


  • 1 ½ TBSP vegan mayo
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • Pinch of black pepper
  • ¼ of a small lemon squeezed (make sure no seeds fall in)
    (double this recipe if you like a lot of dressing on your burger)

EXTRAS optional:

  • burger buns (I used sprouted grain ones from Food For Life brand)
  • sliced thick tomato
  • shredded lettuce
  • onion


  1. Start by cooking the rice and steaming the sweet potatoes. Cook rice according to directions on your package.
  2. For the sweet potatoes place them in a pot with about 2 oz. of water and a lid, let steam on low-medium heat for about 15-30 minutes depending on heat level and if you use fresh or frozen, once they are mash able with a spoon they are done!
  3. Next while those are cooking, chop the onion and pineapple and place in a large mixing bowl so it is ready!
  4. Once rice and potatoes are done, add the rice to the big bowl with the pineapple and onion and let the rice cool until you are able to touch it without getting burned (about 10 minutes) , then mash the sweet potatoes in the pot before adding to the rice mixture, then add the sweet potatoes and mix everything really well!

You can find complete recipes of this VEGAN CHILI PINEAPPLE SWEET POTATO BURGERS in



Tender cauliflower and hearty chickpeas are simmered in a spicy cashew tomato sauce and topped with fresh cilantro in this spicy vegan tikka masala.

It took me a long time to familiarize myself with the variety of dishes that make up Indian cuisine. I started out eating Indian food at a buffet, which is really the best way to get started on Indian food if you ask me. Head on over to the vegetarian section and grab a scoop of everything. Who needs labels? If it was meatless, I was happy to have it on my plate.

After that I experimented with some sit-down Indian dining, on the first occasion of which, a friend instructed me to “Just pick anything at random off of the vegetarian menu. It’s all good.” I did. It was. From then on I became a bit more familiar with the dishes themselves, though the names were still lost on me.



  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1-14 oz. can diced tomatoes
  • 1 cup vegetable broth
  • 1 tbsp. lemon juice
  • 4 garlic cloves
  • 1 1/2 tsp. fresh grated ginger
  • 1 to 3 tsp. Asian chili paste (to taste)
  • 1 tbsp. garam masala
  • 2 tsp. ground cumin
  • 1 tsp. paprika
  • 1 tsp. ground coriander
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. salt (or to taste)
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. black pepper
  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 1 large cauliflower crown, broken into florets
  • 1 3/4 cups cooked or 1-14 oz. can chickpeas, drained and rinsed
  • 1 tbsp. brown sugar
  • 1/2 to 1 cup water
  • 1/4 cup finely chopped fresh cilantro
  • cooked basmati rice, to serve


  1. Place cashews, tomatoes, broth, lemon juice, garlic, ginger, chili paste, garam masala, cumin, paprika, coriander, cardamom, salt, cloves, nutmeg and pepper into blender or food processor bowl. Blend until very smooth, stopping to scrape down sides of pitcher or bowl as needed. This may take a few minutes.

You can find complete recipes of this VEGAN CAULIFLOWER CHICKPEA TIKKA MASALA in



Layer after layer of oven-roasted sweet potatoes and quinoa combine with a creamy, spicy sauce in this healthy take on a familiar classic. The super easy chipotle sauce comes together in the blender.

Spicy and casserole. Are those two words allowed to be said in the same sentence? Is that blasphemy? I dunno. But I am so going there.

This is not your grandma’s or your Aunt Bev’s or even your mom’s sweet potato casserole. Nope. This casserole is grown up, souped up, and kicked up.

No dairy, no cheese, no eggs, no brown sugar, no nuts – just tons of flavor, a hint of spice, lots of protein, and healthy carbs.

As winter slowly releases its grip, recipes like this are getting fewer and far between. I’m craving salads and smoothies and I’m sure I’m not the only one.

But I had the idea for this recipe a couple of weeks ago and and by no means am I reserving it comfort food season/the holidays. If you’re not in the mood for a casserole right now, just pin this bad boy for a later date.

I can rest easy knowing that I have a dish to bring that will please everybody when that time of year rolls around. And it’s a dish that isn’t going to fatten you up for winter – unless you decide to eat the whole thing by yourself, of course.



  • 1 cup uncooked quinoa (red or white)
  • 2 cups vegetable broth or water (or a mix of the two)
  • 3 large sweet potatoes
  • olive oil
  • Sauce
  • ½ head of cauliflower
  • 2 chipotle peppers (canned, in adobo sauce)
  • 1 Tablespoon adobo sauce from can
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup of water (saved from boiling cauliflower)



  1. Wash cauliflower and chop into smaller florets.
  2. Preheat oven to 415º and line two baking sheets with foil.
  3. Peel sweet potatoes and use a mandolin [or knife] to chop into round slices ¼” thick. Toss with 3-4 tablespoons of olive oil, 2-3 teaspoons each of sea salt and pepper until well-coated. Spread sweet potatoes between 2 baking sheets and put them into the oven for 20 minutes.
  4. This is where things get serious – If you play your cards right, you can knock out the prep for the 3 main components of this casserole simultaneously, in under 25 minutes. Boom. You with me?
  5. Add quinoa and broth (or water) to a medium pot and bring to a boil. Decrease to a simmer and stir occasionally, cooking for 20-25 minutes.
  6. In a larger pot, bring 8 cups of water to a boil and add cauliflower florets. Boil for 10-15 minutes until tender.
  7. Add cauliflower florets to blender, along with 2 chipotle peppers, 1 tablespoon of adobo sauce from the can, 1 tablespoon of white wine vinegar, and 1 teaspoon each of sea salt and pepper. Add ¼ cup of water and blend until smooth. If necessary, add more water to achieve a creamy consistency.
  8. Once sweet potatoes and quinoa are finished cooking, decrease oven temperature to 350º.
  9. Spray an 8″x8″ baking dish with olive oil.

You can find complete recipes of this SPICY VEGAN SWEET POTATO CASSEROLE in



After the holidays and all the festive food we had, I wanted to make something super simple. I’ve heard so much about one pot spaghetti, so I just had to give it a try! I absolutely love pasta and it sounds so easy and convenient to throw everything in a pot, add some water and that’s it! I first wanted to try the most popular tomato basil one pot pasta, but then I ended up with this vegan one pot spaghetti with vegetables.

Before I gave it a try, I thought it somehow won’t taste right. To my surprise, I was 100% wrong! It really turned out pretty delicious!!

But is it really just as good as a regular pasta dish?

At first, I couldn’t decide what veggies I wanted to use. Spinach and tomato sounded good or basil and tomato, but there were already tons of other one pot recipes using these ingredients, so I wanted to make something a bit different. I finally ended up using lots of different veggies: Tomatoes, broccoli, yellow bell pepper, kale, zucchini, and eggplant. I also added a red onion and some garlic.

You literally just throw in all of the ingredients – including the uncooked spaghetti – and then cook it for about 12-15 minutes. Instead of water I added vegetable broth to give it some extra flavor. Yes, you cook it all together in one pot and do not drain the pasta. This might sound weird, but it really works.

So to come back to the question whether it really is just as good as regular pasta. That’s a though question. I mean it’s so easy to make and you save lots of time and also get less dirty dishes, which is pretty great, right? I mean I love cooking, but all the cleaning up afterwards is kind of boring and annoying, so using only one pot really makes it easier for you. Plus, it’s pretty delicious and packed with flavor! The spaghetti on their own taste so much like the sauce, which is unfamiliar but really cool!



  • 9 oz whole wheat spaghetti
  • 1/2 small zucchini, cut into medium-sized pieces
  • 1/2 small eggplant, cut into medium-sized pieces
  • 1 red onion, chooped
  • 2 cloves of garlic, miced
  • 1 cup cherry tomatoes, cut into halves
  • 1/2 cup broccoli, cut into florets
  • 1 handful kale, roughly chopped
  • 3 1/2 cup vegetable broth
  • 1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
  • salt
  • black pepper


  1. Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
  2. Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.

You can find complete recipes of this VEGAN ONE POT SPAGHETTI WITH VEGETABLES in

Cucumber Caprese Salad

Cucumber Caprese Salad

A beautiful and delicious take on a traditional Caprese Salad, this Cucumber Caprese Salad Recipe is a perfect side dish with steak, burgers, turkey legs, barbecue chicken and more! Easy to make, this Cucumber Caprese Salad recipe is loaded with sweet, fresh vegetables. Try it today!

Cucumber Caprese Salad
Cucumber Caprese Salad


  • 2 TBSP Olive Oil
  • 1 TBSP Balsamic Vinegar
  • 1 TBSP Dried Oregano
  • 1 TBSP Dried Basil
  • Dash Salt
  • Dash Pepper
  • 1 Cucumber Peeled, Skin Scraped w/Fork and Sliced Thin and Diced
  • 1½ cups Cherry Tomatoes quartered
  • 8oz Fresh Mozzarella
  • ½ Large Red Onion Diced


  1. In a small bowl mix together olive oil, balsamic vinegar, dried oregano, dried basil and a dash of salt and pepper; set aside.
  2. Peel washed cucumber, scrap the skin with a fork up and down a few times. Slice thin and dice. Add to a medium sized bowl.
  3. Quarter washed cherry tomatoes. Add to the bowl with the cucumbers.
  4. Thinly slice and dice your red onion (of you do not like onion, feel free to omit from the recipe). Add to bowl with cucumbers and tomatoes.
  5. Slice mozzarella into bite sized pieces (or use pearl sized mozzarella balls). Add to bowl with cucumbers, tomatoes and red onion.

You can find complete recipes of this Cucumber Caprese Salad in