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In the cool winter months, I find so much comfort with the sweet potato and this week celebrates it in many lovely forms. One of the reasons I have such a crush on this root, is because I can toss it in the hot oven after a quick scrub and multiple pricks with my paring knife. I pull it out when it is steamy hot after a quick squeeze reveals its tenderness. Make all of the sweet potatoes you want for the week at one time and then they will be ready for all sorts of applications.
Meat lovers can start their week with the Sun-Dried Tomato Meatloaf and a big pile of the buttery, nearly Sweet Potato Goodness and Broccoli. (Hey Vegetarians- try subbing the Lentil Nut Loaf for the meatloaf this week!)
Extra sun-dried tomatoes are perfect in the Sun-Dried Tomato Cobb Salad that we love taking to go for lunch. This salad is lovely to layer up as well.
Grab a can or simmer dried azuki beans for the Azuki & Broccoli Stir Fry over Brown Rice. Which is a nice way to double up on your broccoli for the week.
Next, fill up tortillas to make the Sweet Potato & Black Bean Enchiladas with a tart yet creamy Grapefruit & Avocado Salsa. Double up on your black beans and whirl them up into an easy soup to take on the go. Extras of the Grapefruit & Avocado Salsa make breakfast a bit better when paired with the Breakfast Tacos.
Additional black beans are happy for lunch in Black Bean Tacos with toppings to take on the go.
One of my new favorite soups, the African Sweet Potato Soup enjoys a swirl of peanut butter, ginger, spice and more giving you yet another sweet potato dish which flavor departs from the other meals this week. Serve this with the Cherry Chili Chard.
More sweet potatoes become breakfast with the Creamed Coconut Sweet Potatoes and Coconut Granola.
Finally, the Brown Butter Fish is comforting served with the Carrot Baked Rice and Fennel & Blood Orange Salad.
Here is to a week of winter produce love- Cheers!
Cook seasonally. Eat consciously. Live well,
