About the Dish

Per Serving
Calories 590
Total Fat 25 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 480 mg
Total Carbohydrates 81 g
Dietary Fiber 12 g
Sugar 23 g
Protein 17 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Pumpkin Ale

Bourbon should be a fall flavor on the same level as pumpkin. Kentucky Pumpkin Barrel Ale is made with pumpkin butter (pumpkin that’s been stewed with nutmeg, brown sugar, cinnamon and allspice). The ale and pumpkin butter are added to the bourbon barrels, and six weeks later, Alltech’s Lexington Brewery and Distillery Kentucky Pumpkin Barrel Ale is born. The pumpkin in this beer will pair with the sweet potato in this SuperFood bowl.

Gamay Rosé, Oregon

The flavors of fall are upon us, but that doesn’t mean it’s time to pack up your rosé for the season. In Gamay, blood orange and citrus blossom will blend with sour cherry, peppercorn and plum. It’s light and clean, just like the dish, with flavors that are fully Fall.


MISE EN PLACE • Heat oven to 400° F. • Peel sweet potato. Cut into 1/4-inch dice. • Chop tomatoes. • Chop walnuts. • Peel and mince garlic. • Halve lemon. Juice 1 half (save remaining half for another use).
• Line a baking sheet with foil. • On prepared sheet, toss sweet potato with 1 teaspoon olive oil and 1/4 teaspoon kosher salt. • Roast in oven until potato is fork-tender, about 20 minutes.
While sweet potato cooks: • Place a saucepan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add quinoa and garlic. Cook, stirring, until fragrant, about 30 seconds. • Stir in 1 1/2 cups water and bouillon. Increase heat to high. • When mixture boils, stir to dissolve bouillon. Reduce heat to low, and cover pan. Simmer until quinoa is tender and liquid fully absorbed, about 15 minutes.
• Transfer quinoa to a large bowl. Fluff with a fork. • Stir in tomato, arugula, walnuts, cranberries and Italian herb blend. • Fold in sweet potato and lemon juice.
Divide between 2 bowls, and enjoy!