Yes, another sweet potato recipe! But this one is a MUST try.
First of all I need to apologize for the awful pics. My camera battery was dead, so I was forced to use my phone.
Every once in a while I will make something instantly makes it on to my “regular rotation” list.
This is one of them…..and…..it’s good enough to feed to company.
It’s hard to come up with a scrumptious vegan meal that you can also serve to “Meat-and-potato-loving” guests. But luckily I think this one fits the bill.
This isn’t so much a recipe as much as it is a list of ingredients.
I’ll admit that it is a bit labor intensive to prepare, but you could always save time by using store bought guacamole and salsa….although homemade tastes sooo much better!
Roasted Onion and Sweet Potato
4 sweet potatoes, peeled and cubed
1 sweet onion, cut into small cubes
2 TBS olive oil
1 tsp salt – I prefer Kosher
Preheat oven to 400 degrees F. Toss potatoes, onion, oil and salt together in a mixing bowl. Spread in an even layer on a baking sheet. Roast the mixture until potatoes are tender and browned in spots, tossing once or twice, about 20 minutes.
Pico de Gallo
3 ripe tomatoes, chopped
1/2 onion onion, minced
1/2 bunch of cilantro, roughly chopped
1 TBS olive oil
2 tsp balsamic vinegar
juice from 1/2 a lime
pinch of salt
Other items you’ll want:
Guacamole – recipe found here
Creamy Cilantro dressing – recipe found here
Flat bread (see pic below of the brand I prefer)
To assemble, on the flatbread “schmear” the guac, add the spinach, roasted sweet potatoes, onions, and black beans. Top with the pico and a little of the dressing.
I have found the easiest way for my kids to eat these is to “wrap the wrap” in tinfoil the way they do at food trucks.
Source: WFM 1-10