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Roasted Sweet Potato Southwest Veggie Bowl

August 12, 2015

 

I feel kinda silly even posting this as a recipe. It is barely even a recipe. I have added some garlic and sea salt to some pretty perfectly simple ingredients. But boy, it was so much better than I thought these simple ingredients could be. I discovered a few weeks ago that the difference between "good" oven roasted sweet potatoes and "amazing" oven roasted sweet potatoes is coconut oil. No joke! If you thought you loved sweet potatoes before, this will make your day! Of course you could add some delicious marinated steak, or dry rub coated grilled chicken breast... But every once in a while I just like to ditch the meat. My husband, who normally contests to such an insane idea, was even happy. The only downside to this is that I had 3 separate pans going on my stove top. And in case you're struggling here to piece the mystery together... That also means that I had 3 separate pans to wash and dry. You could easily combine the spinach and tomatoes if presentation doesn't really matter. If its you and your cat, I'm sure your kitty friend won't cringe at the tomato-spinach brownish swamp you made. (Although now you are probably wincing at my appetizing description of swampy food.)
Serves 4

 

Ingredients:
3 medium sweet potatoes
1 large container of spinach (13-18 oz)
2 16 oz cans of seasoned black beans
6-8 roma tomatoes
10-12 garlic cloves
3-4 tbsp coconut oil, divided
salt (about 2-3 tbsp, divided)
garlic powder
cayenne pepper
feta, cojita, queso fresco (or any other crumbling cheese)
1-2 limes
enchilada sauce (optional)

 

Instructions:
1. Peel your sweet potatoes and cut them into wedges. You want the thickest part of the wedge to be roughly 3/4" tall.
2. Preheat your oven to 400 degrees and lay your sweet potatoes onto a silicone mat.
3. Brush them with coconut oil and lightly sprinkle salt, garlic powder and cayenne onto them. Flip them over and repeat this process on the other side of the sweet potatoes.
4. Bake for 20 minutes, flip the sweet potatoes and bake an additional 10 minutes; for a total of 30 minutes.
5. In a pan, empty the 2 cans of black beans, add 6 cloves of chopped garlic and allow the "sauce" in the beans to reduce down for about 10-15 minutes; stirring occasionally.
6. Chop up your roma tomatoes into 1/4" size cubes and add them to a pan with 1 tsp coconut oil, 3-4 garlic cloves, 1/2 tsp salt and a little bit of red pepper flakes (or cayenne). Cook the tomatoes for 4-5 minutes. Try to maintain some of the firmness, and avoid cooking them too long or at too high of a heat.
7. Add 1 tbsp of coconut oil and 4-5 minced garlic cloves to a pan and add your spinach; cooking till wilted. Add salt to taste.
8. When everything is cooked, plate by placing 3-5 sweet potato wedges 1/2-3/4 cup black beans, 1/2 cup tomatoes, and 1/4-1/2 cup of wilted spinach into a bowl. Top with a lime wedge, crumbling cheese and a drizzle of enchilada sauce.
Serve and Enjoy!

 

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