The day following all that Christmas excess neatly coincides with Meatless Monday, and if ever there were a time we probably need a quick dose of clean eating, it’s today.
Put down the eggnog, the Christmas cookie remnants and the pie. No leftover roast beef for dinner…it will be waiting for you another day.
Tonight, we turn to the lovely Emily and her blog One Lovely Life for guidance. I was assigned to her blog as part of Secret Recipe Club, in which participants secretly explore and cook from another’s food blog. Today is our “reveal day,” where we ‘fess up and share the results of our experimentation.
In addition to photos of her darling baby, on Emily’s charming blog I found so many appealing recipes, from the simple Harvest Maple Butter or Baked Pumpkin Steel-Cut Oats to Blustery Day Chicken Pot Pie or Chicken Chorizo Burgers with Avocado Lime Mayo. There are scores of recipes I’d like to try from her blog!
She also is a skilled and artistic crafter, showing us how to make felt flowers, , her popular tutorial on how to make a flower pillow, or how about the cute scrap rag wreath since we’re smack into the wreath season.
But stomachs were rumbling, so I focused on dinner and chose her Sweet Potato & Black Bean Burritos because I love all those ingredients, both independently and in a mélange.
I changed it up just a little, though. Instead of black beans, I used black-eyed peas, a bean traditionally eaten on the first day of a new year to symbolize luck and prosperity throughout the year ahead. I had some pre-soaked black-eyed peas — distributed by Frieda’s, and available in the fresh produce section exclusively at Ralph’s — and they contributed an earthy flavor (as well as my advance dose of luck, of course!). I also didn’t wrap the mixture up in a tortilla, but instead just piled it into a bowl with some steamed broccoli, and sprinkled it with cheese.
It was a delicious, one-bowl, Meatless Monday meal fit for a queen!
Thanks, Emily, for such a great tweakable recipe. I could see varying the seasonings (Italian? Middle eastern?) for variety, as well.
Summary: A one-bowl Meatless Monday dinner with potato, peas and broccoli, fragrant with Mexican spices and garnishes.
- 2-3 yams or sweet potatoes, peeled and diced (about 1 1/2 pounds total)
- 1 large onion (about 3/4 pound), cut into a large dice
- 2 tablespoons taco seasoning (about 1/2 a commercial packet)
- 2 tablespoons olive oil
- 1 (11- ounce) container pre-soaked black-eyed peas
- Broccoli florets
- Grated Cheddar cheese
- Garnishes: minced cilantro, chopped tomato or salsa, lime wedges to squeeze over
- Heat oven to 375 degrees. In a large bowl, toss sweet potato, onion, taco seasoning and olive oil. Stir to coat well. Spread mixture out on a large baking sheet.
- Roast for 30 minutes, stirring halfway through the cooking time.
- While that mixture is roasting, boil blackeyed peas in water for about 18 minutes; drain.
- In the meatime, steam or microwave the broccoli florets until just barely tender. They should still be bright green.
- When potato mixture is done, toss cooked peas with potato mixture.
- To serve, place steamed broccoli in wide bowls, top with some of the potato-pea mixture, and sprinkle on some grated Cheddar cheese.
- Garnish as you like, with suggestion above, or anything else you like. Pass the hot sauce!
- Serves 4-5.
Cooking time: 35 minute(s)
Number of servings (yield): 4
Culinary tradition: USA (General)