Shoot. Eat. Repeat.’s first recipe. Roasted Root Vegetables and Swiss Chard.
Recipe created and prepared by Katie. Photographed by me.
Ingredients and Prep.
1 cup uncooked Black Beans
2 cloves Garlic, chopped
Roasted sweet potatoes and garlic.
8 small cloves of Garlic
1 large Sweet Potato, cut into bite sized hunks
Fresh Cilantro, chopped
half of a small Lime
3 spring Onions with tops
Sea Salt and White Pepper
Sauteed Swiss Chard
1 bunch of Red Swiss Chard, chopped
Pre-heat your oven to 350F
Boil the black beans and minced garlic in a 2 to 1 ratio vegetable stock to beans, until soft. You may need to add a bit more stock or water as the beans absorb the liquid.
While boiling, coat the sweet potato hunks and garlic cloves in olive oil and spread out in a Pyrex baking dish. Sprinkle with an even light coat of chili powder and bake at 350F for 45min or until they turn golden brown.
When the sweet potatoes and garlic have been in for 20 min. Coat the onions with olive oil and sprinkle with salt and white pepper. Add them to the oven in their own small baking dish uncovered. Cook until they begin to brown and are oozing a bit of goodness.
As the roasted vegetables in the oven finish cooking, heat a small amount of olive oil in a wok and stir fry the Swish Chard for 2 to 3 minutes. Add the black beans and toss for another minute in the wok.
After removing the sweet potatoes from the oven drizzle with juice squeezed from half of a lime.
Plate the Swiss chard and beans first. Top that with roasted potatoes and garlic, followed by fresh cilantro.
Place one or two onions separate on the plate.
**Recipes are estimates due to next to no measuring in our kitchen and are usually proportioned for two.