Sweet potatoes, combined with a buttery maple sauce, are one of my favorite side dishes. I could eat these sweet little gems every day and not get tired of them. Sweet potatoes are chock- full of vitamin A, vitamin C, potassium, and fiber. With only 100 calories per baked cup, it’s like enjoying dessert with health benefits!
Maple Roasted Sweet-Potatoes
- 2 pounds sweet potatoes, peeled and cut
- 1/3 cup maple syrup
- 2 tablespoons butter (Earth Balance)
- salt/freshly cracked-pepper
- 2 tablespoons fresh lemon juice
Preheat oven to 400°F. In a small microwavable bowl, combine butter & maple syrup. Microwave until butter is melted, stir together and add lemon juice, salt, and pepper. Toss with chopped sweet potatoes. Arrange potatoes in an even layer in a 9X13″ baking dish.
Cover and bake for 20 minutes. Uncover, and continue to cook, stirring every 15 minutes, until tender and golden brown, 45 minutes more.
Leftovers? Toss with cooked quinoa, spinach, and lemon juice!
Hope everyone had a wonderful Thanksgiving yesterday! Funny how we look forward to all the goodies that yesterday provided, to quickly tire of after the feast. For me, I am usually over leftovers after lunch on Friday. It’s how I feel about most leftovers actually, I love it the first day, enjoy it the second, and never want to see it again on the third. This weeks roundup features easy, healthy ways to re-purpose all of your leftovers.
The Sprout Slider
(and more Vegetarian Thanksgiving sandwich ideas)
Photo Credit: Andrew Scrivani for The New York Times
Photo Credit and Recipe: The Hazel Bloom
Photo and Credit: Happy, Healthy Life
Photo Credit and Recipe: Inside the Kagonoff Kitchen
Photo Credit and Recipe: The Fitnessista
Hope this helps inspire you to recreate new favorites from your leftovers!
I love Spring/Summer and am excited for the upcoming season, warm weather means more outdoor activities and longer days. However, I am trying to enjoy the last bit of winter with roasted root vegetables and this hearty stew. A simple, hearty meal this is a great way to add more vegetables and whole grain into your diet.
Roasted Vegetable Stew
1 cup lentils
1 head cauliflower
3 medium sweet potatoes
1 28 oz. can diced tomatoes
1 cup whole-wheat couscous
1 cup cooked chickpeas (or canned)
9 cups vegetable broth (or use water and add concentrated vegetable broth)
1 tsp. cayenne pepper
1 tbsp. curry powder
1 tsp. turmeric
1 tsp. paprika
1 tsp. red pepper flakes
1/4 cup chopped cilantro
1/4 cup chopped fresh mint
1 lemon, juiced
Preheat the oven to 400 degrees F.
In a large soup pot, bring the vegetable broth to a boil. Add the canned tomatoes, turmeric, paprika, curry powder, cayenne pepper, cumin, red pepper flakes, and lentils. Reduce heat down to medium, cover and simmer for 30 minutes until lentils are tender.
While that is cooking, chop the sweet potatoes, cauliflower, and carrots into bite-size pieces. Toss with 1 tsp. oil, 1/8 tsp. salt, pepper and place on a baking or roasting sheet. Bake at 400 degrees F for 30 minutes. When done, remove and place vegetables into the soup pot.
Cook the couscous: Bring 2 cups of water to a boil, add couscous, cover and remove from heat. Let stand 5 minutes and fluff with a fork.
Stir in the cilantro, mint and fresh lemon juice just before serving. Add the cooked couscous. If you need more liquid, add more broth.
Enjoy, what winter meals are you squeezing in one last time?