What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.
The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.
I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.
I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.
Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!