I have come to really enjoy sweet potatoes. I can’t however do that whole maple syrup brown sugar thing outside of Thanksgiving weekend, so to incorporate this amazing vegetable into my regular diet, I got creative and made this one pot dish! This was for Sunday morning breakfast, my family had it with eggs, I’m vegetarian (for now) so had a heaping portion of just this with sliced avocado.
- 1-2 medium sized sweet potatoes peeled, diced and par-cooked. (I have an instant hot water spigot at my sink so I fill a microwave safe bowl with the diced sweet potatoes, cover with boiling hot water, add the lid, pop into microwave and voila in less than 5 minutes depending on size of dice you can have fork tender potatoes. This works with room temperature water too, just requires a few more minutes – start with fewer minutes and work your way up. You don’t want them to get too mushy!)
- Chopped broccoli (fork tender cooked the same way as above, but only 1-3min depending on portion)
- Diced green or colored bell pepper
- Diced red onion
- Diced mushrooms
- Basically diced any veg you want in here!
- 1-2 T olive oil
- 1 tsp cumin powder
- Salt to taste
- 1 tsp garlic powder
- 1/4 tsp smoked paprika or 1/2 tsp turmeric powder
- Salt to taste
- Heat oil in a cast iron skillet with medium heat.
- Add sweet potatoes and sauté for 8-10min stirring occasionally.
- Add rest of vegetables and stir till well mixed with sweet potatoes. Sprinkle your seasonings over the veg mix and stir well.
- Sauté for a 3-5 more minutes to blend flavors.
- Garnish with chopped cilantro (not pictured here)
- Optional: Add cooked brown rice or quinoa and sauté to blend to make a one pot meal!
The Breathing Space 