Oven Roasted Sweet Potatoes

Ready for a simple recipe that is the epitome of perfection?

With Thanksgiving right around the corner, the humble sweet potato will be making many appearances.  What would Thanksgiving dinner be without potatoes, both regular and sweet. 

Some of you probably grew up with marshmellow topped sweet potato casseroles+pies.  But why not try a new potato dish this year that's healthy without sacrificing any taste.

Sweet potatoes are a staple in my family.  Personally I love them. They're vitamin and nutrient packed and loaded with fiber.  Not to mention low glycemic. 

I used an all natural smoked garlic seasoning from The Garlic Box.  I'm not promoting this product or anything like that. I just really like this seasoning.  Any smoked garlic powder will work, or if you prefer you can leave it out altogether, but I highly recommend it.

This recipe is really all about the method of cooking the sweet potatoes.  Sometimes I find that basic techniques and simplicity is often over looked when it comes to cooking.  These beauties get all golden brown and crisy on the outside, and on super fluffy-soft on the inside from this low and slow method of cooking.  The slow roasting starts them caramelizing.  The flavour is absolutley amazing!  The simpler the better.

Promise me you will try this method out!  You won't be disappointed.

Oven Roasted Sweet Potatoes vegan & gluten free | serves 4

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Ingredients:

• 2-3 sweet potatoes, scrubbed, rinsed and dried
• 1-2 tbsp olive oil
• 3 tsp smoked garlic seasoning
• pinch sea salt (optional)

 Directions:

1. Preheat oven to 350˚.  Slice sweet potatoes into 1/2" thick rounds.  Place in a large bowl.  Add olive oil, smoked garlic seasoning, and sea salt; toss to coat the sweet potatoes evenly.
2. Bake for 25 minutes turning once.
3. After this, turn the heat up to 400˚and bake for another 20 minutes, turning halfway through.
4. Remove from oven and serve.

Tip: These make delicious healthy additions to lunches and salads. I would recommend making extra the night/day before and poping a handful in a plastic zip-top bag. The next day for lunch you can heat them up or just eat them the way they are.  Perfect nutrition to help fuel you through your afternoon.  Delish!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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Ingredients:

• 3 cups peeled, cored and diced butternut squash
• 1 tablespoon olive oil
• 1/4 tsp nutmeg
• pinch of salt
• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon water
• 1 tablespoon maple syrup
• pinch salt + pepper

Directions:

1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
5. Serve warm or chilled.