After a quick stop at Trader Joe’s today, I decided to make an impromptu dinner containing minimal vegetable oil. The hubby was playing late afternoon golf and not coming home for dinner, so I wasn’t too concerned about making an “over-the-top” meal. Ha ha…as if I planned to do that anyway! Have a little peak at the contents of my wagon while I was on the checkout line at Trader Joe’s today…
I decided to make a simple dinner using the sweet potatoes, portobello mushrooms, and arugula. I also wanted to prepare my meal using minimal oil, since I am trying to follow the recommendations of Dr. Esselstyn. I decided to make Ellen’s Easy Marinated and Roasted Portobello Mushrooms without the oil, and a PCRM Food for Life Recipe of the Week which was Roasted Sweet Potato Wedges. I actually roasted the sweet potato wedges and the portobellos on the same baking sheet for about 30 minutes, so this was really a simple dinner to prepare. I didn’t even bother steaming or sauteeing the arugula. I just placed the roasted portobellos on top of the raw arugula, and enjoyed it with the sweet potato wedges on the side. The only oil I used to prepare this meal was the small amount of olive oil I sprayed on the baking sheet. That was it!
I marinated the portobellos as per Ellen’s recipe sans the oil. I cut two sweet potatoes into wedges which were about this size…
I made a spice mix with cinnamon, salt, cumin, pepper, and garlic powder, then mixed the spices with the sweet potatoes in a large ziploc bag and shook everything together “shake and bake” style. The recipe called for seasoned salt, but I didn’t have any, so I just used sea salt.
As previously stated, I spread the sweet potato wedges and the marinated portobellos in a single layer on the same baking sheet. I baked everything at 450 degrees for about 30 minutes, flipping everything over halfway through baking.
I really enjoyed the dinner, although I did end up using Muir Glen Ketchup with the sweet potatoes. Another great option would have been to nix the arugula, and place the portobello mushrooms on vegan buns to eat them as burgers. This would have gone very nicely with the sweet potato wedges. See how easy it is to whip up a quick, healthy, and satisfying plant-based dinner after one quick stop at your local market?
ROASTED SWEET POTATO WEDGES
PCRM Food For Life Recipe
Makes 4 servings
Ingredients:
2 medium sweet potatoes, cut into wedges
1/8 teaspoon cinnamon
1/4 teaspoon seasoned salt
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
Directions:
Preheat the oven to 450 degrees F.
Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake. Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray. Bake for 20 or 30 minutes or until very tender, flipping potatoes once during cooking.
Click here for recipe for Ellen’s Easy Marinated and Roasted Portobello Mushrooms.
Click here to read my post about Trader Joe’s Sugar Snap Peas.
