- 2 sweet potatoes, cut into small chunks*
- 2 cups broccoli, sliced into florets
- 1 large green bell pepper, sliced
- 1 15oz can baby corn, drained
- 4 14oz cans coconut milk
- 1 4oz jar of green curry paste**
- Rice, cooked
- Cilantro, chopped
*No need to peel them if you wash them well, but feel free to if you prefer. Also, if they are hard to cut, put them in the microwave for ~45 seconds.
**I used Thai Kitchen brand, which can be found in the Asian section of many grocery stores, or you can order online.
1. Put the sweet potatoes, coconut milk, and curry paste in a large pot. Stir until well combined. Bring to a boil, then reduce to a simmer for 1o minutes.
2. Add broccoli, green pepper, and baby corn. Simmer for 5 minutes.
3. Serve over rice. Add some cilantro on top!
- Head of broccoli, cut into florets
- Head of cauliflower, cut into florets
- 1 bell pepper, sliced
- 2 sweet potatoes, chopped*
- Olive oil
- 1/4 cup olive oil
- 1/2 cup water
- 1/4 cup tahini
- 1 big bunch of cilantro
- Juice of one lemon
- Quinoa, cooked according to package
- Avocado, sliced
- Black beans, drained and rinsed
*It can be really hard to cut uncooked sweet potatoes. To make it a little easier, you can microwave them for 1-2 minutes to soften them before cutting.
>>Preheat oven to 450°F
1. Put the veggies and potatoes on two baking sheets. Toss in olive oil. Roast for ~30 minutes.
2. While the veggies and potatoes are cooking, make the dressing. Put all the ingredients in a food processor or blender and mix until smooth.
3. Put the veggies and potatoes in a bowl, along with the quinoa, black beans, and avocado. Drizzle the dressing on top!
As you can probably tell by all the sweet potato recipes I’ve made lately, I love sweet potatoes. In fact, I love them so much that I like to keep a couple of cooked ones in the refrigerator. If you already have a baked sweet potato, this sandwich makes for a really quick lunch.
- 2 slices of bread
- 2-3 thick slices of baked sweet potato
- a few slices of red onion
- 1/4 cup ricotta cheese
- pesto (optional)
- a few slices of butter
To make this sandwich, I used a George Foreman grill, which is perfect for panini making: both sides of the sandwich get perfectly crisp, the inside gets melty, and it takes no time at all. Oh, and you get those great great ridges pressed into the bread, which magically seem to make it taste even better.
If you don’t have a grill, though, don’t fear! You can grill your sandwich in a saucepan the good, old fashioned way. These directions are for the saucepan method.
- Spread butter on one side of your slices of bread. Place the first slice in the saucepan, with the butter side down. Put all the fixings inside the sandwich, then place the second slice of bread on top with the butter side up.
- Place a lid over the saucepan and let it cook for a minute or two. The lid helps the cheese get all melty and delicious.
- Check to see if the bottom is lightly brown. If it is, flip the sandwich over and cook on the other side, putting the lid back over the saucepan.
Makes 12 small burgers, or 6 large burgers
- 2 medium sweet potatoes
- 1/4 cup uncooked quinoa (about 3/4 cup cooked)
- small yellow onion, diced
- 1 teaspoon paprika
- 2-3 tablespoons chopped rosemary, plus extra to garnish
- pepper, to taste
- oil, butter, or cooking spray
- 1 red onion, sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- lettuce, avocado, mustard, etc.!
- buns (totally optional…I ate a leftover burger over a big bowl of salad!)
Preheat oven to 400°F
Sweet Potato Quinoa Burgers
- Bake the sweet potatoes. Wash them, prick them six or seven times with a fork, and wrap in tinfoil. Place on a cookie sheet and bake for 45 minutes to an hour, or until soft.
- While the potatoes are baking, make your quinoa according to the instructions on the bag.
- When they are cool enough to touch, scoop the insides of the potatoes into a bowl. Discard the skins. Mash the potatoes with a fork until soft.
- Stir the potatoes, quinoa, onion, paprika, and rosemary together. Add pepper to taste.
- Form patties with your hands. I found it easiest to form a ball (I made them racquetball size, but would them a little bigger and thicker next time), then flatten it between my palms.
- Cook in a greased saucepan over medium high heat. It will take a good 3-4 minutes per side to cook thoroughly. They are fragile, so flip gently!
- Serve on a bun, or eat over a salad with the caramelized onions (recipe below).
This is super easy!
- Slice the onion.
- Place the onion, along with the balsamic vinegar and brown sugar, in a saucepan over medium heat. Stir frequently until the onion is soft. If your onion is really large, add more vinegar and/or brown sugar, to taste.
We have a whole lot of rosemary bushes in the backyard. Having just moved to Southern California a few months ago from New Hampshire, this is kind of crazy to me. Fresh rosemary? In the backyard? In February? I’m loving sweet potatoes these days and combining them with rosemary is over the top delicious.
These fries are baked, not fried, so they are fat free and healthy (sweet potatoes are packed full of vitamins, minerals, and fiber).
- 1 medium sweet potato
- 1-2 tablespoons fresh rosemary, chopped
- salt and pepper, to taste
Preheat oven to 450°F
- Scrub and wash your sweet potato. You can peel it too, if you prefer, but I left the skin on.
- Cut the sweet potato into long strips. You want them to be fairly thin so that they crisp up well. The more similar in size you make them, the more evenly they will cook.
- Arrange your fries on a baking sheet lined with parchment paper. You want them to be in a single layer. Toss them in salt, pepper, and rosemary.
- Put the fries in the oven for 15 minutes. Turn them, add more seasoning if desired, and bake for another 15 minutes. If they aren’t quite crisp enough, continue cooking.
- Serve with ketchup or your favorite condiment!