In the Kitchen with Sigona’s Featuring: Sweet Potatoes
Sweet Potato Toasts
Using slices of sweet potato as toast is a trending nutritious snack! Simply roasting heaps of sliced sweet potato — which is actually a red yam — and topping them with sweet or savory ingredients is all the rage. Pop pre-roasted slices in the toaster to rewarm, just as if it were a slice of bread. They’re gluten-free and can easily be vegan-friendly or totally plant-based.
Roasted Sweet Potato Toasts: Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Using a mandoline or a knife, slice a sweet potato lengthwise into sliced at least 1/4 inch thick. Slice off the tips if they are gnarled.
Arrange the slices in a single layer on the baking sheet. Bake about 20 minutes, flipping half way through, until just fork tender. Allow to cool about 5 minutes before layering on your favorite toppings.
Store unused roasted slices in the fridge. To reheat, simply pop them in a toaster.
- Half an avocado, sliced top to bottom
- Fresh lemon juice
- Radish, cut into matchsticks
- Red pepper flakes
- Chopped cilantro or chives
- Optional: shredded beets
- 1/2 tsp. Sigona’s Fresh Press Extra Virgin Olive Oil, for drizzling
Layering: Fan out the avocado the length of the slice of roasted sweet potato. Squeeze a little lemon juice over the top. Add a layer of radish and sprinkle with red pepper flakes. Add some chopped cilantro or chives and drizzle with a little olive oil.
- Yoconut dairy-free yogurt, any flavor
- Sliced strawberries
- Sliced blackberries, or other
- Almond butter
- Chopped pistachios
- Flaked coconut
- Honey, such as local, raw, unfiltered Honey Hole Honey Co. honey, available only at Sigona’s
Layering: Spread some Yoconut yogurt along the length of the roasted sweet potato slice. Top with berries and a dollop or two of almond butter, spread out as well as possible. Sprinkle on chopped pistachios and coconut, finish with a drizzle of honey.
Buddha Bowls with Spiraled Sweet Potatoes and a Tahini Dressing
Time to clean out the fridge? Try a Buddha bowl! They’re named as such because the approach is about a balance to what you eat, that and the ingredients are generally served in a deep-rimmed dish that’s rounded at the top by overflowing, vibrant food. There are no strict guidelines to assembly; add in or remove any ingredients you like best. Buddha bowls are excellent vegan or plant-based options, but you can add a fried or soft-boiled egg, or even shredded chicken for added protein. Layering in fermented food, such as sauerkraut or pickled beetroot, is a great way to add in more nutrients and health benefits. Choose all raw ingredients or add more flavor by roasting some veggies.
- Cooked quinoa, barley, millet or other
- Spiralized sweet potato/red yam, either make some yourself or try a Cece’s Veggie Noodle Co. pack (look for them in our produce section), sautéed for 4 to 6 minutes in a little olive oil
- Brussels sprouts, halved, tossed with olive oil, seasoned and roasted at 450 for about 20-25 minutes, flipping once
- Chickpeas, drained
- Sliced avocado
- Red cabbage, shredded
- Spinach, massaged kale or other dark leafy green
- Roasted beets, slice into wedges or matchsticks
- Sliced radishes
- Sliced cucumber
- Chia seeds and/or hemp seeds, for sprinkling
- Tahini dressing (see below)
For the bowl: Add greens to the bottom of the bowl then, working in a circle, add the remaining ingredients around the bowl so they sit next to each other, not in layers. Drizzle the dish with tahini dressing and sprinkle with chia or hemp seeds.
- 1/2 cup tahini
- 2 Tbsp fresh lemon juice, more to taste
- 1 Tbsp Sigona’s Fresh Press Extra Virgin Olive Oil
- 1 clove garlic
- 1/4 to 1/2 tsp. fresh grated ginger, more or less to taste
- 1/4 tsp. salt
- 1/2 to 1 tsp. honey, to taste, such as raw purple sage honey from Honey Hole Honey Co., available only at Sigona’s
- Salt and pepper, to taste, if desired
- 1/4 to 1/2 cup water (start with 1/4 and add more as desired to reach a nice consistency)
Directions: Whisk ingredients together in a small bowl. Add water as necessary to achieve desired consistency. Drizzle on your salad and top with chia seeds. You’ll have dressing left over.