Sweet Potato Bowls

Last week, Courtney ran in her last Cross Country of the season.  If you want my opinion (and why wouldn't you?) Cross Country should START in November instead of ending the season when it finally starts to get cool enough to run.  I have to admire their perseverance and determination though - I'm not sure that I could run a 5K in extreme heat after sitting in school all day.   I am so proud of the entire team for all of their hard work this season.  They certainly deserve a hand - or maybe even a box of Krispy Kreme doughnuts.

Now that Cross Country is nearly over, it does help alleviate some of the evening stress in the house.  No more having to immediately feed a starved runner as she stumbled through the door after practice, with barely enough strength to hold her fork.  Seriously - most days poor Courtney looked completely wiped out after practice and the thought of waiting even 5 minutes for dinner was more than she could bear.

Quick and easy meals were the name of the game during Cross Country season because it wasn't always easy or convenient to have dinner prepared and on the table by 5:00.  One of my very favorite meals on busy nights are sweet potato bowls.  They're easy, simple to clean up, can be made ahead of time AND they're delicious.  

Sweet Potato Bowls

• 1 pound (heaping 2 cups) sweet potatoes (I used a package of crinkle cut sweet potato fries.)
• 3 tablespoons olive oil, separated
• 1 cup chopped sweet bell peppers
• 1 cup white rice
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15.25 ounces) black beans
• 1 cup frozen corn
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
• 2 tablespoons fresh lime juice, optional

Peel the sweet potatoes and chop into small pieces.

In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes.  Saute the sweet potatoes for 8-10 minutes or until pretty tender.

Add in remaining tablespoon of olive oil and the rice.

Cook, stirring constantly for 2-3 minutes at medium heat.

Add in the undrained diced tomatoes, drained & rinsed black beans, bell pepper, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth.

Give everything a really good stir, bring to a boil.  Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.

Remove the lid and stir in the lime juice.

I like to eat my sweet potato bowl just like this.  You could of course add some cheese, sour cream, fresh cilantro or fresh tomatoes to make it even more decadent but honestly, I love it just like this.

A perfect meal for a cool Fall evening.  Even if you aren't rushing to get dinner on the table by 5:00.

The girls and the boys cross country teams are both competing at state this Saturday so best of luck to all of the Social Circle runners. 

Ciao!