This post is extra special, hence it being so late or early depending on where you are. Today I’m participating in a virtual vegan potluck!
Not only do you get my vegan recipe but the chance to see a ton more.
Here’s how it works: I am just one of over 100 bloggers posting a vegan potluck recipe today. I am sharing a delicious vegan appetizer.
Below my recipe you can click on the forward and back icons which will take you on to two other bloggers also participating. If you’re so inclined, you can continue clicking through the chain of blogs and eventually make it to salads, entrees, desserts, etc. It’s such a fun way to get vegan inspiration and check out some new bloggers along the way.
Without further ado, my VVP appetizer recipe.
Somewhere in the course of the last year I started getting Martha Stewart Living Magazine in the mail. I never subscribed to it so I’m not sure how it ended up in my mailbox. I’m actually not a huge Martha fan and anyone who knows me knows I’m not particularly crafty, so the magazine holds little appeal to me. However, one very boring afternoon I flipped through the pages and found that it also includes recipes. The inspiration for the appetizer below came from the magazine so we have no one but Martha to thank!
Roasted Sweet Potato Rounds with Black Beans and Miso Dressing (vegan, gluten-free)
2 sweet potatoes, try to find ones that are roughly the same size all the way across and don’t taper too much at the ends
1 tablespoon olive oil
1/2 teaspoon of salt
1 can black beans, drained and rinsed
1 tablespoon white wine vinegar
1 serving of my miso dressing
1 bunch of fresh cilantro
Preheat oven to 375.
Cut the unpeeled sweet potatoes into 1/2″ rounds. Place them on a cookie sheet. Drizzle with olive oil and sprinkle with salt, making sure to coat both sides.
Roast the sweet potatoes until golden brown, about 25-30 minutes. Flip half way through.
While the sweet potatoes are roasting, mix black beans with a tablespoon of white wine vinegar.
Next, make the miso dressing.
Once the rounds have cooled, place on a tray and top each with a spoonful of black beans. Drizzle on the dressing and finish with some cilantro.
I love how simple this recipe is. It’s perfect when you’re making a lot of different foods for a dinner party and will taste just as good room temperature as it does straight out of the oven.
As mentioned above, if you’re interested in more great recipes, start by heading over to Kim’s blog The Soulicious Life by clicking the icon below:
Or go forward to Jason’s blog Jason and the Veganauts:
I hope you enjoy the potluck!