chopped cashews, and avocado cream.
So this was supposed to post on Wednesday, except I posted Monday’s blog on Tuesday.
Monday was Yom Kippur and KWeeks was home from school. These days, the only way I have been able to keep track of time is through other people. Because I am a freelance writer, every day can be pretty much like the next in the sense that I set my own schedule and can work whenever so long as I meet my deadlines. I have taken to working on the weekends so that I can enjoy the out-of-doors without dodging non-mask-wearing joggers and people who don’t think leash laws apply to them.
But I digress.
This is ostensibly a food blog, but it is having a crisis of conscience. Yes, we all need to eat, and this here is some excellent vegan food that you won’t believe is actually good for you (but it so is), but there are things happening in the world that make it hard to post pithy blog posts about food.
I am not one of those people who is moving on with the news cycle. #Blacklivesstillmatter
And it is luxurious in my life to be able to put aside whatever is trouble and whip up some food. A luxury that so many don’t have.
And I am not here to justify any of that.
But I am here to say this: here is something delicious that I created with loved and shared with people so they can feel good in their bodies.
It doesn’t erase or negate my feelings about what is happening in the world, and it’s not the only action I am taking.
But it’s the small thing I can do – feed people – that I know makes a difference.
I am trying to figure out how to make this more of love in action instead of love online. If you have thoughts, let me know. I am open.
Stuffed Sweet Potato With Roasted Broccoli, Red Onion, Chopped Cashews, and Avocado Cream
(serves 4)
Make this on Sunday night for delicious lunches all week. Quinoa is a densely nutritious seed – a so-called “false grain” – that pairs well with sweet potatoes. Together they provide a sweet-bitter balance of taste set off by the sharp tang of the lime juice.
Ingredients
4 sweet potatoes, scrubbed well
2 cups stock (vegetable or chicken)
1 small red onion, chopped
1 cup quinoa, rinsed in cold water (see Recipe Notes)
1 large head of broccoli, cut into small florets (about 4 cups)
¼ cup olive oil
1 teaspoon cumin
1 teaspoon salt
2 very ripe avocadoes
½ cup coconut milk
1 tablespoon lime juice (more to taste)
Salt and pepper to taste
½ cup chopped cashews
optional: fresh chopped cilantro (see Recipe Notes)
Method
Preheat oven to 400. Line a large baking sheet with parchment paper and set aside.
Scrub sweet potatoes and remove any blemishes. Prick each sweet potato with a fork, then place directly on the oven rack to roast (put a piece of aluminum foil under them to catch any spills). Set your kitchen timer for 25 minutes.
Bring stock to a boil in a small saucepan over medium heat. Add ½ cup of onion, quinoa, and a pinch of salt. Return to a boil, lower heat, cover, and simmer until liquid is absorbed – about 15 to 20 minutes.
After your quinoa is covered, prepare the broccoli. Place broccoli, olive oil, cumin, salt, and pepper in large bowl and toss to coat. Pour onto baking sheet. When the timer for the sweet potatoes goes off, put broccoli in the oven with the sweet potatoes and roast for 20 minutes. The broccoli will be done in 20 minutes, and sweet potatoes should be, too, but check by poking with a fork. They should give easily all the way to the center. If not, roast until done.
While the broccoli is roasting, make the avocado cream. Place avocado, coconut milk, and lime juice in a blender or food processor. Add a pinch of salt and a few grinds of black pepper and process until smooth. Taste and adjust seasoning if needed – consider more lime, salt, or pepper as needed.
When everything is ready, serve family-style with chopped cashews and cilantro (if using), or assemble and pack into portable containers for lunch on the run. Leave avocado cream on the side until ready to heat and eat.
Recipe Notes
• This makes extra quinoa to use in quick salads, in lunch bowls, or as a side. If you want just enough for this meal, cut amounts in half.
• If you are a fan of cilantro, you can add it to the avocado cream. It is optional here as some are not fond of the taste, and a little goes a long way.
• Carnivores can add the meat of their choice to this meal. Think leftover chicken or grilled steak.