As Thanksgiving nears, we are approaching a season of enjoying our favorite holiday foods! Farmer Foodshare encourages you celebrate in a healthy and sustainable way by showcasing local foods. Check out the seasonal recipe below and fit your local foods into your Thanksgiving spread with flavor.
This recipe features sweet potatoes, which are currently in season, because not only do you get foods which are rich in vitamins and antioxidants when you eat in season, you also get the opportunity to sustain your local farmer. And not to mention, the environment more broadly benefits when we eat foods in season: The transportation of foods from where they are grown to nearby grocery stores have severe environmental consequences. From tremendous amounts of fuel and plastic packaging, the process of making foods available year round in areas which they don’t grow naturally has negative consequences for the environment.
This winter, utilize the plentiful variety of produce which North Carolina has to offer, such as potatoes, leafy greens, and artichokes, to reap these powerful physical, economical, and environmental benefits. Below we have included a link to a recipe, available in English and Spanish, to help you eat seasonally and sustainably!
Sweet Potato and Black Bean Salad
English, printable version: https://docs.google.com/document/d/1MMDIa-TF0BR8sGEERURkQs4RpbOg8N9t7pdwax1CGp4/edit?usp=sharing
Equipment: Baking sheet, Kitchen knife, Measuring cup, Tablespoon, Teaspoon, Mixing bowl
1 lb sweet potatoes
1 small red onion
3 tablespoons olive oil, divided
1/4 teaspoon salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 teaspoon chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas (optional)
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray.
Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.