I roasted a sheet pan of sweet potatoes and now I’m going to show you a couple of ways to use them. Ready?
I know it looks a bot crowded in this pan, but it worked out.
Yum! It’s not quite feeling like Fall here thanks to the 90 degree weather, but I felt like roasted veggies and a plant based meal…soooo sweet potatoes for the win.
Organic girl greens are my (kinda expensive) new obsession. I keep alternating between this mix (protein greens) and the super greens. I like that they are different than the usual blends…with greens like tat soi and sweet pea leaves, etc. Oh, and the baby spinach and arugula is the other mix I’ve been buying a lot lately. There’s one called rebel greens which says “no kale, not sorry” on the package, which made me smirk as I was shopping. I love kale, obviously, but found the branding humorous nonetheless.
Building a bowl…start with greens, then add a grain (in this case I went with barley)…
Next add (more!!) veggies…like roasted sweet potatoes. Roasted squash would be awesome here too. I also added the leftover sautéed chard from the other day.
Time for finishing touches! Almonds, avo, and a sauce. The sauce is where you can really take this any direction. It’s like a choose your own adventure recipe. In this case I went with a orange soy miso sauce.
Here’s how I made the sauce:
- 1/2 cup orange juice
- 1/4 cup tamari
- 1 tsp sesame oil
- 2 tbsp miso
- 2 tbsp hot water
Whisk together until miso is mixed up. Add water as needed, depending on your preference for thickness.
Orange veggie grain bowl [serves 4]
Ingredients:
- 4 cups lettuce
- 1 1/2 cups barley (swap quinoa to make GF)
- 3-4 large sweet potatoes
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 cups roasted almonds
- 2 avocados
- orange soy miso sauce (see recipe above)
Directions:
Cook the barley (or whatever grain you are using) per package instructions.
To roast the sweet potatoes, pre-heat the oven to 350 degrees F. Dice potatoes and toss in olive oil and salt and bake for 35-40 minutes.
Combine lettuce, barley, and sweet potatoes and toss in sauce. Add nuts and avo and serve.
Make sure to reserve extra sweet potatoes for another meal…liiiiike…
This guy!
A different sauce and a different nut and it was suddenly completely new.
Instead of the orange soy miso sauce, I swapped in olive oil and balsamic glaze. I was heavy handed tossing the greens in oil because I didn’t have any grains, so I wanted to make sure there was enough calories. A heavy handed pour of roasted pecans helped with that too (which I used in place of almonds in this version).
And now I’m well on my way to turning orange per my usual Fall dietary shift. Beta carotene for life!
