Ingredients – 4 red bell peppers – Extra-virgin olive oil, for drizzling – 1½ cups white cheddar cheese – Avocado slices or guacamole, for serving – Lime wedges, for serving – Sea salt and freshly ground black pepper Filling – 1 tablespoon extra-virgin olive oil – 2 garlic cloves, grated – 2 jalapeños, diced, more for topping, if desired

– 2 scallions, chopped – 1 teaspoon lime zest – 1½ tablespoons lime juice – 1 teaspoon cumin – 1 teaspoon coriander – 1 teaspoon cayenne – 1 teaspoon sea salt – ½ cup finely chopped cilantro – 3 cups cooked white jasmine rice – 1½ cups cooked black beans, drained and rinsed – 1½ cups corn kernels

Instructions – Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside. – Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest,   

lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn. – Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.

Ingredients – 2 to 8 sweet potatoes (each variation will stuff 2 potatoes) – Filling: choose from the four recipes below Instructions 1. Preheat the oven to 425°F and place a piece of foil on a baking sheet. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

Greek-ish Stuffed Sweet Potatoes Ingredients – ½ cup cooked quinoa – ½ cup finely chopped spinach – 2 tablespoons crumbled feta – 2 tablespoons chopped red onion – ½ teaspoon extra-virgin olive oil, more to taste – 1 teaspoon fresh lemon juice – ¼ clove minced fresh garlic – ¼ teaspoon sea salt – Freshly ground black pepper, to taste – dollops of Tzatziki Sauce

Instructions 1. Make the filling: In a medium-small bowl, mix together the quinoa, spinach, feta, red onion, olive oil, lemon juice, garlic, salt, and pepper. Adjust seasonings to taste. (I like to slightly over-season my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use. 2. Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with scoops of tzatziki.

Sweet Potato Burrito Ingredients – 1 cup shredded red cabbage – ½ cup cooked black beans – a few slices of serrano or jalapeño pepper – 1 tablespoon toasted pepitas – ½ teaspoon extra-virgin olive oil – 1 teaspoon fresh lime juice – ¼ teaspoon chili powder – ¼ teaspoon sea salt – ¼ cup salsa, for serving quick guac: – 1 small avocado – 2 teaspoons fresh lime juice, or to taste

– ¼ teaspoon sea salt, or to taste Instructions 1. Make the filling: In a medium-small bowl, mix together the cabbage, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. (I like to slightly overseason my filling so that it’s flavorful amongst the whole potato.) Chill until ready to use. 2. Just before serving, make the guac: Use the back of a fork to mash together the avocado, lime juice, and salt.

3. Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa on the side. Curry Spiced Stuffed Sweet Potatoes Ingredients – 1½ cups cooked chickpeas, drained and rinsed (makes extra) – extra-virgin olive oil, for drizzling

– sea salt and freshly ground black pepper – ½ teaspoon curry powder – 4 large kale leaves – ¼ cup chopped cilantro turmeric-yogurt sauce – 3.5 ounces Greek yogurt – 1 teaspoon fresh lemon juice – ½ teaspoon extra-virgin olive oil – ½ clove minced garlic – ¼ teaspoon turmeric or curry powder – ¼ teaspoon sea salt

Instructions 1. Make the filling: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper, and roast for 25 minutes or until golden brown and crispy around the edges. Remove the chickpeas from the oven and while they are still hot, toss them with the curry powder. Set aside until ready to use. 2. Make the sauce: In a small bowl, combine the yogurt, lemon juice, olive oil, garlic, turmeric, and salt. Chill until ready to use.

3. Just before the sweet potatoes are done, place the kale leaves into the oven on the same baking sheet and cook for 2 to 3 minutes, or until wilted. Remove, chop, and set aside. 4. Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Stuff with some of the chickpeas, the chopped kale, and the cilantro. Top with a scoop of sauce and serve with the remaining sauce on the side.

5. Save extra chickpeas for snacking. Fall Harvest Stuffed Sweet Potatoes Ingredients – 12 Brussels sprouts, coarsely shredded – ½ gala apple, diced – 1 radish, sliced into matchsticks – ¼ cup crumbled feta – 1 tablespoon chopped dried cranberries – 1 teaspoon extra-virgin olive oil – 1 teaspoon apple cider vinegar

– ¼ teaspoon sea salt, more to taste – freshly ground black pepper, to taste Instructions 1. Make the filling: In a medium bowl mix together the Brussels sprouts, apple, radish, feta, cranberries, olive oil, apple cider vinegar, salt, and pepper. Season to taste. I like this one to really pop with the vinegar so that the flavors stand up to the whole sweet potato. Also, this is the only potato without a sauce, so make sure your salad filling is not dry.

2. Remove the sweet potatoes from the oven and let cool slightly. Slice a wedge lengthwise in each potato and remove to make space for the filling. Scoop in the filling and season to taste.

Ingredients – 4 medium russet potatoes – Extra-virgin olive oil – Sea salt – Cashew Sour Cream – Tempeh Bacon Bits – Chives Instructions – Preheat the oven to 425°F and line two baking sheet with parchment paper. – Use a fork to poke a few holes into the potatoes. Place on the baking sheet, rub with olive oil, and sprinkle liberally with sea salt all over. 

Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp. – Slice open each potato. Assemble with a dollop of sour cream or cashew cream, tempeh bacon bits, and a sprinkle of chives. Serve with remaining cashew cream and tempeh bacon on the side.

Ingredients – 2 acorn squash, halved – 1 (8-ounce) package tempeh – 1 tablespoon extra-virgin olive oil, more for drizzling – ½ yellow onion, chopped – 8 ounces cremini mushrooms, diced – 3 garlic cloves, minced – ⅓ cup coarsely chopped walnuts – 1 tablespoon tamari – 1 tablespoon apple cider vinegar – ½ tablespoon chopped rosemary

– While the squash roasts, cut the tempeh into ½-inch cubes, place in a steamer basket, and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover the pot, and steam for 10 minutes. Remove, drain any excess water, and use your hands to crumble the tempeh. – Heat the olive oil in a large skillet over medium heat. Add the onion, ½ teaspoon salt, and several grinds of black pepper and cook 5 minutes. Add the mushrooms and cook, stirring, until soft, about 8 minutes. 

Stir in the crumbled tempeh, garlic, walnuts, tamari, apple cider vinegar, rosemary, and sage and cook 2 to 3 minutes more, adding ¼ cup water as the pan gets dry. Stir in the cranberries and season to taste. Scoop the filling into the roasted acorn squash halves and garnish with the parsley and pomegranates.