I truly believe that the simplest dinners always turn out to be the most delicious. It's always exciting when a simple recipe produces what tastes like a gourmet meal.
Of course I'm not ashamed to say that last night's dinner included a boxed rice mix.
The Wild & Basmati Rice Pilaf from Trader Joe's is a killer side dish. Ingredients: basmati rice, wild rice, onion, peas, salt, garlic powder, spices and parsley. The sodium stats are pretty darn impressive for a boxed kit: 10% daily value/serving.
The rice pilaf paired perfectly with a roasted mixture of chickpeas, sweet potatoes and onions. I found this recipe for Cinnamon Spice Sweet Potato Chickpea Salad from Oh She Glows and knew it'd make for a simple weeknight meal.
After I decided to make the rice pilaf on the side, I wasn't sure how the coconut oil and cinnamon would taste with it - so I changed it up a bit.
The flavors reminded me of fall, but you know what?! I kind of liked that. It's been cooler here in the Bay Area - uppers 60s. This recipe was perfect for the cool-wave we've been having.
Roasted Sweet Potato & Chickpea Salad
Adapted from: Oh She Glows
2 sweet potatoes, peeled & cubed
1 can chickpeas, drained & rinsed
1 onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Preheat oven to 400 degrees. In a medium bowl, toss all the ingredients together until everything is well-coated. Spread onto a foil-lined baking sheet and bake for 35-40 minutes - stirring halfway through.
Sweet potatoes - yay or nay?
I used to despise them when I was younger. The only interaction I had with sweet potatoes was during Thanksgiving when they would be transformed into a sugary casserole - it just wasn't my thing. Now I'll eat them in any way I can get them - though I prefer savory!