Sweet potatoes are considered one of the most nutritionally dense and versatile vegetables out there, making it a superfood worth working into your diet. They’re an excellent source of beta-carotene which elevates vitamin A levels in your blood. Sweet potatoes are also full of fiber, complex carbohydrates, vitamin C and B vitamins. Not only that, but they’re delicious and the perfect pairing for your favorite Chef Soraya bowl.
Frites are probably the most popular way to prepare a potato and sweet potatoes are no different! Most commonly known as french fries, frites are easy to prepare and can pair with any of our six flavors. To begin, preheat your oven to 450 degrees. Slice your sweet potatoes lengthwise into fries. We prefer steak fry shapes which are slightly thicker wedges. Lightly coat your sweet potatoes with the cooking oil of your choice. You can also add a seasoning of your choice at this step. We prefer some simple salt and pepper on our frites. Next, arrange your fries on a baking sheet in a single layer and try not to overcrowd the pan. Bake for about 30 minutes, until the frites are slightly browned and crispy on the edges. Let them cool and your frites are ready to dip into your favorite Chef Soraya bowl.
The traditional baked potato never fails to be both simple and delicious. First preheat your oven to 425 degrees. Next, you’ll want to prick your sweet potato with a fork or a sharp knife. 4-5 holes should do the trick depending upon the size of your potato. Rub the skin with a little cooking oil and wrap it in aluminum foil and you can place it right on the oven rack to cook. In about 40 minutes give it a little squeeze (with an oven mit on) to check for tenderness. When your potato has softened it’s ready to be stuffed! We chose out New Mex Chili Lime bowl top our potato with, along with sour cream, a little cheese, scallions, and cilantro. You can dress your up in any way that suites your diet.
A shepherd’s pie is the ultimate comfort food for the winter season. With a Chef Soraya bowl on hand you can make a quick and easy plant-based shepherd’s pie in no time. True shepherd’s pie was named for its filling which is primarily lamb. That makes our pie a “shepherdless pie” but is still the same savory warming comfort food. Using the same method as a baked potato, we cooked out potato until soft and simply scraped out the insides and mashed it with a fork. No added ingredients necessary with a delicious meal. We topped it off with our Kathmandu Curry bowl for its flavor as well as its consistency. Lentils are a great meat free alternative to a shepherd’s pie filling. However way you like to prepare your sweet potato, this superfood is a great match with a Chef Soraya bowl! Enjoy!
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