I have a small kitchen. Tiny.
That’s it. That’s all the counter space I have until we move.
Having a small kitchen proves to be a challenge. especially with you love to cook like I do. I’ve over come this obstacle by sometimes dragging my coffee table in to act like an island, or I’m often seen cooking ‘into the dining room’ where there is a table. Small kitchen or not, it doesn’t slow me down. It’s the most used room in our house, and where I can be found most of the time. Awkwardly positioned in the back of the house, creating.
There are few things I love more that the flavor combination of lime, cilantro, cumin, and salt. The taste is refreshing with a hint of spice. Good on all sorts of things from avocados to quinoa, it’s a combo that will spark your need to create!
Over the past few days, Spring has sprung here in Pittsburgh, and that got me craving some fresh, herb-laced foods. I planted my herb garden this weekend, but had to use store bought ones for the dish I made on Saturday, and then again on Sunday because it was so good.
Versatile Sweet Potato & Black Beans
Start with
2 medium sized sweet potatoes, peeled and diced into 1/2 inch cubes
1 diced red pepper
1 jalapeno, seeded and minced
1 diced sweet onion
1 tsp chili powder
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp ground pepper
1 Tbsp olive oil
Mix those together and spread in a single layer on a rimmed baking sheet. Roast veggies at 425F for about 15-20 minutes. You want them to be fork tender, not mushy.
While they are in the oven, mix together
1 can black beans, drained and rinsed
1/4 – 1/2 cup of chopped cilantro
2 Tbsp fresh lime juice
Once veggies are done, take them out of the oven, and let the cool down before you mix the two together. I like to keep the cumin, salt, and lime juice out so I can taste, and perhaps add more to the mix depending on what I plan to do with it.
Ready to be used!
From here, it’s up to you! Add some avocados and 1 cup of cooked quinoa for a hearty vegan lunch. Use it as burrito or quesadilla filling with some sharp white cheddar cheese. I put it on a salad with a splash of balsamic for lunch. It hit the spring spot in my taste buds that have been dormant most of Winter
Ventures In Green 