Produce Info, Storage Tips and Recipes
Bell Peppers (Green)
Bell Peppers (Other)
Celeriac (Celery Root)
Hard-Rind Squash (Acorn, Butternut)
Lettuce (Green Leaf)
Lettuce (Red Leaf)
Mandarins and Clementines
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Caramelized Sweet Potatoes with Quinoa and Greens
4 medium sized sweet potatoes
¼ cup olive oil
Salt and pepper to taste
1 chopped onion
2 cloves garlic
1 inch fresh ginger, peeled and chopped
2 tablespoons mild Indian curry powder
3 cups leafy greens (such as kale, chard, collards) cut in thin strips (OR) 1 cup corn, peas or edamame instead of greens
11/2 cups quinoa, rinsed in cold water
3 cups water or low sodium stock
3 tablespoons olive oil or one pat of butter
Squeeze of lemon
Sweet or hot mango chutney, yogurt and sliced cucumbers on the side
Peel the sweet potatoes and slice them 1/4 inch thick.
Toss them with salt and olive oil.
Place them on a baking sheet covered with non stick tin foil or parchment paper ( or just oil the sheet really well).
Cover with foil or another baking sheet.
Put the dish into a cold oven( this is important, as the gradual rise in temperature helps bring out the sweet potato flavors).
Turn on the oven to 450 Bake for about 30 min. until dark orange and soft.
Uncover, and bake for about 15 more minutes or until they get quite dark and caramelized, flip them and bake until the other side is done as well.
In the mean time in a medium pot heat up the olive oil and sauté the onion in it. Then add the garlic, ginger and the curry powder and saute until sizzling and fragrant. Now add the greens ( or child friendly vegetables) and stir until wilted.
Add the Quinoa to the pot along with 3 cups stock or salted water. Simmer under a lid until all the liquid is absorbed about 15 minutes. Fluff the quinoa with a fork, season to taste and add the olive oil or butter as well.
A squeeze of lemon is always good. Put the Quinoa on a platter, top with the sweet potatoes ( if they are dark enough, almost burnt they taste like they are topped with marshmallows).
Serve with some chutney, yoghurt and cucumbers if you will.
Total Servings: 6
This recipe was first featured in Boston Organics Newsletter No. 17 of 2013.