As promised, I'm coming at you with a new recipe every week in March in honor of National Nutrition Month. This first one (actually three) is a good one!
In case you didn't already notice, sweet potatoes have been having a moment. An extended moment, but still. I've seen them in everything from pancakes to chili to buddha bowls, or even as a stand-in for a burger bun (which while creative, is not my favorite use for them). Even though white potatoes are wonderful for a myriad of reasons, sweet potatoes offer a silky smooth flesh and a slightly sweeter taste, plus a hefty dose of vitamin A.
While they are perfect as is (roasted, mashed or baked), I have a favorite way to eat them as of late, loaded up with toppings for a quick and complete weeknight meal. There are so many possibilities but today I'm sharing three of my favorite combinations - buffalo chicken, chickpea and kale, and Mexican.
My favorite part about these is how fast and customizable they are. If you have a protein, something green, and a sauce of some sort on hand, these come together super fast with most of the time being hands-off (waiting for the potatoes to bake). If you want to make them even easier, bake the potatoes on the weekend and you'll have a 20-minute meal ready for you all week.
To bake the potatoes, just scrub them well (no need to take the skin off), slice in half lengthwise and place them flesh-side down on a sheet pan lined with foil and sprayed. Bake at 400 degrees for 30-35 minutes or until easily pierced with a fork. Just a note: when in doubt, err on the side of leaving these in the oven longer - you don't want them to be undercooked.
Once out of the oven, I like to fluff the flesh with a fork and season well with salt and pepper before adding all of the toppings. Which of these combinations sounds most delicious to you?
- Leftover shredded chicken (or rotisserie chicken)
- Bleu cheese crumbles
- Buffalo sauce
- Green onions + Cilantro
- Black beans
- Sriracha mayo
- 2 medium sweet potatoes
- One bunch kale, rough chopped
- 2 cloves garlic, chopped
- 15 oz can chickpeas, drained & rinsed (dried with paper towels)
- 1/2 tsp smoky paprika
- 1/2 tsp garlic powder
- 1/3 cup tahini
- 1 Tbsp soy sauce or tamari
- 1 tsp hot chili sauce
- 1 tsp maple syrup
- 1 tsp rice vinegar
- to taste salt and pepper
Once you taste this tahini sauce, you might want to put it on just about everything which is why making it in a jar is even more of a genius idea (just put the lid back on and store any leftovers in the refrigerator for up to five days).