Many people ask me if I’m Paleo, Gluten-Free or Vegetarian. I get the question a lot, because my food tends to skew more veggie-friendly and gluten-free.
However, I’m an omnivore, I eat everything. From quinoa to pizza to the occasional sausage dinner, I eat all food groups, in moderation.
I don’t think I could ever be Paleo. I eat a LOT of lentils, beans, and grains. Like, it’s a huge part of my diet. If I were to cut out those food groups, I think I’d starve, because I wouldn’t want to supplement them with the alternative (higher animal protein intake.)
Today’s dish is a perfect example of my love for beans. This dish is literally a plate of fiber-filled beans! The sweet potatoes make this dish hearty and perfect for dinner or just light enough for a power lunch.
Beans are a healthy form of protein, sweet potatoes are packed with nutrients like antioxidants, and the tomatoes and green chiles pack in lots of flavorful, so that this one-pan dish does not disappoint. (Well, almost one pan – at one step, you have to set the cooked sweet potatoes aside on a plate.)
I’ve never worked much with canned green chiles before, but they kept staring me in the face at the grocery sore, so I decided to give them a try – and they infuse so much spicy flavor, they’re a great, low maintenance way to cook! You could substitute with fresh green chiles, of course. But who has the time for that? 😉
I’m actually currently in North Carolina (well, if you’re reading this on Sunday, March 26th, haha) – I went down for a women’s entrepreneurship event at my alma mater, Wake Forest University. I’m speaking on a panel with other female founders and then running a fun spiralized demo!
I’m most excited to share this part of my life with Lu. He’s never been down to Wake Forest, and I can’t wait for him to see how glorious life was down south! When Lu and I met, it was well after college (we met in 2012 and I graduated in 2009), so it’ll be cute to get nostalgic.
Hope everyone has a great Sunday! And of course, if you want to follow along to my adventures, follow me on Instagram and Snapchat for life after hours and in between 🙂
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Baked Beans with Spiralized Sweet Potatoes
- 1 tablespoon extra virgin olive oil
- 1 pound sweet potatoes peeled, Blade C, noodles trimmed
- salt and pepper
- 1/4 teaspoon paprika
- 1/2 cup diced white onions
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- 4.5 oz can chopped green chiles or use fresh ones
- 14.5 oz can diced tomatoes
- 14.5 oz can tomato sauce
- 1 15 oz can pinto beans
- 1 15 oz can red kidney beans
- 1 avocado sliced
- chopped cilantro to garnish
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles. Season with salt, pepper, and paprika. Toss well and let cook, tossing occasionally, until noodles cook through, about 10 minutes.
- Once noodles are done, set aside on a plate and immediately add in the white onions. Let cook until translucent, about 5 minutes. Then, add in the oregano, garlic, green chiles, tomatoes, tomato sauce, and beans. Bring to a boil and once boiling, reduce heat to a medium-low simmer and let cook, stirring occasionally, until sauce thickens.
- Once sauce is thickened, add back in the sweet potato noodles and toss well to combine. Cook for another 2-4 minutes or until sweet potato noodles warm up.
- When ready to serve, garnish with avocado and cilantro.