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Blog: SWEET POTATO RECIPES

Recipe: Sweet Potato, Avocado and Black Bean Tacos

gallery-1494956254-danielle-occhiogrosso-sweet-potato-black-bean-tacos-0617

What You Need:

  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish

How To:

  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro.

Recipe: Sweet Potato, Avocado and Black Bean Tacos

gallery-1494956254-danielle-occhiogrosso-sweet-potato-black-bean-tacos-0617

What You Need:

  • 1 3/4 lb. sweet potatoes, scrubbed and cut into 1/2″ chunks
  • 1 tbsp. olive oil
  • 1 tsp. chili powder
  • 1 can (15 oz.) no-salt-added black beans, rinsed and drained
  • 1/2 c. salsa verde
  • 1 avocado, thinly sliced
  • 8 corn tortillas
  • 1/4 c. crumbled cotija or feta cheese
  • Cilantro, for garnish

How To:

  1. Toss sweet potatoes with olive oil, chili powder and 1⁄2 teaspoon salt. Arrange on large rimmed baking sheet; roast 30 minutes in 450°F oven.
  2. In saucepan, combine black beans with salsa verde; cook on medium until warm, stirring.
  3. Serve sweet potatoes and beans with avocado, corn tortillas, cotija or feta cheese and cilantro.

Recipe: Warm Quinoa, Sweet Potato and Kale Salad

quinoa-2

What You Need:

    • 1/2 tbsp extra virgin olive oil
    • 1 medium/large sweet potato, peeled, chopped
    • 1 tsp sweet paprika
    • 1 tbsp pure maple syrup
    • 3 packed cups kale, stems removed, chopped
    • 3 cups cooked quinoa or 1 1/2 cups uncooked quinoa
    • 1/4 cup red onion, chopped
    • 1 cup fresh pomegranate arils
    • 1/4 cup fresh orange juice (from about 1-2 oranges)
    • 1 tbsp extra virgin olive oil
    • freshly cracked pepper
    • sea salt

How to: 

  1. If you don’t have cooked quinoa, start with that. Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a saucepan, cover with stock, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting. Turn off the heat and let stand covered for 5 minutes. Fluff with a fork and set aside. (This will make a little bit more cooked quinoa than what you will need for the salad).
  2. Heat olive oil in a non-stick skillet. Add sweet potatoes and paprika. Season with sea salt and freshly cracked pepper, to taste. Stir to cover the sweet potatoes with the spice. Cook on medium heat until brown on the outside and soft on the inside, about 10 minutes. When they are almost ready, stir in maple syrup and finish cooking.
  3. Add kale and cook until wilted, about 5 minutes.
  4. Add 3 cups of cooked quinoa, stir and cook until warm.
  5. Turn off the heat and add onion and pomegranate.
  6. In a small bowl, whisk together orange juice and olive oil. Season with sea salt and freshly cracked pepper, to taste. Drizzle over warm salad, toss and serve immediately.
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