Wow, it’s Friday already???? I have no clue what happened to this week, but it flew by.
Sorry I’m freaking out a little bit but today marks the 1 week countdown until Christmas eve, eve! Did you realize that???? I know this happens every year, and I do this same thing every year, but I’m being completely honest when I say that I’ve never had a Christmas sneak up on me like this one. I’m both extremely excited and slightly sad that it’s so close to being passed us. Not to mention I still have so many things to get done this next week, as I’m sure you do too.
But I won’t talk about that because we clearly have all kinds of Christmasing to do this week. And yes I just turned the word Christmas into a verb, but you know what, Karen Carpenter did it first so I feel no shame despite the fact that our family
pet friend, Diego, keeps making fun of me for doing that to all kinds of words. He says that from his Venezuelan Spanish perspective (plus the fact that he teaches Spanish) it’s funny how my culture turns nouns into verbs like that. We have an ongoing debate right now because I keep pointing out how in Spanish they do the same, just with different nouns. I’m currently working on a stronger argument for our next match because I’m planning to win eventually. ?
So I realize this recipe has basically nothing related to Christmas or the holiday season except for it being a super cozy meal. That probably doesn’t bother you, but for me it’s surprising. I’m trying to figure out where my heads at and why I’m not taking advantage of one of my last opportunities to celebrate the season with a recipe when, in case you didn’t know, I’m sort of a HUGE fan of Christmastime and all things holiday related. Hmph, I guess I’ve just been so distracted this week doing things like, um…..Gingerbread house-ing! (Yep, another noun turned verb. Take that Diego!) Anyway, I can’t wait to show you this year’s house guys, it’s maybe my favorite yet.
Okay, but even though this recipe isn’t related to Christmas, can still talk about it really quickly? Like how I’m sort of missing a few little things from my childhood growing up in the States. For example, things like caroling with our church choir and watching the faces of our listeners light up with joy, or the ridiculous amount of decorations on many people’s homes (there aren’t many people who do that here.) Another thing that I loved as a kid was driving around the Opryland Hotel light elaborate displays every year when we lived close by, that was a blast.
Alright, but now I’m shutting up so I can tell you about these yummy bowls that I’m crazy for. I know ‘Meatless Friday’ doesn’t have quite the same ring to it as ‘Meatless Monday’, but who cares, right? These bowls are everything you guys. First let me focus on the roasted veggies. I feel like just about any food that you roast is going to be amazing, and I’d say these veggies are killing it in proving that fact. Just yum! Then there’s the sweet potatoes, because those are always a win in my book, and the black beans, because fiber.
- 3/4 cup plain cashew yogurt
- 1/4 cup tahini
- 1 tablespoon soy sauce
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 cup cooked black beans
- 2 large sweet potatoes. peeled and diced
- 3 tablespoons olive oil, divided
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 medium zucchini, thinly sliced into wedges
- 1 large red onion, sliced
- salt and pepper to taste
- Preheat oven to 375 degrees F (190 C) and line 2 small baking trays with foil. In a large bowl, toss the sweet potatoes in 1 tablespoon of olive oil and sprinkle to taste with salt and pepper. Pour onto one of the trays and spread into an even layer. Add the veggies to the bowl toss with another tablespoon of oil and season with salt and pepper then spread out on second tray.
- Bake, stirring about every 10 minutes, for 25 to 35 minutes or until potatoes and veggies are fork tender.
- While the veggies are in oven, whisk together the ingredients for the sauce in a small saucepan and place on the stove to simmer until warm.
- In a medium skillet with a lid, heat another tablespoon of oil over medium high heat. Add the black beans; cover pan and simmer over low heat to warm while the veggies finish.
- Once everything is done, divide each piece into bowls and season to taste with additional salt and pepper, then drizzle with desired amount of the sauce. Serve hot!
- ( For leftovers it's also delicious to combine everything in a skillet and cook until hot.)