A few weeks ago I had Chipotle Sweet Potato Wedges from Whole Foods Prepared Foods Bar, it had a sweet and spicy baked on sauce. This weekend when I had a craving for more, I opted to create instead of purchase,I’m not sure of what was used for the sweet in the original recipe, because I didn’t read the ingredients as I normally do when I purchase foods from Whole Foods, so I decided to use maple syrup for my sweet. After cutting the sweet potatoes into wedges and tossing in a sweet sauce made with a mixture of maple syrup, extra virgin olive oil and chipotle peppers, I roasted them in the oven.
Instead of eating them alone, I added chopped Brussels Sprouts, which helped in balancing the heat from the chipotle.
To marry the two, I created a sauce of silken tofu, chipotle peppers, a bit of maple syrup, and lime juice.
It turned out to be a splendelicious dish. Yeah, I just made up that word. You’ll find the recipe below.
This was my Monday night dinner.
Here are the rest of my What I Ate meals from Monday.
- Lemon water – all day long
- Breakfast – Oatmeal English Muffin with egg and vegan sausage
- Lunch – Vegan Meat-less Sliders and Broccoli Slaw (Super Bowl Leftovers)
- Snack – Orange slices
- Snack – Chips and Roasted Tomatillo & Tomato Salsa
- Dessert – Vegan Red Velvet Chocolate Chip Cupcakes (recipe coming soon)
- 4 medium sweet potatoes
- 3 tablespoons maple syrup
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon chipotle pepper spice
- sea salt to taste
- 3 cups chopped Brussels Sprouts, I started with a 10 oz package of Trader Joe’s sliced Brussels Sprouts
- Chipotle Cream Sauce
- 1/2 cup soft silken tofu
- 1/4 teaspoon chipotle pepper spice
- 1 tablespoon maple syrup
- juice from half a lime
- Preheat the oven to 350 degrees.
- Thoroughly wash and peel sweet potatoes, slice in half lengthwise and cut each half in half again then cut in half across the grain to create wedges.
- Place wedges in a large bowl.
- In a smaller bowl, mix together syrup, 1 tablespoon of the olive oil, and chipotle pepper spice until well combined.
- Pour mixture over sweet potatoes and toss to coat.
- Transfer potatoes to a shallow baking pan, spreading evenly.
- Bake 25 to 30 minutes or until fork tender.
- While potatoes are baking in the oven, chop Brussels Sprouts and place in a bowl of cold water to keep crisp.
- Mix all ingredients of Chipotle Cream Sauce in blender until smooth, season with salt to taste. pour in serving container, cover and set aside.
- Ten minutes or so before the potatoes are done, drain the Brussels Sprouts and heat a large skillet with remaining 1 tablespoon extra virgin olive oil over medium high heat, saute Brussels Sprouts, just until they start to soften, about 3 minutes. Season with salt if needed.
- Spoon Brussels Sprouts onto plate or bowl, drizzle a bit of the sauce over sprouts top with sweet potatoes and drizzle with more sauce if you like.
- Serve and enjoy!
- Serving Size: 1.5 cups
- Calories: 277
- Sugar: 19.3
- Sodium: 509.8
- Fat: 8.4
- Saturated Fat: 1.3
- Carbohydrates: 47.2
- Fiber: 7
- Protein: 7
- Cholesterol: 0
Check out Peas and Crayons for a much more WIAW meal inspiration, and have yourself a Wonderful Wednesday!