Chili Rubbed Sweet Potato Rounds With Guacamole Food
SPICY BLACK BEAN AND SWEET POTATO CHILI
This thick, smoky vegan chili comes together in just under an hour, and most of that time is hands-off simmering. You can use any kind of sweet potato here - keep in mind that the orange or garnet "yam" you see at the grocery store is actually a sweet potato - but you could also switch it up and use any peeled sweet winter squash, like butternut or kabocha. The recipe calls for either coconut oil or vegetable oil. If you'd like a mild coconut flavor, which plays well with the orange juice, choose unrefined or virgin coconut oil; for a neutral flavor, choose refined coconut oil or any vegetable oil. Use one chipotle chile for a very mild chili, and four if you like yours very spicy. (Get the slow-cooker version of this recipe here.)
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
- Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
- Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
- Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.
SWEET POTATO ROUNDS
Extremely moist and yummy. Goes nicely with roast, ham, or turkey for holiday dinners or other special occasions.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h30m
Yield 18-20 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and lightly grease 2 coffee cans.
- In a large mixing bowl, beat together sugar, brown sugar, eggs, and oil, beating until light and fluffy.
- Mash sweet potatoes with 1/2 cup liquid from the can.
- Mix mashed sweet potatoes with egg mixture until well blended.
- Sift the flour, baking soda, and seasonings into the sweet potatoes, and mix until well blended.
- Stir in raisins and nuts.
- Pour into coffee cans, and bake for 1 hour and 15 minutes.
- Remove loaves from cans and cool on cake rack.
- Slice into rounds, and serve.
- For optional filling: mix cheeses together until well-combined, then spread a layer of cheese onto cooked rounds and top with another round to form sandwiches.
Nutrition Facts : Calories 199.8, Fat 6.7, SaturatedFat 0.9, Cholesterol 23.5, Sodium 192.5, Carbohydrate 33.1, Fiber 2, Sugar 15.9, Protein 3.2
CHILI-RUBBED SWEET POTATO ROUNDS WITH GUACAMOLE
You can serve these as a fun appetizer or a full meal, paired with a nice salad. It's packed with nutrition (sweet potatoes are chock full of beta-carotene and vitamin C and avocados have anti-inflammatory properties, are full of fiber, vitamin A, C and folate). It's ridiculously easy - you don't even have to peel the potatoes! Best of all, it's incredibly tasty!! Spicy roasted sweet potato rounds topped with some creamy guacamole...it's like nachos without the less-than-healthy chips! Total comfort food! I found this recipe on the Heathy Kitchen.
Provided by Sharon123
Categories < 60 Mins
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Mix spices together for the rub.
- Brush or spray potatoes lightly with oil. Sprinkle them with the spice rub, mix well. Roast round for about 12-15 minutes, or until golden on the bottoms. Flip and roast for another 12-15 minutes.
- Whip up a batch of classic guacamole.
- Serve roasted rounds topped with a dollop of guacamole!
Nutrition Facts : Calories 41.8, Fat 0.7, SaturatedFat 0.1, Sodium 374.6, Carbohydrate 9.1, Fiber 2.8, Sugar 1.7, Protein 1.1
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