Finding ourselves on the brink of autumn, with school and work-life back in full swing, this September I’ll be sharing a series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a tight or student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or access to a delicious meal- look no further.
Andrew’s circadian clock lives in his stomach – him, not only planning out our weekend nibbles with an eager and often slightly overwhelming proclivity, but definitively summing up the whole of his sixth grade experience to lunchtime Italian hoagies with a lemonade Snapple. It should come as no surprise then when I admit we often plan our weeknight dinners on preceding Sundays, lending an hour or two to preparing a big pot of something jumbled to last us the course of the busy out-of-the-kitchen and into-real-life week. And though we’ve found this practice predicable and exceptionally budget friendly – knowing something nourishing and vegetable packed will be hanging out in our refrigerator or freezer for us to grab and munch come dinnertime, it is that exact predicability that leads us to this very conversation. Although I could, and have dined on the same supper spread Monday though Thursday night with grace, a (my) palate can really only take so much redundancy. With leftover vegan Chunky Tomato Chili lingering in my fridge, I thought why not take advantage of the early autumn harvest and turn a tater into a tureen, not only changing the aesthetic of my meal, but sneaking in extra fiber, sweeter, creamier flavors, and the excitement of sitting back with a spud. If chili isn’t your thing, this recipe also lends itself well to leftover red or yellow lentil dal or even a minestrone.
Sweet Potato Chili Boats [makes 4 boats]
4 medium sweet potatoes
2 cups Chunky Tomato Chili
1 large ripe avocado, peeled, pitted & cubed (optional)
Preheat oven to 400 degrees, rack in the middle. Line a baking sheet with foil.
Give each sweet potato a tiny slit at the top and place them on a baking sheet. Bake for about 60 minutes or until the skin is crisp and the flesh is soft. Meanwhile, reheat Chunky Tomato Chili on your stovetop in a medium pot over low heat.
To serve: place each sweet potato on a plate or shallow bowl. Make a cut at the top and squeeze the ends together to open. Add ½ cup of warmed Chunky Tomato Chili to each potato then top with ¼ ripe avocado (and perhaps some crushed kale chips!). Serve and enjoy!
Nutritional Information [per boat]
390 Calories, 5g Fat, 75g Carbohydrates, 16g Fiber, 25g Sugar, 11.5g Protein