two more sweet potato lunches

We have already covered the fact that my kids and I love sweet potatoes and have them for lunch in their various forms several times per week. Here are a couple more throw-together lunches starring the delicious, nutritious sweet potato...

Roasted or microwaved and topped with shaved parmesan, fresh oregano, crushed almonds, salt, pepper, and drizzled with olive oil:

Curried and caramelized sweet potatoes:

Preheat oven to 450 degrees.
Cube 2 pounds of sweet potato (about 2 large). Place on a rimmed baking sheet and drizzle with a tablespoon plus a teaspoon of olive oil. Then sprinkle 1 tbsp brown sugar, 2* tsp curry powder, 1/2 tsp salt, and 1/4 tsp black pepper over the potatoes. Using your hands, coat the potatoes with the toppings. Roast for 10-15 minutes, or until becoming caramelized on bottom and soft when poked with a fork (but not mush!).

Happy lunching!
Ashley

*use 3 tsp curry powder if you want a more bold curry taste...yum!

rice with thyme, parmesan, and lemon

I know that we are technically in the heart of comfort food season, but there is something in me that always craves fresh herbs and bright citrus around this time of year.

It was with these cravings that I quickly threw this lunch together.

I heated leftover rice (pasta would work great as well), drizzled it with olive oil, sprinkled it with salt, pepper, fresh thyme, and grated parmesan, and then squeezed a quartered lemon over it.

This lunch would be great to make in a large quantity and then reheat or pack to work throughout the week.

It tastes a little bit like Spring.

Happy lunch time,
Ashley

feta + sweet potato + black bean quesadillas

In Katie's post yesterday (featuring a delicious chili recipe) she mentioned that her husband doesn't like sweet potatoes. Maybe it's just a husband thing, because neither does mine. Sad times.

You would think that would stop me from buying fifteen pound bags of them at Costco.

Think again.

My kids and I eat them for lunch at least three days a week. I like to cook them in the microwave (scrub, poke holes with a fork, cover with paper towel, cook on high for six minutes, flip half way through) so that they are soft, but not mushy. Then we cut them in half, top with olive oil, salt, and parmesan, and dig in.

I made this quesadilla with half of a left over cooked potato, a handful of black beans, a sprinkling of feta, and a dash of cumin (hope you didn't think you were getting a real recipe with, like, amounts). I grilled it in a little butter.

It would also be great with a pinch of chili powder or some red onions for crunch.

(Above photo: "I'm going to thieve it from you, Mommy!" He did.)

Enjoy!
Ashley