By: Klara Holst, New Roots, Inc.
BUTTERNUT SQUASH AND BLACK BEAN CHILI
- 1 tablespoon olive oil or 1/4 cup water, for water saute
- 1 medium onion (any color), diced
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 heaping Tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder, or to taste
- 1/4 – 1/2 teaspoon cinnamon, start small
- 1 small (1 1/2 – 2lb.) butternut squash (about 4 – 5 cups), peeled, seeded & diced
- 2 red bell peppers, cored, seeded and diced
- 2 cans (15 oz) black beans, drained and rinsed, or 3 cups home cooked black beans
- 1 can (15 oz) fire roasted diced tomatoes + juice
- 2 cups water or vegetable broth
- 2 – 3 teaspoons cocoa powder or 1 oz of dark chocolate, optional
- himalayan salt, to taste
- In a large 5 – 6 quart pot, heat oil/water over medium high heat, saute the onion for 5 – 7 minutes. Add the spices, saute for 1 minute more. Add the butternut squash, bell peppers, beans, tomatoes and vegetable broth and optional cocoa, bring to a boil, reduce heat, cover, and simmer for about 45 minutes. Will be done when the butternut squash is tender. Taste for flavor. Chili will thick upon cooling.
HERB ROASTED PURPLE POTATOES AND CARROTS
- 2 Lb Baby Purple Potatoes, halved
- 1 Lb Carrots, cut into 1-inch pieces
- 4 Cloves of Garlic, minced
- 2 Tbsp Olive Oil
- 1 Tbsp Fresh Rosemary, minced
- 5-6 Sprigs Thyme, leaves removed
- 1/2 Tsp Paprika
- Dashes of Cayenne Pepper
- Salt and Black Pepper to taste
1. Preheat oven to 400 F. Prepare a baking sheet by lining it with parchment paper or foil.
2. Combine all the ingredients in a large bowl; toss until well-combined. Spread potatoes and carrots onto baking sheet in a single layer.
3. Roast until potatoes and carrots are soft (about 40 to 50 minutes); toss veggies using a spoon after about 20-30 minutes of roasting. Serve warm.
CHICKPEA AND SWEET POTATO BREAKFAST HASH
- 1 1/2 lbs. sweet potatoes, cut into 3/4 – 1 inch cubes
- 1/2 large onion, chopped
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 1 can (15oz.) chickpeas (garbanzo beans), drained and rinsed
- 1 – 2 tablespoons olive oil
- 1 teaspoon garlic powder
- generous pinch of mineral salt, or to taste
- fresh cracked pepper, to taste
INGREDIENTS for Sriracha Tahini Sauce
- 4 tablespoons tahini
- 4 tablespoons water
- juice of 1/2 small lemon
- pinch of mineral salt
- sriracha, to taste
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper, a silpat, or lightly grease with oil.
- Assemble: Place the sweet potatoes, onion, bell peppers and chickpeas on the center of the sheet pan, drizzle with olive oil, garlic powder, salt and pepper, toss well to coat. Arrange the sweet potato mixture in a single layer.
- Roast 1: Place sheet pan in the oven, on the center rack, and cook for 20 minutes, stirring halfway through.
- Roast 2: Turn heat up to 500 degrees F., stir a second time and continue baking for another 20 minutes, stirring halfway through. Let cool a few minutes.
- Dressing: While the breakfast hash is roasting, whisk together the tahini, water, lemon, salt, and sriracha in a small bowl. Let rest for flavors to develop. Taste for flavor before serving.
Serve: Place in individual bowls and serve with sliced avocado and creamy sriracha tahini sauce. Season with salt + pepper to taste.