If you've been following me for any number of years at all, you'll know I've been at the food blogging game for 9 years now. But the middle 5 years were just...meh. Client work has kept me so busy, this beautiful little corner of the world has been largely forgotten.
So in 2017, I've decided to change all of that. With the #365Recipes Project.
The idea was simple, to follow what writers and novelists have long known inspires creativity: daily prompts. Except for this project, we aren't using writing prompts. We're using flavor prompts. One for each day. And I'm not the only one attempting this wild feat. Dozens of other bloggers and food photographers are joining me. I'll be sharing roundups of their posts throughout the year. You can also follow along and see what everyone has created on Instagram by searching for #365Recipes.
So welcome to #365Recipes, Day 1. Today's prompt: Winter Bowl.
And when I sat down to decide what I really, really wanted to make. I had to ask myself what I really, really wanted to eat.
Here in SLC, the winters are beautiful. Stunning blankets of snow, frosty streets to greet you in the morning, glowing bluish winter light.
We also get this thing called "The Inversion." Because our city is a valley surrounded by mountains, the cold winter air falls and the hot air rises (as hot air does), trapping all of the smog, pollution and wood fire smoke just above us. It looks like a rich, grey fog and blocks the sunlight on many days. Gives you that feeling of wanting to call off work and curl up with a book.
Which, I suppose, is a poetic way of saying it's grey and dreary. And makes you crave Erik Larson novels and sweet potatoes.
And so, honey-drenched and roasted, sweet potatoes went into the Winter Bowl. They begged for lemon-massaged Tuscan kale, a crisp sweet apple and sunflower brickle. A thing I just made up, which now will go on all the things forever.
If you're looking for something comforting and brilliant, whether for winter or a simple dinner, this bowl is for you.
Happy Sweet Potato'ing, sweet one.
Roasted Sweet Potato & Massaged Kale Salad with Sunflower Brickle
4 servings | 30 minutes
- 16 oz diced sweet potatoes
- 4 Tbsp coconut oil, melted (divided)
- 2 cloves garlic, finely chopped
- 1/4 teaspoon cayenne
- 5 Tbsp raw honey, divided
- 1/2 cup roasted sunflower seeds
- 1/2 piece cooked peppered bacon, chopped (optional)
- pinch dried or fresh ginger
- 3 Meyer lemons, juiced (and 1 zested)
- 3 Tbsp tahini
- 4 Tbsp coconut milk yogurt (I used Coyo) or coconut cream
- 4 Tbsp Bragg's aminos or soy sauce
- 2 (10 oz) bags dino or Tuscan kale, chopped
- 2 apples, cored and sliced
- 1/4 cup pomegranate arils (optional)
- salt + pepper to taste
Heat oven to 400ºF. Toss sweet potatoes with coconut oil, garlic and 3 Tbsp honey. Sprinkle with cayenne. Season generously with salt and pepper. Spread on a parchment-lined baking sheet. Roast until tender, about 23-28 minutes.
In a small skillet, heat 2 Tbsp honey, sunflower seeds, bacon an d ginger together. Stir constantly, until honey begins to bubble and seeds turn light golden brown. Spread onto a piece of parchment and allow to cool.
In a small bowl or mini food processor, whisk together juice of 1 lemon, aminos, tahini, yogurt. Blend until smooth. Spoon into a small ziplock bag.
Drizzle the juice of 2 lemons on kale. Drizzle with 2 Tbsp coconut oil and a pinch of salt. Massage until tender. Transfer to 4 bowls.
Top with sweet potatoes, apple slices drizzle with tahini dressing. Sprinkle with sunflower brickle. Garnish with pomegranate seeds, if desired. Enjoy immediately.