CHILI + HONEY ROASTED SWEET POTATOES WITH LIME JUICE #POTATOES #VEGAN
I adore tasty mishaps—and I cherish them much more when they are scrumptious blog-commendable mishaps.
I as of late fell into a solid propensity that I never thought I'd appreciate: running. As much as it feels great physically, it additionally feels extraordinary rationally. There's only something about turning my go get'em playlist (an exceptionally differentiating blend of perky Katy Perry and angsty Hole… ) and hitting the asphalt hard, discharging those endorphins and nerves.
In any case, when running or doing any sort of lively working out, it's basic to fuel up appropriately.
Since I'm new to running, I in some cases experience serious difficulties recalling what I ought to gobble fuel up and what I ought to eat for muscle recuperation.
Thank heavens for the Internet and the majority of its wellness masters, in light of the fact that while looking for pre-run snacks, sweet potatoes came up. As it would turn out, I coincidentally had one hanging out in my wash room and it was developing some intrusive roots (uh oh) so… great planning.
INGREDIENTS
1 sweet potato cut half lengthwise
2 tsp olive oil
1 TBSP liquid honey
1/2 tsp of chili powder
1/2 tsp sweet or smoked paprika
1/2 tsp Harissa or cayenne optional
Kosher salt + cracked black pepper
1 lime halved
Fresh chopped parsley optional
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Brush each sweet potato halve with olive oil, skin included.
- Season the entire sweet potato with kosher salt + cracked black pepper.
- Score the top halves (interior flesh) with a knife.
- Season each top halve with chili powder, paprika and harissa or cayenne, if using.
- Bake for 20 mins at 400 degrees F.
- Remove from oven and smear the top halves with honey.
- Return to oven and bake for another 10 minutes.
- Once the sweet potatoes are tender, remove from oven.
- Squeeze fresh lime juice over both halves upon serving, and add parsley.
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