Chile-Garlic and Lemon Roasted Sweet Potatoes

I have a story for you.

A few posts ago, I talked about really trying to simplify my life.

I think that, unfortunately, I partake in a culture that is really about consumerism. We have way more than we need, but we convince ourselves that getting even more will be happy. How strange is that? I always find it hard ti wrap my mind around the fact that we're tricked into thinking that things, not people and memories, will make us happy.

So I was thinking a lot about simplifying, and that morning I went to the Larimer County Food Bank to do my bi-weekly volunteer shift. And I was looking around and thinking about how amazing it is that the Food Bank provides this, and that people in turn provide to the Food Bank, because it is so selfless. People giving up their food for other people is just so beautiful and inspirational.

So I was already feeling really passionate, and then one of my professors sent me an email telling me about a documentary she thought I would like. It is called A Place At The Table, and it's absolutely fantastic (and nope, I'm not being paid to say this). It examines food insecurity in the United States and takes a super up-close, micro-level, personal view, along with examining the societal and governmental structures that are inhibiting food equality. It's on Netflix and was totally worth the short hour and thirty minutes that it took.

Literally the day after, I had an interview with Hunger Free Colorado, which is an organization here in the state that focuses on reducing food insecurity. I got accepted into their POD Squad which, ironically enough, was actually based off of A Place At The Table! How cool is that?? They were really encouraging and I pitched an idea to them that I haven't told anyone about before, ever. I've really wanted to start a club about food insecurity here on campus at Colorado State, but I was afraid I wouldn't have the resources or support to do it. But the coordinator really spurred me on and helped me feel empowered... so I'm now the President of a club called Rams Against Hunger!

EEEEEE!

It's so exciting to think that a group of like-minded students will be making a difference here in Fort Collins in the issue of food insecurity. I can't wait to educate both myself and others about the realities versus the stereotypes, and to do activities that expand our mindsets along with help reduce hunger. Even a small step is something! I've never done something like this before, so I'm kind of winging it as I go, but hopefully it will be educational and have an impact. I just really want to give back more to the community that has been so kind and wonderful to me as a student. It makes me happy to look into the future and see the club as a part of my life.

Anyways, that was my storytime. Story over. I was just SO excited, and I couldn't wait to share the news. If you're actually here expecting, uhmm, vegetarian food, we're finally going to get to the part that you want! (Because, let's be honest here-- we are all actually in this for the food. And maybe me. But almost entirely the food).

This is, going along with the idea of simplification, a simple recipe. You take a sweet potato, cut it up, toss it with some smooth olive oil and spicy chili-garlic sauce, and shove it in the oven for 45 minutes while you do something else (I always clean when something is baking. Is that weird? It makes me feel doubly productive). Then you add some zing with a bright pop of lemon citrus, a touch of depth with fresh black pepper, and some cilantro to seal the deal!

If it sounds good, you can't even imagine how awesome it was to eat it.

Chile-Garlic and Lemon Roasted Sweet Potatoes 

Serves 4

Ingredients

• 1tbl chili-garlic sauce (Sambal Oelek works great)
• 2tsp extra-virgin olive oil
• 1.5 lbs sweet potatoes, cut into approximately one-inch pieces
• 1tbl lemon juice
• 1/4t salt
• 1/4t black pepper
• 1/4cup chopped cilantro

Instructions

1. Preheat oven to 375F. Prepare a baking pan with some aluminum foil and set aside.
2. While oven is preheating, combine chili-garlic sauce and olive oil in a medium-sized bowl. Add sweet potato pieces and evenly coat with the sauce. Dump out onto the baking pan and arrange in an even layer.
3. Bake for approximately 30-45 minutes, or until pieces are tender, with some structure, throughout. While potatoes are baking, combine lemon juice, salt, and pepper in a small bowl. Remove potatoes from oven once done and allow to cool slightly. Drizzle with lemon juice mixture, and top with cilantro just before serving.

Nutrition Information
Sodium: 274mg
Total Fat: 3g
      Saturated Fat: 0g
      Trans Fat: 0g
Sugar: 3g
Protein: 15g
Calories: 176

Spicy, Smoky Sweet Potato and Black Bean Chili

We are doing the coolest project right now in my Food Principles and Applications Lab.

First off, I have to note that it's an awesome class. We literally cook different variations of recipes and then get to eat them, plus we use a rating scale to determine relative sensory appeal (texture, flavor, aroma, etc). There have been some disasters (like when we had to add salt to egg whites and attempt to whip them, or when we needed to replace half of a meatloaf with Textured Soy Protein, which is a filler that is commonly used in fast food industries and makes the meat even less appealing, which I didn't think was possible), but overall it's been fantastic! Angel food cake, tofu chocolate pie... Yum!

What I'm really loving is 1) understanding the science behind cooking and baking and 2) a focus on healthy substitutions and habits. The project currently in the works involves taking some type of dietary concern (Celiac Disease, Anemia, Hypertension, etc) and modifying a recipe so that it is appropriate for someone who has that health issue. I'm focusing on the prevention of Coronary Heart Disease (CHD). According to the National Heart, Lung, and Blood Institute, it is the number one cause of death for men and women and is the most common form of heart disease. I had no idea until I did the project. I'm redoing a recipe for cheesy zucchini casserole to cut down the saturated fat, and I'll probably end up putting it on this blog because so far my modifications are working very well! 

Until then, though, I thought I would honor trying to lower saturated fat in meals by making a spicy sweet potato and black bean chili, which is not only low in saturated fat but is also packed with flavor. The black beans, cumin, garlic, tomatoes, kick from the cayenne, and of course the sweet potatoes-- you really can't go wrong with this. I recommend making it the day before so that the flavors have even more time to tango before they have a party on your taste buds. With fall and winter coming (or, in the case of CO, visiting occasionally and then letting summer come back, and then sending summer away to boarding school for a week before missing summer and making it come back), it's always good to have a filling, vegetarian chili on hand in case you need something to warm up.

Enjoy your week, everyone!

Spicy, Smoky Sweet Potato and Black Bean Chili

Adapted from Eating Well 

Serves 6         Serving Size: about 1.5 cups

Ingredients:

• 1T extra-virgin olive oil
• 12 ounces sweet potato (medium-large), peeled and diced
• 1 large sweet onion, diced
• 4 cloves garlic, minced
• 1T chili powder
• 2t ground cumin
• 1/2t ground cayenne pepper (or red pepper)
• 1/4t kosher salt
• 1/2t paprika
• 2.5c water
• 2 15-ounce cans black beans, rinsed
• 1 14-ounce can diced tomatoes
• 1/4c. tomato puree
• 4t lime juice

Instructions:

1. Heat a large saucepan (or dutch oven) over medium heat. Pour in oil. Add in potato and onion, and cook (stirring often) for about 5 minutes, or until onion starts to soften. Add the garlic, chili powder, cumin, cayenne, salt, and paprika to the pan and cook for 1 minute, stirring constantly.
2. Pour in the water. Increase the heat to high and bring to a simmer; cook for 7-11 minutes, covered, until the sweet potato is tender but not mushy.
3. Add in the black beans, tomatoes, and tomato puree. Bring back to a simmer and then add the lime juice. Cook uncovered for 5 minutes, stirring occasionally. Voila! 

Nutrition Information:
Sodium: 168mg
Total Fat: 3g
       Saturated: 1g
       Trans: 0g
Sugar: 7g
Protein: 15g
Calories: 292