Meatless Monday with Mindy #10 Guacamaya Sweet Potato

Welcome to the 10th installment of Meatless Monday with Mindy.

My apologies for not posting last Monday. It was one of those days that got away from me. All good things, but I went to bed without taking a single picture or making a meal. (I did eat, just left-overs)

I wanted to share with you a quick and easy and very satisfying lunch meal that I made for my honey and myself.  I was inspired by the Alexia brand Saute Sweets I used to buy. Seems I can hardly find it anymore, but it had roasted sweet potatoes with black beans, sweet corn, red bell peppers and onions and came with a olive oil seasoning packet that had a chipotle seasoning mix in it.

I absolutely love that flavor combination. So I thought I'd try to duplicate it with my own version. I may still tweak this a little more, but my first try was seriously good.  I'd love to hear your feed back and suggestions in my comments box!

I'm calling this Guacamaya Sweet Potato

Ingredients:

Two medium sized sweet potatoes
1 TB olive oil
1/2 of a medium size onion
1 small red pepper, sliced thin, I used the snack kind.
1/2 cup black beans, rinsed and drained
1/2 frozen corn, thawed
1/4 tsp cumin
1/2 tsp ( or more) of your favorite chili powder. I used chili powder with lime
1/4 tsp dried cilantro, or 11/2 tsp fresh
salt to taste

I did not take the time to roast, or even bake in the oven, these sweet potatoes.  I nuked them. It took about 5 minutes for 2 medium to large sized sweet potatoes, so this will vary depending on what size you use and the power on your microwave.

  This was lunch, and if any of you reading this have read my posts in the past, you'll remember I don't do well with planning or fixing lunches.  So, this is HUGE for me! Except that it wasn't!  This was so quick and easy I wonder why I've had such a mental block with preparing lunches this whole time!  Mental shift for me!

Back to the story.  While you are nuking your potato, slice 1/2 of a small (to medium) onion into strips as well as a small red pepper. Sauté the onion in about 1 TB of hot olive oil until they began to turn brown (Can I just say how much I LOVE this smell!)

I got so carried away with this wonderful smell that I forgot to take pictures of the next step!

 Once the onions are beginning to brown, pull yourself away long enough to add the rest of the ingredients.  Just dump and Saute all this lovely goodness together.

By now your sweet potatoes will be done (unless you're increasing the number of potatoes to feed a crowd, in which case you'll be increasing the other ingredients too but then you already know this and can I make this sentence any longer than it already is?)

Take your sweet potatoes out, slice them long ways and push in on both ends to smoosh the potato.  Then take a fork and fluff the innards to pull out all that gorgeous orange flesh. 

Divide all the goodies in the skillet between these two potatoes, salt to taste and enjoy!

If you are like I was when I was working full time during the day, you'd be thinking, "Mindy it looks good, but I work!"  No worries.  Make your filling the night before and put in the refrigerator. For work, take a firm potato, already washed, and pack half the filling into a small container.  Nuke your potato at work (one usually only takes about 3 minutes) and then heat your filling up for a minute on high.  Voila, a good, hot, healthy meal that takes less time to fix and eat than a frozen meal and less expensive than buying that "healthy" salad at your closest fast food joint.

Still not convinced?  Then save this for dinner. Fix a salad to make this a full meal and dark chocolate covered strawberries for dessert! Doesn't get any better than this!

What did you do for Meatless Monday?

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