Tuesday, March 5, 2013

roasted sweet potato salsa

take a shower julia.
shave your legs julia.
don't try to start watching netflix for only an hour julia.
don't eat rice cakes with bananas and peanut butter for dinner julia. or do. whatever, i can deal with that.
write a blog post julia.
get your shit together julia.
don't buy 4 kinds of salsa from trader joes julia.
make salsa. it's easy. you'll feel better about it.

charred and sweet, little chunks of roasted sweet potato are welcomed with open arms and loving unawkward smiles into the salsa party.
i want this on my chips and on a quesadilla and perhaps some black bean soup with a scoop of rice.

if you didn't know, sweet potato and avocado make quite the match. i want to be the millionaire matchmaker for fruits and vegetables. what should i be called?..

the fregetable* matchmaker
the patchmaker. millionaire minus a lot.
miiiiiilllion dollar vegetable girl!.
person who truly needs to get a life.

*celebrity names of fruit and vegetable: fregetable + vruit (vr-OO-t)

Roasted Sweet Potato Salsa
slightly varied from Martha Stewart's Meatless

1 large sweet potato, peeled and diced small
1 red onion, diced small
1 tbsp olive oil
1 medium tomato, diced small
1 avocado, diced small
2 tbsp chopped fresh cilantro
1/2 small jalapeño, seeds removed and minced
1/4 cup fresh lime juice (2 limes)
coarse salt

preheat oven to 450 degreesF. on a rimmed baking sheet, toss together sweet potato, 1/2 of the diced onion, and olive oil. roast until sweet potato is tender and browned in spots, about 20 minutes. transfer to a large bowl and let cool completely. 
add tomato, avocado, cilantro, jalapeño, and lime juice. season with salt, toss to combine. taste and adjust salt and flavors to your liking. 
eat with chips. stuff it in tacos. top salads with it. put it on black bean soup. 

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