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!
- 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 - link to egg cups
- 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
- 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.