Spend your Saturday morning with your community on March 9!

March is well underway and we’re counting down the days until spring officially arrives on March 20. Even though the weather is a little colder than usual, now is the perfect time to prep your garden beds for all of the beautiful plant starts that will arrive at the market soon. It’s also the time to savor the hearty flavors of winter produce before the lighter textures and colors arrive in the warmer months.

Bundle up, grab your umbrella, and we look forward to seeing you at the market tomorrow. As a reminder, the winter market will operate through March 30 so enjoy the weeks that remain in this season. And don’t forget to spring your clocks forward one hour on Sunday when the time changes. See you soon!

What’s for dinner?
Sweet Potato & Black Bean Bowls

We love root veggie season and want to share one of our favorite recipes with your family! This recipe yields 2-3 servings and, even though this is a vegetarian meal, we encourage you to mix in your favorite meat to add even more protein to your meal. Enjoy!

Ingredients

Roasted Sweet Potato

  • 1 large sweet potato, peel and diced
  • Coconut oil (or oil of choice)
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt

Quinoa

  • 3/4 cup quinoa
  • 1.5 cups water
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoons cilantro, chopped

Cilantro Cream Drizzle

  • 1/4 cup plain yogurt or skyr
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder

Other Ingredients

  • 1 cup black beans, rinsed and drained
  • Greens of choice (kale, spinach, lettuce, etc.)

Instructions

Roasted Sweet Potato

  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper. Toss the diced sweet potato in the coconut oil and spices and lay it out in an even layer on the prepared baking sheet.
  2. Roast the sweet potato for 12-15 minutes or until it is fork tender.

Quinoa

  1. Rinse and drain the quinoa then put it in a medium sized sauce pan with the water. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
  2. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  3. Remove from the heat and season the quinoa with chili powder, cumin, garlic powder, lime juice, and cilantro.

Cilantro Cream Drizzle

  1. In a blender add all of the ingredients and blend until smooth.

Assembling the Bowls

  1. In 2 or 3 serving bowls, lay a bed of greens (your choice!) on the bottom and divide the quinoa mixture.
  2. Top the quinoa with the black beans and roasted sweet potato.
  3. Drizzle the cilantro cream on top with a spoon. Enjoy!

Want to learn more?

Read the rest of the March 8, 2019 newsletter or sign up to receive the next newsletter in your inbox.