MEL × RIVERBEND: Warm Potato Bowl With Chili Lime Sauce

Warm Potato Bowl With Chili Lime Sauce - The nomadic wife

Photography by Sara Jewell

RECIPE SPONSORED BY RIVERBEND GARDENS


 

Sleepless nights call for easy nosh

Many of you have noticed the many photos of Little E on Instagram! But I guess I haven’t really talked about what cooking has been like since he was born. I just thought I would sort of carry on with life, with a little dude in tow and life would be grand.

While that is sometimes the truth, most days I get anywhere between two and four two hour naps during the night. Lack of sleep is taking a toll on me this week and cooking my own meals is basically gone out the window.. but let me tell you this.

When I eat takeout (no matter how easy it is to order and how satisfying it is in the moment) I wind up feeling more depleted than before I had the meal.

The excessive salt leaves me dehydrated (breastfeeding hydration is already tough enough to keep up with). Perhaps I don't make the most judicious choices when I order in, but by the time I do I'm usually in panic mode and starving.

 
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife
 

The alternative to takeout

Bowls. Simple one worded answer but the truth none the less. I just can’t say it enough. They’re easy to prepare ahead of time. They keep me sane.

This variation has a warm element ( the baked potatoes but really, you could cook all the produce if you wanted a warm bowl instead of a salad-like feel ) and it makes this particular bowl perfect for this frigid September weather. You want warm the potatoes through in a skillet or eat them cold if you wish.

 
Warm Potato Bowl With Chili Lime Sauce - The nomadic wife

THE RECIPE


MAKES 4 SERVINGS

8 potatoes
1/2 head of cabbage
1 bunch beans, sliced
4 large carrots grated
2 garlic cloves, minced
2 T coconut oil
1 C pumpkin seeds, divided
Black & toasted sesame for serving

FOR SAUCE

1/2 C mayonnaise
2 T grainy mustard
1 t smoked paprika
1 t chili powder
1 t turmeric
2 T lime juice

5 MINS PREP + 30 MINS COOK

  1. Place potatoes in a pot, cover with water & set to boil until tender (15-20 mins)

  2. Once the potatoes are tender, grab a baking sheet and lightly “crush” them onto the sheet with a masher.
    The potatoes should flatten out somewhat but not completely fall apart.

  3. Add a little coconut oil on top of each one, then sprinkle a little salt

  4. Bake at 425 for about 10 minutes or until slightly golden

  5. Serve warm with other veggies & sauce

 

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