Roasted Rosemary Basil Sweet Potatoes – Serves 6

Happy Registered Dietitian Day!  Whoooohoo!  It is my 5th year celebrating this awesome day and reminiscing about my experiences in the field.  I’ve been blessed to have worked with and touched many lives for the better which is something I hope to continue for years to come.

This week has been busy but I’m still cooking at home and keeping recipes simple!  On Monday night I batch cooked sweet potatoes which are an awesome addition to so many recipes whether for breakfast, lunch, or dinner.  I often find myself adding these potatoes to salads, quinoa dishes, meat/fish entrees, and to morning meals.

Sweet potatoes are loaded in antioxidants, vitamins, and minerals.  This awesome root vegetable when compared to its comrades; a few to name are yams, carrots, parsnips, radishes, provides us with the most beta-carotene which is a plant based flavonoid that provides powerful antioxidant properties.  The benefits of beta-carotene consumption include but are not limited to cellular damage prevention, reduction of cancers and/or decreased risk of heart disease, decreased interruption of bodily processes, and promotion of skin integrity/wound healing.

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Reverse Breakfast Bowl

Ingredients:

  • 3 large sweet potatoes; peeled, thinly sliced, then quartered
  • 2 sprigs rosemary, minced
  • 3 tbsp basil, minced
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp coconut oil or EVOO; liquid form/melted
  • 2-3 tbsp balsamic vinegar
  • 2 slices thick cut jalapeno bacon; diced

Methodology:

  1. Pre-heat the oven to 400 degrees Fahrenheit.
  2. On the stovetop cook bacon until both sides are slightly crisp then set aside to cool.
  3. In a large mixing bowl combine the sweet potatoes, rosemary, basil, black pepper, red pepper flakes, balsamic vinegar, coconut oil or EVOO, and cooled bacon – toss.
  4. On a parchment paper lined cooking sheet spread out the potatoes.
  5. Roast for 30-35 minutes until desired tenderness is achieved.
  6. Add to a meal or set aside for weekday/weekend leftovers!
    1. If you’re looking for inspiration, try my ‘Reverse Breakfast Bowl’ which includes roasted kale topped with potatoes, chicken sausage, and a poached egg.  This dish is my busy week go-to that is gluten and dairy-free.
  7. Dig in!

 

xxx – Sarah

 

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