30 Nov Warming Sweet Potato and Ricotta Bowls
Warming Sweet Potato and Ricotta Bowls
By: Toby Amidor
Nutrition Information
- Serves: 4 servings
- Serving size: 1 bowl
- Calories: 282
- Fat: 20g
- Saturated fat: 5g
- Carbohydrates: 21g
- Sugar: 5g
- Sodium: 478mg
- Fiber: 4g
- Protein: 7g
- Cholesterol: 23mg
Recipe type: Vegetarian Main
Prep time:
Cook time:
Total time:
Recipe from Up Your Veggies: Flexitarian Recipes for the Whole Family by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1⁄2 medium red onion, thinly sliced
- 1⁄4 cup (60 mL) olive oil, divided
- 1 tsp (5 mL) dried rosemary
- 1⁄2 tsp (2 mL) salt, divided
- 1⁄4 tsp (1 mL) ground black pepper, divided
- 4 cups (1 L) lightly packed baby spinach
- 2 tbsp (30 mL) pumpkin seeds (pepitas)
- 3⁄4 cup (175 mL) part-skim ricotta cheese
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium bowl, combine the sweet potatoes, onion, 2 tbsp (30 mL) olive oil, rosemary, 1⁄4 tsp (1 mL) salt and 1⁄8 tsp (0.5 mL) pepper; toss to coat. Spread the mixture on the prepared baking sheet in a single layer. Roast the vegetables in the preheated oven, turning halfway through, until golden brown, about 25 minutes.
- Just before serving, in a large skillet, heat the remaining 2 tbsp (30 mL) olive oil over medium heat until shimmering. Add the spinach and the remaining 1⁄4 tsp (1 mL) salt and 1⁄8 tsp (0.5 mL) pepper; cook, stirring occasionally, until the spinach has wilted, about 3 minutes.
- Into each of 4 bowls, spoon 3⁄4 cup (175 mL) sweet potato mixture and top with 1⁄4 cup (60 mL) cooked spinach. Scoop about 3 tbsp (45 mL) ricotta on top of each and sprinkle with about 13⁄4 tsp (8 mL) pumpkin seeds. Serve immediately.
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