Can you say that 10 times fast? I just love savory sweet potato dishes. Before this whole clean-eating, vegetarian madness, I only did sweet potatoes with butter, honey, brown sugar, and cinnamon. And marshmallows. Don’t forget the marshmallows. But this whole spicy-sweet combo is legitimately awesome. Thursday nights are usually taco night around here, which includes all known relatives of tacos, including enchiladas, burritos, quesadillas, fajitas, and taquitos. And in tonight’s case, a sauté that is made of awesomesauce. I paired it with a salad and some chips and salsa, and it was the perfect meatless flavorful goodness we’ve come to expect around these parts. Check it out:
- Diced: sweet potatoes (3), peppers (2), red onion (1/2), portabello mushrooms (1/2 lb)
- Seasonings to taste: garlic powder, cumin, salt, pepper
- Drizzled with: extra virgin olive oil
I sautéed the sweet potatoes in EVOO and seasonings till they were soft, added the onions, and then the peppers, with the mushrooms going in just at the end. It took 15 minutes start to finish over medium heat, and of course, I added sour cream, salsa, guacamole, and cheese to mine. And the hubs ate his straight up. He’s hard core like that. Maybe one day I will be like him. Just kidding- I love cheese too much 🙂 But seriously, every last bit of what we ate tonight was organic, and more than half actually came locally grown. Pretty sweet, when you consider the whole thing cost less than $12 and fed 3 of my 4 table-food eating peeps.
I hope you’ll excuse my brevity- a little dude left his treasured bear at therapy today, and I need to go convince him to sleep with an alternate partner.