I’m excited to share this guest post from Jessica Hylton of the blog Jessica In The Kitchen. She makes amazing vegan recipes in her kitchen in Jamaica. This sweet potato breakfast hash is delicious, easy to make, and nutritious. And it’s made with Japanese sweet potatoes, my current favorites! I’m back from maternity leave, so expect new recipes from me in the coming month. In the meantime follow me on Instagram @sweetpotatosoul to see what I’m eating and new-mom life updates
Hi everyone! My name is Jessica and I’m a vegan food blogger, photographer and videographer over at at Jessica in the Kitchen! I’ve been online friends with Jenné for about 2 years now and we finally met in person at her cookbook launch dinner last year while I was in California. Since then it’s been even more fun keeping up with all the exciting updates in her life, including most recently – her adorable bouncing baby girl! I know Jenné is being kept super busy now thanks to her new beautiful blessing, so I wanted to share a guest post here on Sweet Potato Soul! Naturally my very first thought was to do something with sweet potatoes, but with a twist!
Sweet Potato Breakfast Hash
Spring Veggie Pasta
This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this Spring Veggie Pasta recipe.
My favorite season in Los Angeles is spring! The weather is still cool, and the extra rain even makes this super-dry city look temporarily green and lush. Last spring, it was such a nice surprise to see bright green wild grass sprouting up all over the city.
This coming spring is extra special because I’m looking forward to watching my little one sprout up alongside the LA foliage. This is my first journey into motherhood, so I’m sure there will be many unexpected twists and turns, but one thing I know is that my winter baby and I will make it to the end of the “fourth trimester” right in the middle of spring. I hope the renewing energy of the season will be the perfect setting for all the new directions our life together will take 🙂
Avocado Pesto Pasta
This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this Creamy Avocado Pesto Pasta.
Avocado is easily one of my favorite foods. Obviously, I love its rich creamy texture and light flavor, but another thing I love about it is something that is too often overlooked: its versatility! Most of us only know avocado from having guacamole, or perhaps avocado toast if you’re a city-dwelling millennial. That’s really a shame because avocado can be used in so many ways, savory or sweet. And because avocados are so nutritious––high in vitamin E, A, C, K, B, potassium, magnesium, and healthy fats––there’s even more reason to enjoy them often.
Sweet Potato Tortilla Soup
Hello from maternity leave!! I’m excited to share this guest post from Megan Roosevelt of Healthy Grocery Girl. This sweet potato tortilla soup is simple, nutritious, delicious, and perfect for a new mama like me–– I’m definitely having Maxx make this for me during my postpartum chill period 😉 For more recipes keep coming back to the blog, and follow me on Instagram @sweetpotatosoul to see what I’m eating and new-mom life updates✌️
Hi Sweet Potato Souls! First, let me say what a joy and honor it is to share a recipe here on my sweet friend Jenné’s blog! I first met Jenné through YouTube and we then collaborated on some videos for our YouTube channels! Jenné is so sweet, caring and her recipes are (as you know) so delicious!
While Jenne is getting settled into life as a new mama, I’m here to give her a little blog break and share a recipe with you!
Vegan Pasta Puttanesca
This post is sponsored by Barilla. We teamed up to introduce you to their new line of one-ingredient legume pastas made from chickpeas or red lentils. If you love pasta, and you love getting the most nutrition out of every meal, then you’re going to love their new legume pastas, and this delicious vegan pasta puttanesca!
There are so many reasons to love vegan pasta puttanesca. I love this tasty pasta dish for its pungent flavors, its ease of preparation, and because you can make it with simple pantry ingredients. I always keep olives, capers, and diced tomatoes in my cupboard for when I’m craving this dish.