Roasted Sweet Potato with Refried Beans, Salsa, & Lime + The Best Roasted Broccoli

For the last few weeks I’ve started to feel unmotivated to follow recipes. When I first started this blog, I would find recipes throughout the week and collect them in an online folder. Then on Saturday morning, I would plan all our dinners for the week, make a shopping list, and buy groceries.

Almost every meal I made was tasty, so that was fun for a while. Then I decided that I really wanted to put original content on this blog instead of trying and modifying what others had created. It’s just better blog etiquette as well. The problem with that is that I’m relatively new to recipe development and more often than not, my creation doesn’t turn out quite how I want. I also don’t constantly have ideas and it takes a while to write out my own recipes to try. I end up trying maybe 2 original recipes a week and one is successful if I’m lucky.

Vegan "Margharita"  Pizza that was a total recipe failure
Vegan “Margherita” Pizza that was a total recipe failure

However, posting just ONE recipe per week on a food blog is not ideal. Plus I started feeling guilty when I made others’ recipes or just scrounged around for dinner when I should have been focused on trying out my own new recipes.

So I’m changing it up again! I’ve decided to stop planning my meals/recipes as much and just let myself make whatever I feel like that day. This week, I went grocery shopping and bought whatever produce and ingredients called my name. It was great! I’ve been experimenting and making what I felt like in the moment all week and it’s completely reinvigorated my love for cooking. That doesn’t mean I haven’t followed recipes here and there, because I absolutely have, but it’s been because that’s exactly what I wanted to do, rather than what I felt like I had to do.

Brown Rice, Red Lentils, Satueed onions, garlic, carrots, & broccoli in garam masala
Brown Rice, Red Lentils, Sauteed onions, garlic, carrots, & broccoli in garam masala

So what does this mean for the blog? I’m not quite sure yet. I definitely still aim to post new recipes here, but I will probably also be doing posts where I just show you what I’ve been eating lately, a la the “What I Ate Wednesday” trend. Having said that, I’ve already eaten quite a few delicious meals this week (and some not-so-great meals) and I would love to share with you!

OK, so I have to start with the not-so-good meals, because that’s an important part of this journey. The above rice/lentil/veggie mix I made was just ok. I should have flavored the whole dish as one rather than just the veggies & used more than just garam masala. It was edible though and very healthy.

Then there was this salad.

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I mixed romaine and cherry tomatoes with some leftover rice & lentils. I then made an avocado dressing (avocado, lemon juice & zest, garlic, onion, water) to top it with and for some reason I poured THE WHOLE THING on top. I thought I’d made one serving, as it wasn’t very calorically dense, but it was literally twice as much as I needed.

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The dressing was ok, not great, and it literally drowned the other ingredients. I only ate about 2/3 of this before I had to abandon it. Sometimes I do stupid things.

Ok, onto the good! There was THIS masterpiece! Roasted garlic lemon broccoli + Roasted sweet potato topped with vegetarian refried beans, chipotle salsa, and lime juice. THIS WAS SOOOOO GOOD!!!! (Can you tell I’m excited?) And it was totally improvised that day, healthy, filling, and super fun to make. Dinners like this remind me that sometimes I actually can cook 😛

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Here is what I did if you want to try it out! (This made 2 servings of the above.)

Roasted Sweet Potato with Refried Beans, Salsa, & Lime + The Best Roasted Broccoli

INGREDIENTS

  • 2 medium sweet potatoes
  • 4 cups broccoli, chopped
  • 1/2 Tbsp. olive oil
  • 1/2 tsp. garlic powder
  • Juice of 1/2 a lemon
  • 1 cup vegetarian refried beans
  • 4 Tbsp. spicy chipotle salsa
  • Juice of 1/2- 1 lime

INSTRUCTIONS

1) Poke some holes in two sweet potatoes and place on a baking sheet. Bake at 400 for 45 minutes.
2) Chop 4 cups broccoli and toss with 1/2 Tbsp. olive oil and 1/2 tsp. garlic powder. Bake at 400 for 20 minutes, tossing the broccoli halfway through. Squeeze lemon juice on broccoli when done cooking.
3) Cut each sweet potato down the middle and top with 1/2 cup vegetarian refried beans (I use Trader Joe’s!), 2 Tbsp. spicy chipotle salsa, and a squeeze of lime juice.

And here are some recent breakfasts!

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This vegan pancake recipe was totally delicious! I didn’t even feel the need to top it with syrup or anything. Check out the recipe here. (I halved the recipe.)

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I topped this banana “nice cream” with 1/2 Tbsp dark cocoa powder, 1/2 Tbsp maple syrup, and half a chopped peach. Simply blend up 2 frozen bananas until smooth & top with whatever toppings you desire. Eating “ice cream” for breakfast was pretty awesome.

That’s it for now! Hope you enjoyed seeing what I ate!

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