gluten free side dish

Black Bean Chili Stuffed Sweet Potatoes

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Who doesn’t need a delicious, balanced, warming side dish or entree in the heart of winter?

The kids are off for winter break next week. While this brings a different level of (beautiful) chaos, it also means we can do a little more cooking and baking as after-school activities are cancelled and homework is pretty much non-existent. This chili-stuffed sweet potato recipe really hits the spot! It also happens to be gluten-free and dairy-free. Perfect for our family! Do you plan on trying this? Let me know what you think!

XO,

Tara

Black Bean Chili Stuffed Sweet Potatoes

(Serves 4)

Ingredients:

  • 4 Sweet Potato (medium size)

  • 1 tbsp Organic Vegetable Broth

  • 1 Yellow Onion (chopped)

  • 1 Yellow Bell Pepper (chopped)

  • 2 Garlic (clove, minced)

  • 1 1/2 tbsps Chili Powder

  • 1 tsp Oregano

  • 1/2 tsp Cumin

  • 1 3/4 cups Black Beans (cooked, drained, rinsed)

  • 3/4 cup Tomato Sauce

  • 1/3 cup Water

  • 1/4 cup Cilantro (chopped)

Directions:

  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Poke a few fork holes in the sweet potatoes and place on the baking sheet. Bake for 45 to 50 minutes until cooked through.

  2. While the potatoes cook, in a medium-sized pot over medium heat, add the vegetable broth. Add the onion and bell pepper and sauté for 5 to 7 minutes, or until cooked through. Add the garlic and cook for 1 minute more. Then add the chili powder, oregano and cumin. Stir to combine. Reduce the heat to low, and add the black beans, tomato sauce and water and cook for 6 to 8 minutes.

  3. Remove the sweet potatoes from the oven. Slice each one down the centre and stuff with the black bean chili. Top with cilantro. Serve and enjoy!

Deliciously Stuffed Sweet Mini-Peppers

Ready for a delicious Summer appetizer / snack / side dish??

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Deliciously Stuffed Sweet Mini-Peppers

Ingredients:

  • Mini Sweet Peppers (1-2 packages), washed
  • 1 avocado
  • 1/2 cup of cilantro
  • 1 cup of red onion
  • 1 clove of garlic
  • 1 mango
  • 2 roma tomatoes

Dressing:

  • Juice of 1 lime
  • Juice of 1 orange
  • 3 T olive oil
  • 1 tsp apple cider vinegar
  • 1 T honey
  • 1 T cayenne pepper
  • Salt, to taste


Directions:

  1. Preheat the oven to broil.  Once the oven is warm, using tongs, place the peppers directly on the oven rack.  Cook the peppers for about 10 minutes.  When peppers start shriveling, remove them from the oven.
  2. Cut mango and avocado into cubes, mince the garlic, chop the cilantro, red onion, and tomato. Combine into a mixing bowl.
  3. In a separate bowl, whisk the orange and lime juice, olive oil, apple cider vinegar, honey, salt, and cayenne pepper together.
  4. Pour the dressing over the avocado and mango mixture and gently toss to combine.
  5. Take your roasted mini sweet peppers, cut the in half (lengthwise), and de-seed them.
  6. Stuff with the mixture and ENJOY!


YUM!


Will you be trying this?? Leave me a comment and let me know!

 

In good health,

Tara