A simple and filling meal that is reminiscent of some classic Thanksgiving side dishes– this recipe combines half sweet and half salty flavors in a savory dish that 100% healthy!
What You’ll Need:
- 2 cups of uncooked white rice (preferably organic — I did not use organic white rice for this recipe, only because I didn’t have any at the time.)
- 2 cups of fresh green beans (can also use frozen, but I usually prefer fresh when using green beans because they are crisper and have a fresher taste. I also love canned french cut greens beans and can eat them straight from the can! And as usual — preferably organic!)
- 1/2 white onion, chopped
- 1 medium-sized sweet potato
- 2 1/2 tablespoons soy sauce*
- 2 teaspoons garlic powder
- 1 teaspoon brown or cane sugar
- 1 teaspoon cinnamon
- 3 tablespoons olive oil
What to Do:
- Preheat oven to 425 degrees.
- Rinse and clean the sweet potato, then poke several holes in it (to let the heat escape) and place it on a piece of aluminum foil large enough to cover the entire potato.
- Drizzle sweet potato with 1 tablespoon olive oil and wrap in aluminum foil.
- Place sweet potato on middle rack to bake for approximately 45 minutes.
- Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice).
- Heat a medium-sized skillet on low-medium heat with 2 tablespoons of olive oil.
- Once oil is hot, add green beans and saute for approximately 6-8 minutes.
- Add onions and continue to saute another 4-5 minutes until onions are translucent and green beans are tender.
- Turn heat to a low simmer and add soy sauce and garlic powder.
- Stir green beans and remove from heat.
- Once sweet potato is soft, remove from oven and let cool for 5 minutes.
- Cut sweet potato into slices and remove skin from slices (or leave the skin on if you prefer).
- Transfer green beans, sweet potato to a serving dish.
- Sprinkle sweet potatoes with cinnamon and sugar.
- Add side of white rice to dish and serve. Bon appetit!
* I didn’t use a low-sodium variety because I wanted the full salty flavor from the soy sauce, and didn’t add any additional salt!
Date posted on Instagram: 2/4/18