Sweet Potato + Mango Bowls

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WHAT A TIME TO BE ALIVE, PEOPLE.

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I’m sorry I’ve been so MIA. I think I’m back now.

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Cross country move + pregnancy + working = a very sleepy giwl.

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But we are here! We are in Colorado! Breathing the fresh mountain air! Skin so dry we are bathing in lotion! Noses so bloody we are keeping Puffs in business! Hopefully our bodies adjust soon because our wallets certainly haven’t to home ownership. We are trying to get settled, but there is so much to do and so little time in a day. Plus, our dishwasher is already broken so that is a very fun thing to deal with when you are a food blogger. But truly no complaints, the views are ridiculous and it feels crazy that WE, a couple of fools, own THIS house. I keep waking up, coming downstairs and being like am I on vacation or is this everyday life?

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But hot DOG it was nice when an appliance broke to just call the maintenance people and have them come fix it for free….

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 sweet potatoes, peeled + cut into thin wedges
  • 1 can of kidney beans, rinsed + drained
  • 1-2 cups of cooked brown rice
  • 1 mango, chopped
  • 1 red onion, diced
  • 1/2 cup of cilantro, chopped
  • Juice of 1 lime
  • 1 tbsp. of chili powder
  • 1 tsp. of smoked paprika
  • 1 tsp. of cumin
  • S+P, to taste
  • 2 tbsp. of olive oil

How to:

  • Preheat oven to 425
  • Arrange sweet potatoes on a lined baking sheet + drizzle with 1 tbsp. of oil + chili powder + smoked paprika + cumin + S+P
  • Bake 20-25 minutes until crisp to your desire
  • Heat remaining olive oil in a skillet over medium heat
  • Add 1/2 the onion + S+P, cook 3-4 minutes
  • Add beans + S+P, cook another 3-4 minutes
  • Turn off heat, add rice + stir
  • Meanwhile, combine mango + remaining red onion + most of the cilantro (reserving a little to top the bowls) + lime juice + S+P
  • To serve, add some rice mix to a bowl + top with mango salsa + some sweet potato wedges + cilantro
  • Serve warm
  • Trick your mind into believing your having a french fry bowl + really enjoy yourself

 

Adapted from here!

Sweet Potato Peanut Butter Stew

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I think I’ve finally decided what to give up for Lent.

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I know you were all really concerned with how I’d be recognizing the lenten season, and the wait is over.

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I’m giving up music.

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Doesn’t that sound BLEAK?! Have no fear. I’m not giving up all music, just everything other than Christian music. That might still sound bleak to some of you… but I love my Jesus jams! I’m going to go 6 weeks without playing other tunes – no emo, crying music, no Rachel’s Trax playlist on Spotify (complete with all the songs that make me so emotional they literally stop me in my Trax, get it?!?!), none of my mixed CDs from 2013, nothing! Obviously, I can’t avoid other music all together. I’d be thrown out of establishments if I ran around with my ears plugged, screaming “LA LA LA, I DON’T HEAR YOU!!!!” But when I have a choice, ya girl is rocking out to Jesus.

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Taylor Swift picked a really inopportune time to release a new music video.

 

 

Time: 1 hour ( prep + cooking) | Serves: 4-5

Ingredients:

  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 lb. of sweet potatoes, peeled + chopped
  • 1 beefsteak tomato, chopped
  • 1 tbsp. of fresh ginger, minced
  • 2 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • 1/2 cup of creamy peanut butter
  • 1 tbsp. of chili powder
  • 1 tbsp. of cumin
  • 1 tbsp. of smoked paprika
  • 3 cups of vegetable broth
  • 2 cups of spinach leaves
  • 1 lime
  • 1/4 cup of cilantro + more for serving
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1 cup of cooked brown rice, for serving

 

How to:

  • Heat olive oil in a stockpot over medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add bell pepper, cook another 2-3 minutes
  • Add garlic + ginger, cook another minute
  • Add sweet potatoes + tomatoes + S+P, coat + cook another 5 minutes
  • Add peanut butter + chili powder + cumin + smoked paprika, stir until everything combined
  • Add broth, cover + bring to a boil
  • Lower heat to a simmer + add chickpeas, cover + simmer for 25 minutes
  • Turn off heat + add in spinach + cilantro + juice of 1/2 the lime
  • Serve warm over brown rice with more cilantro + lime wedges
  • Stir it all up + do a cannon ball into the smack dab middle

 

Adapted from here!

Braised Spinach + Chickpea Stuffed Sweet Potatoes

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Like, can we just not with the hurricanes?

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I mean, who has the time?

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Dorian is a lil brat.

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He’s just chilling over the Bahamas, wreaking havoc, leaving the rest of us to wonder where he’s headed next on his quest for destruction. I legit didn’t even know NC was in this bro’s path. I was at tea with pals this weekend and one mentioned prepping for the storm and I was like aca-scuse me? My anxious behind obvio ran straight to the grocery store to stock up on non-perishable foods. Do you know how hard it is to make healthy vegan meals with only canned or boxed goods?! It ain’t great! And of course the grocery was out of bottled water already. These peeps go berserk, man. Like, apparently schools are already closed for Thursday. Ya girl is just over here praying to the good Lord above I don’t lose power & have to sleep in a boiling hot home for nights on end again. (First world problems, I know, OK?!)

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Though I did stock up on some new Bath & Body Works candles because like hurricane prep, duh.

 

 

Time: 1 hour (prep + cooking) | Serves: 2 stuffed sweet potatoes

Ingredients:

  • 2 sweet potatoes
  • 1 lb. of spinach
  • 1 can of chickpeas, rinsed + drained
  • 1 yellow onion, diced
  • 1/2 cup of sun-dried tomatoes, diced
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of fresh ginger, minced
  • Juice + zest of a lemon
  • 1 14 oz. can of coconut milk
  • 1 tbsp. of olive oil
  • 1 tbsp. of crushed red pepper
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 400 degrees
  • Pierce potatoes all over with a fork + roast for an hour
  • Arrange chickpeas on a lined baking sheet + bake for 20-25 minutes
  • Meanwhile, heat olive oil in a large rimmed skillet or dutch oven over medium heat
  • Add onion + some S+P, cook 3-4 minutes
  • Add garlic + ginger, cook another minute
  • Add sun-dried tomatoes + lemon zest + crushed red pepper, cook another 3 minutes
  • Add spinach, one handful at a time, letting each handful wilt slightly
  • Add chickpeas
  • Add coconut milk + lemon juice + S+P, bring to a boil, turn down heat + simmer for 10 minutes
  • Slice open cooled sweet potatoes + top with spinach + chickpea mix, top with cilantro + serve hot
  • Using your fork as a lil shovel, just dig up a scoop of that goodness + slingshot it at your sweetie’s face + give him or her a creepy, soft smile from across the room

 

 

Adapted from here!