Happy New Year! I hope all of you had wonderful holidays, got to spend time with loved ones, and enjoyed good food…and maybe drinks too! Jesse and I had a lovely time back in Michigan and as usual, the time flew by much too fast. There were many holiday festivities while we were home and even a little birthday celebration for Jesse (his 36th birthday was NYE – also the day we flew back to Portland). We’re grateful for the time we had, and feel fortunate we were able to be there for and with our families.
Meanwhile, I have an intention to invest more time in my blog this year, even if it’s only a little bit more. I enjoy having this space to share and miss doing so on a more regular basis. Last year was challenging in many ways and stepping back was necessary for me. Some challenges still continue, but things are evolving. Coming back around, I think blogging will be quite nurturing and I look forward to it.
Anyway, onto this side dish. It’s a bit zesty, a little spicy, and a lot flavorful! Pair it with chicken, fish, eggs, or even meatballs for a complete meal. I think it’s even tasty cold, but with the frigid temps we’ve been having (in the 20s, which is so cold for Portland), I’ll stick to eating it warm for now.
Zesty Roasted Sweet Potatoes & Cauliflower “Rice”
- 2 large white sweet potatoes, peeled & chopped into 1-inch pieces
- 1 large garlic clove, minced
- 1/2 yellow onion, sliced into thin half moons
- 16 oz coarsely riced cauliflower (I used a fresh riced pack from New Seasons)
- 1-2 Tbsp avocado oil (I used this brand)
- 1.5 tsp dried parsley
- 1 tsp paprika
- 1/2 tsp dried thyme
- Pinch of cayenne pepper
- Fresh ground lemon pepper seasoning, to taste (I used this one)
- Sea salt and black pepper, to taste
- Preheat oven to 400 degrees F. On a large baking sheet, mix together sweet potato pieces, onion, garlic, all the spices, and 1 Tbsp of the avocado oil. Place in preheated oven and bake for 20 minutes.
- Remove the pan from the oven and add the cauliflower rice. If needed and/or desired, add up to 1 Tbsp more avocado oil and additional sea salt and black pepper. Mix well and place pan back in oven for 20-30 minutes, stirring midway through.