Diner-Style Sweet Potato and Butternut Squash

Coming home to this Diner-Style Sweet Potato and Butternut Squash after school + volunteering + a long bus trip in high heels (!!) last week was such an amazing feeling.

diner-style sweet potato and butternut squash

I’d prepped everything the night before, so by the time I was ready to eat (aka 5 minutes after I got home) all I had to do was heat it up in a skillet- the edges get crispy and AMAZING- fry an egg to put on top, and dig in.

Beyond being incredibly easy, this dish is warming, perfectly spiced, soft + crunchy (love that whole texture sitch), and salty-sweet.

Essentially, it’s the whole package. Easy, quick, healthy, and delicious. This is the kind of meal you make when you come home to an empty fridge and need to get dinner on the table asap OR as a side dish for a nice, real, grown up dinner (because I’ve heard some people make those sometimes).

If you make this Diner-Style Sweet Potato and Butternut Squash, be sure to snap a photo and share it with me on Instagram. I LOVE seeing all your creations, it really makes my day.

Sweet Potato and Butternut Squash Hash
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 1 sweet potato, boiled
  • 1 c. cubed butternut squash (I used frozen and thawed)
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Sprinkle of salt and pepper
Instructions
  1. Mix olive oil with spices in medium bowl.
  2. Cube sweet potato, then add sweet potato and squash to bowl.
  3. Stir gently until sweet potato and butternut squash are coated in olive oil and spices.
  4. Allow to marinate for at least 15 minutes in fridge (I left mine overnight)
  5. Sauté over medium heat for about 5 minutes, stirring often.

 

Apple Quinoa Bowl

I’ve been reading the blog Imma Eat That for about a year now, and I love Kylie’s emphasis on eating satisfying foods. I find many people focus on what they think they should be eating and forget to pay attention to what they want to be eating/what makes their bodies feel good. At least, that’s true for my personal experience. I’m so grateful to Kylie for helping me get back in touch with my body and cravings.

While reading her blog the other day, I realized I’ve been feeling unsatisfied with my lunches recently. Salads, sandwiches, soups… they all leave me wanting something more. So this week, I decided to concoct a little something special. Especially because it’s midterms week, so I absolutely NEED something delicious to look forwards to during my lunch breaks.

I’m absolutely thrilled to report that I’ve finally found a meal that can give me all those happy-glowy-yummy food feels AND keep me full through 3 hours of school + my 2 hour volunteer shift at my local hospital.

This recipe has so many flavors, colors, and textures- from crisp apple spirals to crunchy sunflower seeds to earthy, hearty lentils- it brings a much needed excitement to those grueling lunch periods in the library.

Whether you’re a student in need of some study fuel, someone who wants to be the #desklunchgoals of their office, or you just love easy, healthy meals, this bowl is for you.

5.0 from 1 reviews
Apple Quinoa Bowl
Author: 
Recipe type: Lunch/Dinner
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • ½ cup quinoa
  • ¼ cup lentils
  • 1½ cups water
  • 1 small apple
  • 1 carrot
  • ¼ tsp cinnamon
  • ¼ tsp turmeric
  • 2 tbsp sunflower seeds
  • ½ tbsp chia seeds
Instructions
  1. Add lentils, quinoa, and water to a large frying pan/skillet.
  2. Bring the water to a boil, then reduce to medium heat and simmer for 15-20 minutes.
  3. While quinoa and lentils cook, spiralize the apple and chop the carrot. If you don't have a spiralizer, you can dice the apple instead.
  4. Once quinoa and lentils are almost done, add apple, carrot, cinnamon, turmeric, sunflower seeds, and chia seeds to the pan.
  5. Cook for 2-3 more minutes, stirring occasionally, then serve.

Paleo Sweet Potato Oatmeal

Phew. The post-Christmas blues are real. I absolutely adore everything about the holiday season, from peppermint mochas to playing Christmas carols on the piano (badly). And once Christmas is over, sometimes everything seems to fall a little flat.

This year, I’m starting new projects, reading new books, and taking the time to set goals for the new year. Finding more to look forwards to is a great way to move past that post-holiday slump, but I was still feeling a little blue today.

As I often do, I found solace in the kitchen. This cozy bowl of “oats” was born from:

1. my constant craving for oatmeal

2. the abundance of leftover sweet potatoes in my kitchen

3. my desire to create a paleo-friendly oatmeal recipe.

This meal is so perfectly cozy, comforting and vitamin-packed, I promise you will be left glowing and satisfied.

Paleo Sweet Potato Oatmeal
Author: 
Recipe type: Breakfast
Serves: Serves 2
 
Whether you're testing out the paleo diet or just looking for a way to change up your morning oats, this is the recipe for you!
Ingredients
  • 1 small sweet potato
  • ½ cup almond milk
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup almonds (toasted if you have time)
Instructions
  1. Grate sweet potato
  2. Bring water to a boil, add grated sweet potato, and simmer for 5 minutes.
  3. Drain water from sweet grated sweet potato.
  4. Mix together almond milk and spices, then microwave for 30 seconds
  5. Spoon grated sweet potato into bowl, add spiced milk, and top with slivered almonds.