Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce

POTATOES. That’s it, that’s my intro for this recipe. Are you hooked?

Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce | plantcrush.co

Well, now you’re hooked!

Hi friends! I’m back with another recipe, and this time it’s in collaboration with some blogger friends, in honor of #NationalPotatoDay! What an awesome concept–a day to celebrate one of my favorite ingredients. Most, if not all, of the following recipes can be veganized–let me know if you guys need advice or have questions about going about that! For the event, I decided to feature the beautiful purple Japanese sweet potato!Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce | plantcrush.co


Happy National Potato Day!

Thank you to Valentina from The Baking Fairy for organizing this event!
Check out all of the delicious potato recipes we made for the occasion:

Air Fryer Garlic Herb French Fries by Daily Dish Recipes
Banh Mi Potato Skins by The Spiffy Cookie
Baked Tornado Potatoes by For The Love of Food
Brunede Kartofler (Danish Caramel Potatoes) by Culinary Adventures with Camilla
Campfire Potatoes by Our Good Life
Cheesy Smashed Potatoes by One Sweet Appetite
Chutneywale Aloo by Food Trails
Gnocchi with Sage and Pancetta by A Kitchen Hoor’s Adventures
Hearty Beef and Potato Soup by Tip Garden
Individual Pommes Anna by A Day in the Life on the Farm
Loaded Cincinnati Potato by Palatable Pastime
Loaded Mac and Cheese Stuffed Baked Potatoes by Big Bear’s Wife
Paleo Zuppa Toscana by Frugal & Fit
Potato and Spinach Curry by Savory Moments
Potato Dinner Rolls by Karen’s Kitchen Stories
Sour Cream and Chive Mashed Potatoes by Cheese Curd in Paradise
Spinach Gnocchi with Roasted Tomato Sauce by The Baking Fairy
Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce by PlantCrush
Roasted Fingerling Potatoes with Herbs by Lemon Blossoms


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As you may know, my mom raised me on a lacto-vegetarian diet, and she has always emphasized the importance of intuitively eating lots of colors for optimal health. Thus, from a young age, I developed a habit of eating colorfully at every meal. Research indicates that my mom was right (aren’t mom’s always right)! Colorful, plant-based foods are loaded with antioxidants and nutrients that help us thrive.

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Here are just a few general benefits of eating the rainbow (not Skittles):

Red foods are good for the brain and circulatory system
Orange foods are best known as immunity boosters
Yellow foods promote good digestion among other benefits
Green foods strengthen muscles, bones, and teeth
Purple foods have been shown to lower the risk of some cancers
White foods helps boost the lymphatic system

Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce | plantcrush.coThese smashed purple potatoes are one of my favorite meals because they are absolutely gorgeous, filling, and wholesome, but they don’t take that much work to put together. You can prep the components at the beginning of the week and just assemble throughout the week. Measuring isn’t even necessary for this recipe–it’s all to your taste and needs. The ingredients below are for about 4 servings, but you can multiply according to your needs.


Rainbow Smashed Purple Potatoes
makes 4 servings


Active prep time: 10 minutes
Wait time: 1 hour
Total time: 1 hour, 10 minutes
Ingredients:

  • 4 Japanese purple sweet potatoes (I got mine at the Asian market!)
  • 2 cups steamed edamame (1/2 cup per potato, or more–for example, if I’m eating this after a workout, I would make it 1 cup of edamame per serving)
  • 5 Spice Peanut Sauce, for serving (recipe here, 1 batch should cover 4 potatoes!)
  • mango salsa (see below)

Tropical Mango Salsa
makes 2 cups


Toss together the following in a medium bowl:

  • 2 cups diced mango (1 large mango)
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • 10 Thai basil leaves (about 1 handful), roughly chopped
  • 1 small carrot, shredded (about 1/4 cup)
  • 1 pinch Himalayan pink salt (to taste)
  • 2 tablespoons chili garlic sauce (to taste)

Method:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Rinse and clean the potatoes. Using a fork, prick the potatoes all over.
  3. Place the potatoes on a non-stick or parchment lined baking sheet.
  4. Roast until the potatoes are fork tender (about one hour).
  5. Using a knife, split each potato in half and smash with a fork to open them up more, to hold the toppings.
  6. Load up the toppings on each potato: edamame (about 1/2 cup per potato), and spoon on mango salsa to taste, adding additional herbs (cilantro, scallions, etc.) to your taste. Drizzle with 5 Spice Peanut Sauce and serve immediately.
  7. These make great leftovers and should be good up to a week! I also like to enjoy the leftovers on top of a huge bed of greens (air-frying the leftover sweet potatoes is a game-changer). Complex carbs + colorful veggies + lots of greens…a recipe for HAPPINESS. Enjoy!

Rainbow Smashed Purple Potatoes + 5 Spice Peanut Sauce | plantcrush.co

Ginger Mung Bean Soup

In the dead of winter, there are few things more comforting than a piping hot bowl of soup to warm you up from the inside out. I put ginger in almost everything I eat, especially in the cold seasons, and this soup is no exception. I was looking for a way to use up the surplus of split mung beans I had in my pantry (thanks mom), and this nourishing, spicy ginger mung bean soup came to be.

Ginger Mung Bean Soup | plantcrush.co

Note: you will need split mung beans for this recipe, as shown above (not whole ones).

Continue reading

Chinese 5 Spice BBQ Jackfruit Bánh Mì Bites

Happy 2019, friends! I’m just popping on the blog to share a quick recipe with you today, as I’ve gotten many messages about these jackfruit bánh mì bites on Instagram. I made them for a vegan NYE potluck my friends Christina and Courtney hosted, and they were a hit! The five spice is the lingering aroma that makes this dish epically memorable. I’ve used this warming spice in literally everything, from my go-to peanut sauce, to gingerbread cookies to faux beef stir fries, jackfruit bao bites, and even protein bars! It’s been my recent obsession and also is an homage to a lot of the food I had growing up in a Vietnamese household. This spice holds the ultimate expression of nostalgia for me.Chinese 5 Spice BBQ Jackfruit Bánh Mì Bites | plantcrush.co

As I get older, I have really loved leaning into my Vietnamese roots more, after many younger years where I pushed my culture away in order to assimilate/avoid being bullied for being “different.” Now, it always feels so damn good to embrace my family’s heritage and blend it with my own personal experiences/influences. This dish is kind of a fusion dish–5 Spice BBQ jackfruit on bánh mì bites! I’ve made 5 Spice BBQ fusion jackfruit bao bites before, and this recipe is basically the same thing but with bánh mì fixings. Continue reading

Citrus Persimmon Bread Pudding

Growing up, my cousins and I saw many seasons pass through my grandparents’ house in Oklahoma. Winter nights meant steaming pots of my aunt’s phở chay and whispering under warm blanket forts. In the spring, our fingers became green and fragrant from plucking Vietnamese herbs for spring rolls. We spent our summers making our own adventures in the closets and under the tables (and doing math). In the fall, we were filled to bursting with ripe trái hồng (Fuyu persimmons) from my grandmother’s tree. No matter the season, our cheeks were always full of laughter, and our grandparents were always full of love for us, to the brim and more.

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Fuyu persimmons were my favorite fruit growing up, especially the ones from my grandmother’s tree. When eaten young, Fuyu persimmons are crisp and refreshing. At full ripeness, their texture becomes deep and tender–gelatinous globs of honeyed sweetness that melt in your mouth and make a mess when you eat them. My favorite stage to eat them is the middle stage, in which the fruit retains some bite, while still being delectably fleshy and succulent in texture. Persimmons are also amazing when dried–they are a gooey treat with a really satisfying texture. Continue reading

Vegan Chinese Five Spice Beef Stir-Fry

Vegan Chinese Five Spice Beef Stir-Fry | plantcrush.coIf you haven’t noticed already, I’m kind of obsessed with Chinese five spice. I’ve used it to spice up BBQ jackfruit buns, added it to creamy peanut sauce, and I’ve even made cookies with it! Here’s a classic dish my mom always makes with this iconic spice–a fragrant faux beef stir fry that can serve as the protein base for a variety of other dishes. Continue reading

Vietnamese Inspired Mock Tuna Salad

Vietnamese Inspired Mock Tuna Salad | plantcrush.co


I’ve had this one on my mind for a while–a vegan “tuna” salad infused with Vietnamese flavors, like nước mắm! This is not traditional from my experience, and I tried to find some examples but couldn’t find that much online. However, I was particularly inspired by this account and recipe from Andrew Zimmern, influenced by his experience on a Vietnamese island. It sounded legit, so I decided to give it a try, with a plant-based twist! Can you guess what I used in place of tuna? Continue reading

Five Spice Peanut Sauce

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Guys, I’m participating in VeganMoFo again! VeganMoFo is a month-long challenge to post as much vegan food as possible, kind of like NaNoWriMo. It’s been a few years since I took part, but I decided (to be crazy) and challenge myself this month. It’s the most insane time for me to do this, because I’m in the middle of my design thesis for graduate school (more on that as the month progresses). However, I owe you guys so many blog posts and recipes that I’ve been testing over and over (I need to get over perfectionism)…and I guess I’m all about the crazy! Check out my IG post below to learn more about me and my focus. Continue reading