So what is a recipe really? After cooking for camp and traveling to visit family, I found myself in a bit of slump in motivation to create culinary masterpieces in the kitchen. I did however still want to eat simple food that tastes great. In the same vein as earlier posts this year highlighting quick meals to get on the table, I give you this “non recipe” recipe. It’s more of an idea really  – a go-to way to put a delicious satisfying plate on the on the table with minimal effort. I love everything about sweet potatoes and eat them in many different ways. While baking sweet potatoes takes time they are incredibly easy to put in the oven on the weekend in bulk or cook up in the evening before bed to have on hand for future days. This “loaded sweet potato” is hearty and comforting, and the options are endless. This version is topped with spicy sautéed greens, a variety of nuts and seeds, hard boiled eggs, pickled onions, crumbled feta.  Flora recently released the Omega Sport Oil and it is awesome! I love the addition of the turmeric which so many health benefits, and a gorgeous yellow color to boot. I highly recommend checking it out – but any good oil to make a hearty vinaigrette will do.

The Base: 

• 2 large sweet potatoes scrubbed clean

The Toppings: 

• 1 large bunch kale or other leafy green – spinach, chard, collards or turnip greens would all also be great here
• 1 tablespoon olive oil
• 1-2 teaspoons red pepper flakes
• 2-4 tablespoons each of: roasted pumpkin seeds, roasted sesame seeds, sunflower seeds and almonds
• pickled onions
• crumbled cheese
• 2-3 hard boiled eggs
• Other Suggestions: grilled or baked tempeh or tofu, tempeh “bacon”, capers, olives, sundries tomatoes, beans- I have found that garbanzo or black beans pair really well with sweet potatoes, fresh herbs like parsley cilantro or mint, any favorite nut or seed.

The Finishing Touch:

• 4-6 tablespoons Flora Omega Sport Oil
• 2-3 tablespoons apple cider vinegar
• 2 teaspoons mustard
• 1 tablespoon maple syrup or to taste

PUTTING IT ALTOGETHER

1. Pierce sweet potatoes with a fork a few times, place on tray in oven preheated to 400 degrees bake 45- 1 hour depending on desired consistency. As noted above these can be made ahead of time and reheated easily.
2. Meanwhile place eggs in a small pan. Bring to a boil, when just boiling remove pan from heat – let sit covered anywhere from 6-12 minutes depending on your elevation and personal preference on the firmness of the yolk. Then rinse in cold water, peel, and slice. I don’t pretend to be an egg cooking expert, but the inter-webs have plenty of opinions!
3. Chop greens and sauté in olive oil until just limp and bright green – add desired amount of red pepper flakes and salt and pepper and cook for a minute or two.
4. Make Salad Dressing.
5. Pile on the rest of the ingredients and enjoy!

BONUS: Want to make some super simple pickled onions? Maybe you love pickles as much as Rob and I do and often have that empty jar of brine sitting around? Better yet it is your own brine, you don’t want to just toss that down the drain! Thin slice an onion throw it in the jar with the brine and throw it back into the fridge. Wait a few days and voila!