Smokey Sweet Potato Bowl
This recipe works great for meal planning, or doubled to accommodate a family meal. The multiple colors in this bowl signals a variety of vitamins and minerals. Nutritional powerhouse ingredients of kale, sweet potatoes and beets provide TONS of micronutrients like manganese, iron and potassium and are good sources of vitamins A, B6 and C. Boost the protein by adding sliced chicken breast, hard boiled egg or dark red kidney beans.
INGREDIENTS
1 large or 2 medium sweet potatoes
1 small yellow/sweet onion
pre-cooked steam beets (find in produce section of most grocery stores), 1 beet for each serving
dark leafy greens, such as kale, collards or swiss chard, about 1-1/2 c. for each serving
shredded carrots, about 1/2 c. for each serving
T+T Roasted Spiced Nuts (save the extra for snacking!)
1-2 T. coconut oil (can sub olive oil or almond oil)
1/2 t. tumeric
1/4 t. chili powder
salt and pepper
optional: 2 T. crumbled goat cheese or feta
For vinaigrette: 1/2 c. apple cider vinegar, 1 c. extra virgin olive oil
>Peel sweet potatoes and cut into small cubes, as much the same size as you can so cooking time is even. Dice the onion.
>Heat about 1 T. of coconut oil in a skillet over medium-high heat, or enough to cover the bottom of the pan.
>Once oil is heated, add onions and potatoes to skillet. Sprinkle turmeric and chili powder over potatoes while they brown and add salt and pepper to taste.
>Move the potatoes and onion around the pan after they have browned for 5-7 minutes, allowing all sides to develop color. (If pan seems dry and potatoes are browning too quickly, you can add another 1-2 t. of coconut oil to pan.)
>After onions are translucent and potatoes have browned slightly (about 10-12 minutes), add 1/4 c. water to the skillet and cover. Turn the heat down to medium and allow to steam until potatoes have fully cooked, stirring occasionally. Can add small amounts of additional water if it evaporates too much during steam.
>For directions how to prepare T+T Roasted Spiced Nuts, go to this page of our Recipe Box. You can either make them in advance, or prepare them while the sweet potatoes are cooking.
>To prepare kale or greens, cut into small pieces or thin strips, toss into a bowl with small amount of olive oil and a pinch of salt. Gently “massage” the greens to tenderize.
>Best served in a deep bowl: arrange sweet potatoes, kale, sliced beets, shredded carrot, nuts and (optional) cheese. Can boost protein by adding sliced chicken breast, hard boiled egg or dark red kidney beans. Top with apple cider vinaigrette.
Basic Apple Cider Vinaigrette *double the recipe to have extra dressing at the ready!
>In a small lidded mason jar, pour 1/2 c. apple cider vinegar first and then add the 1 c. olive oil. Salt and pepper to taste.
>Replace lid and shake to combine. Can store extra on counter for 1-2 months.
T. = tablespoon| t. = teaspoon
