Roasted Sweet Potatoes with Pineapple, Black Bean and Sweet Peppers

This dish is inspired by a recipe from The Complete Vegan Kitchen.  Of course, I’m posting my slightly different take on the recipe.  Mainly, I was out of coriander and had to work with ingredient amounts I had on hand rather than the exact ammounts called for in the original recipe.  Also, the original recipe merely suggests the addition of black beans whereas I feel the addition of black beans is key to making this not only a delicious side dish but a complete protein that could stand alone as a one dish meal.

I just love the way elements of sweet, savory and spicy play out in this dish.  The pineapple is not overpowering but just sweet enough.  I cannot wait to try this with the coriander and cayenne added in.  I think this would be a great side dish with grilled or roasted pork.

Roasted sweet potatoes, pineapple, peppers and onions with black beans

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Millet with Black Beans and Gazpacho Salsa

I like to eat meals that are just a bowl full of good stuff.  I tend to eat meals like this more than I eat the traditional food-groups-segmented-on-a-plate kind of meals.  It’s easy and simple and tasty.  For this meal I made millet for the first time.  It was so quick and easy.  Plus millet is a super healthy and nutritious grain that to me, works kinda like couscous but with a great, complex, slightly nutty flavor.  Next, I tossed a can of black beans with the Gazpacho Salsa that I’d made earlier.  Everything was served at room temp. in one yummy bowl.

Millet with Black Beans and Gazpacho Salsa

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