7 CommentsSweet Potato Saute
Sweet potatoes seem to be something you either really like or really hate.
Celery seems to be one of those foods too…you either like or dislike.
Oh, yeah, and garbonzo beans, aka chickpeas…one more to put in the love it or hate it bin.
So… I guess that means you’ll either love or hate this dish.
I’m hoping you’ll love it, because I really do, and it’s quite easy to make, fills you up, and is pretty nutritous too!
Step 1: (see picture above) Gather and assemble your ingredients:
2 cans of garbonzo beans, drained and rinsed (or home-cooked garbonzo beans)
2-4 sweet potatoes (if very large, 2; if medium 3; if small, you might want 4), baked or microwaved about 4 min. so it’s firm, but not crunchy
1 whole stalk of celery (not just a rib), sliced
olive oil for drizzling
1 tsp each of cinnamin, cumin, and Mrs. Dash Southwestern Chipotle
Step 2: While your sweet potatoes are in the microwave, saute the garbonzo beans/celery/spices in a large saute pan, adding a little bit of water or oil if needed (the beans will have a bit of water on them from rinsing, but you might need a bit more) The celery should still have some color and crunch, but not be raw.
Step 3: Cut the sweet potatoes into rounds, arrange onto a greased sheet, and put in a preheated 350-degree oven. Bake for 12-15 min., flipping halfway through. I like to sprinkle with more cinnamon, a little sea salt, and sometimes a pinch of stevia.
Step 4: Combine sweet potatoes with beans/celery mixture just to get all the flavors melded together.
Step 5: Dish onto plates and enjoy!
Serves about 4 as a main dish.