Roasted Sweet Potato Salad & Oven Baked Chicken and Rice

Roasted Sweet potato Salad

Ingredients

  • 3 sweet potatoes (about 2 lbs)

  • 2 tbs olive oil

  • 2 tbs taco seasoning

  •  6 cups kale no stems torn into 2 inch pieces 

  • 1/2 cup cilantro leaves

  • 4 green onions, thinly sliced

  • 1 can black beans, drained
    and rinsed

  • 1 avocado, large sliced

Cilantro-Cashew Dressing

  • 1/2 cup cilantro

  • 5 garlic cloves

  • 2 tbs lime juice

  • 1/2 tsp sea salt

  • 3 tbs extra virgin olive oil

  • 1/2 cup raw cashews

  • 3/4 cup water

  • 1/2 jalapeno, seeded.

  • 1/2 avocado

Instructions

  1. Preheat oven at 400°F.

  2. Cut sweet potatoes into 2” cubes. In a large bowl, toss the sweet potatoes with olive oil and taco seasoning. Arrange on a baking sheet, careful not to overcrowd. Roast on the center rack in oven for 35 minutes, flipping the sweet potatoes halfway through. 

  3. In a high-powered blender, blend all ingredients for the dressing. You should end up with about 1¼ cups of the vegan cilantro-lime dressing.
    *For a thinner dressing, add a little more lime juice.

  4. In a large bowl, toss the kale, cilantro, green onions, black beans, roasted sweet potatoes, avocado, with desired amount of dressing. Enjoy!

*In flyer January 7 - 13, 2024
Recipe and photo credit: The Modern Proper

oven baked chicken & rice

Ingredients

  • 5 bone in chicken thigh fillets, peel skin OFF 

  • 1 onion, chopped (brown, white or yellow)

  • 4 cloves garlic (large), minced

  • 2 tbs butter or olive oil

  • 1 1/2 cups uncooked white rice 

  • 1 1/2 cups chicken broth, hot

  • 1 1/4 cups water, hot 

Chicken Rub

  • 1 tsp paprika powder

  • 1 tsp dried thyme

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 3/4 tsp salt

  • Black pepper

Optional Garnish

  • Oil spray

  • Fresh thyme leaves or finely chopped parsley

Instructions

  1. Preheat oven to 180°C/350°F.

  2. Scatter onion and garlic in a baking dish (about 10 x 15” / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

  3. Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

  4. Remove baking dish from the oven. Add rice then mix.

  5. Place chicken on rice. Then pour chicken broth and water around the chicken.

  6. Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 25 minutes until liquid is absorbed.

  7. Stand for 5 minutes, then remove chicken, and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

*In flyer January 7 - 13, 2024
Recipe and photo credit: Recipe Tin Eats

Annah Kassen