This hearty meal combines the bounty + flavors of autumn in a healthful + delicious way. I love that making meals zero-waste has the tendency to let unadulterated ingredients shine! Eating with the seasons is incredibly satisfying + grounding. We recognize + express gratitude for the farmers' hard work + notice the role of the weather in filling our plates + stomachs. Food can be a source of stress, but also of such joy + connection in so many ways.
Autumn on a plate
sweet potato, sliced into medallions, peeled
olive oil
black beans, cooked from bulk
brown rice
spinach
basil
milk, your choice
cinnamon
salt
cayenne
coconut
Prepare sweet potatoes, rub with olive oil and bake at 425F until edges begin to brown (somewhere around 25 minutes, depending on oven). Cook rice. Blend sweet potatoes, desired spices + milk (add a little at a time for desired consistency) in a blender. Assemble + enjoy.
Love,
Jane
Autumn on a plate
sweet potato, sliced into medallions, peeled
olive oil
black beans, cooked from bulk
brown rice
spinach
basil
milk, your choice
cinnamon
salt
cayenne
coconut
Prepare sweet potatoes, rub with olive oil and bake at 425F until edges begin to brown (somewhere around 25 minutes, depending on oven). Cook rice. Blend sweet potatoes, desired spices + milk (add a little at a time for desired consistency) in a blender. Assemble + enjoy.
Love,
Jane
