Best 2 Vegan Sweet Potato Coconut Milk Roasted Chili Ravioli Recipes

Indulge in a culinary adventure with our delectable Vegan Sweet Potato Coconut Milk Roasted Chili Ravioli. This innovative dish combines the vibrant flavors of roasted sweet potatoes, creamy coconut milk, and a hint of chili spice, all enveloped in tender homemade ravioli. Our comprehensive guide provides step-by-step instructions for crafting the perfect ravioli dough, along with two tantalizing fillings: a classic sweet potato and coconut milk filling and a more adventurous roasted chili and sweet potato filling. Whether you prefer a mild or spicy experience, these ravioli will tantalize your taste buds. Accompany your ravioli with a zesty cilantro-lime sauce for a refreshing and flavorful touch. For a vegan-friendly twist, we offer a dairy-free coconut milk-based sauce that complements the ravioli's richness perfectly. Dive into this culinary journey and savor the harmonious blend of flavors in our Vegan Sweet Potato Coconut Milk Roasted Chili Ravioli.

Here are our top 2 tried and tested recipes!

STICKY COCONUT CHICKEN AND RICE

Sticky Coconut Chicken and Rice image

This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.

Provided by Kay Chun

Categories dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
1/4 cup neutral oil, such as safflower or canola
2 teaspoons kosher salt (Diamond Crystal)
1/2 teaspoon black pepper
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 3/4 cups low-sodium chicken broth
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped (½-inch pieces)
1/2 cup roasted cashews, coarsely chopped
3 scallions, green and white parts, thinly sliced (½ packed cup)
2 tablespoons coarsely chopped cilantro
Hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

VEGAN SWEET POTATO CHILI

Vegan Sweet Potato Chili image

Quick, easy cool-weather vegan chili.

Provided by AR Cook

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

5 tablespoons vegetable broth
½ cup chopped onion
3 cloves garlic, minced
½ jalapeno pepper, minced
2 sweet potatoes, diced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ teaspoons tomato paste
2 cups vegetable broth
1 (28 ounce) can diced tomatoes
2 cups drained and rinsed kidney beans

Steps:

Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 42.7 g, Fat 1.4 g, Fiber 11.1 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 659.2 mg, Sugar 9.4 g

Tips:

Use a variety of sweet potatoes. Different types of sweet potatoes have different flavors and textures. For this recipe, we recommend using a combination of orange and purple sweet potatoes.
Roast the sweet potatoes until they are tender. This will help to bring out their natural sweetness and flavor.
Use a good quality coconut milk. This will make a big difference in the flavor of the ravioli.
Add some heat to the chili filling. This will give the ravioli a nice kick.
Don't overcook the ravioli. They should be cooked until they are just tender.

Conclusion:

These vegan sweet potato coconut milk roasted chili ravioli are a delicious and satisfying meal. They are perfect for a special occasion or a weeknight dinner. The sweet potatoes and coconut milk add a unique flavor to the ravioli, and the chili filling gives them a nice kick. Serve them with your favorite dipping sauce and enjoy!