Get Back to School with Sweetpotatoes
The summer heat is beginning to fade, and before you know it, the kids will be back at school and schedules will be jam-packed with extracurricular activities and play dates. In the midst of the madness, it’s important not to overlook nutritious meals, especially for kids. Incorporating sweetpotatoes into their routines will ensure they are receiving their daily dose of Vitamins C, A and fiber. Thanks to the versatility of these tasty spuds, they fit easily into any meal of the day.
Here is one of our favorite recipes, which makes for a scrumptious dinner one night and delicious leftovers for your little one’s lunchbox. For more recipe ideas, be sure to browse through our recipe database.
Recipe by Love & Lemons
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves, garlic, chopped
2 teaspoons chili powder
2 dried guajillo chile peppers, deseeded, stemmed & thinly sliced (1 for the chili, 1 for topping)
1 teaspoon apple cider vinegar
2 14-oz. cans fire-roasted diced tomatoes
4 cups vegetable broth
1.5 cups cubed sweetpotatoes
2 cans of beans – black, red, pinto, or a combo
1 cup chopped kale
1/2 cup corn kernels (frozen is fine)
1 tablespoon freshly squeezed lime juice
salt & pepper to taste
Topping Options
chopped scallions
tortilla strips – toast 10-15 minutes in the oven
toasted chiles – toast 1-2 minutes in 350 oven (or until they curl up)
toasted pumpkin seeds
diced avocado with a squeeze of lime
Instructions
1. Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
2. Add chili powder, 1/2 of the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth, sweetpotato cubes and beans.
3. Simmer on low heat until the sweetpotatoes are tender (about 20-30 minutes).
4. Add the kale and corn, simmer for 5-10 more minutes.
5. Add a good squeeze of lime. Taste and adjust seasonings – adding more salt and pepper as needed.
6. Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.
Number of servings (yield): 4