Sweet Potato Nachos with Hemp ‘Cheese’

If you’ve been following this blog since the beginning, it’s probably become clear that I have a thing for orange vegetables (see here, here, here, and here). It probably also comes as no surprise that one of my favourite things in the world is ‘veganizing’ or putting a healthier spin on comfort food.

Today, I combined my two passions into one plant-powerful nacho plate. Behold my mighty Sweet Potato Nachos!

I don’t know what got into me this morning, but boy, I had a precise vision for how I wanted these nachos to turn out, and I am happy to say that I nailed them on my first attempt! You know what they say… When life hands you sweet potatoes, make nachos. Heh heh heh.

So what makes these nachos so good? First, thinly sliced sweet potato is roasted until crispy. These are your ‘chips.’

While the sweet potatoes are baking, you whip together a raw hemp nacho ‘cheese’ sauce and gather the other toppings: thinly sliced cabbage, cilantro, black beans, salsa, avocado, and mango.

Once the sweet potatoes are ready, you transfer them to a serving platter and gussy them up with all your toppings. Fancy, fancy.

Finally, dig in. Utensils are unnecessary, although you might want to keep some napkins nearby. Take it from me. #messyeatersunite πŸ˜‰

These nachos serve 3-4 as a main dish, and 6-8 as an appetizer. They make an excellent weekend lunch or hors d’oeuvre, and thanks to the beans, sweet potato, avocado, and hemp sauce, they are nutritionally balanced, providing lots of complex carbohydrates, protein, and healthy fat. Healthy nachos? It doesn’t get much better than that!

If you make this recipe, tag it with #holisticallie and @holisticallie on Instagram!

Healthy Sweet Potato Nachos with Hemp Nacho “Cheese” and all the Fixings

This healthy vegan spin on nachos is the perfect winter comfort food dish! This recipe replaces the typical chips with thinly sliced roasted sweet potato rounds that are dressed with a hemp ‘cheese’ sauce, avocado, black beans, vegetables, and salsa. 
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer, Main Course
Cuisine: American, High Raw, Mexican, Mexican Fusion, Raw, Vegan
Keyword: Dinner, Nachos, Sweet Potato Nachos, Vegan Nachos
Servings: 4
Author: Allison


  • 3 large organic sweet potatoes, unpeeled
  • 1 tbsp extra virgin olive oil
  • 1/4-1/2 tsp fine grain sea salt
  • 1 cup finely shredded purple cabbage
  • 1 large or 2 small avocado, cubed
  • 1/2 cup salsa of choice
  • 1 cup cilantro, stems removed
  • 1 cup cooked black beans
  • 1 cup finely diced mango (optional)
  • 1 cup hemp nacho ‘cheese’ sauce (recipe follows)

Hemp Nacho ‘Cheese’ Sauce

  • 1/3 cup filtered water
  • 1 cup hemp hearts
  • 1 red bell pepper, seeded and chopped
  • 3 tbsp nutritional yeast
  • 1 tbsp tamari
  • 1 tbsp salsa
  • 1/2 tsp fine sea salt
  • 1 tbsp pure maple syrup
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/8 tsp turmeric


  • Preheat oven to 400 F. Line two large baking sheets with parchment paper. 
  • Wash and dry the sweet potatoes. Leave peels on. Slice as thinly as possible and place in a large bowl. Drizzle with the olive oil and toss to coat. 
  • Spread sweet potato in a single layer on the baking sheets. Depending on the size of your pans, you may need to bake them in two batches. 
  • Bake sweet potato for 20-30 minutes, or until crisp and curling up around the edges. Some of them will start resembling chips as they bake. 
  • While the sweet potatoes are baking, prepare the hemp ‘cheese’ sauce: Place all ingredients in a blender and blend until very smooth and creamy. Transfer into a container and set aside until ready to use. 
  • Once sweet potato chips are finished baking, transfer them to a large serving platter. Top with cabbage, avocado, cilantro, salsa, black beans, mango (if using) and hemp nacho ‘cheese’ sauce. 
  • Divide among serving plates and enjoy. 


Hemp nacho ‘cheese’ sauce adapted from Bloom For Life

Have a lovely, lively weekend, and I’ll be back soon with another winter comfort food dish involving pasta and tempeh meatballs. Until then, be well and enjoy these nachos!

Chocolate Milkshake Smoothie Bowls

Do you ever wake up craving a milkshake for breakfast? I do. ALL. THE. TIME.

You know what’s amazing about plant-based cuisine? You can blend up a healthy chocolate milkshake using fruits, seeds, and cocoa powder. It all comes together in five minutes. From there, you can choose to sip it with a straw or gussy it up with fancy garnishes and enjoy it as a smoothie- errr, milkshake- bowl.

This chocolate milkshake is packed with good-for-you ingredients like banana, avocado, raw cacao powder, dates, a drizzle of raw honey for immunity-boosting superpowers, and three different seeds: flax, hemp, and tahini. Flax is an excellent plant source of omega-3 fatty acids, while hemp contains the ideal ratio of omega-6 to omega-3. Hemp is also an excellent source of protein, coming in at 9-10 grams of protein in a 3 tbsp serving, as well as being high in magnesium- an essential mineral for normal muscle and nervous system function! And sesame seeds are very rich in iron and calcium. Bananas provide a healthy dose of potassium and vitamin B6, a B vitamin that helps to reduce symptoms of stress, and avocado is packed with heart-healthy monounsaturated fat and vitamin E.

Needless to say, this isn’t any chocolate milkshake. This is a true supercharged meal that’ll power you through a morning workout, meeting, or study session.

Goodbye, winter blahs, and hello, dewy glow! Now if anyone asks how you have such healthy skin, you can give them the best answer ever: β€œI had a milkshake for breakfast.” Elaborate further as you see fit. πŸ˜‰

Chocolate Milkshake Smoothie Bowl

This vegan chocolate milkshake smoothie bowl comes together in 5 minutes, making it the perfect weekday breakfast! Packed with three healthy seeds, banana, avocado, and naturally sweetened with a Medjool date and honey, it’ll energize you for hours! 
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: Breakfast, Vegan
Servings: 1


  • 1 large frozen banana
  • 1/2 an avocado, pitted
  • 1 pitted Medjool date (if it is dry, soak in warm water for 10 minutes)
  • 1 tsp raw honey or pure maple syrup
  • 2 tbsp raw cacao or cocoa powder
  • 1 tbsp tahini or nut or seed butter of choice
  • 1 tbsp ground flax
  • 2 tbsp hemp seeds
  • 1 cup almond milk
  • Pinch of salt
  • Pinch of cinnamon
  • 2 ice cubes

Topping Ideas:

  • 2 tbsp yogurt of choice (coconut, soy, sheep, goat)
  • 1/4 cup granola of choice
  • 1/4 cup berries or cherries


  • Place all ingredients in a blender and blend until very smooth. Remember that you are aiming for a thick, milkshake-like consistency. 
  • Pour into a bowl (or a large glass if you prefer to enjoy as a more traditional milkshake. Garnish with desired toppings and serve immediately. For a fancy effect (as pictured), carefully 1 tbsp yogurt in a horizontal line. Use a butter knife and strike it through the yogurt in the opposite direction. Repeat with the remaining yogurt, adding more as needed). 

Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

Ready for a meal that’ll satisfy your comfort food needs in the depths of winter? These Pulled Sweet Potato Tacos with Green Hemp Cream and Kale seriously do the trick! A couple of these tacos and a few episodes of The Office (or your favourite feel-good TV show) spells out bliss on a chilly night. I’m happy to announce that I am emerging from a slump that began over the holidays. Something about the frenzy of it all- and we don’t even go all-out at Christmas- put the brakes on my creative flow. Now that routine is once again present, I can feel my energy increasing and the inspiration to come up with new recipes and improve this space has returned.

Speaking of inspiration, the idea for this recipe came from a pulled sweet potato sandwich that I recently enjoyed at Pure Kitchen. While I’ve seen many recipes utilizing jackfruit for that ‘pulled meat’ effect, I’ve never tried making it myself, and we all know how obsessed I am with sweet potato (I feel like it’s more readily available in stores, too). Also, I’m definitely more of a taco gal than a sandwich gal, so I took the concept of pulled sweet potato, added lots of smoky and spicy barbecue flavours, whizzed up a cooling hemp-cilantro sauce with lime to provide flavour contrast, and even added a quick shredded kale slaw for your health! The flavours here are definitely southwestern, which is one of my favourite cuisines, especially when it’s so chilly outside!

I hope that 2019 has been treating you well so far. I’ve slowly been getting back into the running groove and am currently trying to decide between running a full marathon or a couple of half marathons in May. I’ve also been enjoying lots of yoga, HIIT, walking, and overall just embracing good people and good energy. School has started back up again, too, and although I’m not stoked about what I’m studying, I’m definitely enjoying the change of pace and am finding a lot more free time in my days to hit the pause button and relax- something I haven’t always been good at, but am always working on!

Pulled Sweet Potato Tacos with Green Hemp Cream and Kale

These southwestern-inspired tacos will transport you from the depths of winter to warmer and sunnier climes! Sweet and spicy ‘pulled’ sweet potato stands in for pulled meat, while a cool and tangy cilantro hemp sauce brightens and cools the palate. A simple kale salad brings it all together and provides an extra boost of green nutrition! 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Vegan, Vegetarian
Keyword: Quick dinner, Tacos, Vegan Tacos
Author: Allison


Pulled Sweet Potato

  • 1 tbsp extra virgin olive oil
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced or pressed
  • 1/4 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 6 cups packed shredded sweet potato (from about 2 large sweet potatoes)
  • 3/4 cup barbecue sauce (preferably an organic vegan one)
  • 3 tbsp hot sauce (I used Frank’s original)

Green Hemp Cream

  • 1/4 cup freshly squeezed lime juice (from 2-3 limes)
  • 2 tbsp extra virgin olive oil
  • 1.5 tbsp apple cider vinegar or red wine vinegar
  • 1/4 tsp sea salt
  • 1 bunch cilantro
  • 1/4 cup hemp hearts
  • 1-2 tbsp water, to thin, as needed

Simple Shredded Kale

  • 1 bunch kale, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lime juice
  • 1/4 tsp sea salt
  • 1/4 cup crumbled goat or sheep feta (optional)

Everything Else

  • 8-12 6-inch wheat or corn tortillas of choice (I used sprouted wheat)
  • 2 ripe avocados, sliced
  • hot sauce, for serving


  • Heat olive oil in a large skillet over medium heat. Once oil is shimmering, add onion and garlic. Add salt and spices. Cook, stirring occasionally, for 5 minutes, or until lightly browned and fragrant. 
  • Add sweet potato. Cook for five minutes, stirring often to prevent sweet potato from sticking to the pan. Add barbecue sauce and hot sauce. Cook for 15 minutes, stirring often, until sweet potato has softened but still retains some crunch. Turn off stove and cover until ready to eat. 
  • Next, prepare the Green Hemp Cream by adding all ingredients into an upright blender and blending until smooth. You want the consistency of a creamy ranch dressing, so add water as needed until proper texture is achieved. 
  • Place the kale in a large bowl. Massage the olive oil into it until soft and bright green. Add lime juice and salt and massage again. Add feta, if using. 
  • Warm up tortillas on the stovetop or in a covered dish in a 300 F oven for 5 minutes right before serving. 
  • To serve, place desired amount of sweet potato, kale, and avocado on a tortilla and drizzle with cilantro cream and hot sauce. 

Chocolate Chunk Cashew Butter Blondies (Vegan, GF)

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Oh hi, friends! I’m so excited to share my favourite blondie recipe with you just in time for the holidays! This dessert only takes 20 minutes to whip up and is so intensely craveable, you’ll be making it all year round!

What the heck is a blondie, you may ask? Think brownie, minus the chocolate batter. I like to think of them as blonde brownies. What the batter lacks in cocoa, it makes up for in the chocolate chunks that adorn every square inch of this dessert!

They’re sweet (but not tooth-achingly so), rich (but not over the top), and satisfying. Sweetened with coconut sugarand made with wholesome ingredients like flax, oat flour, cashew butter, and fair trade organic dark chocolate, they’re even rather redeeming from a nutritional standpoint—at least more so than the average dessert on offer at this time of the year.

So flatter your family and impress your friends with your vegan baking prowess. Only you and I have to know how easy and fuss-free it truly is to make a blondie.

What are we waiting for? Let’s bake!

First of all, you’ll whip together a flax egg. To the flax egg, you’ll add cashew butter, coconut sugar, and melted coconut oil (or butter if not vegan), and almond milk. Add some vanilla extract to enhance the flavour.

Next, you’ll whisk together oat flour, baking soda, and sea salt.

Add your dry ingredients to your wet ingredients and stir.

Lastly, you’ll sprinkle on the most important ingredient of all: chopped dark chocolate!

The hardest step is waiting for it to bake and set before slicing and biting into pure blondie nirvana.

You know you want it. Go get it.

Chocolate Chunk Cashew Butter Blondies

These chocolate chunk cashew butter blondies are rich, fudgey, and decadent, while also being gluten-free and vegan! There’s nothing better on a cold winter day than one of these blondies and a steaming cup of Earl Grey tea. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert, Snack
Keyword: Dessert, Gluten-Free, Healthy Dessert, Oil-Free, Vegan
Author: Allison


  • 1 flax egg (1 tbsp flax plus 3 tbsp water)
  • 1/2 cup cashew butter (other nut and seed butters probably work)
  • 1 cup coconut sugar
  • 2 tbsp melted coconut oil or butter
  • 1/3 cup unsweetened dairy-free milk
  • 1 tsp pure vanilla extract
  • 1 1/4 cups oat flour (use certified gluten-free if necessary)
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/2 cup chopped dark chocolate (I used 70%)


  • Preheat oven to 350 F (180 C) and line a 8×8-inch square baking dish with parchment paper. Note that I have not attempted to make this recipe in a 9×9-inch dish, so do so at your own risk! 
  • Whisk together ground flax and water in a large mixing bowl. Let stand for five minutes to thicken. 
  • Add cashew butter, coconut sugar, melted oil or butter, milk, and vanilla and cream together using electric mixer or a large spoon and a strong arm. πŸ™‚ 
  • In a medium bowl, whisk together the dry ingredients. Pour dry ingredients over the wet ingredients and stir vigorously to combine. 
  • Spoon the prepared dough into your pan. Wet your hands and press the dough into the corners of the pan. You want a flat, even layer. 
  • Bake for 20 minutes, or until firm to the touch and golden. 
  • Cool in the pan for 20 minutes before lifting out. Cool on a rack for an additional 10 minutes before transferring to the refrigerator and allowing it to cool fully before slicing into 9-12 squares. 
  • Blondies will keep in a covered container in the refrigerator for at least one week. 

Things will likely be pretty quiet around here for the next week, but you can stay in touch with me via Instagram! And if you make this recipe, don’t forget to tag #holisticallie on social media so that we can see your delicious creations!

Coziest Cranberry Swirl Loaf

As promised, here is my cranberry swirl loaf recipe! This quick bread is perfect as a holiday breakfast, snack, or dessert. It comes together in under 30 minutes, including the cranberry cooking time. The maple syrup flavour really shines through here, as does the unique nuttiness of the spelt flour. As it bakes, the cranberry swirl begins to crystallize on the top, creating a crispy exterior with a soft, chewy interior. Furthermore, this recipe takes advantage of a few of my favourite Canadian products: cranberries, pure maple syrup, and spelt flour!

I am a bread/loaf lover through and through. Banana bread has its time and place, to be sure, but if you are a fiend for gluten such as myself, a diversification of loaf options becomes necessary rather quickly. You can, of course, substitute your favourite gluten-free flour blend for the spelt flour called for in this recipe. And, while I have only made this recipe with eggs, I am fairly certain that you will be able to make this recipe vegan by using 2 flax eggs (1 flax egg=1 tbsp ground flaxseed + 3 tbsp water). Please let me know if you try it!

This loaf is delightful with a generous smear of almond butter for breakfast, or with a steaming mug of chai for an afternoon pick-me-up!

However and whenever you choose to eat this loaf, I hope that you LOVE it. If you make it, don’t forget to tag me on Instagram: @holisticallie and #holisticallie.

Coziest Cranberry Swirl Loaf

This cranberry swirl loaf is the perfect seasonal snack! A cranberry compote is swirled throughout the interior of the loaf, which crystallizes as it bakes. Naturally sweetened with maple syrup and coconut sugar and made with spelt flour and coconut oil, this luxurious quick bread is healthy enough to eat for breakfast! 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast, Snack
Cuisine: American, Canadian, Vegan, Vegetarian
Keyword: Cranberry, Loaf, Maple, Quick bread
Servings: 10 slices
Author: Allison


Cranberry Compote

  • 1 cup cranberries, fresh or frozen
  • 1/4 cup pure maple syrup


  • 2 cups whole spelt flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup coconut sugar
  • 3/4 cup almond milk, room temperature
  • 1/2 cup coconut oil or butter, melted
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1/3 cup pure maple syrup


  • Make the cranberry compote: Combine cranberries and maple syrup in a medium saucepan over medium heat. Once cranberries begin to pop, turn down heat to medium-low and stir often until cooked down into a jammy mixture. Remove from heat and set aside until ready to use. 
  • Preheat oven to 350 degrees F (180 degrees C) and line a standard (9×5 inch) loaf pan with parchment paper. Alternatively, grease your loaf pan with some coconut oil or butter. 
  • Make the loaf: In a large bowl, whisk together the spelt flour, baking powder, sea salt, and coconut sugar. 
  • In a medium bowl, mix together the almond milk, coconut oil, eggs, vanilla, and maple syrup. 
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not over-mix, as spelt has a delicate gluten structure that can be damaged by over-working. 
  • Pour half of the batter into the prepared loaf pan. Pour half of the cranberry compote on top and swirl with a knife. Pour the remaining batter on top and then add the remaining cranberry compote; swirl again. 
  • Bake for 50-60 minutes, or until golden and a toothpick inserted into the middle comes out clean. Let it cool in the pan for at least 45 minutes before removing and placing on a cooling rack. Allow to cool fully before slicing. 


  • You may be able to use 2 flax eggs (2 tbsp of ground flax mixed with 6 tbsp of water) in place of the eggs.Β 
  • This loaf will keep in a covered container at room temperature for 2 days, or in the refrigerator for up to a week. You may also store it in a container in the freezer for up to 1 month, although I’m sure you won’t need to!Β 

Vegan Eggnog Smoothie

Hey, friends! It’s the most wonderful time of the year, as they say. And what better way to celebrate than with eggnog?

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Tempeh Reuben Sandwiches with Caramelized Onions and Mushrooms (Vegan)

Howdy, friends! Do I have a treat for you today!Β 

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Warm Roasted Sweet Potato, Cauliflower, Chickpea and Buckwheat Salad with Tangy Tahini-Balsamic Dressing

Howdy, friends! Are you ready for a warming, grounding, and nourishing winter salad that’ll knock your woolen socks off? I think you are! 

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Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto

Looking for a simple and healthy change-up to your everyday breakfast rotation? This recipe was born out of my desire to diversify my morning meal. As someone who has always tended towards sweeter breakfasts (toast with nut butter and honey or overnight oats with lots of fruit, nuts, and/or seeds have been staples for awhile now), I started craving something a little bit more savoury a couple of months ago. 

Eggs are the natural first step into savoury breakfast territory, and although plain old eggs with toast (preferably avocado toast) are delicious in their own right, you can always trust me to remix a classic. Born out of my love of winter squash, pesto, and anything wrapped up in a warm tortilla, this dish will fill you up in all the right ways. It’s packed with protein, healthy fats, fibre, and most importantly, flavour! Roasted peak of the season local butternut squash is oh so sweet and creamy while delivering a punch of beta carotene; fluffy scrambled eggs provide the satiety factor with their protein and healthy fats; the pesto adds a fresh, herbacious punch, and the Pecorino provides the salty contrast. Wrap it all up into a sprouted grain tortilla, and what you have is a satisfying, nutrient-dense meal that qualifies as breakfast, lunch, or dinner! 

You could even modify this recipe to make it vegan by scrambling tofu instead of the egg and using your favourite vegan cheese instead of the Pecorino! 

Most of the recipe components can be made ahead, so you can enjoy this on your busiest weekday mornings as well as on a lazy Sunday. You can even assemble it and wrap it in your reusable food wrap or parchment paper and eat it on the run. I can be clever like that. No more complaining that you didn’t have time to make breakfast! 

Start by roasting up some butternut squash. 

Next, scramble some eggs. 

Then, assemble your wraps: spread on some pesto, top with two scrambled eggs, sprinkle on some Pecorino, and top with that sweet, caramel-y butternut squash. Mmmmmm. 

Scrambled Egg Breakfast Wraps with Butternut Squash and Pesto

Yield: 4 servings
Time: 40 minutes
Cuisine: Vegetarian, Mediterranean, American 


-1 medium-large butternut squash, peeled and diced into 1-inch cubes

-1 tbsp extra-virgin olive oil

-1/2 tsp fine sea salt

-Pepper, to taste

-1 tbsp butter or ghee

-8 large organic free-range eggs

-1 cup pesto

-1 cup finely grated Pecorino or Manchego cheese (sheep cheese from Italy or Spain, respectively)

-4 large sprouted grain tortillas (I used Ezekiel brand) 


  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. 
  2. Place cubed squash on the pan. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Roast squash for 35-40 minutes, stirring occasionally, until soft and crispy around the edges. 
  3. Cook the eggs: Warm the butter or ghee over medium heat in a large skillet. Whisk the eggs in a large bowl. Once butter or ghee is shimmering, add the eggs. Stir occasionally with a fork until done to your liking, 3-4 minutes. Remove eggs from heat. 
  4. To assemble the wraps, spread 1/4 cup of pesto onto each tortilla. Divide eggs evenly among the 4 tortillas. Top each with 1/4 cup of cheese and a generous portion of squash (you may have extra, depending on the size of your squash). 
  5. Wrap and serve. 

Note: You may prepare the pesto and roast the squash up to three days in advance. Re-heat the squash in the oven at 300 degrees F for 10 minutes, if desired.

Mayan Mocha

Since starting Holistic Allie, I have wanted to do a weekly beverage recipe + a roundup of interesting media from around the web for you to enjoy during your weekend downtime. Let me know what you think and if you would like to see this style continue- I am thinking of making these posts a regular Saturday occurrence if you are interested! 

I am a beverage aficionado. You can often find me sipping a kombucha, coffee, green drink, or one of my homemade creations at any given hour. What can I say? Girls gotta drink! 

My favourite thing to do on lazy weekend mornings is to prepare a special warm drink for myself (something more remarkable than my weekday French press coffee) and enjoy it on the window seat while gazing out of the window and journaling.  Read More

Pumpkin Gingerbread Steel Cut Oats

Well, now that we are almost two months into fall, I can finally share my favourite steel cut oats recipe with you!


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