This Thanksgiving, why not add a plant-forward twist to your holiday table? With vibrant flavors and simple preparation, these two recipes—Hot Honey Sweet Potatoes and Air-Fried Cornmeal Okra—are sure to steal the spotlight. Both dishes highlight wholesome ingredients and are perfect for guests looking for lighter, flavorful options.

Hot Honey Sweet Potatoes

Sweet potatoes are a Thanksgiving classic, and this version elevates them with a kick of heat and sweetness. Roasting brings out their natural caramelized flavors, while a drizzle of jalapeño-infused hot honey takes them to the next level.

What Makes It Special?

This dish balances sweet, spicy, and earthy flavors in a way that pairs beautifully with turkey, stuffing, or other sides. Plus, it’s naturally gluten-free!

Quick Steps:

• Roast sweet potato cubes with olive oil, salt, pepper, and a hint of brown sugar.

• Heat honey and fresh jalapeño slices on the stovetop to create a sweet and spicy glaze.

• Drizzle the hot honey over the roasted sweet potatoes for a show-stopping side dish.

Air-Fried Cornmeal Okra

For a crispy, Southern-inspired addition to your menu, try this Air-Fried Cornmeal Okra. Coated in seasoned cornmeal with a touch of Old Bay, it’s crunchy, flavorful, and completely gluten-free.

Why You’ll Love It:

This recipe skips the deep fryer, relying on an air fryer to create a guilt-free, crispy coating. It’s a plant-based crowd-pleaser that’s perfect as an appetizer, side dish, or even a snack.

Quick Steps:

• Coat fresh okra slices in an egg wash, then toss them in a cornmeal mixture seasoned with Old Bay and garlic powder.

• Air fry until golden and crispy, shaking the basket halfway through.

• Serve warm with your favorite dipping sauce or as a crunchy complement to your Thanksgiving spread.

The Plant-Forward Difference

Both of these recipes are simple, wholesome, and packed with flavor. They celebrate the versatility of vegetables and whole ingredients, making them ideal for anyone looking to incorporate more plant-based dishes into their holiday meals.

This Thanksgiving, let these recipes inspire you to think beyond traditional sides. Whether you’re entertaining plant-based eaters or simply want to diversify your menu, Hot Honey Sweet Potatoes and Air-Fried Cornmeal Okra are sure to be a hit!

Hot Honey Sweet Potato with jalapeños:

Ingredients:

• 2 large sweet potatoes, peeled and cubed

• 2 tbsp olive oil

• 1 tbsp brown sugar

• Salt and pepper, to taste

• 1/4 cup honey

• 1 small jalapeño, thinly sliced

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Season the sweet potatoes: Toss the sweet potato cubes with olive oil, brown sugar, salt, and pepper. Spread them out in a single layer on the baking sheet.

3. Roast: Bake for 25–30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized.

4. Make the jalapeño honey: While the sweet potatoes are roasting, heat the honey and sliced jalapeño in a small saucepan over low heat for 3–5 minutes. Remove from heat and let it steep.

5. Drizzle and serve: Once the sweet potatoes are roasted, drizzle the jalapeño honey over them. Toss gently to coat and serve warm.

Here’s the revised Air-Fried Gluten-Free Cornmeal Okra with Old Bay recipe with your requested adjustment:

Air-Fried Gluten-Free Cornmeal Okra with Old Bay

Ingredients:

• 2 cups fresh okra, sliced into 1/2-inch pieces

• 1/2 cup fine cornmeal

• 1/2 tbsp Old Bay seasoning

• 1/4 tsp garlic powder (optional)

• 1/4 cup gluten-free all-purpose flour

• 1 large egg (or plant-based egg substitute)

• 2 tbsp water (for the egg wash)

• Olive oil spray

Instructions:

1. Preheat the air fryer:

Set your air fryer to 375°F (190°C).

2. Prepare the breading:

• In a Ziploc bag, combine the cornmeal, gluten-free flour, Old Bay seasoning, and garlic powder (if using).

• In a small bowl, whisk together the egg and water until the mixture is smooth and no yolk streaks remain.

3. Coat the okra:

• Dip the okra pieces into the egg wash.

• Using a slotted spoon, remove the okra from the egg wash to drain off any excess liquid.

• Add the okra to the Ziploc bag with the breading mixture. Seal the bag tightly and shake well until the okra is evenly coated. Remove the okra, shaking off any excess breading.

4. Air fry:

• Arrange the coated okra in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.

• Lightly spray the okra with olive oil.

• Air fry for 10–12 minutes, shaking the basket halfway through, until the okra is golden and crispy.

5. Serve:

Serve immediately and enjoy!