Recipe of the Week! - February 4th

Burrito Stuffed Sweet Potatoes

All of the ingredients required for the following recipe are available at the Brook Village Grocery.

Enjoy!

Cook Time: 45 mins

Total Time: 1 hour 5 minutes

Yield: 4 servings

INGREDIENTS:

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-4 small sweet potatoes (mine came to about 2 1/2 pounds total)

-1/2 cup uncooked brown basmati rice, rinsed

-1 cup cooked black beans (I used canned, rinsed and drained)

-1 teaspoon ground cumin

-1/2 garlic clove, minced

-1/2 teaspoon olive oil

-1 teaspoon tomato paste

-Pinch of salt

Rustic salsa:

-1 yellow or red bell pepper, seeded and chopped

-1 cup cherry tomatoes, halved

-1/2 small red onion, chopped (mine came to about 3/4 cup chopped)

-1 tablespoon fresh lime juice

-2 tablespoon chopped fresh cilantro leaves

-1 1/2 teaspoons olive oil

-Salt and pepper, to taste

For serving:

-Shredded cabbage (Laura used green; I used purple) or romaine lettuce

-Hot sauce (optional)

-Sliced avocado

INSTRUCTIONS:

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[if !supportLists]1. Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.

[if !supportLists]2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).

[if !supportLists]3. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 1/4 cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.

[if !supportLists]4. Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.

[if !supportLists]5. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.

[if !supportLists]6. Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with 1/4th of the rustic salsa. Finish each plate with avocado slices and some shredded cabbage on top.

Brook Village Grocery

Monday - Friday 8 AM - 6 PM

Saturday 8 AM - 4 PM

902.945.2757

karen@bvgrocery.ca

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