Well…I hope you all want a piece of the action, because, my oh my, these little starch bombs just explode with heaps of flavor! Was caught in a bit of a pinch food-wise yesterday after returning home from an early morning, extremely agonizing, foot surgery. With the cupboards seemingly bare at first glance, I took another (much more creative) look around – managing to pull together a few handy, and easy to assemble, ingredients! Still going strong on the old anesthetic round dinner time, I was determined to rustle something up myself. You know those times when only home-cooked grub will do…especially, especially, when you’re not feeling quite so chipper?!
So anyway, I spurned the offer of take-out, and on went the spuds. All in, this took about an hour to do. With the fillings being rustled up in about 15 minutes or so, I had plenty of time to get my R.I.C.E. on 😉
Being the best call I could have made in terms of getting properly nourished in a most critical moment, ever…post-meal, I felt like I could take on the world, and its wife! Indeed, you could absolutely say, that once again, the force was well and truly with me! Yup, it was a proper lightsaber (oh yes, intended), so here’s how to make…
- 4, medium sized sweet potatoes
- 1 cup, plain hummus
- 2 cups, raw spinach
- 2 cups, frozen broccoli
- 2 cups, frozen cauliflower
- 1 can (425g), black beans (no salt added)
- 1/4 cup, walnuts
- 1 tablespoon, garlic powder
- To taste, salt and black pepper
- Additional toppings, if desired – Nutritional yeast, or, Hot sauce, or, whatever is your usual go-to “tay-toe” garnish
- Begin by pre-heating the oven to 400°F for about 10 minutes.
- Wash the potatoes thoroughly. Then wrap each one in a piece of aluminum foil, up to about midway or so (you’ve done this before!).
- Place on a parchment lined baking tray.
- Pierce the top of each about 5 or 6 times with a fork, and then grind a little sea-salt on top.
- Let them bake for around 55 minutes, then when done, switch off the oven and let them sit with the door slightly ajar for a further 10 minutes to cool down – they will be piping!
So, while the spuds are doing their thing, you can get on with the fillings…
- Wash the spinach, and set aside in a bowl.
- Drain the black beans, then throwing them in a sieve, rinse off any excess slime/ liquid from the can under the tap.
- Set them aside in a paper-towel lined bowl, and then pat them dry with another paper-towel over the top, and throughout, as best you can.
- Boil your frozen broccoli and cauliflower together (this should take less than 10 minutes), adding a tablespoon of garlic powder for a little extra flavor while they cook.
- Drain, mash, and again set the mix aside in a separate bowl once done. Stir in a shake or two of black pepper here for good measure!
Now, with your bits and bobs all ready to go, grab the potatoes and get stuffing…
- Slice the spud straight down the middle.
- Spread some hummus on each side, then line with a few leaves of raw spinach.
- Stuff in some of your broccoli/cauliflower mash.
- Next, add the beans.
- And, lastly, stick a few walnuts (about 3 or 4 half or full-sized pieces), right on top.
- Enjoy as is, or add any of the optional toppings noted above that you might fancy.
Best practice with this, really, is to eyeball the amount of each ingredient going in. This will depend on potato size, your own taste preferences etc. Anything leftover can be used as a “mini” side (like the mash as shown above), with any remaining hummus, for example, being just a nice bit of extra dip!
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(Note: recipe original to “the balance brigade”)