Warm Potato Bowl With Chili Lime Sauce
Photography by Sara Jewell
RECIPE SPONSORED BY RIVERBEND GARDENS
Sleepless nights call for easy nosh
Many of you have noticed the many photos of Little E on Instagram! But I guess I haven’t really talked about what cooking has been like since he was born. I just thought I would sort of carry on with life, with a little dude in tow and life would be grand.
While that is sometimes the truth, most days I get anywhere between two and four two hour naps during the night. Lack of sleep is taking a toll on me this week and cooking my own meals is basically gone out the window.. but let me tell you this.
When I eat takeout (no matter how easy it is to order and how satisfying it is in the moment) I wind up feeling more depleted than before I had the meal.
The excessive salt leaves me dehydrated (breastfeeding hydration is already tough enough to keep up with). Perhaps I don't make the most judicious choices when I order in, but by the time I do I'm usually in panic mode and starving.
The alternative to takeout
Bowls. Simple one worded answer but the truth none the less. I just can’t say it enough. They’re easy to prepare ahead of time. They keep me sane.
This variation has a warm element ( the baked potatoes but really, you could cook all the produce if you wanted a warm bowl instead of a salad-like feel ) and it makes this particular bowl perfect for this frigid September weather. You want warm the potatoes through in a skillet or eat them cold if you wish.
MAKES 4 SERVINGS
1/2 head of cabbage
1 bunch beans, sliced
4 large carrots grated
2 garlic cloves, minced
2 T butter
1 C pumpkin seeds, divided
1 T sea salt
Black & toasted sesame for serving
1/2 C mayonnaise
2 T grainy mustard
1 t smoked paprika
1 t chili powder
1 t turmeric
2 T lime juice
1/4 t sea salt
5 MINS PREP + 30 MINS COOK
Place potatoes in a pot, cover with water & set to boil until tender (15-20 mins)
While the potatoes boil, slice & grate the other vegetables.
Drain the tender potatoes, place onto a baking sheet and lightly “crush” them onto the sheet by pushing down once or twice with a masher.
The potatoes should flatten out somewhat but not completely fall apart.
Add a little butter on top of each one, then sprinkle a little sea salt
Bake at 425 for about 10 minutes or until slightly golden & crispy.
While they bake, blend all the sauce ingredients together.
Serve warm with other veggies & sauce