Two recipes using my favorite veggies!

I made the two recipes below recently for a potluck brunch and decided to share them! These recipes star two of my absolute favorite vegetables: kale and sweet potato! Try them out and let me know what you think!

Also, sorry I don’t have any pictures of either dish, they were eaten too quickly!

Spicy Sweet Potato Hash

Ingredients: (makes side dish for 6ish people)

  • Two medium sized sweet potatoes
  • ½ medium sized onion
  • one small poblano or green bell pepper
  • ½ of a seeded jalapeno pepper (optional)
  • 1 tablespoon melted coconut oil (or trader joe’s coconut oil spray) or other oil
  • salt and pepper to taste
  • paprika to taste
  • pinch or two of cayenne pepper (optional)

Preheat oven to 350 degrees. Line baking dish or roasting pan with parchment paper for a crispier hash or foil for a less crispy hash. Dice all vegetables into ½ inch sized chunks, if adding jalapeno dice into smaller pieces. I like to roast the sweet potatoes for an extra five minutes before adding the onion and pepper, but they can all go in together. Toss veggies (except jalapeno) in coconut oil and spread in one layer in the baking dish. Salt and pepper to taste, and sprinkling of paprika and cayenne if desired. Roast veggies for 15 minutes, then shake them around the pan and add the jalapenos if desired, then roast for another 10-15 minutes. Sweet potato and onions should be caramelized with some brown but not burnt edges. Can top with diced avocado and add black beans for a complete meal! It also reheats really well!

Kale and apple salad

Ingredients: (side salad for 6ish people)

  • half a bunch of curly or red russian kale, washed thoroughly, de-stemmed, and torn into smaller pieces (if using dinosaur kale you can leave most of the stem and chop into smaller pieces)
  • ½ an avocado diced
  • lemon juice of a sizable lemon wedge
  • 1 teaspoon apple cider vinegar (you can use either lemon juice or acv but I like to use a little of both)
  • a good drizzle of olive oil (1/2 tablespoon-ish)
  • 1 large fuji or other apple cut into chunks or matchstick pieces (think big slivers)
  • salt and pepper to taste
  • 1 tablespoon hemp seeds if desired
  • ¼ cup of toasted walnuts if desired

In a big bowl add diced avocado to kale and massage avocado into the kale leaves (this breaks down some of the toughness of the kale, making it more tender, plus the avocado leaves your hands feeling super soft!) Leave some chunks of avocado in there. Add lemon juice and/or apple cider vinegar, olive oil, and apple and toss all together. Add salt and pepper to taste. Let sit for a couple of hours in the fridge or room temperature for best flavor. Add hemp seeds and walnuts if desired right before serving. (Can make the night before, the acidity of the lemon juice or acv will keep the avocado and apple from browning.)

20130624-223520.jpg

Kale and lettuce at the garden where I work!

 

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