Remember Your Roots
By Gina Caputo
I'm one of those people that orders the same thing EVERY time at my favorite restaurants. In this case, the Roots, Beans and Greens at Boulder's Tangerine is my go-to. This home version includes asparagus instead of greens for when it is in season and plentiful. Guaranteed to support your groundedness!
Ingredients:
- 1 large sweet potato, peeled and cubed
- ½ bag fingerling potatoes or 4 small Yukon gold potatoes, cubed
- 1 can organic pinto beans, rinsed
- 1 bunch asparagus, trimmed
- Poached eggs, 1-2 per person (I used silicone egg cups for poaching)
- 1 Tbsp extra virgin olive oil, plus extra for drizzling (optional)
- ¼ and ¼ tsp garlic powder
- ¼ tsp Aleppo pepper or 1/8 tsp cayenne
- ¼ tsp cumin
- 1 bay leaf
- Sea salt
- Fresh cracked black pepper
Instructions:
- Pre-heat oven to 375.
- Place all potatoes in a large bowl and toss with olive oil.
- Season with ¼ tsp of the garlic powder, the cayenne or Aleppo pepper, a big pinch of sea salt and black pepper.
- Roast potatoes for 30-40 minutes depending on cube size and desired browning.
- Heat the pinto beans in a pot with ¼ tsp garlic powder, cumin and bay leaf. Add a big splash of warm water, stir to combine and warm over low heat. Remove bay leaf before serving.
- When potatoes are about 10 minutes out, poach the eggs and steam the asparagus.
- Place roasted potatoes in a serving bowl, top with beans, asparagus and poached egg. Before adding the egg, option to drizzle with additional olive oil.
