November 6th, 2009
Hi everyone, today we are going to review some of the great recipes we’ve featured using sweet pototatos.
First, let’s recap why sweet potatos are awesome!
- They help you see better
- Low sugar but sweet
And now for 5 quick and easy recipes featuring mother natures candy.
- Sweet Potato and Chickpea Salad
- Sweet Potato and Baby Spinach
Tags: roundup, sweet potato
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November 6th, 2009
If you are looking for something to pull you out of your lunch funk at work, make some of this sweet potato and chickpea salad and bring it into work. It tastes fabulous on a bed of greens, or for an afternoon snack by itself. If you are looking to be adventurous try this salad wrapped in a leaf of lettuce or a collard green. It’s a great way to eat and enjoy baked sweet potato bites leftover from the night before! Or just make some extra sweet potatoes for this salad alone!
This meal will easily serve 2.
The Sweet Potato Salad
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tablespoons olive oil
- 1 tablespoon of maple syrup (optional)
- 2 tablespoons lime juice
- ½ tablespoon of salt
- ½ tablespoon of pepper
- 2-3 few stems of cilantro
- ½ cup chickpeas (either made fresh or canned)
- Preheat the oven to 400 degrees.
- Take sweet potato cubes and chickpeas and mix together in a bowl with olive oil, salt, pepper, and maple syrup.
- place mixture on a baking sheet. Bake for 30-40 minutes or until soft and brown on the edges.
- Remove from oven, add dash of cinnamon or nutmeg. Serve.
Tags: chickpea, energy, quick and easy, salad, sweet potato
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November 6th, 2009
Sometimes after a long day, all you want is something comforting. With the arrival of these cooler days, everyone seems to be craving warmth. Relish in the nutrients of a green salad and have your warm and savory dish too with this sweet potato bites and salad combo.
This meal will easily serve 2. But feel free to eat both sweet potatoes, if you have juiced until dinner.
The Sweet Potato Salad
- 2 medium sweet potatoes, peeled and cut into cubes
- 1 tablespoon olive oil
- 1 tablespoon of maple syrup (optional)
- ½ tablespoon of salt
- ½ tablespoon of pepper
- Preheat the oven to 400 degrees.
- Take a baking sheet and place the sweet potato cubes on the baking sheet. Drizzle with olive oil, salt, pepper and maple syrup if desired. Bake for 30-40 minutes or until soft and brown on the edges.
- Compliment your sweet potato bites with a plate of baby spinach. Dress your salad with a light lemon, Dijon and olive oil vinagrette.
Paired with a Baby Spinach Salad & Lemon, Dijon and Olive Oil Vinagrette
- 1 tablespoon of olive oil
- ½ tablespoon of Dijon mustard (Dijon mustard is quite flavorful as compared to the whole grain mustard variety, which is often used more for its colors and texture)
- 2 tablespoons of lemon juice
- 1 bag pre-washed baby spinach
How to Save Some Time
- Turn on the oven when you get home.
- Line the baking sheet with parchment paper, to save on the clean up of the pan. (it now comes in rolls next to the aluminum foil at the grocery store)
- If you don’t have time to cube and cut the potato, put both of the potatoes into the oven and bake them whole. Remove and enjoy them mashed up alongside your salad with olive oil, salt, pepper and a little maple syrup.
- If you prefer, pre-cut sweet potatoes…there are several nice organic options in the frozen food section.
- Cook an extra few potatoes and enjoy them in a sweet potato and chickpea salad for lunch or dinner the next day.
- Leftover sweet potato bites also taste great in a roasted sweet potato smoothie. (link to recipe)
Tags: detox, quick and easy, salad, sweet potato
Posted in Recipes & Juices | 1 Comment »
September 1st, 2009
Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!
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