With the clock running down on dinner, a bunch of sweet potatoes about to go bad, a somewhat limited amount of ingredients at my disposal, and a hungry mother to feed, I had to really dig deep into my creative gene pool last night. (Not to mention I was coming off a failure of a Kenyan-inspired ugali dish the night prior.)
So the pressure was on and if I may, I’d say I delivered like Michael Jordan in the fourth quarter (that famous basketball guy).
This is what I managed to cook up…
I have to give my mother credit for the meal’s presentation. I was not planning on serving it this way, but it was a great idea. Overall, I can honestly say we will definitely be returning to this recipe. It was nothing short of spectacular.
It encompasses just five ingredients, along with a stove, an oven, and a spiralizer.
Here’s the ingredients list (serves 2):
- 4 medium sweet potatoes
- 2 large zucchini
- 1 cup of black beans
- 1 avocado
- Juice of one lemon
That’s it! The first thing you’ll want to do is determine how many sweet potatoes you’re going to need. For someone like me with a substantial appetite, I ended up using three of the four and that filled me up. (Note: equal apportioning is not always a thing in our household)
Once you’ve determined that, start cutting up the sweet potatoes into wedges (1 sweet potato = 4 wedges). Pop them into the oven and let them cook for about 45 minutes or until they are soft on the inside.
While the sweet potatoes are cooking, you can start heating up the beans and preparing the zucchini. Spiralize all the zucchini you plan on using.
For those of you unfamiliar with zucchini noodles, they are extremely low-calorie so don’t be afraid to make a lot. That being said, they are also high-volume so it all comes down to personal preference.
Once you have the noodles ready, you can start to steam them. It won’t take long at all to heat these guys up and for them, that’s all we’re going for.
So now you have everything cooking, you’re wheeling and dealing in the kitchen like there’s no tomorrow. You’re feeling good about yourself but there are a few more steps to go.
For the sauce/dressing, take your one ripe avocado and spoon it out into a bowl. Squeeze out the juice of one lemon. Mash the two together until you get a thick, sauce-like consistency.
Now the only thing left to do is plate it. You can see how we did so in the picture, but present it in whatever manner you like. Let your imagination run wild! And then dig in!
A fun way to eat it, which takes some skill I might add, is to take a sweet potato wedge, twirl the noodles around it, and then dip it in the avocado sauce. Sooo tasty!!
Hope y’all enjoy this one!
Much love.
About the author: I am just a 19 year old kid who loves all aspects of health and fitness, reading, writing, and perhaps most of all, eating! I’ve been following a vegan diet since December of 2014 and do not plan on turning back. You can follow my blog at www.persimmonsnotchickens.com and/or search “T.J. von Bradsky” on youtube for my videos.
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