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Burrito-Stuffed Sweet Potatoes with Rustic Salsa from “The First Mess Cookbook” [Giveaway!]

Laura Wright needs no introduction, really. You’ve likely seen her swoon-worthy photos and recipes from her website The First Mess or on Instagram (she also has a very inspiring Pinterest feed, too). Well, this past week, Laura’s first cookbook The First Mess released and what I will say now is: get this cookbook!

It’s so stunning—the kind of book that could live on your coffee table.

Every page makes me gasp “I’ll be making that this week,”…

… or sigh a happy sigh, “oooooh”…

… and smile at sweet moments like “look at that bun in the kale patch!”

I’ve been finding myself curling up all over the house to read more these past few weeks.

When I landed on this page, I knew that this was the recipe to share…

It’s full of flavor, color, and is definitely an “eat the rainbow” kind of meal. We’ll be adding this to the menu rotation on the reg in my home.

Burrito-Stuffed Sweet Potatoes with Rustic Salsa
Serves 4

Laura says: I rarely eat burritos in their proper, wrapped-up package anymore. Throwing all the components into a bowl is so much easier to eat and involves a lot less effort. Add to this my love of baked and stuffed sweet potatoes, and you have the inspiration for this dish. While the sweet potatoes roast, you have ample time to fix all the filling components: some spiced beans and rice, a rustic salsa, and guacamole.

Ingredients:
4 small sweet potatoes
½ cup (125 mL) uncooked brown basmati rice, rinsed
1 cup (250 mL) cooked black beans
1 teaspoon (5 mL) ground cumin
½ clove garlic, minced
½ teaspoon (2 mL) virgin olive oil
1 teaspoon (5 mL) tomato paste
Pinch of salt

Rustic Salsa
1 yellow or red bell pepper, seeded and chopped
1 cup (250 mL) cherry tomatoes, halved
½ small red onion, chopped
1 tablespoon (15 mL) fresh lime juice
2 tablespoons (30 mL) chopped fresh cilantro leaves
1½ teaspoons (7 mL) virgin olive oil
Salt and pepper, to taste

Guacamole
1 ripe, medium-sized avocado
½ clove garlic, minced
1 tablespoon (15 mL) fresh lime juice
2 tablespoons (30 mL) chopped fresh cilantro leaves
Generous pinch of salt

For serving
Shredded cabbage OR romaine lettuce
Hot sauce (optional)

Let’s get started.

  1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.

    Heather here, chiming in: I cut the potatoes in half out of habit before I read Laura’s step to roast whole. I like to roast “stuffed” sweets cut in half and face down because you get caramelized edges and I always lack patience and burn my fingers trying to slice a whole roasted in half after baking. Do what works for you!

  2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes.
  1. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste, and salt. Pour 1¼ cups (300 mL) water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Keep the rice warm.

    Heather again: I toast rice dry or with a little oil in the pan for 1–2 minutes until it smells nutty, then add all the other goodies. It’s my rice-cooking habit for scrummy flavor.

  1. Make the Rustic Salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro, and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  1. Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro, and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  1. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Split the sweet potatoes a little bit to make room for the fillings.
  1. Divide the rice and bean mixture among the sweet potatoes. Top each bowl with ¼ of the Rustic Salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you like.

— — — —

It’s been a good season for cookbook releases from some inspiring plant-loving ladies—Jessica Murnane’s One Part Plant cookbook came out a few weeks ago (and I shared a recipe), Sarah Britton’s book My New Roots did, too. Now, Laura, and in May, mine! So, if you want a copy of The First Mess, enter the giveaway below…

Enter to win a copy of The First Mess: 

1. Register here.

2. If you like, tell folks you entered and share the recipe:

3. Winner will be chosen at random March 20, 2017.

Now I want to hear from YU. What do you think of this recipe? Of The First Mess? Tell us with a comment below.

Recipe reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

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