Sweet potato fries are so easy to make. Peel, cut into french fry shape and place on a greased baking sheet with salt and pepper at 400 degrees for about 15 minutes. Turn/flip frequently to prevent burning. For the siracha ketchup I simply used 1 teaspoon siracha for 2 tablespoons of ketchup and mixed.
Happy Monday everyone. I hope you had a great weekend. We had a pretty relaxing couple of days and it was really nice. I did a lot of cooking and spending time with family, and I was able to sneak out of the house on Saturday night to meet up with a friend for dinner.
Part of the reason I was doing a bunch of cooking was for this post that is a part of a partnership I have with Unilever. Did you get a chance to view this awesome video “The Way Kids See It” that I posted last week? Unilever has a program called Project Sunlight which is their long-term initiative to motivate people to live sustainably by inspiring them to create a brighter future for children.
They are encouraging people to take part in a Summer Sunlight Activity which can help make your own household more sustainable. The activity I chose was one ingredient, five ways, to help reduce food waste.
In our house, we are no strangers to trying to eliminate food waste and ultimately save money on groceries. We often have “pantry parties” which basically just means we meal plan around whatever we have in our pantry/fridge/freezer. Most of the time the meals involve pasta, canned beans and tomatoes and actually end of tasting really great. It sparks creativity in the kitchen as well, which I really enjoy.
I chose sweet potatoes as my one ingredient because they are extremely healthy, versatile and super affordable. I purchased 3 large sweet potatoes and it only cost a few dollars.
Here are the recipes/meals I planned for the week/weekend:
Sweet potato and black bean tacos
Sweet potato fries with a siracha ketchup
Roasted sweet potatoes with avocado and an egg
Sweet potato brownies (seriously! And so good)
Sweet potato pie smoothie
In addition to using the same ingredient five ways, I also strove to use other ingredients that we had in our pantry, like black beans for example. These sweet potato and black bean tacos were very simple but had tons of flavor that all balanced very well. I was hesitant about these because I really like basic tacos with beef, shredded cheddar, etc. But these were a nice departure from the traditional tacos we always eat, and healthier, too. I will definitely be making these again.
Printsweet potato and black bean tacos Ingredients
- 1 can black beans, drained (I use organic beans)
- 1 medium sweet potato, peeled and cut into small cubes
- 1 tablespoon cilantro
- ⅓ cup crumbles feta cheese (goat cheese would work well, too)
- whole wheat or multi-grain tortillas (corn tortillas would be great, too)
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- Salt to taste
- Preheat oven to 400 degrees
- Spray a baking sheet with cooking spray and add the cubed sweet potatoes. Drizzle olive oil on top of the sweet potatoes and season with salt and pepper. Toss to coat. Roast for about 15-20 minutes, flipping frequently to prevent too much browning on any side. Remove the sweet potatoes from the oven and set aside.
- To a medium-sized bowl add the black beans, cumin, pepper and salt.
- Assemble the tacos by adding the sweet potatoes, black beans, feta cheese and a sprinkling of cilantro.
NotesI served these tacos with a some diced tomatoes and Spanish rice. You can also try hot sauce and plain yogurt or sour cream. I am a big fan of accompaniments.
This breakfast couldn’t have been easier and so jam-packed with healthy goodness. I had leftover roasted sweet potatoes from tacos earlier in the week and threw them in the microwave for this breakfast. I cut up half of an avocado (and will eat the other half on top of toast tomorrow) and added an over easy egg on top with a sprinkle of salt and pepper. This was delicious and Juliet thought so, too. She loved all of it, except the runny egg yolk (which happens to be my favorite part). She specified that she would eat “the white part only”.
Ok so these sweet potato brownies couldn’t have been easier because I took the cheater route and started with a brownie mix. I used this fudge brownie mix from Aldi and substituted mashed sweet potatoes for the vegetable oil. I did a bit of researching and found that the ratio of sweet potatoes to oil isn’t one to one, but rather you are supposed to use about 3/4 as much oil as the recipe calls for. The recipe called for 2/3 cup vegetable oil and I filled a 2/3 cup about 3/4 of the way full.
The results? Super tasty. You really can’t taste the difference in my opinion. The texture might be a tiny bit different. I think with oil you get a bit more of a moist brownie, but these were still fairly moist and still super delicious. And much healthier. I will definitely remember this substitution with future baking.
I had extra mashed sweet potatoes left over from making the brownies and I thought I had recalled seeing people using sweet potatoes in smoothies on Pinterest. Sounds kind of weird, right? Well, I did a bit of searching and decided to try this sweet potato pie smoothie and oh man it was tasty. Honestly, it tasted very similar to a pumpkin pie shake and Juliet thought so, too. She definitely thought she was eating ice cream. It was so good. And while it tastes like an indulgent dessert, it’s actually really healthy.
So there you have it, my Unilever Summer Sunlight Activity using one ingredient, five ways. It was a really fun challenge that ended up being pretty healthy and not only eliminated food waste in our home last week, but also saved us money. That is a total win-win.
What types of activities does your household partake in to help with sustainability? Please comment and share.
Disclaimer: this post is part of a sponsored campaign by Unilever Project Sunlight, all opinions and experiences expressed are entirely my own.