Made them tonight, to bring with me to a potluck dinner tomorrow night (a bunch of teachers taking a class after school; we need to keep up our strength!). Modifications: drained and rinsed a can of organic black beans, and tossed them into the mix when I put the roasted veggies into the dressing. Added a seeded, chopped serrano chile (far superior to the jalapeño, in my mind) to the roasting mix and, because I'm a sucker for cumin, will probably toast a few cumin seeds to throw in there. Because I can never make a recipe as-is. :)
The verdict: I made the dish to bring as a gift to share with my fellow teachers -- we started taking an after-school class -- we teach from 9 to 3:30, and the class was from 4 to 7. I had told them about it the day before, and I found out I had some real "anti-sweet-potato" folks in the class! However, every single person loved the dish! The woman who had fervently said, "I don't like sweet potatoes, but I'll try it," asked me for the recipe! I was so excited to share it (I love to cook for people), and I loved the dish as well. I served it with avocado slices and more lime to squeeze over it, as well as sour cream (some people will be suspicious of a dish if there's no animal product in it, so I used the sour cream as a decoy). Yay! Great recipe! Great success! -happy dance-
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