Keep it simple: Sweet Potato, Beans & Apples RecipeDecember 27, 2011
I’ve been reminding and reminding my clients to take time for themselves over the holidays. To not overdo it. To step away from work. To keep it simple.
There’s a saying, “We teach what we need to learn.” It’s so unbelievably true.
In honor of my own restful holidays, this post has been magically pre-programmed to shoot out to the Universe while I am hopefully relaxing with my family and eating something nourishing and simple, like this:
Sweet Potato, Beans & Apples
2 cups uncooked mung beans or lentils
2-3 sweet potatoes, washed and diced (skin left on)
2 peeled and diced carrots
1 cup vegetable broth, divided into 2 half cups
2 apples, washed and sliced (skin left on)
1 tsp. dried thyme
approx. 1/2 tsp. salt & 1/4 tsp. pepper
Cook mung beans or lentils by bringing them to a boil with 4 cups of water. Reduce heat and simmer until tender.
Meanwhile, sauté in a pan drizzled with a couple tablespoons of oil over med-high heat: the chopped onion, diced sweet potatoes & diced carrots with salt, pepper & thyme. Cook about 8 minutes. Add 1/2 cup vegetable broth, cover. Reduce to medium heat and cover. Cook about 5 minutes or until carrots and sweet potatoes are tender.
Add mung beans or lentils to sweet potato mixture with the remaining 1/2 cup broth and cover. Cook over medium heat for 5 minutes.
Spoon into center of a plate and place fresh cut apple slices around edge of plate.
This dish is high in protein from the beans or lentils – there is no need to add meat. You can add a green salad as a side and this is a complete, satisfying meal. This makes at least 4 generous servings.
Thank you to Joni at Healthybodypeacefulsoul.com for the recipe.