- Community Harvest, Recipes & Wellness
- Taylor Hanna
Sweet Potato & Black Bean Bowl
Greens, potatoes, beans.
Beyond flavor these things bring.
Ginger up, Oh Spring.
Enjoy this little haiku and how you interpret what it means to you. If salad isn’t your thing, use this recipe as a taco filling or in a grain bowl. However you utilize your produce, take a moment to psychologically feel your food this week. Is there more to its looks than just the color? Does your food make sounds, perhaps when you cut into it? What about when you bite into it? Can you describe how it feels, with your fingers or on your tongue? How does it taste raw? Does it smell the same when it’s raw versus cooked? How did this week’s local produce “feel” to you?
Ingredients
Instructions
- Preheat the oven to 400 degrees F.
- Peel sweet potatoes, then cut into cubes. Toss with salt and olive oil.
- Prepare a baking sheet with parchment paper and spread potatoes.
- Roast for 35 – 40 minutes, until fork tender.
- Combine remaining olive oil, minced garlic, ginger, salt and pepper, maple syrup, chili powder, lime juice, and lime zest in a jar. Shake well.
- When potatoes are done, put them in a bowl with the black beans, pepitas, and cilantro.
- Serve over a bed of chopped greens and drizzle with dressing.