Posts by tag: healthy

  • Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Posted on March 6, 2017
Category:

Sweet potatoes are my jam. Mashed, grilled and even for breakfast, I’ll take them anyway I can get them. They are a welcome addition to any meal. And as I’ve transitioned into more of a plant-focused diet this past year, sweet potatoes have become an even more integral part of my kitchen.

So it only made sense that I would combine sweet potatoes with two of my other favorite ingredients: crispy baked chickpeas (seriously, these things are like crack) and the seasons first asparagus spears.

Oh asparagus. Nothing screams Spring like asparagus. And right now, I am definitely screaming for Spring. Because we just came off of one of the coldest weekends we’ve had all Winter. And it’s freaking MARCH you guys! I definitely thought we were out of the woods (I even folded and put away my snow pants!), but apparently we’re not. Jack Frost has extended his stay a little while longer.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

So I’m mixing hearty, belly filling baked sweet potatoes with tender greens. And smothering them with a creamy vegan dressing and some spicy roasted chickpeas. The seasons are colliding – inside my kitchen and out. I think that’s what March is all about.

The sweet potatoes can take up to an hour to bake, depending on their size. But it’s a completely hands off process. So while this might not be the quickest dinner to prepare, I’d still dare to categorize it as “easy”. I also think this would be delicious with some roasted broccolini in lieu of the asparagus, if you happen to have that on hand.

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula | www.floatingkitchen.net

I’m sharing the recipe for these Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula as part of our monthly round-up organized by Becky from Vintage Mixer. March can be a tricky month if you’re like me and live somewhere where you’re still stuck in a mix of seasons. So I hope you can find some cooking inspiration from Becky’s March Produce Guide, as well as from the recipes that some of my blogging friends have created (links below!) that highlight this month’s fruits and vegetables. And be sure to let us know ways in which you’re using March produce by using the hashtag #eatseasonal on social media!

Cheers,

Liz

Recipe inspired by How Sweet It Is

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Serves 4

Stuffed Sweet Potatoes with Chickpeas, Asparagus and Arugula

Ingredients

  • For the Sweet Potatoes
  • 4 medium-large sweet potatoes, washed and scrubbed
  • 1 cup loosely packed arugula

  • For the Chickpeas
  • 1 (16 ounce) can chickpeas, rinsed and drained
  • 1 tsp. extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder

  • For the Asparagus
  • 1/2 lb asparagus spears, trimmed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

  • For the Dressing
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tsp. maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Line a large rimmed baking sheet with parchment paper. Prick the sweet potatoes all over with a fork and then place them on your baking sheet. Transfer them to your pre-heated oven to bake for 50-60 minutes, or until the sweet potatoes are soft enough to be easily pierced with a small pairing knife. Remove from the oven and set aside, covering to keep warm.
  3. Meanwhile, spread the chickpeas out onto a paper towel. Then use a second piece of paper towel to pat the tops dry. Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil, tossing to coat. Then sprinkle with the salt, cumin and chili powder. Transfer the baking sheet to your pre-heated oven and roast the chickpeas for 20 minutes, stirring them once half way through cooking time. Remove from the oven and set aside.
  4. Meanwhile, toss the asparagus on a rimmed baking sheet with the olive oil, salt and black pepper. Transfer to your pre-heated oven and roast for 10 minutes. Remove from the oven and set aside.
  5. To make the dressing, add all of the ingredients in a small bowl or jar. Mix until well combined and smooth.
  6. To serve, slice the sweet potatoes open, being careful not to cut them completely in half (you want the bottom to remain intact), and gently pry them apart to create space in the center. Drizzle about 1 tablespoon of the dressing inside each of the sweet potatoes. Then stuff with the arugula, asparagus and chickpeas, diving the ingredients evenly between the sweet potatoes. Drizzle with the remaining dressing. Serve immediately.
http://www.floatingkitchen.net/stuffed-sweet-potatoes-with-chickpeas-asparagus-and-arugula/

March Eat Seasonal Recipes

March Eat Seasonal Recipes

Creamy Vegan Kiwi Lime Avocado Pie by Letty’s Kitchen

Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry by Food for My Family

Spicy Lemon-Ginger Tonic Tea by Suitcase Foodist

Broccoli Rabe and Chicken Pizza with Basil Cream Sauce by Vintage Mixer

Hot Chili Blistered Asparagus with Sriracha Aioli by Kitchen Confidante

Glazed Meyer Lemon Bundt Cake with Candied Lemons by Simple Bites

Frozen Chocolate-Dipped Kiwi with Sea Salt by Project Domestication

Tempura Cauliflower with Spiced Yogurt Dipping Sauce by Completely Delicious

Easy Lemon Thyme Roasted Artichokes by Flavor the Moments

Healthy Shamrock Shake by Joy Food Sunshine

Curry Roasted Cauliflower by Healthy Seasonal Recipes

Roasted Cauliflower Pasta with Lemon Chimichurri by She Likes Food

Thai Curry Cauliflower Soup by Mountain Mama Cooks

  • Roasted Vegetable Power Bowl

Roasted Vegetable Power Bowl

Posted on February 27, 2017

This post was originally published here on January 26, 2015. I’ve since updated the photographs and text. Because let’s be honest, the photographs weren’t that great before!

This is the kind of salad I want to eat every damn day. Forever and ever. Until I’m old and cranky (crankier?) and my teeth are falling out. And then at that point, I’ll just toss the entire thing into my blender and turn it into a smoothie bowl.

But seriously, I’ve been eating this Roasted Vegetable Power Bowl (or some very similar version of it) everyday for lunch for the past couple of weeks. It’s one of those salads that doesn’t really feel like a salad. It’s substantial and hearty. And it won’t leave you feeling deprived. In fact, the only reason you’ll be left wanting more is because it’s so gosh darn delicious. Second helpings are highly encouraged.

Roasted Vegetable Power Bowl | www.floatingkitchen.net

I’ve written the recipe out below so it makes two servings. But what I actually do in real life is roast up a whole mess of vegetables at the beginning of the week, cook up a big pot of quinoa and make a big jar of the tahini dressing. Then I can assemble one of these bowls at a moments notice anytime throughout the week. Because when hunger strikes, you want to be ready and willing to strike back.

Sometimes I switch out the sweet potatoes for butternut squash. Or substitute cauliflower for the broccoli. You can also use brown rice as a base instead of the quinoa. Oh and a few slices of avocado never hurt anyone. Basically, it’s a choose your own adventure kind of situation. You can build these bowl in any which way to suit your tastes preferences (and to accommodate whatever you might have lingering in your crisper drawer!).

Roasted Vegetable Power Bowl | www.floatingkitchen.net

I try to keep the vegetables somewhat separated on the baking sheet so the color of the beets doesn’t bleed into everything. But it’s not really necessary. Unless of course you want to snap a dope photo and Instagram that shit. Then by all means, be a little fussy with those vegetables.

Cheers,

Liz

Roasted Vegetable Power Bowl

Serves 2

Roasted Vegetable Power Bowl

Ingredients

  • For the Salad
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 2 small beets, trimmed, peeled and cut into 1-inch cubes
  • 2 cups broccoli florets
  • Extra-virgin olive oil
  • Salt
  • Black pepper
  • 2 cups mixed greens
  • 1 cup cooked quinoa
  • 1/4 cup almonds
  • 1 tablespoon fresh cilantro

  • For the Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon tahini paste
  • 1 tsp. maple syrup

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. In a medium bowl, toss the cubed sweet potato with 1-2 tsp. of olive oil and a pinch of salt and pepper. Transfer to one side of a large rimmed baking sheet. In the same bowl, now season the cubed beets with olive oil, salt and pepper. Add these to the same rimmed baking sheet, but keep them separate from the sweet potatoes so the color of the beets doesn’t bleed into the sweet potatoes. Transfer the baking sheet to your pre-heated over and roast for 10 minutes.
  3. Add the broccoli florets to the same bowl and season with olive oil, salt and pepper in the same manner as you did for the sweet potatoes and beets. After 10 minutes, add the broccoli florets to the baking sheet with the sweet potatoes and beets (keeping them spaced away from the beets) and then return your baking sheet to your oven for another 10 minutes. Remove the vegetables from the oven and set aside.
  4. While the vegetables are roasting, make the dressing. In a small bowl stir together all of the ingredients until smooth. You can add a tablespoon of water to thin the dressing, if you prefer.
  5. To assemble the bowls, divide the lettuce evenly between two bowls. Then top with the roasted vegetables, cooked quinoa, almonds and cilantro, dividing all the ingredients evenly between the two bowls. Drizzle with the dressing. Serve immediately.
http://www.floatingkitchen.net/roasted-vegetable-power-bowl/

Send this to friend