A no-mayo, potluck-friendly potato salad chock full of colorful spuds and vegetables, for the best side dish at the BBQ. Shhh…it’s vegan, too.
Baked Sweet Potatoes with Cannellinis and Baby Spinach is dinner made on one sheet pan. With sweet (potatoes and raisins), salty (capers), creamy (cannellini beans), tangy (lemon juice) and herbaceous (herbes de Provence, spinach), this is a satisfying meal on many levels. That it is also vegan is also a definite plus!