First of all, it was unseasonably warm last week, and I did all I could to not turn my oven on. This is most definitely a perfect main dish for spring or summer. It will be gracing our table a lot this summer, I can guarantee you that! The oven is not required for this meal, which is great since we don't have central AC and I literally don't turn my oven on at all once the temperatures start to rise.
Second of all, this dish was amazingly quick to throw together. Granted, I had left over rice and that helped things out, but even if I had to make the rice that day, I think I would have made it ahead of time to help out in the evening.
Also, I slightly tweaked the recipe from my Health Magazine. Original recipe can be found here.
I served this with a simple green salad and we were all quite full with happy taste buds! I love the lighter spring/summer eating!
Sweet Potatoes, Oranges, and Chickpeas
Serves 4
- 3 cups cooked whole grain - brown rice, millet, or even quinoa
- 1 1/2 lbs sweet potatoes - washed, unpeeled, and sliced into 1/2 inch rounds, cut again into half-moons (peels stay on becasue that's where the most nutrition is!)
- 4 Navel Oranges
- 1 T rice vinegar
- 1 T sesame oil
- 2 t reduced sodium soy sauce or tamari
- 3 scallions, sliced thin
- 1 can Chickpeas - rinse and drain
-- Meanwhile, microwave the potatoes for about 8 minutes in a covered dish. You want them soft, but not mushy.
-- While the potatoes are cooking, peel the oranges with a knife, getting all the white off. Slice much like you did the sweet potatoes into half-moons. Reserve 1/2 of one of the oranges for juicing.
-- Use the juice from the reserved orange half (it should produce about 3 T of juice), and combine it with the vinegar, oil, soy sauce and scallions. Set aside.
-- Once potatoes are done, transfer to a large serving bowl. All the oranges and chickpeas. Stir to combine, but make sure you don't mash the potatoes!
-- Add the dressing and stir.
-- To serve, top rice with Sweet Potato/Orange/Chickpea mix and enjoy.
NOTE: Also great served chilled.
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