I bake diced sweet potato and zucchini while stir - frying onion, garlic, turkey, corn, herbs, and spices.
Not exact matches
1 1/2 c black beans, drained 6 Tbsp fine bread crumbs 3/4 c
sweet potato,
baked and mashed 3 Tbsp cilantro, chopped 1/3 c white onion,
diced 1 tsp garlic powder 1 tsp garlic, chopped 3/4 tsp salt 1 tsp black pepper 2 Tbsp olive oil 1 Tbsp cider vinegar 2 Tbsp lime juice 1/2 jalapeño (optional),
diced and deseeded
Place
diced sweet potatoes, squash and onions on a
baking tray.
Arrange the
sweet potato dice in a lightly oiled or parchment - lined small
baking pan.
Place the
diced sweet potato on the
baking sheet and then use your hands to coat them with 2 tablespoons of the oil.
Toss the
diced sweet potato with the paprika and 1 tbsp of coconut oil on a rimmed
baking sheet lined with parchment.
Bake a few
sweet potatoes at a time and keep on hand for side dishes, additions to soups (
dice and add to butternut squash soup) or as snacks (one of my favorites: top with cottage cheese and cinnamon).
It's about a quarter of your dinner plate (inner rim) or 2 — 3 small lower GI
potatoes such as baby Carisma or Nicola, 1/2 cup
diced orange fleshed
sweet potato or corn kernels or
baked beans and 1/3 cup cooked basmati or other lower GI rice or pasta.
You can roast
sweet potatoes whole in the oven and then peel them afterwards, or
dice them and roast them on a
baking sheet.