Back in August, we visited our awesome friends in Michigan and our sweet friend Marka had us over for dinner one night. She made some sort of Mexican scramble that included sweet potatoes. I’d never eaten sweet potatoes as part of a Mexican dish, but it was absolutely DELISH & I told myself I was going to try it.
Fast forward to January when I FINALLY remembered to do it…and y’all, it is SO, so good!! You may be skeptical (I was, and Big Jon DEFINITELY was), but give it one shot & see if you aren’t thanking me (or at least my friend Marka.) It doesn’t seem like it would go, but it is awesome & you can make a burrito bowl with all your faves. (It is SO filling and also makes great leftovers.)
So here’s what I did. I used homemade taco seasoning to brown some lean ground turkey. I peeled and diced sweet potatoes, then boiled them in a large pot until softened & sprinkled with ground cumin after straining & drying. I heated some black beans and (Seeds of Change) quinoa & brown rice. I chopped tomatoes & avocado. Greek yogurt is an awesome (& high protein, much lower fat) alternative to sour cream. I love making mine as a salad over spinach. You can set everything out so each family member can pick their toppings. You don’t even need cheese or tortillas with all the flavor! Just trust me & give it a shot…
Another quick & easy favorite meal is baked cod, roasted veggies, & baked sweet potato chips.
Cod: Follow directions on the package for cooking instructions. I personally bake them from frozen, so I use lemon juice, sprinkle with lemon pepper Mrs. Dash, & add some butter and sliced lemons. (I think I baked for 20-25 min on 425.) We prefer our fish kind of well done, so that may be a little longer than the directions call for.
Sweet potatoes: Wash & thinly slice sweet potatoes. (I peel the ones I’m going to give the boys so they don’t get choked on the peel. They LOVE these!) If you have a mandolin slicer, it’s WAY easier to use (but ours is currently packed up). Spray with an olive oil mister, then sprinkle with cinnamon and ground cumin. Bake at 375. After about 15-20 minutes or so, take them out and flip them. Bake to desired crispiness. (I make them a little softer for the boys and a little more crispy for Jon.)
Roasted veggies: I like the pre-cut organic broccoli & cauliflower mix, & I also peel and slice carrots. Spritz olive oil mister. Sprinkle with Bragg’s Nutritional Yeast seasoning, pink Himalayan salt, ground black pepper, and Mrs. Dash Italian seasoning. Bake at 375 to desired crispiness. (Around 20ish minutes for us.)