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

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Meet Allison

Hi there, I'm Allison! I make easy to follow, approachable, and nutritionally balanced plant-based recipes. I have a certificate in holistic nutrition and am an aspiring registered dietitian. I'm also an avid long distance runner, yogi, and tree hugger with a love of sweet potato fries and creating healthier versions of all your favourite comfort foods.

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Recent Posts

Vegan Banana Spice Cupcakes with Chocolate Ganache
Gochujang Tofu and Kimchi Tacos with Sunbutter Sauce
Easy Gochujang-Style Korean Chili Paste
Easy Crispy Baked Tofu (5 Ingredients)
Crispy Chickpea and Butternut Squash Tacos with Zippy Parsley Sunflower Seed Sauce

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COZY WINTER RECIPES

Roasted Cauliflower Cilantro Soup

Creamy Broccoli White Bean Soup

Roasted Cauliflower, Fennel, and Apple Soup

Vegan Biscuit Pot Pie with White Beans and Mushrooms

Best Vegan Game Day Recipes (Healthy Comfort Food)

Winter Glow Cauliflower, Turmeric, and Potato Soup

Healing Chickpea Noodle Soup

Curried Carrot, Lentil, and Coconut Soup

Warm Drinks for Cold Days

Vegan Protein 'Nutella' Mocha

Vegan Dirty Chai Latte with Coconut Butter

Vegan Pumpkin Spice Latte

Vegan Bulletproof Mocha (August Coffee Date)

Superfood Hot Chocolate (Vegan)

Mayan Mocha

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About Up Beet Kitchen

Welcome to UpBeet Kitchen, a food blog that celebrates a positive and nourishing relationship with food, our bodies, and our planet. I'm Allison, and I'm so happy you're here! More →

Seasonal Favourites

three banana spice cupcakes with chocolate frosting on a marble slab

three tacos stuffed with gochujang tofu, sunbutter sauce, kimchi, cabbage, and cilantro.

an image showing a small jar of gochujang paste topped with chili flakes.

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