Taste Life Blog

January is the perfect time to reset to clean eating. And do I have the perfect recipe to reset your health taste buds for the New Year. You have to run to the grocery store to buy the ingredients as these recipes are that great from my Foodie Dietitian friend Kara Lydon, RD LDN RYT. Vegan Sweet Potato with Vegan Green Goddess Dressing is going to become one of our go to favorite recipes this year. It’s as easy as baking up a few sweet potatoes, sautéing some kale and black beans and topping it with to her “to die” for Vegan Green Goddess Dressing.

Ingredients

• Two medium sweet potatoes
• 1 can black beans, drained and rinsed
• 1 bunch kale
• 1 tbsp extra virgin olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• Green Goddess Dressing to serve

Instructions

1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Using a fork, poke multiple holes into both sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.
3. In the meantime, heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple minutes, until fragrant and before browns. Add kale and toss to coat. Add 1/3 cup water and cover for five minutes. Remove cover, toss kale, reduce heat, and cook for another 15 minutes or until kale is desired texture, adding more water as needed..
4. Add beans to kale and cook until warmed. Season with salt and pepper to taste.
5. Cut sweet potatoes in half lengthwise. Top with black beans, kale, and the Green Goddess Dressing

I used Kara’s Vegan Loaded Sweet Potato as a side to Porterhouse Steaks for our son’s visit. (The Borks are not vegans!) I baked five sweet potatoes and there was more than enough topping with some to spare. This dish would be a perfect for a busy workday. The evening before chop your kale and drain your black beans and you will have dinner on the table in no time. Whip up the Green Goddess Dressing the evening before and take as a salad topper for your lunch salad. You will be waiting to eat lunch…it is that good!

Vegan Green Goddess Dressing

Ingredients

• 1 garlic clove
• 1 1/2 small – medium avocados
• 5 tbsp Extra Virgin Olive Oil
• 6 tbsp water
• 3/4 cup basil
• 1/4 cup parsley
• 1/4 cup chives
• 1/2 cup scallions (white parts removed)
• Juice of 1 1/2 small lemons
• 2 tbsp apple cider vinegar
• 1/2 tsp salt

Instructions

1. In a food processor, blend together the garlic, avocado, olive oil, and water. Add basil, parsley, chives, and scallions and pulse to blend. Add lemon juice, apple cider vinegar, and salt and blend to combine.

Notes from Kara

Depending on taste, you may want to add more or less of vinegar, lemon juice, and salt. I’d recommend adding a little at a time to your taste preference.

You also may need to add more water to achieve desired consistency.

I purposefully didn’t add any sweetener because I like tangy but if it’s too tangy for ya, add 1/2 tsp honey or agave nectar.

Chere notes: I did not add any sweetener and used the juice of one large lemon and both tablespoons of apple cider vinegar

Kara Lydon, RD LDN RYT the Foodie Dietitian defines success this year as giving to herself so she can give to others. She is looking forward to dedicating time to her relationship with her fiance as she approaches her wedding and publishing her first E-book on nutrition and yoga, Nourish Your Namaste: Functional Recipes, Nutrition & Asana to Be a Healthy, Happy Yogi (May 2016)

For more delicious recipes check out Kara’s blog at the Foodie Dietitian