Sweet potatoes and beets happen to be two of my favorite foods on this planet, so incorporating them both into one meal is pretty much perfection for me. No offense to the regular potato, but my philosophy is why have a potato when you can have a sweet potato? You don’t get as much Vitamin C with a sweet potato, but you can make up for that elsewhere, and you do get about 7,000 times the Vitamin A! Yay for good eyesight.
I wanted to make a sort of hash-browns-esque side dish to go with our scrambled eggs for brunch this morning (thank you, presidents, for the day off!). There are a lot of recipes out there for sweet potato beet hash, but I went with this one since it was simple and didn’t require a whole lot of extra ingredients. I used organic turkey bacon instead of bacon, but you could go with some kind of veggie-bacon or skip the bacon entirely if you wanted to make this vegetarian. I also used two different kinds of beets. There was a stand at the farmer’s market that had huge bins of all different shaped wild beets, so I got one long skinny one that was the usual deep purple on the inside, and another that was round and had knobs and tails coming off of it, and was swirled magenta and white on the inside (looked like marbled beef when you cut it open).
The result: a little charred as a result of my non-precise timing with the oven, but tasty!
Apparently I can’t stop cooking and food blogging while on break from classes – the thrill of free time!
So I just discovered a new magazine called Clean Eating, which I might even consider subscribing to if they didn’t have a million and one recipes on their website. “Clean eating” isn’t some trendy fad or diet by the way; it just means consuming whole foods as close to their natural state as possible. I’m sure we could all use a little clean eating right now – I know I could – after a holiday full of more fatty, sugary, alcohol-y indulgences than a good nutrition student should admit to consuming.
This wintery super nutritious recipe caught my eye and it is actually eye-catching with its multitude of colors. If you’ve ever heard the advice that you should eat the colors of the rainbow every day, it’s true. Different colored foods provide a wide range of nutrients that complement each other and contribute to a balanced diet. For example in this meal you’ve got kale, loaded with Vitamin K, C, and A, butternut squash for Vitamin A and beta-carotenes, chick peas filled with protein, zinc, fiber, and folate, and pomegranate seeds, a superfood of vitamins and polyphenols. Between the pomegranate seeds and the lime and ginger, it was not only a rainbow of color but a taste and texture explosion! And without further ado, the recipe:
Preheat the oven to 400 F. Toss 2 cups of peeled, seeded, chopped butternut squash with 1/2 tsp of olive oil, spread on a parchment lined baking sheet, and bake for about 25 minutes until tender. (Side note: I hate peeling and chopping squash – it’s extremely hard and I almost lost a fingertip to it last fall! Luckily the store across the street from me sells pre-peeled chopped squash). While the squash is in the oven, saute a diced medium onion in 1 tbsp olive oil for about 5 minutes. Then add 2 cloves of minced garlic and 1 tbsp fresh grated ginger. After about 30 seconds add 2 bunches of washed sliced kale leaves and cook for about 10 minutes. Then add 1 1/2 cups of chick peas, cover, and cook for 5 more minutes. Add the squash, remove from the heat, stir in 1/4 tsp sea salt, 1 tbsp fresh lime juice, sprinkle with 1/2 cup of pomegranate seeds, and serve! This can be served over rice, quinoa, or your choice of grain, or on its own. And to keep it tasting fresh when I take some to work for lunch tomorrow, I’ll bring the lime and pomegranate separately and add them after reheating.