Sweet potato with edamame & spinach
Sweet potatoes are a super food! They are an excellent source of beta-carotene, a precursor of vitamin A which is essential for our vision, bone development, and immune system health. They are also a good source of many other nutrients including vitamin C, B vitamins, potassium, phosphorus and fiber. They have antioxidant, anti-inflammatory and blood sugar regulation properties.
The spice turmeric, one of the main ingredients to make curry, is an excellent source of iron and it is known for its anti-inflammatory and antioxidant properties.
- Preheat oven to 375 degrees. Wash the sweet potatoes and place them on a baking sheet lined with parchment paper. With a fork or knife, pierce their skin a few times and bake them until tender, about 45 minutes to 1 hour.
- When the sweet potatoes are almost ready, heat a large skillet over medium-high heat. Add the onion and garlic and saute, stirring frequently. Add 1-2 tablespoons at a time of water or low-sodium vegetable broth to keep onion and garlic from sticking or burning and keep doing it during the whole process when necessary. When onion softens, add turmeric and pepper and mix well. Then add the edamame and fresh spinach and saute for about 2 more minutes.
- When the sweet potatoes are baked, cut them in half and add the edamame and spinach saute on top. Enjoy!
You can substitute black beans or any other legume for edamame.