Tag Archives: sweet potato

Spicy Roasted Rutabaga and Sweet Potato with Rosemary

It has been so cold lately! Post-holidays I try my best to eat healthy, but salads don’t satiate me! I prefer to have something nice and warm – or at least cooked – at this time.

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Roasted Cauliflower and Sweet Potato Curry

I’m back and at it with posting! Sorry for the very long respite. I worked to re-vamp this blog and create a new layout. Let me know what you think! Here’s a recipe I’ve been meaning to post for a few months now. Since thanksgiving, actually! At thanksgiving, we decided against the traditional fare, and opted for an asian-themed thanksgiving. Naturally, coconut milk-based curry was on the menu! This weekend we were slammed with a mountain of snow. This recipe is perfect for cozying up on the couch. This recipe is mild, but has a nice warm kick from the spices and ginger. Enjoy it served piping hot basmati rice with peas and cumin.


You will Need:

  • Half a small head of cauliflower (I used the bagged Trader Joes cut cauliflower)
  • 1 sweet potato
  • Orange bell pepper
  • Red Bell pepper
  • Yellow Onion
  • Garlic
  • Ginger
  • Curry powder (My favorite is from Trader Joes, and contains cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves nutmeg, red pepper, cinnamon, black pepper, saffron)
  • Cilantro
  • 1 can of Coconut milk
  • Cayenne pepper (optional)

To Prepare:

Step 1: Roast the veggies


  1. Preheat oven to 375. Cut sweet potato and cauliflower into bite sized pieces.
  2. Coat the veggies with some light oil, like grapeseed or olive, and sprinkle some curry powder on it. Season with salt and pepper
  3. Roast for 15-20 minutes until fork tender.


Step 2:

  1. In a skillet or wok, heat a few tsps of oil.  Add 1/2 medium onion, sliced or 1 small onion, sliced. half a red pepper and half an orange pepper
  2. Grate 1 clove of garlic and about 1/2 inch nub of ginger (1 tsp)
  3. Add 1 tbsp curry powder, stir. You can add additional turmeric if you would like the color to be more yellow.
  4. When veggies are softened, add 1 can coconut milk and 1 can of water.
  5. Mix well, allow to simmer for a few minutes and season well with salt.
  6. Add roasted veggies, mix, simmer for 1 minute and remove from flame.
  7. Garnish with cilantro and Serve with hot rice!


This recipe yields 4 servings. Prep time is 20 mins, cook time 15 minutes.



One-Skillet Quinoa with Sweet Potato

I love cooking, but I hate the cleanup! The cleanup often prevents me from cooking as much as I’d like to. This one-skillet quinoa helps! It’s everything you need in a meal in one pot! It has veggies, healthy carbs (quinoa and sweet potato), and protein (beans). It’s super simple and delicious and saves great if you want to have it for lunch the next day. All of these veggies are optional. Feel free to add in any veggie that you enjoy.


You will need:

  • 1 cup quinoa
  • 1 small onion, chopped
  • 3 cloves garlic, diced
  • half a jalapeno pepper.
  • 1 small sweet potato (chopped into small pieces)
  • 1 small can sweet corn, rinsed
  • a handful of cooked black beans
  • Scallions
  • cumin seeds
  • 1 tbsp cumin powder
  • Cilantro
  • 1 can diced tomatoes, rinsed.
  • 1 can low sodium vegetable broth

To prepare:

  1. In a skillet, heat up a little bit of olive oil and throw in 1 tbsp cumin seeds
  2. When they start to sputter, add onions, garlic and jalapeño
  3. Add sweet potato and saute for a few minutes
  4. Add the can of tomatoes and 1 tbsp cumin powder and stir
  5. Add the quinoa (rinsed) and saute for just a minute
  6. Add 1 cup vegetable broth, 1 cup water,  black beans and corn and reduce heat to medium
  7. Cover and simmer for about 20 minutes
  8. Stir in some chopped cilantro and scallion, season with salt and pepper and serve!
  9. Optional: garnish with Avocado slices and lime



Stufft Curried Sweet Potatoes with Spinach and Hominy



Hellooo stufft readers! I hope everyone has had a vibrant and healthy start to 2014. For the first recipe of the year, I made a healthy and delicious twice-baked stuffed sweet potato with spinach and hominy. Hominy is dried maize kernels that I first came across when we lived in Mexico in a soup dish called posole. It is a high in carbs but low in fat. What I like about hominy is that it has a nice bite to it–a quality that many vegetarians search for in a dish– it makes you feel full faster. The curry and ginger is a nice complement to  the sweetness of the sweet potato and coconut milk in this dish.  I hope you enjoy it as a nice side dish or a light lunch.  This recipe makes 6 servings.


You will need: 

  • 3 large sweet potatoes
  • 1 can of hominy
  • 1 can coconut milk
  • Baby spinach
  • Fresh ginger
  • 3-4 cloves fresh garlic, roughly chopped
  • curry powder
  • Salt
  • Paprika for garnish





1. Thoroughly wash the sweet potatoes and set them on a baking sheet lined with aluminum foil. Make a slit in the potatoes with a knife to about half way through and spray with some vegetable cooking spray.


2. Bake in an oven pre-heated to 375°  for about 45- 60 minutes. The potatoes should be  soft, but keep in mind that if it is too soft, it will be difficult to stuff.

3. Once it is cooled, scoop out most of the flesh into a mixing bowl. Leave a little bit in the peel so that you can re-stuff the potatoes.

4. In a large  pan, heat up some oil  and start sautéing the garlic.

5. Add in 1 cup of hominy and 1 tsp of curry powder–enough to coat the hominy. Too much curry powder will overpower the dish. Sauté for a few minutes.


QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander, and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.

QUICK NOTE: The hominy will come in the can and will be very tightly packed. Empty the can in a colander and rinse well under the tap, breaking the kernels apart with your fingers. For this recipe we will only use 1 cup. Reserve the rest for a soup or use as taco filling with beans and peppers.6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired. 

6. Lightly salt the mixture and grate in some fresh ginger. About 1/2 tsp of fresh ginger should be enough. You can always add more later if desired.

7. Lastly, add in a few handfuls of fresh baby spinach, stir and remove from flame quickly. The spinach will cook with the heat of the mixture.  Add the mixture to the mixing bowl with the sweet potatoes.

8. Pour in about 1/2 cup of coconut milk and mix well. Add more coconut milk if needed to achieve a soft, yet  stuffable consistency. Your mixture is ready! Woohoo!

9. Now carefully spoon the mixture back into the sweet potato skins. Sprinkle  them with some paprika (or red chili powder) and return to the oven at 400 degrees or under the broil setting for about 10-15 minutes until the top is nicely golden brown.

Bon appétit!


Health Stuff:

Sweet Potatoes: Sweet potatoes have crazy amounts of Vitamin A or beta carotene, which mean it is great for your skin and eyes as they help fight ‘free radicals’ or whatever that cause aging. They are also rich in Vitamin C, Potassium, and fall low on the glycemic index. Pretty much it is the definition of a superfood.

Spinach: Obviously good for you.

Hominy: Not that much nutrition, but helps keep you fuller faster and longer.

Ginger: Used widely in Indian and ayurvedic cooking for its medicinal properties. Great for digestion and nausea, is said to be anti-inflammatory, and helps boost immunity.

Coconut Milk: Coconut milk is high in saturated fat, but it can help you raise levels of HDL (good cholesterol). It also has tons of nutrients, particularly iron. It’s great in moderation.

I-Bleed-Orange-and-Green Mini Masala Dosas

DSC_6314 As a tribute to my Alma Mater, I decided to make orange and green masala dosa.

Ok Disclaimer--This is not really a dosa. In Tamil, this more closely resembles an Adai, a cousin of the dosa made with different types of lentils and rice.  I substituted rice  in this recipe with quinoa and brown rice. Basically it is a spicy, savory protein-packed pancake. Instead of the traditional potato masala you find in masala dosa, I decided to use sweet potatoes. The result: a healthier version of a South Indian breakfast classic!

Read on for the recipe…


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