Chili powder. Black beans. Corn. Sweetpotatoes. A great combo if there ever was one.
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Spiralized sweetpotatoes are a great, gluten-free way to enjoy “pasta.” Here, they’re topped with a satisfyingly savory hummus sauce, tons of crunchy veggies, and spicy sesame oil. Yum.
If you don’t have a spiralizer, just finely dice the sweetpotatoes and then boil or steam them until barely tender.
Sweetpotato and Spicy Hummus Noodle Bowl
2 tablespoons cooking oil
One 14- to 16-ounce package extra firm tofu or 8 ounces chicken, cut into 3/4-inch dice
1 1/4 cups hummus, divided
1/4 cup chicken or vegetable broth
2 tablespoons soy sauce
1 teaspoon hot chili sesame oil, plus more for serving
2 1/2 pounds orange- or yellow-fleshed sweetpotatoes, cut into spaghetti-sized noodles with a spiralizer
1 1/2 Persian- or Asian-style cucumbers, thinly sliced, or 3/4 regular cucumber, peeled and thinly sliced
6 to 8 radishes, thinly sliced
8 to 10 scallions, thinly sliced
18 to 24 small sprigs cilantro
2 tablespoons sesame seeds, toasted
In a large skillet over medium heat, warm the cooking oil. Add the tofu or chicken and cook, stirring occasionally, until the tofu is well browned, 6 to 8 minutes, or the chicken is cooked through, 4 to 5 minutes. Remove from the heat and set aside.
While the tofu or chicken is cooking, in a small bowl, combine 3/4 cup of the hummus with the broth, soy sauce, and sesame oil. Set aside.
In a large pot of boiling, well-salted water, cook the sweetpotato noodles until al dente, 2 to 3 minutes. Drain, transfer to serving bowls, and drizzle with the hummus mixture.
Top with the tofu or chicken, cucumber, radishes, scallions, cilantro, and remaining 1/2 cup of hummus. Sprinkle with the sesame seeds and serve, with more sesame oil alongside.
Our friend Gaby has created yet another irresistible California Sweetpotato recipe. Perfect for Halloween parties and fall gatherings, these nachos pack a ton of great nutrients, flavor and color, without all that scary stuff. Leave the scaring to the ghouls.
2 pounds (3 to 4 medium) California sweetpotatoes
2 tablespoons olive oil
1 teaspoon chili powder
Coarse salt and ground pepper
2 cups shredded cheddar and pepper jack cheese
1 cup black beans
2 corn on the cob, sliced
1 cup guacamole
pico de gallo
Preheat the oven to 425 degrees.
Cut each California sweetpotato lengthwise into 8 wedges; halve long wedges crosswise.
On a large rimmed baking sheet lined with parchment paper, toss sweetpotatoes with oil, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down. Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt if needed.
Lay the wedges on a baking sheet and pile them high with cheese, beans and corn. Transfer the baking dish back into the oven and bake for a few minutes until the cheese is melted.
Remove the baking sheet from the oven and top the sweetpotatoes with the, scallions, cilantro, guacamole, salsa and sour cream.
Bring your “A” game to the kitchen table and come fully prepared for your guests to be grabbing for seconds with MJ and Hungry Man’s Loaded Southwestern Quinoa Sweetpotatoes. This sweetpotato dish is locked and loaded with chicken, black beans, corn, quinoa and more!
8 California sweetpotatoes, washed & scrubbed
1 cup quinoa (I used ½ cup white & ½ cup red)
1 cup shredded rotisserie chicken
1 (15 oz) can low-sodium black beans, rinsed & drained
1 cup frozen corn, thawed
1 (10 oz) can Rotel (diced tomatoes w/ lime juice & cilantro)
1 tsp cumin
½ tsp salt & pepper
1 Tbs fresh lime juice
1 cup Mexican blend cheese
Cilantro for topping
Preheat oven to 400ºF. Pierce sweetpotatoes with fork and wrap individually in foil. Bake for 45-50 min, or until fork tender.
1. In the meanwhile, cook quinoa. Once cooked, add to large mixing bowl along with rest of ingredients, except for cheese and cilantro.
2. Once potatoes are done, take them out of the oven and wait until they cool slightly, about 5 minutes. (leave the oven on). Slice in half lengthwise and stuff with generous amount of quinoa filling. Top with cheese and place back in the oven and bake until cheese melts, about 5 minutes.
3. Top with cilantro and more lime juice, if you'd like, and dig in!
Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang.
Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta
Serves 3 to 6
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
3 cups shredded kale or baby kale leaves
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro
Preheat the oven to 375°F.
Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).
While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.
Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.
Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.
Sprinkle with the scallions and cilantro and serve.
Recipe courtesy of The Fresh Beet
LA-based food blogger Gaby Dalkin or What's Gaby Cooking shares one of her favorite recipes for an easy and delicious dinner starring California Sweetpotatoes. For the full recipe, see the recipe on her blog. Or, watch her teach this recipe below in her video.
Don’t let all the good-for-you toppings fool you. These tostadas are deeply indulgent and heartily satisfying, thanks to crisp-chewy tortillas, plus cheese, cilantro, and lime. (Is there anything that isn’t great with cheese, cilantro, and lime? We think not.)
Sweetpotato, Kale, and Black Bean Tostadas
1 1/2 pounds orange- or yellow-fleshed sweetpotatoes, or a combination, cut into 1/2-inch dice
3/4 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 tablespoons olive oil, divided
Eight 5- to 6-inch corn or flour tortillas
One 15-ounce can black beans, drained and rinsed
1/2 onion, cut into 1/4-inch dice
4 cups shredded kale or baby kale leaves
4 ounces Monterey Jack or Cheddar cheese, or a combination, shredded
1/2 cup fresh cilantro leaves or cilantro sprigs
1 lime, cut into 8 wedges
Green hot sauce, for serving
Preheat the oven to 400°F. Arrange three racks in the oven.
In a large bowl, combine the sweetpotatoes, paprika, salt, pepper, and 2 tablespoons of the oil. Spread the mixture on a large rimmed baking sheet and bake on the bottom rack until just tender, about 15 minutes.
Meanwhile, arrange the tortillas on two additional rimmed baking sheets. Brush on both sides with the remaining 1 1/2 tablespoons of oil and set aside.
Scatter the beans and onion over the sweetpotatoes, toss the entire mixture, and return to the bottom rack. Place the tortillas on the other two racks and bake 6 minutes. Turn the tortillas over, switch racks, and continue to bake until the sweetpotatoes are tender and the tortillas are crisped, about 6 minutes.
Top the tortillas with the kale, sweetpotato mixture, and cheese and return to the bottom racks to slightly melt the cheese, 2 to 3 minutes. Arrange the tostadas on plates and top with the cilantro. Serve with the lime wedges and hot sauce alongside.
Adapted from a recipe courtesy of Teaspoon of Spice