I was surprised about how quick the shredded sweet potatoes cooked. It ended up working out really well. So if you have a food processor with a shredding attachment, I highly recommend it. If not, no worries, you will just have to go old school with a box grater.

Southwestern Sweet Potato Hash
 
Prep time:
Cook time:
Total time:
 
Serves: 2-4
 
Ingredients
  • 1 large Sweet Potato
  • 1 Onion
  • 2 cloves Garlic (minced)
  • 2 Pablano Peppers (diced)
  • 1 tablespoon EV Olive Oil
  • 1 teaspoon Cumin
  • ½ teaspoon Coriander (dried, ground)
  • 1 (15 oz) can Black Beans (drained and rinsed)
  • Juice of half a Lime
  • Salt and Pepper (to taste)
 
Instructions
  1. Fit the food processor with the shredding attachment
  2. Cut the sweet potato if necessary to fit into the feeding tube of the processor
  3. Shred the sweet potato, then onion
  4. In a large pan set to medium-high heat add the oil, sweet potato, onion, garlic, peppers, cumin and coriander
  5. Cook until the sweet potatoes are tender, about 7 minutes (stir frequently to avoid burning)
  6. Add the black beans and lime juice salt and pepper and stir
  7. Taste for seasoning, adjust if you’d like
 
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Roasted curried cauliflower

 
 
To make this more of a meal, I often double the oil/spice blend and add potatoes and onions. See notes at the end for details. It’s also an incredible way to cook sliced plantains.
 
Roasted Curry Cauliflower
Makes 4 side dish servings
2 T. olive oil
1 T. fresh lemon juice
1 T. mild curry powder
1/2 t. salt
1/2 t. smoked paprika
1/4 t. chipotle powder or cayenne (optional)
1 head cauliflower
 
 
 
Preheat oven to 450°. Wash the cauliflower and shake it dry. Remove the leaves and cut out the core.
 
 
 
Cut the cauliflower in long slices, about 1/2 inch thick.
 
 
In a large bowl, whisk together oil, lemon juice, curry powder, salt, and pepper.
 
 
Add cauliflower slices (and optional other vegetables) and toss to coat. Spread vegetables in a single layer in a large baking pan that you have sprayed with oil spray.
 

 

Bake until cauliflower is tender, chewy, and brown, 25 to 30 minutes. Stir after 15 minutes, flipping the slices over with tongs.
Notes: If you have leftovers, you can throw them in a blender with vegetable or chicken stock and puree them into a lovely soup.
This is an excellent and surprising way to prepare sliced plantains. Flip them after 10 minutes of baking, and check after 20 minutes. They will burn more easily.
If you want to create more of a main dish meal, add 6 red potatoes, scrubbed, and then pre-cooked 3-4 minutes (boiled or microwaved). Cut them into medium chunks after pre-cooking.
Cut up a peeled yellow, white, or red onion into chunks. Double the oil/seasoning blend and toss all the veggies with the cauliflower.
 
 
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