SWEET POTATO POUTINE BOWL WITH COCONUT SRIRACHA SAUCE AND FETA

14 Mar

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Happy Friday ya’ll! I find that every Friday I mentally clock out of work mode, so while my body is physically doing paper work on my desk, my mind is thinking about where I’m going for dinner tonight and where my ladies and I are getting some “drunken love” on St Patty’s Day! Either way I just love Fridays, and this poutine totally happened…….

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I don’t usually like attaching the word “skinny” to my recipes when I make a healthier version of a typically unhealthy recipe, because frankly the caloric difference may not be that different. I go by the nutritional content present in my meals by making sure that they have a good balance of your daily healthy carbs, proteins, and good fats. Your caloric intake depends on how active you are, your body type/goals, age, height, and other factors, so when it boils down to it, find a routine that works for you. Stay active and be cautious of your portion sizes, but also allow yourself to occasionally eat like an ancient lord when you see fit. So change the term “calories” to “delicious points” and have a healthy and balanced eating lifestyle πŸ™‚ Have a banging weekend ya’ll! Whoot whoot!

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Just to avoid plagiarism, it is not a fun accusation!

Recipe: serves 1
1 organic sweet potato (or half of one if you don’t want the bowl)
1 tsp. organic extra virgin olive oil
3 tbsp. coconut Sriracha sauce
1/4 sodium free albacore tuna, or meat of choice
1 tbsp. feta cheese
1 tbsp. chopped scallions
1 tbsp. diced grape tomatoes
1 tbsp. chopped red onions
1 tbsp. diced red bell peppers

Preheat oven to 400 degrees F.

Dice sweet potato into semi thin wedges (about less than an inch thick). They won’t crisp up if they’re too big and they will burn if they are too thin.

Place sweet potatoes on a baking dish lined with parchment paper and add olive oil, making sure that all sides of the wedges are coated. Sprinkle a dash of sea salt if you must.

Place in the oven and bake for 15 minutes, you should hear the simmering sound. Leave the oven on and transfer the sweet potato fries into a ramekin dish or sweet potato bowl. Top with tuna, coconut Sriracha sauce (2 tbsp. light coconut milk, a dash of sea salt, pepper, cumin, and 1 tsp. Sriracha sauce), and feta, then transfer fries back into the oven and bake for an additional 10 minutes.

When ready, take fries out of the oven and top with scallions, tomatoes, onions, and red bell peppers.

Congrats, you officially have a poutine πŸ™‚

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