Harvest Salads are officially in season and you know what that means? Turn on those ovens and start to roast your vegetables! Exchange your strawberries for dried cranberries or pomegranate seeds and add some candied pumpkin seeds. It’s like a party salad – so much fun! Since everyone has their favorite harvest salad ingredients, T.W.O. decided to focus on how to perfectly roast your vegetable – specifically sweet potatoes. It’s an easy recipe that will add so much flavor to your salad without a ton of work. Grab your apron and let’s start roasting!
– 2 sweet potatoes, washed and cubed
– Olive oil
– Sea Salt
1. Preheat oven to 415⁰F.
2. Wash and cut the sweet potatoes into small cubes. Place in a bowl.
3. Season the potatoes with olive oil, salt, pepper, cinnamon and nutmeg. Mix well.
4. Place sweet potatoes on a cookie sheet that is lined with parchment paper.
5. Put into heated oven for 25-30 minutes, flipping the sweet potatoes at 15 minutes.
6. Remove from oven. The sweet potatoes should be a little brown and slightly crispy.
T.W.O. included the following in their salad:
– Baby Romaine
– Pomegranate seeds
– sugar coated pumpkin seeds (from Trader Joes)
– BBQ Honey Glazed Chicken Breasts*
– Granny Smith Apples
– baby heirloom tomatoes
*BBQ Honey Glazed Chicken recipe is coming soon to the blog. Stay tuned!
Taco Tuesday! Today, T.W.O. will be featuring a carne taco con batatas. Batatas? Yes – Batatas….Sweet Potatoes! Grab your apron and lets start grilling!!!
Grilled Tri-tip Tacos with Sweet Potatoes and Peppers
– 1 tri-tip roast, seasoned*
– 3 bell peppers (yellow, red, orange)
– ½ sweet onion, chopped
– 2 medium sweet potatoes, cubed
– ¼ cup lemon juice
– 3 Tablespoons olive oil
– 1 teaspoon Cayenne Pepper
– 1 teaspoon garlic powder
– Corn tortillas
– Sour cream
– Fresh guacamole
* Season tri-tip roast with Montreal Steak seasoning prior to putting on the grill.
- Preheat oven to 425°. Place the cubed sweet potato on a cookie sheet. Season with 1 Tablespoon, olive oil, cayenne pepper, garlic powder, salt and pepper. Place in oven for about 25-30 minutes.
- While the sweet potatoes are cooking, place the tri-tip on a heated barbeque. Cook for 30 minutes or until done.
- In a sauté pan, add 2 Tablespoons olive oil and lemon juice. Add the vegetables. Sautee for 10-15 minutes or until done to your liking. Add salt and pepper to taste.
- When all the ingredients are done cooking, place the tortillas on the barbeque to heat up.
- Final steps – assembly! Create your masterpiece by combining all your ingredients into a freshly grilled tortilla!
Cheers to another T.W.O. Taco Night!
T.W.O. loves salads. And T.W.O. loves steak and sweet potatoes! So put them together and you got yourself a steak salad with sweet potato chips! It’s a great recipe for dinner, day time BBQ or just about any time your heart desires. We love the combination of the steak, garbanzo beans, feta, cilantro dressing and the crunch of the sweet potato chips! Next time you need a new idea for a salad, try this one!
Steak Salad with Sweet Potato Chips
-Top Sirloin Files
-1 large Sweet potato
-Feta Cheese, crumbled
-Salt and Pepper
-Montreal Steak seasoning
-Trader Joe’s Cilantro Lime dressing
1. Preheat oven to 415°F.
2. Next, slice the sweet potato into thin circles and place into a bowl. Drizzle olive oil over the sweet potatoes and season with salt, pepper, garlic powered and cayenne pepper. Mix well. Lay the sweet potatoes onto a cookie sheet (lined with parchment paper) and place into the oven. Bake for a total of 30-35 minutes, flipping every 10 minutes so chips don’t burn. Make sure to watch the chips so they don’t burn!
3. While the chips are baking, fire up that grill! Season the steak with Montreal Steak seasoning. When the grill is ready, start grilling the steaks. Cook to desire.
4. For the salad, plate mixed greens. Chop up the cucumbers, tomatoes, mushrooms and green onions and place on top of the greens. Add the garbanzo beans and feta cheese. When the steaks are done, slice thinly and place on salad. Add the sweet potato chips while still hot.
5. Finish the salad with the dressing.
It’s time to eat!
Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!
– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes. Add the vegetable mixture and quinoa together.
Next, slice your chicken breast in half.
Stuff each breast with quinoa mixture and wrap.
Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.
Bam! It’s all about the stuffing!