THE GLOW BOWL: baked sweet potato with pesto pasta, tomatoes + pumpkin seeds
I called this The Glow Bowl because all the ingredients are superb for your skin so it’s gonna make you glow from the inside out (sweet potatoes, greens, pumpkin seeds, and whole grain pasta – click the foods for their skin benefits!) But that awesome aspect aside, this recipe is so damn DELICIOUS I don’t even care about the nutrition it gives me. I was shovelling this in my mouth in between gasps of pleasure and exclamations such as: “I CANNOT BELIEVE HOW YUMMY YOU ARE!” Seriously, I must have looked 100% nuts, but again, I don’t care. This meal tasted perfect and that’s all my mind – and mouth – could focus on while I devoured it. I have a little story to tell you now.
I am the worst cook ever.
Up until about two weeks ago, I didn’t know how to bake a sweet potato. Not the right way, I mean. Sure, I steamed them. Sure, I would cut them up and throw ’em in the oven until they were edible. Sure, I thought they were okay. But I wasn’t enlightened yet. I had no idea you could bake a sweet potato whole and end up with a creamy, steaming, bright orange inside under the skin and you didn’t need to use any oil. I have no idea how I have been alive for 21 years and a foodie for several of those without knowing this paramountly important information. It’s a mystery on the same level as stone henge. Then everything changed. A couple of weeks ago Jack and I went to have dinner at his parents house while his grandma was visiting. She is one amazing lady who isn’t afraid to speak her mind and teach you a thing or two. Let’s just say she’s been around the block of life. She is a camp cook so she’s used to making huge amounts of food for hungry men, and making delicious food at that. She also knows how to make the best veggie burger on Earth, FYI. She has been to a few vegan restaurants with me and Jack and absolutely LOVED the food every time. She is more than respectable of our choice to live vegan. So when we went over for dinner, she had already prepared a special meal for us: rice, salad and baked sweet potatoes. She had the sweet potatoes wrapped up in tinfoil so they stayed warm. When we sat down and I opened mine up, I couldn’t believe it. The whole sweet potato was soft and creamy, I could tear it open with a butter knife! Most of you are probably sitting here thinking “Duh, whole baked sweet potatoes are the bomb – how could she not have KNOWN!?” *shrug* I have no good answer but what I DO know is that I wanted to eat all three sweet potatoes she had baked (oh wait, I did), and I definitely stole most of Jack’s. I asked her for the recipe, thinking it must be some complicated process only the best chefs understand. She said: “I just throw ’em in the oven at 450 until they’re soft. No oil or anything.” JAW DROP. Okay I could go on and on about how amazed I was and how joyous the rest of my baked sweet potato-filled life will be, but you get the gist. Baking a sweet potato whole in the oven has rocked my world, and I am forever grateful to Shirley for showing me the beta carotene light.