Hi everyone!!
It feels a little surreal being back here, writing a post for a recipe. The time away was needed, though. I hadn’t realized it, but Well and Full was representing (to me) a part of my life that I now want to put behind me. There were good times, a fair share of bad times, and people who I wanted to let go of. And I needed some time to refresh, renew, and re-affirm what this blog means to me.
In terms of my personal life, I’ve done quite a lot of changing in the past few months. I’ve been single for nine months now, spending time recognizing the parts of me that have been constant, and the parts of my life that require a new start. Some of the relationships I’ve cultivated have changed – some have faded away, and some have deepened. I’m excited to see where the latter goes.
Regarding Well and Full, I realized that I wanted to revitalize the type of content I’m posting here. It’s time to get back to the basics. I’ve never been the type of eater to opt for the exotic over the familiar, so why should my cooking be any different? As much as I like trying new cuisines, my style of food has always been seasonal and simple. I want my recipes to be accessible and hassle-free for my readers, so there will be fewer mentions of specialty ingredients around here (although they might pop up once in a while for fun!). Above all, I have to be true to myself – cooking the type of food I like to cook, because it will show in the recipes. If my food isn’t genuine, it won’t taste as good. Simple as that.
Today’s recipe is a nod to early autumn, with hearty sweet potatoes roasted in the oven. Hardy dino kale, still available at the farmer’s markets, provides the base of this chipotle sweet potato bowl, rounded out with sliced avocado and topped with nuts and seeds.
Also, something I want to start encouraging more in this space is creativity with food. Some of my readers have commented that they’ve changed certain aspects of my recipes to suit their preferences, and THIS is the type of food autonomy I want to promote. Don’t like sweet potatoes? Swap out regular potatoes instead. Have some spicy sauerkraut in the fridge? Add it to the bowl! Tahini’s not your thing? Use whatever salad dressing you like. Mix it up! Do your thang! And be sure to tag your creations on social media with #wellandfull so I can see! :)
Chipotle Sweet Potato Bowl
Ingredients
Roasted Chipotle Sweet Potatoes
- 2 Medium Sweet Potatoes peeled and sliced into rounds
- 1/2 Red Onion sliced
- Light Drizzle Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Paprika
- 1/2 Tsp Chipotle Chili Powder
- 1/2 Tsp Garlic Powder
- Black Pepper to taste
- Pinch Cayenne
Smoky Tahini Peppercorn Dressing
- 1/3 Cup Tahini
- 2-4 Tbsp Water to thin
- Juice from 1 Lime
- 1 Tbsp Barbecue Sauce
- 1 Tsp Fresh Cracked Black Pepper
- 1/4 Tsp Sea Salt
The Rest of the Bowl
- Handful Dino Kale sliced
- Handful Baby Arugula (optional)
- 1 Avocado sliced
- Slivered Almonds as much as you like
- Sesame Seeds as much as you like
Instructions
Roasted Chipotle Sweet Potatoes
- Preheat oven to 400 degrees F.
- Prep the sweet potatoes and red onions – peel and slice.
- Toss in bowl with the olive oil and spices, until evenly coated.
- On a baking sheet lined with parchment paper, bake in the oven for 20 minutes, checking halfway.
Smoky Tahini Peppercorn Dressing
- In a bowl or mug, combine all dressing ingredients until evenly mixed. Taste, and adjust seasonings to your preference (i.e. add more lime juice).
Assembling the Bowls
- In two bowls, put down a layer of the dino kale and arugula (optional). Layer on the sweet potatoes, onions, nuts, and seeds.
- Top everything with the tahini peppercorn dressing.
- Enjoy!
Notes
P.S.
You all are awesome.
P.P.S.
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
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