SWEET POTATO BOWL
Use that spiralizer for your next meal and create this EB Sweet Potato Bowl!
Provided by Eggland's Best
Categories Main Dish Recipes Bowls
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 teaspoon of olive oil in a medium pan over medium-high heat and brown the ground sausage, 5 to 7 minutes.
- While the sausage cooks, fill a large pot with a few inches of water and place over medium-high heat until it just starts to simmer.
- Crack Eggland's Best eggs individually into a ramekin or cup. Create a gentle whirlpool in the simmering water. Slowly pour the eggs one by one into the water and leave to cook for 3 minutes. Remove with a slotted spoon and drain on paper towels.
- While the eggs poach, cut the sweet potato into noodles using a spiralizer.
- Heat the other teaspoon of olive oil in a large skillet over medium heat. Add in the sweet potato noodles and cook until they just begin to soften, about 5 to 7 minutes. Season with salt and pepper.
- Transfer the cooked sweet potato noodles into a large bowl. Drain the ground sausage and add to the sweet potato noodles. Toss with the salsa.
- Divide the noodles and sausage between two bowls, top each with diced avocado and a poached egg.
Nutrition Facts : Calories 624.2 calories, Carbohydrate 59 g, Cholesterol 218.9 mg, Fat 36.4 g, Fiber 14.6 g, Protein 19.9 g, SaturatedFat 8.5 g, Sodium 1170.7 mg, Sugar 12.5 g
QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F.
- Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
- Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
- Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
- Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.
SWEET POTATO SMOOTHIE BOWL
Start your morning off right with a cool and refreshing Sweet Potato Smoothie Bowl, packed with fresh fruit, yogurt and sunflower seeds. This breakfast takes just 5 minutes to prepare!
Provided by Bruce's Yams
Categories Trusted Brands: Recipes and Tips Bruce's® Yams
Time 5m
Yield 8
Number Of Ingredients 9
Steps:
- Place Bruce's Yam Cut Sweet Potatoes, yogurt, orange juice and honey in a power blender and process until smooth.
- Transfer to a cereal or pasta bowl(s) and arrange kiwi, banana, blueberries, sunflower seeds and golden raisins over the top.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 27.3 g, Cholesterol 1.3 mg, Fat 2.8 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 35.7 mg, Sugar 7.9 g
SWEET POTATO BOWLS WITH KALE AND CHICKPEAS
Coconut milk and curry powder lend comforting warmth and spice to this simple vegetarian dinner.
Provided by Mindy Hermann, RDN
Categories Sweet Potato/Yam Coconut Curry Kale Chickpea Lime Juice Rice Vegetarian Peanut Free Dinner Wheat/Gluten-Free Crohn's & Colitis Crohn's
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring potatoes and broth to a simmer in a large pot or Dutch oven over medium heat. Cover and cook until potatoes soften, about 5 minutes.
- Meanwhile, whisk coconut milk and curry powder in a small bowl to combine.
- Reduce heat to medium-low and stir in kale, chickpeas, and coconut milk mixture. Cover and simmer, stirring once halfway through, until potato is fully cooked but still holds its shape and kale is wilted and dark green, about 8 minutes. Stir in lime juice; season with salt and pepper.
- Divide rice among bowls. Spoon potato and kale mixture over.
SWEET POTATO BREAKFAST BOWLS
With lots of fiber and slow-digesting carbs, these Sweet Potato Breakfast Bowls won't put you into a sugar coma.
Provided by Steph Gaudreau
Categories HarperCollins Breakfast Sweet Potato/Yam Bacon Banana Blueberry Almond Healthy
Yield 2-4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with parchment paper. Place the sweet potatoes on the sheet and roast them for about 45 minutes, or until they're quite soft and a knife easily pierces through the flesh. Remove them from the oven, slice them open, and allow them to cool for a few minutes.
- About 30 minutes into the roasting of the sweet potatoes, start baking the bacon. Once the bacon is cool, roughly chop it, then set it aside.
- To make the sweet potato purée, I find it easiest to cut the ends off the sweet potatoes, then peel the skin off. Place the roasted flesh into a food processor, then add the coconut milk, vanilla, salt, and, if desired, collagen powder. Purée for about 30 seconds, or until the mixture is smooth. If it's too thick, add a splash more of the coconut milk and process again. If you don't have a food processor, combine everything in a large bowl and stir it very well with a wooden spoon.
- Divide the sweet potato purée between serving bowls. Top it with the chopped bacon, blueberries, sliced banana, and chopped almonds, and serve.
- The bowls can be assembled ahead of time, but it's best to leave the fruit off until they're ready to eat. They can be eaten cold or gently reheated.
SWEET POTATO & CAULIFLOWER LENTIL BOWL
Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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ONE POT SWEET POTATO BOWLS - I HEART NAPTIME
From iheartnaptime.net
5/5 (4)Total Time 30 minsCategory Main CourseCalories 251 per serving
- In a large pan, heat the olive oil over medium heat. Add the sweet potatoes and cook for a couple minutes. Stir and then add in the bell peppers, garlic and rice and cook an additional 2 minutes (stirring constantly).
- Add in the black beans, corn, tomatoes with green chiles, salt, cumin and chili powder. Pour in the broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15 minutes, or until the rice is all the way cooked.
SWEET POTATO BOWL - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (13)Total Time 1 hrCategory DinnerCalories 433 per serving
- Preheat the oven to 425 degrees F. Combine the seasoning mixture: In a small bowl, stir together the chili powder, garlic powder, onion powder, dried oregano, paprika, ground cumin and 1 teaspoon salt and 1 teaspoon pepper. Stir.
- Peel the sweet potatoes and chop into bite-sized chunks. Toss the potatoes with 3 tablespoons olive oil and 1 tablespoon + 2 teaspoons of the seasoning mixture. Toss together with your hands until well coated and then bake for 15 minutes. Remove from the oven, toss around and return for another 15 minutes. Remove, toss around and if needed cook for another 5-10 minutes or until sweet potatoes are tender. Remove the tray and add the drained & rinsed black beans, drained corn, and 1 more teaspoon of the seasoning mixture. Toss everything on the tray (The beans and corn will get warm on the hot tray).
- Meanwhile, make cilantro lime rice or quinoa: Bring 2 cups of water to a boil over medium-high heat. Stir in the butter and rice (or quinoa) and return to a boil. Reduce the heat to low, cover, and simmer until the rice (or quinoa) is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.
- Make the sauce: combine the sour cream, lime zest & 3 tablespoons freshly squeezed lime juice, Cholula hot sauce, and 1/2 to 1 full tablespoon* of the remaining spice mixture (or add the spice mixture to personal preference). Whisk until smooth.
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From minimalistbaker.com
4.9/5 (16)Calories 412 per servingCategory Entree
- Heat oven to 400 degrees F (204 C // if you have convection, use it to speed cook time) and line a small baking sheet with parchment paper. Add halved sweet potato and rub with a little oil to coat (if your sweet potato is large, cut into quarters or large wedges to speed bake time). Then bake for ~25 minutes or until tender.
- In the meantime, prepare parsley salad by adding parsley, red bell pepper, red onion, lemon juice, salt, and pepper to a small mixing bowl and tossing to combine. Add more lemon or salt to taste if needed. Set aside.
- Next, prepare dill garlic sauce by adding the hummus, lemon juice, fresh or dried dill, and minced garlic to a small mixing bowl and stirring to combine. Taste and adjust flavor as needed, adding salt to taste (only if needed), lemon juice for more acidity, garlic for bite, or dill for a more intense herb flavor. If the flavors are too strong, dilute with a little hummus. The sauce should be pourable, so add a bit of water to thin if needed.
- To serve, add the chopped romaine to a large serving bowl along with parsley salad, roasted sweet potato, hummus, sauerkraut, tahini, and za’atar. Optional: You can also serve with lemon wedges and top with dulse and/or chili garlic sauce. Serve with the dill garlic sauce.
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