Ingredients Archives: sweet potato

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

Fresh into the New Year, the only things on my mind {except world peace of course} are smoothies, salads, water, exercise, and self improvement. I am kicking off 2015 with improved nutrition and increased focus on MOM – yes, I need a little love too now and again. One of my favorite seasonal dinners is a Winter Sweet Potato Vegetarian Salad with a delicious maple syrup vinaigrette.

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

Winter Sweet Potato Vegetarian Salad – What You Need:

For roasting the sweet potato:
1 large sweet potato
2 tablespoons extra-virgin olive oil
1/4 teaspoon chopped rosemary
1 bay leaf
salt & pepper

For the salad:
4 cups mixed greens or 1 cup per person
2 cups cooked brown rice or quinoa
2 cups cooked sweet potato cubes
dried cranberries
pepitas or pumpkin seeds
goat cheese

For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
salt & pepper

{Scroll down for full recipe instructions}

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

The roasted sweet potatoes are so delicious in this salad – the taste of rosemary and the aromatics of the bay leaf really tie everything together. When roasting the potatoes remember to cut them into even-sized cubes and coat them liberally with the olive oil – don’t skimp here, use less dressing at the end if you’re looking to cut back.

When it comes to creating the actual salad, I say include as much or as little of the ingredients above as you prefer. Goat cheese can be a bit overpowering for some pallets – including mine – so I usually go a little light on the cheese. As for the cranberries, aim for the unsweetened version and use real maple syrup in the dressing {grade B is the most natural, but usually I can only find A at my grocery store}. For the rice, I usually make it the night before or throw in some leftovers – the variation pictured is a Brown Rice Pilaf from the Far East brand.

If you are feeding little ones as well, I save a bit of the sweet potato to feed to my daughter – she absolutely loves it.

Sweet Potato Vegetarian Salad with Maple Syrup Vinaigrette

What is your favorite winter salad?


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Cinnamon Roasted Sweet Potato and Apple Puree

Searching for a healthy, delicious, and savory dish for your foodie-in-training? I have been cooking away in my teeny-tiny New York City kitchen lately and want to share a recipe my daughter absolutely loves, cinnamon roasted sweet potato and apple puree! The best part about this recipe, aside from being incredibly easy, is that you can stop just before the pureeing process and have a healthy finger-food meal for your toddler or an adult side dish; a win for everyone!

Cinnamon Roasted Sweet Potato Apple Puree

If you are a rookie in the kitchen or creating baby food for the first time, you will love this simple recipe. Steaming is a popular cooking process for making baby food, but I prefer roasting instead, just as simple and much tastier! The small amount of olive oil and salt in the recipe help bring out the rich flavors of the sweet potato and apple while providing a good source of fat. Just wait until you pull the pan out of the oven and smell the cinnamon, AH-mazing!

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

Cinnamon Roasted Sweet Potato Apple Puree

For all the grandmothers, aunts, and friends of new moms out there, homemade baby food makes for an amazingly sweet, kind, thoughtful, and loving gesture (HINT, HINT)!

All the details of the recipe are below, happy cooking!


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