This easy recipe is a staple in my kitchen, and it’s packed with powerful ingredients that provide loads of energy, fiber, nutrients, and the diversity our microbiome needs.
We start with baked sweet potatoes, and then top them with an easy beans mixture plus sautéed greens. The garnish is simply a toss of crunchy raw veggies that together create a wonderful contrast in temperatures and textures.
Leftovers make an ideal breakfast, lunch, or dinner, and these are absolutely perfect as a post-training meal after your workout, too.
One more thing. Many experts, as you may know, including Dr. Will Bulsiewicz (author of Fiber Fueled) are telling us to eat 30 different plants per week to boost the diversity and health of our gut microbiome, which may also improve our overall health in countless additional ways, as well.
This recipe can super-charge your healthy week – with 10 plants in this one single meal alone! Eat well, feel great, and enjoy!
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Would you like to navigate the holidays this year with confidence and resolve like never before? Join our small, exclusive hands-on group coaching program, designed to help you stay happily WFPB through every celebration!
If the weeks between Thanksgiving and New Year’s Day worry you just a little bit, you are not alone!
They can be the most challenging time of year for anyone following a healthy diet. Busy schedules, extraordinary stress, and unhealthy food temptations everywhere you look can create the perfect storm for veering off track.
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ROASTED SWEET POTATOES WITH SAUTÉED GREENS, SPICED BEANS, AND RAW CRUNCH
4 sweet potatoes
1 large shallot, finely sliced
2 12-ounce packages frozen spinach or kale
1 14-ounce can tri-bean blend (black beans, red beans, and pinto beans), drained and rinsed
1/2 cup salsa
kosher salt and black pepper, to taste (optional)
dash of Cajun or Creole seasoning (optional)
Fresh Toppings, to taste:
celery, chopped
red bell pepper, diced
red cabbage, finely shredded
Garnish (optional):
fresh cilantro
Instructions
Preheat the oven to 400 degrees.
Prepare sweet potatoes for baking by rinsing and scrubbing. Slice off the ends for steam to escape while baking. (I like to use a roasting pan so that any juices that may bubble through won’t drip in the oven). Bake until fork tender. This will usually take around an hour depending on the size of your potatoes. You can begin to check at around 50 minutes. Once potatoes are fork tender, remove from oven and allow to rest.
While potatoes are baking, heat a large nonstick sauté pan over medium high heat. Add shallots, and over the shallots, add frozen spinach or kale and distribute well. Dry sauté together, until shallots become golden, scraping the pan as needed while it cooks until all moisture from the greens has been absorbed. Season with kosher salt and black pepper, and (if desired) a dash of Cajun or Creole seasoning. Remove from heat and set aside.
Combine black beans and salsa in a small saucepan over medium-high heat. Bring to a boil, then cover and reduce to simmer for 2 minutes, or until the mixture is hot and bubbling. Season with kosher salt and black pepper. Set aside until time to assemble.
Once sweet potatoes have rested for a few minutes but are still warm from the oven, split in half lengthwise. Mash (just slightly) with a fork. Season with kosher salt and black pepper.
Top each sweet potato generously with sautéed greens, and then with beans mixture. Finish with fresh crispy raw veggies. Garnish (if desired) with fresh cilantro. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen