May 2, 2015

Sweet Potatoes and Caramelized Vegetables

More heavy fall-like meals? Yeah...I can't help it! This is a really quick and simple dinner thanks to the microwave. I typically microwave any kind of potato if I'm on a time crunch simply because it takes less than 1/3 of the time to bake potatoes. If properly microwaved, then there are more nutrients left in the potato than if it were boiled. I tried to pair this with a tahini dressing, but it didn't turn out so good, so I'm just going to include a simple miso vinaigrette dressing instead!

Recipe: Sweet Potatoes and Caramelized Vegetables
By: Hannah Claudia
(serves 2)

1 large sweet potato, cubed
1 large portobello mushroom (or a handful of small ones), washed and thinly sliced
1 onion, thinly sliced
1 bell pepper, thinly sliced
handful of kale, washed
1 teaspoon of coconut oil

miso vinaigrette dressing:
2 tablespoons of apple cider vinegar
1 tablespoon of miso paste (low sodium)
1 teaspoon of sesame oil


1. Microwave the sweet potatoes (about 7 minutes) until fork tender.
2. Melt the coconut oil in a large saute pan.
3. Add the onion and bell pepper slices. Smooth the veggies into an even layer to make the caramelization process quicker. (Don't stir too often!)
4. When the veggies are nearly caramelized, add the mushrooms and cook until the mushrooms are softened.
5. Mix the miso vinaigrette dressing ingredients.
6. Add your desired amount of the dressing to the kale and massage the dressing into the kale for a minute (or until the kale has softened)
7. Top the kale with the sweet potatoes and caramelized vegetables.

xoxo, han

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