It’s fall and the produce department at D&W Fresh Market has fully stocked a seasonal favorite, sweet potatoes! Their bright orange color means they are loaded with vitamins and rich in antioxidants. Also, they are ideal whether you’re trying to cut carbs and lose weight—or bulk up and build muscle.
Not only is this recipe a great way to take advantage of seasonal produce; it’s easy to prepare, delicious, and satisfying to kids as well as adults.
2 T extra virgin olive oil, plus extra for preparing the roasting dishes and grilling the burritos
2 lbs. sweet potatoes, about 4 medium size potatoes peeled and diced into 1/2” pieces
1/2 sweet onion, medium size cut into 1” pieces
1 t sea salt
1/2 t black pepper, freshly ground
2 t curry powder
1 15 oz. can of black beans, drained
1/2 t cumin
1 8 oz package of Mexican style veggie shredded cheese
1 12 oz container of vegan sour cream
6 8” flour tortillas or gluten-free wraps
2 c Cucumber Mint Sauce
1/2 c blue corn chips, crushed for garnish
When buying sweet potatoes, look for smooth skin without wrinkles, soft spots or sprouts. Store them in a cool, dry place like a pantry.
Dietary restrictions? You can easily substitute these ingredients with gluten-free, dairy-free or vegan products.
Adjust oven racks to roast on the middle rack and heat beans on the lower rack. Preheat to 450 degrees. Brush two 9″x13″ baking dishes with extra virgin olive oil. Place the prepared potatoes and onion into the dishes. Drizzle each with 1T of extra virgin olive oil, sprinkle each with 1/2 t sea salt and 1/4 t black pepper, then toss to coat. Place baking dishes in oven on the middle rack with the ears of corn laid directly on the oven rack. After 20 minutes, remove the corn from the oven and let cool. Remove the potatoes and onions and sprinkle 1T of curry powder on each baking dish, stir and return to the oven. Also, drain the black beans, season with salt and cumin and place them in an oven safe pan. Roast all vegetables for an additional 20 minutes in the oven.
Corn Salsa Preparation:
Prepare the roasted corn salsa by cutting the corn off the cob and mixing it with chopped cilantro, lime juice and sea salt. Then make the Cucumber Mint sauce per the recipe below. By the time the roasting and bean heating is complete, the salsa, the sauce and all of the other fillings and garnishes can be prepared, placed in bowls and ready for assembly. Make your burrito by filling each tortilla with black beans, roasted vegetables, roasted corn salsa, cheese and sour cream. Fold top over and tuck sides in so the burrito is completely enclosed. Place seam side down on a skillet brushed lightly with extra virgin olive oil over med-high heat. Grill evenly on both sides until lightly brown and crispy.
Serve with cucumber mint sauce and garnish with the extra roasted corn salsa and crushed blue corn chips.
Cucumber Mint Sauce
Makes 2 Cups
1 c cashews, raw, soaked for 4-6 hours or overnight and drained
1/2 cucumber, peeled and chopped into coarse chunks
4 garlic cloves
1/2 lemon, juiced
20 mint leaves
1/2 jalapeño, stem removed
Sea salt to taste
Discard cashew soaking water. Place all ingredients in a blender and blend until smooth. Pour into a squeeze bottle and refrigerate after use.
Notes: Sweet potatoes can be peeled and diced the night before. Place them in a bowl, cover with water and refrigerate until ready to use. This recipe can also be made with grilled chicken or tempeh for added protein.
You can find all these products at your nearest D&W Fresh Market. Great variety, always fresh!