Hello everyone!
It feels a bit surreal to be back sharing a recipe. I needed some time away to reflect and reset. Over the past months I reassessed what this blog means to me and decided to move forward with a simpler, more honest approach. There were good memories and difficult moments, and I needed distance to let go of things that no longer served me.
On a personal note, I’ve made a number of changes recently. I’ve been single for nine months and have used that time to rediscover what’s stayed constant in my life and what needs a fresh start. Some friendships have shifted — a few have faded while others have grown deeper. I’m looking forward to where those deeper connections will lead.
For Well and Full, my aim is to return to basics. I’m not someone who always chases exotic ingredients; I cook seasonal, unfussy food that feels true to me. Going forward you’ll find more accessible recipes with fewer specialty items, though I might still add an adventurous ingredient now and then. If a recipe reflects what I genuinely enjoy cooking, it will also taste better — that’s the standard I’m returning to.
Today’s recipe welcomes early autumn: roasted sweet potatoes paired with hardy dino kale from the farmer’s market. This chipotle sweet potato bowl is finished with sliced avocado and a sprinkle of nuts and seeds, and dressed in a smoky tahini peppercorn sauce.
I also want to encourage more creativity in the kitchen. Many readers adapt my recipes to suit their tastes, and that’s exactly what I hope for. Don’t like sweet potatoes? Use regular potatoes. Have spicy sauerkraut? Add it. Prefer a different dressing? Swap it in. Make the recipe yours and enjoy the freedom of food autonomy. If you share your version on social media, tag your photos with #wellandfull so I can see them.
Chipotle Sweet Potato Bowl
Ingredients
Roasted Chipotle Sweet Potatoes
- 2 Medium Sweet Potatoes peeled and sliced into rounds
- 1/2 Red Onion sliced
- Light Drizzle Extra Virgin Olive Oil
- 1/4 Tsp Salt
- 1/4 Tsp Paprika
- 1/2 Tsp Chipotle Chili Powder
- 1/2 Tsp Garlic Powder
- Black Pepper to taste
- Pinch Cayenne
Smoky Tahini Peppercorn Dressing
- 1/3 Cup Tahini
- 2-4 Tbsp Water to thin
- Juice from 1 Lime
- 1 Tbsp Barbecue Sauce
- 1 Tsp Fresh Cracked Black Pepper
- 1/4 Tsp Sea Salt
The Rest of the Bowl
- Handful Dino Kale sliced
- Handful Baby Arugula (optional)
- 1 Avocado sliced
- Slivered Almonds as much as you like
- Sesame Seeds as much as you like
Instructions
Roasted Chipotle Sweet Potatoes
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Preheat the oven to 400°F (200°C).
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Peel and slice the sweet potatoes and slice the red onion.
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Toss the sweet potatoes and onions in a bowl with olive oil and the spices until evenly coated.
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Spread on a parchment-lined baking sheet and roast for about 20 minutes, checking halfway through, until tender and lightly caramelized.
Smoky Tahini Peppercorn Dressing
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Whisk together the tahini, 1–2 tablespoons of water to start (add more as needed to reach a drizzle-able consistency), lime juice, barbecue sauce, cracked black pepper, and sea salt. Taste and adjust seasonings to preference.
Assembling the Bowls
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Divide the sliced dino kale (and arugula if using) between two bowls to form a bed for the toppings.
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Top each bowl with roasted sweet potatoes, red onion, sliced avocado, slivered almonds, and sesame seeds.
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Drizzle with the tahini peppercorn dressing and serve. Enjoy!
Notes
P.S.
You are all awesome.
P.P.S.
If you make this recipe and post it on Instagram, tag @wellandfull and use #wellandfull so I can see — I love seeing your versions!