Usually my goal for dinner is to prepare something that will:
- Nourish our bodies and minds.
- Taste delicious (otherwise little miss probably won’t eat it; food snobbery at 19 months!).
- Be quick and easy to make.
This meal meets all of the above criteria and has the added bonus of looking beautiful 😀 I love it when I can get a rainbow of colors on the plate!
Helen Highlights/Ideas for Getting Your Kids Involved & Chowing Down:
- Poker of holes in the sweet potatoes.
- Official taste tester of ingredients; the winner seemed to be a three way tie between the avocados, cheese, and tomatoes (evidence found on shirt, pants, and face in next picture).
- Food stylist; this is a lie, I didn’t let her touch the display until I took a few pictures; she was not impressed with this move!
- If you’re kids are older, they might enjoy prepping the ingredients and setting them up buffet style.
- 2 medium sweet potatoes, washed and dried
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 medium onion, chopped
- 1 can black beans, rinsed
- 1 medium tomato, diced
- 2 cups organic spinach or other organic leafy green combo (kale, collard greens, swiss chard, ect.)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- Sea Salt or Organic Kelp Granules to taste
- Pepper to taste
- 1/4 cup plain Greek or Icelandic yogurt
- 1/2 avocado, chopped
- 1/2 cup mozzarella or cheddar cheese, grated
- Organic broccoli sprouts
- Fresh cilantro, chopped
- Preheat oven to 425°F.
- Prick sweet potatoes with a fork in several places. Wrap potatoes in paper towels and microwave on high for 3 minutes on each side. Carefully take off paper towels, wrap in aluminum foil, and place in the oven for 10 minutes or until sweet potatoes are tender all the way through.
- Meanwhile, warm olive oil in a large pan over medium heat. Once warm, mix in garlic, onion, and spices until fragrant ( about 1 minute). Stir in beans and tomatoes and let cook for 3-5 minutes, combine greens and let cook for another 2-3 minutes or until greens are just wilted, remove from heat.
- Prepare toppings and set them up buffet style.
- When sweet potatoes are done baking, carefully take them out of the foil and cut them in half length wise. Place potatoes in serving bowls and top as desired. Enjoy!
- Spinach or other leafy greens: Go organic! These are all on the dirty dozen list and it is worth the extra money to reduce the toxic pesticides that you are ingesting.
- Greek or Icelandic yogurt: Why go Greek or Icelandic instead of regular? Because these styles of yogurt contain 16-20 grams of protein in 6 ounces compared with 9 grams found in the same serving of regular yogurt. I also recommend finding a brand that has no growth hormones or antibiotics used on the animals that produced the dairy.
Bon Appetit! Chris