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Batch Cooking Sweet Potatoes

Sweet Potatoes. An amazing vegetable that can be used in so many different ways.


Today we chat about Sweet Potatoes and Batch Cooking and how we can use 1 technique to make 3 different dishes.


Dishes we are making:

  1. Thai Peanut Sweet Potato Buddha Bowl

  2. Southwestern Kale Power Salad

  3. Veggie Fajita Bowl

How to start:

  1. Batch Cook Potatoes

  2. Cook Grains

  3. Assemble Bowls / Salad

 

Batch Cook Potatoes:

  • Cut

    • 6 Sweet potatoes - peeled and chopped in 1/2" x 1/2" cubes

    • I am using 2 potato per recipe (each recipe makes 2 servings = 6 total dishes)

    • the size does not need to be precise. Just an idea, but make sure your potatoes are about the same size. If they are different sizes, they cook differently.

  • Cook

    • Preheat the oven to 400 degrees Fahrenheit.

    • Separate the Sweet potatoes into 3 bowls. Add the cubed sweet potato and any other items (rinsed chickpeas or peppers & onions) into each bowl and toss with all spices/seasonings until well combined. Seasonings:

Thai Peanut Sweet Potato Buddha Bowl

​Southwestern Kale Power Salad

​Veggie Fajita Bowl

  • ​1 can chickpeas drained and rinsed

  • 1 TBS soy sauce or tamari

  • 1 TBS maple syrup

  • 1-2 TBS sriracha depending on spice preference

  • 2 tsp minced garlic

  • ½ tsp red pepper flakes

  • 2 TBS oil

  • ​2 TBS olive oil

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1- ½ tsp salt

  • ​2 TBS olive oil

  • 2 tsp ground cumin

  • 1 tsp garlic

  • 1 tsp onion powder

  • 1 tsp chili powder

  • 1- ½ tsp salt

  • Sliced bell peppers and onions

  • Add to a baking sheet lined with parchment paper and bake for 30-35 minutes or until the sweet potato can be easily pierced with a fork.

 

Cook Grains :

  • 2 cup of dry brown rice (or white if preferred)

    • This will make enough servings for all three dishes or you can use different grains.

    • Preferred grains:

      • Thai Peanut Sweet Potato Buddha Bowl

        • Millet

      • Southwestern Kale Power Salad

        • Quinoa

      • Veggie Fajita Bowl

        • Rice

    • Cook as directed on bag / box. I use vegetable stock as my liquid instead of water to give it more flavor.

    • Once cooked, separate into two bowls. 2 portions in one and 1 portion in another. Leave the double portion plain while the single portion we will turn into cilantro lime rice.

      • Add the Juice of 1 full lime and chopped cilantro into the rice with 1/2 tsp salt and mix

 

Assemble Bowls:


Thai Peanut Sweet Potato Buddha Bowl


Ingredients:

  • Cooked seasoned sweet potato and chickpeas

  • Cooked plain rice or millet

Everything else

  • 1 head broccoli chopped

  • 1 ½ cup shelled edamame

  • 1 avocado

  • peanut sauce (store bought or see recipe card below)

  • ½ cup chopped peanuts


Directions:

  1. Add the edamame and broccoli to a pot with 1 inch of water and steam for 5-7 minutes or until the broccoli is just barely fork tender. Drain off the excess water. I also buy frozen if that is more convenient.

  2. When the potatoes/chickpeas are done, assemble the bowls with a base of your grain of choice, then add the steamed veggies, sweet potato/chickpeas, avocado and top with a generous serving of peanut sauce and crushed peanuts. I like some red pepper flakes for extra spice too!

  3. Notes:






You can use store bought peanut sauce,

but I prefer my own.







 

Kale Power Salad


Ingredients:

  • 1 cup plain rice or quinoa

  • 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces

  • 2 tablespoons olive oil

  • 1 medium lemon, juiced

  • 1/2 teaspoon salt

  • Cooked seasoned sweet potato

  • ½ cup extra virgin olive oil

Vinaigrette Dressing

  • ½ cup extra virgin olive oil

  • ⅓ cup apple cider vinegar

  • ¼ cup honey (use maple syrup for vegan)

  • 2 tsp balsamic vinegar

  • 1 tsp Dijon mustard

  • 2 cloves garlic (very finely minced)

  • A pinch of sea salt

Everything else

  • 1 (14-ounce) can rinsed and white beans drained

  • 1/3 cup crumbled feta, omit for vegan/dairy-free salad

  • 1/4 cup Seeds

Directions:

  1. To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor; just scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lemon and 1/2 teaspoon salt. Drizzle over the kale and toss to coat.

  2. To make the dressing: Combined all the ingredients into a mason jar. Close the jar tight and shake until well combined.

  3. Once the rice/ quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, beans, vinaigrette and a sprinkle of feta and seeds.


 


Veggie Fajita Bowl


Ingredients:

  • Cooked seasoned sweet potato and fajita veg (peppers and Onions

  • Cooked Cilantro Lime Rice

Everything else

  • 1 (14-ounce) can black beans, rinsed and drained

  • Pickled Jalapeños

Avocado sauce

  • 2 avocados, sliced into long strips

  • 2 limes, juiced

  • 2 tablespoons olive oil

  • 1 medium jalapeño, deseeded, membranes removed and roughly chopped

  • 1 handful cilantro leaves

  • 1/2 teaspoon ground cumin, optional

  • Salt, to taste


Directions:

  1. To make the avocado sauce: Simply combine the ingredients as listed in a food processor or blender. Blend well and season with salt, to taste.

  2. When the potatoes/veggies are done, assemble the bowls with cilantro lime rice, then add the sweet potato/veggies, avocado sauce, black beans and pickled jalapeños. I like to add tajin for extra spice too!

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