Do you eat differently when your partner isn’t around for a meal?
Danny is traveling for work this week and when the husband’s away, my favorite, semi-strange (to him) foods in funky but delicious combinations have their day! That usually means more beans, greens that aren’t spinach or kale, and some more pugent flavors. This Bitter Greens Bowl encompasses all of the above, but I PROMISE it is delicious in every single way! And hey, perhaps even your other half would like this combination too.
The recipe is written for one person, but the ingredients can easily be doubled to feed two people or for dinner one night and lunch the next.
vegan, nut-free/serves 1
1 medium sweet potato
1 tablespoon olive oil
1/2 cup diced yellow onion
1 garlic clove, minced
3 cups chopped dandelion greens (tough stems removed)
juice of 1/2 lemon
1 cup sugar snap peas
1/2 (15.5 oz.) can low sodium chickpeas, drained and rinsed
1/2 cup kraut or pickled vegetable of choice, I used Cleveland Kraut’s Beet Red
1 tablespoon tahini
flaky sea salt
Preheat the oven to 450 degrees. Bake the sweet potato until softened. When cooled, cut into 4 pieces.
Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the onion and saute for 3 minutes. Add the garlic, dandelion greens, and lemon juice. Saute until the greens have wilted. Remove the greens from the pan and set aside.
To the heated pan add the snap peas, chickpeas, and another glug of olive oil. Saute until the peas start to brown and blister.
In a bowl or on a plate, place the sweet potato, dandelion greens, peas and beans, and some kraut. Drizzle with tahini as desired and top with flaky sea salt.