A Bright Balance

The perfect recipe for a balanced life!


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Sweet Potato & Roasted Tomato Soup

Sweet Potato & Roasted Tomato Soup

(This recipe serves 6-8 people)

Ingredients:

  • 4-6 large tomatoes
  • 2 large sweet potatoes (peeled & cubed)
  • 1-2 large onions
  • 3-4 whole garlic cloves (finely diced)
  • Extra virgin olive oil
  • 1 box vegetable stock
  • 1 can full fat coconut milk
  • 1 bunch fresh basil
  • Salt & pepper

Directions:

  • Preheat oven to 350°
  • Slice tomatoes and onions into large quarters. Toss vegetables with diced garlic, 2 tablespoons olive oil, and salt & pepper.  Place on a baking sheet in an even layer and roast for about 20-30 minutes or until vegetables are tender.
  • In a large stock pot, boil the cubed sweet potato with water and a teaspoon of salt for about 20-30 minutes or until the sweet potatoes are tender.
  • Once the sweet potatoes are cooked, strain them and place back into stock pot. Add in the roasted tomatoes and onions with the can of full fat coconut milk and the box of vegetable stock.
  • With a hand blender, puree the vegetables until the texture is smooth. Add in the bunch of fresh basil and continue to puree.  Add more salt & pepper to taste.
  • Cook on stove top at medium-low heat for about 20 minutes so flavors can incorporate.
  • Serve topped with shredded cheese and chopped fresh basil!

Download a PDF of this recipe here!

Sweet Potato & Roasted Tomato Soup

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Sweet Potato Sag Aloo with Chicken

 Sag Aloo

(This recipe serves 10-12 people)

Sag is a leaf-based dish eaten in South Asia.  Sag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices. Sag Aloo is aloo (potatoes) dipped in spinach curry.


Ingredients:

  • 3-4 large sweet potatoes (cubed)
  • 3 large boneless chicken breasts
  • 1 package frozen spinach (thawed, roughly chopped)
  • 1 box vegetable stock
  • 1 large can tomato puree
  • 1 can petite diced tomatoes
  • 2 large garlic cloves (minced)
  • 1 tbsp ginger (minced)
  • 1 can full fat coconut milk

Spices:

  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tsp ground crushed red pepper
  • 1 tsp ground coriander
  • ½ tsp chili powder
  • 2 tbsp cilantro (chopped)
  • Salt & pepper to taste

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • Lightly coat the chicken breasts with olive oil and salt and pepper and bake on a cookie sheet in the oven at 350° for about 40 minutes. Shred the chicken with a fork when cooked and cooled.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add all of the spices, the can of full fat coconut milk, and the can of tomato puree.  Continue to puree until all ingredients are smooth.
  • Once pureed, add the can of diced tomatoes, chopped spinach, and shredded chicken. Stir well with a large spoon and add salt and pepper to taste.  Allow the soup to cook on medium heat for an additional 30-45 minutes to allow the spices to full incorporate.
  • Serve topped with fresh cilantro and enjoy!

Sag Aloo to-go

Download a PDF of this recipe here!

Sweet Potato Sag Aloo with Chicken


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Sweet Potato Soup


Sweet Potato Soup 2

(This recipe serves 8-10 people)

Ingredients:

  • 3-4 large sweet potatoes (peeled and cubed)
  • 1-2 large onions (roughly chopped)
  • 3-4 whole garlic cloves (chopped)
  • 1-2 boxes vegetable stock
  • 1 can full fat coconut milk
  • ¼ lb bacon strips
  • 2 tbsp chives (chopped)
  • Salt & pepper

Directions:

  • In a large stock pot, boil the cubed sweet potato, chopped onions, and garlic cloves with vegetable stock for about 30 minutes or until sweet potatoes are soft.
  • In a shallow frying pan, fry the bacon strips on medium heat on each side until crispy. Set aside, and blot with paper towels to remove excess oil.  Roughly chop into ½” pieces.
  • Once the potatoes are soft, use a hand blender to puree all of the ingredients until smooth. Add the can of full fat coconut milk and salt and pepper to taste.  Continue to puree until all ingredients are evenly distributed.
  • Allow ingredients to continue cooking for about 20-30 minutes to fully incorporate.
  • Top with bacon bits and chopped chives and enjoy!Sweet Potato Soup

Download a PDF of this recipe here!

Sweet Potato Soup


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Sweet Potato Home Fries

Sweet Potato Home Fries

(This recipe serves 4-6 people)

Ingredients:

  • 4-5 sweet potatoes
  • 2 tbsp olive oil
  • Salt & pepper
  • Parsley flakes
  • Garlic powder

Directions:

  • Peel the sweet potatoes and then cut into 1 inch chunks
  • In a large mixing bowl, add the sweet potato chunks with the olive oil and spices.  Stir so that all the potato pieces are coated with the spices and olive oil.
  • Preheat the oven to 350°
  • Place the sweet potatoes on an elevated baking rack. (If you don’t have this, you can use a cookie sheet and toss the potatoes with a spatula half way through the cooking process)
  • Bake in the oven for 45 minutes to an hour or until the potatoes are cooked. (Poke a large one with a fork to see if it is tender)
  • Once the potatoes are tender they are ready to eat!  Serve with your favorite dipping sauce!

Download a PDF of this recipe here!

Sweet Potato Home Fries


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Primal Stuffed Sweet Potatoes

Stuffed Sweet Potato

Ingredients:

  • 3-5 sweet potatoes (washed thoroughly, cut in half)
  • 1 pack ground Italian sausage
  • 1 pack ground chicken/turkey
  • 2 bell peppers (diced)
  • 1 large onion (diced)
  • 2 cups mushrooms (sliced)
  • Salt, pepper, garlic powder
  • 1/3 cup shredded cheese (omit this if going for a Paleo recipe)
  • Olive oil

Directions:

  • Preheat oven to 350° and bake sweet potato halves skin side down for about 40 minutes or until tender.
  • In a large fry pan or wok, sauté on medium-high heat, the bell peppers, onion, and mushrooms with salt, pepper, garlic powder, and 2 tbsp olive oil.
  • In a separate sauté pan, brown the ground meat on medium-high heat.  Once meat is cooked all the way, add the meat to the vegetable mixture.
  • Remove the sweet potatoes from the oven and use a large metal spoon to scoop out the middle of the potatoes so that you have a “boat” for the filling.
  • In a large bowl, combine the sweet potato that you removed with the meat and vegetable mixture.  Add 1/3 cup of shredded cheese and combine all ingredients.
  • Once combined, fill the sweet potato “boats” with the filling.  Top with shredded cheese and cracked black pepper.  Place back in the oven for about 8-10 minutes or until the cheese is melted.
  • Serve and enjoy!

Download a PDF of this recipe here!

Primal Stuffed Sweet Potatoes