If you’re not a vegetarian, as I am not, it can be hard to think about cooking and eating meals that are meat-free, but satisfying. Some of you might be thinking, what impact does it really have on the planet if my household doesn’t eat meat one night a week? To that question I’ll ask you to think smaller. Meatless Monday is a good way for you to take control of your entire week. It will put you in the mindset of eating healthy and meal planning. It’s the idea of switching your brain on at the beginning of every week. It’s also a great way to be creative. Instead of asking yourself, “What should I have for dinner?” you can ask “What should I cook for Meatless Monday?”
Here’s a very simple, filling and delicious vegetarian recipe that you’re going to like to much you might even make it on a Wednesday or Friday.
Roasted Sweet Potato with Cherry Tomatoes, Fiddlehead Ferns & Labneh
Serving Size: 2
Total Time: 1 Hour
Difficulty: The easiest
- baking sheet
- sauté pan
- 2 medium/large sweet potatoes
- 1 tbs and 1 tsp olive oil
- 1 box cherry tomatoes (I like the heirlooms)
- 1 bunch (or a large handful) of fiddlehead ferns
- 1 bag microgreens
- 1 half pint labneh* (I like the White Moustache brand)
- salt & pepper to taste
- red chili flakes or Aleppo pepper flakes
- sea salt (optional)
Preheat oven to 375°.
With a fork, make multiple punctures in each sweet potato. Place them on the baking sheet and bake for 45 minutes or until a fork goes in easily. (depending on the size of the potatoes and your oven if may take more or less time).
While the potatoes are baking, heat the 1 tbs olive oil in a sauté pan over medium high heat. Add the fiddlehead ferns and sauté until they have softened and turn bright green. Do not over cook them. Once cooked, set aside until plating.
Slice the cherry tomatoes in half, lengthwise. I like to do this right before plating so they don’t soften and lose their seeds.
Once your potatoes are cooking, cut them in half length wise, almost all of the way through, but keeping the other side connected. With a fork, spread the potato out over your plate so it forms a flattened circle. Spread an even layer of labneh over the potato. Top with microgreens, fiddlehead ferns and tomatoes. Drizzle 1 tsp olive oil over entire dish and finish with a pinch of sea salt and chili flakes.
*If want to make your own Labneh
- 1 pint 2% greek strained yogurt
- 1 tsp olive oil
- 1 tsp za’atar (or a mix of allspice and Aleppo pepper)
- ½ tsp salt
Mix the yogurt with ½ tsp salt and let sit in a strainer for 1 hour. Mix in the za’atar and top with olive oil.