Still on a mission to eat less cookies. Not zero cookies, but less.
And these veggies are the same shape as cookies, so it’s really easy to fool yourself!
Just kidding. You won’t be fooled. But you will be pleased.
I was recovering from mastitis a couple of weeks ago (it’s the worst of the worst of the worst), and a sweet friend came by and brought me sweet potatoes stuffed with beets and some creamy spinach like this. It was the first thing I had eaten in days and I kept proclaiming it was the best thing to ever cross my lips.
A week later, I had made some variation of it every single day. That garam masala sour creamy spinach is going to make you flip, kiddos. You don’t even have to put it on these exact veggies (although I totally recommend it), just please go mix those three ingredients together. For the love.
roasted beet and sweet potato stacks + creamy spinach
- 2 medium sweet potatoes, sliced
- 1 large beet,washed, peeled, and sliced
- 1-2 C frozen spinach (could use fresh too!)
- 1 T olive oil
- 1/4 C sour cream
- 1 t garam masala
- salt and pepper
Preheat oven to 450 degrees.
Lay the sweet potatoes and the beets on a large baking tray and drizzle with olive oil. Then season with salt and pepper. Roast for about 25 minutes, flipping them halfway through the cooking time.
Sauté the spinach in the olive oil, season with salt and pepper, and set aside to cool slightly. Once cooled a little (but still warmish), stir in the sour cream, garam masala, and then adjust seasoning with salt and pepper to taste
When the sweet potatoes and beets are finished cooking, stack them up and put a big scoop of that creamy spinach on top. Hallelujah.