First post of January 2017! Hope everyone had a great new years! Mine was filled with friends, wine and champagne! The holiday season is always really busy, good of course, but busy! I am happy to get back on a regular schedule and catch up on blogging and getting back into cycling classes. I have a whole post coming up on my favourite workout classes in Winnipeg and good at-home workouts that I love doing. A friend and I are doing the Tone It Up workout challenge which are always fun – anyone else doing this challenge? If you are looking for good (and free!) workouts I definitely recommend checking them out. Anyways, more on workouts later, today is all about SWEET POTATOES!
I love sweet potatoes, they are so versatile and easy to work with. They are available at most grocery stores and are very affordable. I personally like buying smaller to medium sized sweet potatoes versus the very large ones (just easier to work with!). I like to keep the skin on the sweet potatoes as much as I can when making recipes with them as the skin provides a great source of fibre and other nutrients.
The recipe I am sharing today is smoked paprika sweet potato fries with a simple avocado dip, a side of rainbow quinoa (for protein) and roasted zucchini and kale. It may sound like a lot but I promise it is really easy and you will only need one baking dish for the roasted vegetables and sweet potatoes! This makes a great lunch or dinner idea.
Sweet potatoes are root vegetables that are starchy, sweet tasting and have a soft texture. The entire sweet potato is edible (including the skin!). This vegetable is a great source of carbohydrate and is easily digested (great for post-workout!). Sweet potatoes are also a great source of vitamin A, vitamin C, manganese, vitamin B6, potassium and so much more. Sweet potatoes contain basically no fat so it is great to pair them with a healthy fat dressing (like the avocado dip in this recipe!). They also contain a great amount of fibre and have about 4 grams of protein per 1 medium cooked sweet potato.
- 1 large sweet potato or 2 smaller ones, scrubbed and washed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp oregano leaves
- 1 tsp salt
- 1 cup quinoa
- 2 cups water
- 1 zucchini, sliced and then cut in halves
- ½ cup kale, chopped
- 1 tsp black pepper
- Handful cherry tomatoes, sliced (optional)
- Avocado Dip
- 1 avocado, pitted and mashed
- 1 tbsp lemon juice
- 1 tsp salt
- Preheat oven to 350 degrees F. Line a quarter of the baking sheet with aluminum foil (this will be for the vegetables later on).
- Begin by chopping the sweet potato in half and then cutting french fry like pieces.
- In a large ziplock bag, add sweet potato fries, olive oil, smoked paprika, oregano and salt. Give the bag a good shake and then lay the sweet potato fries on a baking sheet where there is no aluminum foil.
- Place in oven for 15 minutes, flip them over and then add them back to the oven for another 15 minutes.
- While that is baking, bring quinoa and water to a boil in a saucepan and lower to a simmer and cover for about 20 minutes until all water is gone and quinoa is fluffy.
- Once the sweet potatoes have been baking for 30 minutes, remove the baking sheet from the oven and place the zucchini and kale on the aluminum foil (on the baking sheet) and drizzle with olive oil, black pepper and a pinch of salt.
- Place in oven for 10 minutes.
- Now mash together the avocado dip for the french fries.
- After the 10 minutes of baking, remove from oven and dish up!
- Add sweet potatoes fries and top with avocado dip; quinoa topped with roasted zucchini and kale (and tomatoes- optional).
Thanks for reading!