Southwest Salad

Hello friends, I hope you have been enjoying National Ice Cream Month! Here to offset this sugar rush of a month is the part two of July’s salad trio. We’re headed south of the border with one of my favorite salads in Bozeman.

Southwest Salad {{Baking Bytes}}

One of the perks at my place of employment is a company-sponsored team lunch every two weeks. Because my team is fairly large, we have a few staple places that are likely to be able to seat us. Starky’s Authentic Americana is one such restaurant and I’m never sad when it’s the choice of the day. One of my favorite meals there is their southwest salad: a delicious but still light and healthy experience including pineapple black bean salsa and chipotle ranch dressing. I often get it with chicken for a protein boost but it stands on its own just as well.

Southwest Salad {{Baking Bytes}}

Inspired to make my own copycat, I set out to make a pineapple black bean salsa and a chipotle lime crema tailored to my own preferences. With a few modifications, A Hint of Honey helped me out on the salsa front and Isabella Eats inspired my chipotle lime crema. The crema was featured previously on the blog in my chipotle lime tuna-stuffed sweet potatoes, but I actually originally developed it for this recipe over a year ago! Somehow I’m just now getting around to sharing this salad with you, but hopefully it was worth the wait.

Chipotle Lime Crema {{Baking Bytes}}

The salsa is a joyous mix of fresh pineapple and savory black beans, accompanied by a little lime and the bite of fresh red onion. Over time the flavors marry together perfectly so I highly recommend making your salsa in advance. It keeps well in the fridge for at least a week, at which time I’d devoured all of it. The original recipe calls for cilantro, which I do not eat, but I will only judge you a little if you decide to add it to yours.

Pineapple Black Bean Salsa {{Baking Bytes}}

A base of spinach or romaine is topped with (optionally sautéed) bell pepper and zucchini for some extra veggies and color. I like to add pulled venison/elk or grilled chicken here, but it makes for an excellent vegetarian meal without it. Some pineapple black bean salsa, a handful of tortilla strips, and a drizzle of crema round out the dish into a lovely sweet and spicy combination. You can easily make this recipe vegan by using a non-dairy yogurt for the crema, and skipping the meat and cheese, of course.

Southwest Salad {{Baking Bytes}}

Customize to your heart’s content with additional toppings like avocado or diced tomato (if you must) and then serve to adoring fans for a healthy summer meal that comes together super quickly. Make the salsa and meat ahead of time, and you have an easy 15-minute meal almost ready to go.

Southwest Salad (Taco) {{Baking Bytes}}

Additionally, if you’re not a salad person, combine these components into an awesome taco instead!

Southwest Salad

Inspired by Starky’s Authentic Americana
Serves 4-6

Ingredients

1 Tbsp olive oil, optional
1 medium zucchini, julienne cut
1-2 bell peppers, thinly sliced

5-10oz Spinach/Romaine, to taste
1 1/2 cups pineapple black bean salsa (below)
1 – 1 1/2 cup freshly grated cheddar cheese
1 cup tortilla strips, to taste
1/2 – 1 cup chipotle lime crema

optional toppings: avocado, diced tomato, grilled chicken, pulled venison, etc

Directions

  1. (Skip to step 4 if you prefer raw veggies.)
  2. In a medium frying pan, heat the oil over medium-high heat until shimmering.
  3. Add zucchini and bell peppe, then lightly sauté to preferred tenderness.
  4. In your serving bowl(s), add desired amount of greens.
  5. Layer on zucchini and bell pepper (and top with meat, if using.)
  6. Evenly spoon on pineapple black bean salsa then sprinkle with cheese, tortilla chips, and any additional toppings you want to throw on it.
  7. Drizzle with chipotle lime crema (and freshly ground pepper, if desired) and serve promptly.

Notes

These components also make for an excellent taco!

Pineapple Black Bean Salsa

Adapted from A Hint of Honey
Makes about 4 cups

Ingredients

2 cups fresh diced pineapple
1 cup black beans (or just use the whole can if you want)
1/2 cup diced red onion1
1 jalapeño, minced
3 Tbsp lime juice (1-2 limes), to taste
2-3 cloves garlic, minced
1/4 tsp (Roasted Garlic or Lime Fresco) sea salt

Directions

  1. In a medium bowl, stir together all ingredients until thoroughly combined.
  2. Cover and chill about 30 minutes to allow flavors to blend, or until ready to use.
  3. Great with salads, tacos, chips, and a spoon!

Notes

If raw red onion is too strong for you, soak the cut onion in cold water for about 10 minutes, then drain and add to the salsa.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes

With spring having officially grace us with its presence, we are often flipping between snow, rain, and sun (sometimes all in the same day.) I don’t know about you all, but I am ready for salad season. I do eat salads all year round but there’s something about summer that makes me crave it as an entree rather than just a side, and I get a lot more creative with my toppings when I’m not sautéing them all just for the warmth.

 

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

A few weeks ago I topped a sweet potato with tuna salad and a new era was born. If you’re not normally  a tuna salad fan don’t leave yet! This chipotle-lime crema might just change your mind. Inspired by the chipotle ranch from one of my favorite salads at a local lunch spot, I make mine with plain Greek yogurt for a bit of tang. I love this crema for salads, tacos, eggs, and for dipping quesadillas and I hope you do too.

Chipotle-Lime Crema {{Baking Bytes}}

Tangy yogurt, spicy chipotle peppers, and lime juice are a perfect blend of tart and spicy. A bit of salt rounds it out nicely, and adding garlic is rarely a poor decision. It’s easy to adjust the spice level with makes it great for any tolerance, and you could definitely add cilantro if you’re in to that sort of thing. Not a fan of Greek yogurt? Swap it out for sour cream or mayo as you prefer.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

M’s uncle is an avid fisherman and we read the benefits with pints of home-canned wild-caught Albacore. I’ve always been a tuna fan but this truly takes it to a whole new level. But don’t worry, the canned stuff works just fine here too. Mixing it with the chipotle crema adds a lovely spiciness while maintaining the creamier texture. It’s great for sandwiches, patty melts, wraps, or however you normally eat your tuna salad (let me know in the comments!) but my favorite way is definitely atop a sweet potato.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

The sweetness of the baked potato blends perfectly with the spicy crema. Sautéed bell peppers and red onion brings some color and amps up the South-of-the-border vibe, and a pile of lightly-dressed arugula beneath the whole thing gives it a filling veggie boost. (If arugula isn’t your thing, spinach or kale also work nicely.) Top the whole thing with an extra drizzle of crema, some matchstick-cut radishes, and freshly ground pepper for a light and tasty meal-prep-friendly lunch or dinner.

 

Chipotle-Lime Tuna-Stuffed Sweet Potatoes {{Baking Bytes}}

For leftovers, I heated my sweet potato and tuna for a warming experience, but it’s delicious cold too. You can also easily satiate bigger eaters with bigger potatoes and/or by scaling up the tuna salad portions, and roasting all the potatoes ahead of time means the whole thing can come together right quick. Whether you choose to serve it for lunch or dinner, this tuna salad will be a delicious new twist on a classic.

Chipotle-Lime Tuna-Stuffed Sweet Potatoes

Serves 4

Ingredients

2-4 large sweet potatoes (depending on how hungry you are)

3-4 cans Albacore tuna
1/4 – 1/2 cup chipotle-lime crema, to taste (below)
1 Tbsp (Caramelized Garlic) olive oil

1 bell pepper, thinly sliced
1/2 small red onion, thinly sliced

2 large radishes, cut into matchsticks
5oz arugula (or any leafy greens)

Chipotle-Lime Crema
1  cup plain Greek yogurt, sour cream, or mayo (or combination thereof)
1 large Chipotle pepper in adobo
1 1/2 Tbsp lime juice
1/2 Tbsp adobo sauce
1 large clove garlic (optional)
1/2 tsp (Roasted Garlic) coarse sea salt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prick sweet potatoes with a fork and bake for 40-60 minutes, or until fork tender.
  3. Meanwhile, combine all crema ingredients in a blender or food processor and puree until smooth. Taste and add additional salt, adobo sauce, or lime juice as preferred.
  4. In a small mixing bowl, mash together tuna and 1/4 sauce until well incorporated. Taste and mix in additional sauce as desired. Set aside.
  5. Add olive oil to a small pan over medium heat.
  6. When the oil is simmering, sauté bell pepper and onion until onion is translucent.
  7. In a large mixing bowl, toss greens with 2-4 tablespoons crema until evenly coated. Divide between four plates.
  8. On each plate, add 1/4 of the peppers and onion, sweet potato, and tuna mixture.
  9. Serve garnished with additional crema, radishes, and freshly cracked pepper.

Notes

Words

Chipotle Sweet Potato Biscuits

Cold weather means warm soup, and warm soup calls for warm breads. I love a hearty soup, stew, or chili when the cold days hit, and I always take the opportunity to make a bread side to go with it. Beer bread and cornbread are my go-to options, but after seeing this recipe on Pinterest I knew I had to set those aside and give these a try.

Olive Oil Biscuits {{Baking Bytes}}

The original recipe immediately piqued my interest, combining my love affairs with both sweet potato and olive oil, and perhaps giving me an excellent chance to make use of my extensive Olivelle oil collection. Thanksgiving offered a large audience and so I set off to try it out.

Olive Oil Biscuits {{Baking Bytes}}

For my first attempt, I stuck largely to the original recipe, tweaking only to a sweet cream butter infused oil for half of it, and substituting rosemary for the sage. Paired with a rosemary herb butter, they were a delicious compliment to the usual Thanksgiving suspects, and I would definitely make that version again.

However, I had a hunch that my favorite maple and chipotle duo would work splendidly here, and gave that a try next. A hint of sweet from the syrup and a little kick from the chipotle turn this is into a perfect side for chilis or more Mexican-inspired soups. (They would be awesome with enchilada soup, for example.)

Olive Oil Biscuits {{Baking Bytes}}

Since I was pairing mine with a spicy chili, I kept the biscuits with just a little kick to pull the flavors together. If you have other ideas, or just want all the heat, feel free to increase to your heart’s content.

Leftovers (if you don’t eat them all straight off the pan) can be enjoyed for several days, and are delightful on their own with butter and a drizzle of maple syrup, or your favorite maple butter. Better yet, top them with a fried egg and a dollop of goat cheese along with that syrup, and you have a breakfast of champions.

Olive Oil Biscuits {{Baking Bytes}}

(I made that maple butter shown above, but it wasn’t 100% what I wanted. If I perfect the recipe, I’ll be sure to get it up here.)

Chipotle Sweet Potato Biscuits

Adapted from The Speckled Palate
Makes about 16 biscuits

Ingredients

1 1/2 cups sweet potato puree
2-4 Tbsp maple syrup
olive oil to 1 cup (use an infused oil for extra flavor!)

3 1/2 cups flour
1 Tbsp baking powder
1 1/2 tsp salt
1/2 tsp chipotle power, to taste

Directions

  1. Preheat oven to 450 degrees Fahrenheit. Line two baking sheets with a silicon baking mat (or parchment paper.) Set aside.
  2. In a liquid measuring cup, pour desired amount of maple syrup.
  3. Pour in olive oil until combined total is 1 cup. (e.g. if you used 4 Tbsp maple syrup, you will add 3/4 cup olive oil to total 1 cup)
  4. In the bowl of your stand mixer, stir together sweet potato and liquids until combined and smooth.
  5. Add remaining ingredients and stir until mixed, then continue to stir another 30 seconds.
  6. Lightly flour a cutting board or counter and press or roll dough into a rectangle 1/2″ – 3/4″ high.
  7. Using a 2″ biscuit cutter, cut out biscuits. Gently reshape scraps in order to cut as many biscuits as possible.
  8. Arrange biscuits at least 1″ apart on prepared baking sheets.
  9. Bake for 10-14 minutes, or until bottoms are lightly browned and biscuits are golden.
  10. Remove to a cooling rack to cool briefly, then serve warm with your favorite chili our soup.

Sweet Potato Hummus

Hello from sunny South Dakota! Okay so maybe this isn’t an ideal summer destination, but since it’s where M is for his field season it’s where I find myself every couple months. Pro tip: when traveling make sure you bring a computer with an SD card reader…my new work MacBook is lacking in useful ports and I just have to say it’s a good thing M was around to let me use his computer. But I digress; let’s move back to food.

Sweet potatoes are used heavily in fall and winter dishes, but are often skipped during the summer months. This is a terrible mistake I’m here to help you rectify. As someone who lives alone most of the year but still buys sweet potatoes at Costco, I can easily eat them for every meal of the day. This recipe has the wonderful bonus of letting me have them as a mid-afternoon snack as well, which is how I spent a pleasant afternoon on a lawn in Lead.

It was a long time before I started to enjoy hummus and at first I really only liked the flavored ones, with roasted red pepper being my favorite. At this point I pretty much like all of them (excepting avocado hummus, because my “crazy” palate thinks avocados are awful) but this one is definitely my newest favorite. Chipotle and sweet potato is one of my favorite combinations and it is as excellent as ever in this one.

The standard creamy hummus texture is packed full of sweet potato, complimented by smoky and spicy adobo chipotle peppers. My low spice tolerance and I kept our version quite mild, but this recipe is supremely easy to kick it up if spicy is your thing. My version used one pepper and two tablespoons of adobo sauce, so add more of each and/or some ground chipotle if you really want it spicy.

This hummus pairs well with pretty much anything, but carrots and bell peppers turned out to be my favorite. It’s also great on a wrap or sandwich if you want to use it in more of a main dish. Its deliciousness makes it easy to eat the rainbow of vegetables any time of year, but I’m looking forward to having it with carrots right out of the garden later this summer. Admittedly I don’t currently own a full-size food processor and I borrowed one to make this hummus (thanks Amanda!), but this might be the recipe that convinces me I need my own.

Sweet Potato Hummus

Adapted from Sweet Peas and Saffron
Makes about 4 cups

Ingredients

1 (15 oz) can chickpeas (garbanzo beans)
3 Tbsp olive oil
2 Tbsp tahini
2 Tbsp adobo sauce (from chipotle can)
1-2 chipotle peppers
juice of one lime
1/2 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp chili powder

2 cups cooked and mashed sweet potato1

optional: chipotle powder, to taste

Directions

  1. Combine all ingredients except sweet potatoes, starting with 1 pepper and 1 Tbsp adobo sauce, in a 7-cup food processor.
  2. Pulse until mixed, scraping the sides at least twice.
  3. Add sweet potatoes and process for at least one minute, scraping the sides again, until mixture is smooth.
  4. Taste and add another pepper, more adobo sauce, or additional spices as necessary, processing again for 30-60 seconds if you do.
  5. Serve with your favorite veggies or crackers, and store leftovers in the refrigerator.

Notes

To make puree: scrub 2 large sweet potatoes and stab a few holes in them. Bake at 400 degrees Fahrenheit for 40-60 minutes, or until easily pierced with a fork. Let cool about 10 minutes, then remove skin and mash with a fork. Let cool to at least room temperature before using in hummus (overnight, if you want to do this part ahead of time) or plan on letting your hummus chill in the fridge for an hour or two after you make it.

Sweet Potato Soup

As you may have noticed, I love me some sweet potatoes. Served with eggs for breakfast, in a salad for lunch, or as a side of fries for dinner, they are fantastic for any and every meal of the day. Even better, they are a pretty healthy option and low on the glycemic index, which is great for those of you that care about things like that.

Sweet Potato Soup {{Baking Bytes}}

A few months ago I started meal prepping for my work lunches. Each weekend I make a meal and portion into lunch-sized servings to eat throughout the week. I try to change it up each week with salads, quinoa bowls, spaghetti squash, etc, so I don’t get bored. It has helped a lot to have healthy meals ready to go and in correct portions for each day of the week, as well as given me the opportunity to try lots of new recipes that wouldn’t be particularly appealing to M.

Sweet Potato Soup {{Baking Bytes}}

One of the new recipes I’ve tried is this sweet potato soup. I made a few changes to the original, by substituting zucchini for celery and nixing the nutmeg in favor of chipotle. It’s light but filling, vegetarian (vegan if you want), and makes a great lunch for chilly days, especially when served with a side of roasted Brussels sprouts. This soup reheats perfectly and is nice and thick, which I personally think makes it feel more filling. I like mine extra thick but you can use 1 less potato or add a little extra stock/water to thin yours down if you prefer.

Sweet Potato Soup {{Baking Bytes}}

Smooth and creamy and with great sweet potato flavor, this soup has a slight kick from the cinnamon and chipotle that tones down its inherent sweetness. I have a pretty low spice tolerance, so feel free to up the spices if you want a more kapow flavor, but I recommend waiting till after it’s puréed to do so.

This soup is pretty simple and relatively quick, which makes it a pretty good weeknight dinner even without leftovers. Alternatively, it also works great in the slow cooker, so I have instructions for both methods below. Serve with a side of roasted broccoli or Brussels sprouts and a savory whole-grain bread to hit all the food groups and most of the rainbow.

Sweet Potato Soup {{Baking Bytes}}

PS – Isn’t this bowl so great? It has a handle and a water-tight vented lid which makes it a great to-go option and perfect for heating in the microwave. I got it in 6 different colors and I’m very excited to use them both for work lunches and for showcasing new recipes on here!

Sweet Potato Soup {{Baking Bytes}}

Sweet Potato Soup

Adapted from I Heart Naptime
Makes about 3 quarts (8-12 servings)

Ingredients

2 Tbsp unsalted butter or olive oil
1 medium onion, chopped
1 cup diced zucchini (or celery)
3 cloves garlic, minced

3-4 medium-large sweet potatoes, washed and cubed  (about 10 cups)
4 cups vegetable stock

1 tsp ground cinnamon, to taste
1/2 tsp ground chipotle, to taste
pinch of salt

1/3 cup whipping cream, optional

Stove Top Directions

  1. In a large pot over medium-high heat, melt the butter. Add onions, zucchini (or celery), and garlic, and sauté about 5 minutes, or until onion is softened and translucent.
  2. Increase heat to high and add sweet potatoes, vegetable stock, and spices. Bring to a boil, then reduce heat to a simmer and cook uncovered 20-30 minutes, or until potatoes are easily pierced with a fork.
  3. Remove from heat and use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to the stove to simmer until ready to eat. (If you added more spice, I recommend simmering for at least 10 minutes afterwards.)
  6. Serve topped with a sprinkle of extra cinnamon or chipotle if desired.

Slow Cooker Directions

  1. Add all ingredients except cream to a slow cooker (you can nix the butter/oil if you want.)
  2. Cook on high 3-4 hours, or on low 6-8 hours, or until potatoes are easily pierced with a fork.
  3. Use an immersion blender (or any blender) to purée the soup completely.
  4. Stir in the cream and have a quick taste. If desired, add extra spices now.
  5. Either serve immediately or return to slow cooker on “warm” until ready to eat. (If you added more spice, I recommend cooking for at least 10 minutes afterwards.)
  6. Served topped with a sprinkle of extra cinnamon or chipotle if desired.

Notes

Vegans can either leave this out, or substitute coconut cream (or milk), although it may give the soup a slight coconut flavor if you do so.