i volunteered to make dinner for the asb crew. any time to cook for others, i’m always up for it.
i was given the following dietary restrictions: vegetarian, gluten-free, and nut free. i wanted to find a meal that fit all those requirements and also fit into their food justice theme of the week.
after doing some research, i found the perfect meal. no sides. just this.
it was so easy to put together.
to keep the potatoes warm, i wrapped them up in foil.
and, you’ve got to try white beans and greens. one of my new favorite combinations.
these are the students that i have had the privilege of doing service with this week. they are rays of sunshine. legit. they are so full of light and love, and i’m so glad they are sharing that with the world. i know some of you might be reading this. it’s the truth! i tell no lies. #ecasb13 #teamimmersion
the students were really impressed at how good the food tasted. most students run away from anything that doesn’t involve some kind of grain or meat. they took a bite and loved it.
this was even a couple students’ first sweet potato. they said they would have it again.
i’d say that’s a win.
oh, and my gluten-free friend, c, really enjoyed it. i know you’re probably reading this too. i’ll have more gluten-free recipes coming up for ya. don’t worry.
yield 4 servings
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 sprig fresh rosemary
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon red pepper flakes
1 can white beans, drained
6 cups mixed greens (kale, spinach, chard)*
juice of 1/4 lemon
salt and pepper, to taste
*i bought a bag of mixed greens in this combination, because that was what was available at the store. you can use any greens you like–all the same kind or a combination, like i did.
preheat oven to 400. clean outside of sweet potatoes and poke all over the surface with a fork. put on a baking sheet and bake until soft, about 45 minutes to 1 hour, depending on the size of your sweet potatoes.
make beans and greens about 15 minutes before the sweet potatoes are done, so they are still warm.
heat the olive oil in a large saucepan over medium heat. add shallots and cook until softened. mix in garlic, rosemary, and red pepper flakes and stir for another minute. add the beans and cook for 5 minutes. add greens, cover the pan, and cook for another 5 minutes or until greens are soft. mix in cinnamon and nutmeg. take out the rosemary sprig, stir in the lemon juice, and season with salt and pepper.
serve by slicing each sweet potato lengthwise and pushing the ends to open up the middle. scoop in beans and greens into the center. eat up!