|2 servings||calories per servings 600||protein serving 14 g||carbs per serving 99 g||total fat per serving 18 g|
A bowl of warm sweet potato and nutty quinoa is always comforting and filling, but arugula dressed in a kicky pepper jelly makes it interesting and fun. Fresh mint adds a unique and refreshing twist, and golden raisins add pleasant pops of sweetness. Sweet heat from the pepper jelly, which is handmade and packed with love by our friends at 5ive Oaks in Birmingham, Alabama, ties it all together in a neat, tasty package.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||99 g|
|Dietary Fiber||13 g|
MISE EN PLACE.
• Heat oven to 375° F.
• Peel sweet potato. Cut into 1-inch chunks.
• Peel and chop onion.
• Zest and juice lemon.
• Pick and thinly slice mint leaves.
• Toss sweet potato with 1 teaspoon olive oil. Spread in a single layer on a baking pan.
• Roast in oven until tender and browned on edges, about 20 minutes.
While sweet potato roasts:
• Place a small saucepan over medium-high heat. Add 1 1/2 cups water and 1/2 teaspoon kosher salt.
• When water boils, stir in quinoa and onion.
• Reduce heat. Cover pan, and simmer until quinoa is tender and absorbs all water, about 15 minutes.
While quinoa cooks, in a large bowl, whisk together pepper jelly, mustard, lemon zest, lemon juice and 1 tablespoon olive oil.
Toss arugula in dressing. Taste and adjust seasoning as desired with kosher salt.
• Divide quinoa and sweet potato between 2 bowls.
• Top with dressed arugula.
• Garnish with raisins, pecans and mint. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...