Recipes that can go from a side dish to a main meal help keep things a little simpler throughout the week – and this recipe does just that. You can easily serve on the side of a main course or add to a bowl and top with your favorite veggies for a hearty lunch or dinner. The flavors only get better as you reheat, so the leftover options are endless! Adapted from Martha Stewart’s recipe.
- 1 ½ lb sweet potatoes
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 2 tablespoons grapeseed oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1/4 cup golden raisins
- ¼ cup dried apricots, chopped
- Juice of 2 lemons
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- For topping, sliced almonds and pomegranate seeds
Combine the coriander, cumin, salt, turmeric, cinnamon, and paprika in a small bowl. Set aside.
Peel and cut potatoes into ½ inch pieces. Place potatoes in a saucepan, cover with water, and bring to a simmer over high heat, cooking until potatoes are tender. Drain, and run under cold water to stop the cooking process.
Place a wok or large skillet over high heat. Add 1 tablespoon grapeseed oil and allow oil to heat. Add the potatoes and spices, cooking until potatoes begin to brown, about 15 minutes. Add the remaining tablespoon of grapeseed oil, red onion, and garlic, and continue cook until potatoes are brown on both sides and onions start to become translucent. Add the raisins and apricots and combine. Remove from heat; stir in the lemon juice, dill, parsley and mint. Serve warm, garnished with almonds and pomegranate seeds.
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