sprout for joy

emerge, spring up, grow


2 Comments

sweet potato chips with black bean pineapple salsa

002

This is easily one of the simplest light meals I’ve ever made, and considering it only takes 20 minutes start to finish, the results far outweigh the minimal effort involved. My kind of recipe. All that’s required is preheating an oven, mixing in a touch of coconut or olive oil and seasonings with the sliced sweet potatoes, and chopping fresh vegetables, which, as strange as it may sound, is probably one of my most favorite things to do – in a meditative sort of way. The hardest part, for me, is being patient for 20 minutes. Maybe I shouldn’t admit that, but it’s true… hence needing meditation.

But I didn’t discover the best part until today: the leftovers. This recipe is even better the second day, after the peppers, black beans and onions have marinated in the pineapple and tomato juices. The sweet potatoes will be softer rather than crispy, but they too have soaked up the glorious flavor, so really who cares. I just topped everything with Sriracha and packed it for my lunch tomorrow at work, but realistically speaking, it will probably be my breakfast. That darn patience thing again.

001

Ingredients:

2 medium sweet potatoes, sliced 1/8” thick – try to make as uniform as possible for even cooking

2 T coconut oil

2 T garlic powder

1 T cayenne pepper

1 T black pepper

2 medium banana peppers, seeded and sliced into rings

3-4 small vine ripe tomatoes, diced

1/2 small red onion diced

1 can black beans, drained and rinsed

1 avocado, sliced into chunks

1/2 can diced pineapple

Steps:

1. Preheat oven to 375 degrees

2. Line 2 baking sheets with parchment paper

3. Combine potato slices with oil and seasonings (I used my hands in a big bowl), then spread evenly across baking sheets

4. Bake for 10 minutes, then flip potatoes, bake another 10-15 minutes until slightly browned and crispy

5. While potatoes are baking, combine all other ingredients in a large bowl

6. Top sweet potato chips with salsa mixture

Serve with cashew sour cream and cilantro

Makes enough for 2-3 people.


2 Comments

spicy sweet potato and lemon garlic butternut hummus

bshum

butternut squash hummus

Ever make a mistake, but the end result turns out to be better than originally planned? That’s not exactly what happened here… but more on that later. A few Sundays ago, I decided to join in on the Super Bowl food frenzy madness – by the wayAmericans consume about 2,400 calories during the game alone, and 1.25 billion chicken wings… yep, you heard me – and contribute a healthy option: homemade hummus. Having never made hummus before, it seemed like an interesting yet not too challenging task, but leave it to me to complicate things…

I love traditional hummus, in all its chick pea-tahini-garlic glory, but I wanted an ingredient twist. A quick survey of the kitchen revealed a couple of sweet potatoes sitting idly by, right next to a lazy little butternut squash. Seemed like a good place to start, so I searched for some ideas to see which would make a better hummus. Well, as with most internet searches, down the rabbit hole I went into a world of endless hummus possibility. After some narrowing down, and a little inspiration from two of my favorite blogs, the adventurous foodie in me just couldn’t resist, and I knew I had two… um, hummuses? hummai?… two types of hummus to make.

Needless to say, I got too swept away in my kitchen world to make it in time for kickoff, but I think I enjoyed playing with the recipes more than the game anyway (I’m a real football fan, I promise). I guess when you experiment with something, mistakes can happen. When making the butternut squash hummus, I accidentally picked up the pumpkin spice seasoning bottle instead of the paprika, and dumped in a tablespoon before realizing, and having an oh sh*t moment. But I have to say, it certainly didn’t hurt. The spicy sweetness combined well with the savory squash, after all I suppose pumpkin is a squash. I would probably make the same mistake when making it again, except like, on purpose. Bottom line: when you see pumpkin spice OR paprika in the ingredient list, that’s why, and it’s your moment to decide if you like pumpkin spice enough to see what it tastes like in hummus. I say go for it.

And while things should have stopped there, they certainly didn’t. Heck no, I was on some crazy hummus experiment binge at this point. After I made the sweet potato hummus, and then the butternut squash, I stood there dipping veggies and pita into each, unable to decide which I liked better. The taste and consistency of the sweet potatoes mixed with tahini and everything else was almost like eating peanut butter. Win. The butternut squash came out much more like traditional hummus, mixed with chick peas, garlic, and lemon, plus the secret ingredient… giving it a smooth tangy richness. In the end, I mixed the two together, creating the best hummus I think I’ve ever had, and called it a day.

sweet potato hummus

sweet potato hummus

Ingredients: spicy sweet potato hummus

2 medium sweet potatoes

1/4 cup tahini

1 tbsp olive oil

2 tbsp lemon juice

1/2 tbsp cayenne pepper

1/2 tbsp paprika

salt and pepper to taste

Steps: (I roasted the sweet potatoes and squash together on the same baking sheet to save time)

1. Preheat oven to 425 degrees and line baking sheet with parchment paper

2. Cut sweet potatoes in half lengthwise and place face down on baking sheet, bake for 35 minutes

3. Let sweet potatoes cool, then remove skins (they should slide right off)

4. Mash sweet potatoes in a bowl with a fork, mix in tahini, olive oil, lemon juice, and seasonings, stir until smooth

053

Ingredients: lemon garlic butternut squash hummus

1 medium butternut squash

1 can low sodium chick peas, rinsed and drained

2 tbsp olive oil

1/2 cup tahini

1/2 lemon

2 tbsp plain soy milk

3 garlic cloves, minced

1 tbsp paprika or pumpkin spice

1/2 tsp cumin

salt and pepper to taste

Steps:

1. Preheat oven to 425 degrees, line baking sheet with parchment paper

2. Cut squash lengthwise and scrape out seeds, spray inside with cooking spray or rub in a little olive oil, place halves face down on baking sheet and roast for 35 minutes

3. Remove from oven and let cool, scoop out insides and transfer to a high speed blender

4. Add chick peas, tahini, juice from lemon, soy milk, and minced garlic to blender, blend on high until smooth

5. Add paprika or pumpkin spice, cumin, salt and pepper, and blend

sweet potato and butternut squash hummus on toast

sweet potato and butternut squash hummus on toast