I'm Holly and I blog over at Back Home Again, mainly about my family's adventures and our attempts to live a more sustainable life. I was so excited when Bekah told me that I was going to be one of her featured blogs again this month as she's one of my favorite bloggers.
I love to cook and experiment with new recipes and I had the perfect one for guest post on re•solve. This is from my Vegetarian cookbook with a few modifications. So, without further adieu...
3 sweet potatoes
1 tbs olive oil
1 onion, chopped
3 cloves garlic, crushed
2 tsp cumin
1 tsp ground coriander
1/2 tsp chili powder
13 oz can diced tomatoes
1 c vegetable stock
1 green pepper, diced
10 oz can corn kernels
2 13 oz cans kidney beans
1 tbs cilantro
sour cream and cheddar as toppings
I added some kale because I had it on hand and wanted to use it up
- Rinse sweet potatoes and pierce with a knife. Place on a baking sheet and bake until soft, about 30-45 minutes. I followed my cookbooks time of 1-1.5 hours and discovered that you can make sweet potatoes explode in the oven...
- Heat oil in saucepan and cook onion until soft and golden. Add garlic and spices and stir.
- Add tomato, stock, vegetables and beans. Bring to a boil, then reduce heat a simmer partially covered for about 20 minutes. Uncover and cook until liquid has reduced.
- Slice sweet potatoes in half lengthwise. Top with vegetable mixture, cheddar and sour cream.