Atlantic Wellness Center

Recipe of the day:

Sweet Potato Chili Fries

Recipe type: Main dish, appetizer
Serves: 4
Ingredients
Veggie Chili (makes extra)
 2 tablespoons extra-virgin olive oil
 1 small yellow onion, chopped
 2 garlic cloves, minced
 1 green bell pepper, diced
 1 (14-ounce) can diced fire-roasted tomatoes
 1 (14-ounce) can black beans, drained and rinsed
 1 (14-ounce) can kidney beans, drained and rinsed
 3 chipotle peppers from canned chipotles in adobo, diced, plus 3 tablespoons sauce*
 1 cup corn kernels, fresh or frozen
 1 tablespoon lime juice, plus wedges for serving
 ½ teaspoon sea salt
 freshly ground black pepper
 1 cup water, if needed
Sweet Potatoes
 3 to 4 small sweet potatoes, sliced into wedges
 extra-virgin olive oil, for drizzling
 sea salt and freshly ground black pepper
Red Cabbage Slaw
 2 cups shredded red cabbage
 ¼ cup chopped cilantro, more for garnish
 ½ tablespoon lime juice
 ½ teaspoon extra-virgin olive oil
 sea salt and freshly ground black pepper
Yogurt Sauce (optional, skip if vegan)
 ½ cup plain whole milk Greek yogurt
 ½ tablespoon extra-virgin olive oil
 ½ tablespoon lime juice
 ¼ teaspoon sea salt
Toppings
 diced avocado
 sliced jalapeño (optional)
Instructions
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Make the chili: Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is slightly translucent, and then add the garlic and green pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed. Add the tomatoes, black beans, kidney beans, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally. If the chili becomes too thick, add water as needed. Stir in the lime juice and season to taste with more salt and pepper, as desired.
3. Roast the sweet potatoes: Arrange the sweet potatoes on the baking sheet and toss with olive oil, salt and pepper. Roast 35 minutes or until browned around the edges.
4. Make the slaw: In a medium bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Season to taste and set aside.
5. Make the yogurt sauce: In a small bowl, stir together the yogurt, olive oil, lime juice, and a pinch of salt.
6. Assemble the chili fries with a layer of sweet potato wedges and a scoop of chili. Top with the slaw, avocado, and jalapeño and yogurt sauce, if using. Serve with lime wedges and garnish with cilantro.
Notes
*Chipotle peppers can vary in spice level. If you’re sensitive to spice, start with less. If you love spice, add more to taste. If you’ve made your chili too spicy, add more lime juice and a bit of olive oil to tone it down.

Avacado and Egg Brown Rice Bowl

Prep time
10 mins
Cook time
40 mins
Total time
50 mins

Recipe type: Main dish
Serves: 2
Ingredients
 Small bunch broccoli or broccolini florets
 Extra-virgin olive oil, for drizzling
 2 to 3 cups (very hot) cooked brown rice
 2 eggs
 splashes of tamari
 1 scallions, finely chopped
 avocado slices
 sesame seeds, for sprinkling
 sea salt
optional toppings:
 ¼ nori sheet, sliced into thin strips
 pickled ginger
 micro greens
 extra egg yolks
 splash of rice vinegar or ume vinegar
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the sheet with drizzle with olive oil and pinches of salt and pepper. Toss to coat and spread onto the sheet. Roast until tender and browned around the edges, about 15 minutes.
2. Scoop the cooked brown rice among two bowls. While the rice is piping hot, add 1 egg per bowl along with splashes of tamari, and stir vigorously so that the egg gently cooks as it coats the rice, making the rice a creamy consistency.
3. Top each bowl with the roasted broccoli, scallions, avocado slices, sesame seeds, and desired additional toppings (nori, pickled ginger, micro greens and/or an extra egg yolk). I like to splash my bowl with a little rice wine vinegar or ume vinegar for extra tang. Serve with tamari on the side, for seasoning.
Notes
I like to cook my rice in a rice cooker, or use this stovetop method:

Stovetop Brown Rice: Combine 1 cup rinsed short grain brown rice in a pot with 2 cups water and 1 teaspoon olive oil. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and let it sit, covered, for 10 more minutes. Fluff with a fork.

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