Tag Archives: Sweet Potato

Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

Week 7 Live Class Information

Image: My Intuitive Health
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Winter Salad: Sweet Potato, Burrata, & Pumpkin Seeds Salad with an Avocado Greek Herb Vinaigrette

Servings

4

Ingredients

For the Salad
For the Dressing

Instructions

For the Sweet Potato

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Dice sweet potatoes in half inch cubes and toss with oil, salt pepper and curry powder. Bake for about 35-40 minutes, stirring occasionally, until tender and charring.

For the Barley

Cook barley according to package instructions. Combine the barley and liquid in a medium pot and bring to a boil. Reduce to a simmer and cover until the liquid has been absorbed (about 30 minutes).

For the Dressing

In a food processor combine all the ingredients. If the mixture is too thick, add water to thin. Taste for seasoning and adjust salt/pepper accordingly.

For the Pumpkin Seeds

Place the pumpkin seeds in a dry skillet on medium-low heat. Add a pinch of salt (if unsalted) and toast until just fragrant, about 5 minutes. Swirl the pan often so that they don’t burn.

To Assemble

In a large salad bowl, toss the arugula with enough dressing to coat. Top with the roasted sweet potato, sliced avocado, and toasted nuts. Tear a little of the burrata over each individual serving. Season with a pinch of salt and pepper and an extra drizzle of dressing-enjoy!

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Sweet Potato Nachos

Sweet Potato Nachos

Sweet Potato Nachos

Servings

4

Ingredients

Instructions

Preheat the oven to 400 degrees F. Line two sheet trays with parchment paper and divide the thinly sliced sweet potato rounds between the two. Drizzle with olive oil, spices, salt, and pepper and toss with your hands then spread out in one even layer so that they can crisp, not steam. Bake for 20 minutes and then flip. Bake for another 10-20 minutes until tender, crispy, and browning slightly.

Remove the pans from the oven and sprinkle evenly with black beans and cheese. Bake for another 5-7 minutes until the cheese has melted.

Remove from the oven and top with diced tomato, avocado, extra salt, pepper, and a dollop of greek yogurt.

*feel free to get creative with the toppings such has diced jalepeno, hot sauce, corn, salsa, shredded chicken, guacamole etc.

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African Peanut Stew

African Peanut Stew

Image: Elise Bauer
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African Peanut Stew

The perfect recipe to use any leftover over turkey or chicken!

Servings

6-8

Ingredients

Instructions

Directions
In a large soup pot, heat 2 tbs of oil and sauté the diced carrots, sweet potato, and onions for about 5 minutes until softened. Add garlic, curry powder, and cumin until fragrant (30 seconds).
 
Next, add the broth, canned tomatoes, uncooked rice and bring to a boil. Reduce to a simmer, covered, until rice is cooked through (about 30-40 minutes depending). Stir in chopped leftover turkey or chicken, peanut butter, and lime juice until evenly incorporated. Taste for salt and pepper and season accordingly. 
*when reheating you may need to add more broth to thin.
 
*if you are cooking for yourself you can cut this recipe in half. 

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May 19th 6:00pm EST

Roasted Eggplant Stacks with Pistachio Arugula Pesto, Faro, and Goat Cheese!

 

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