Order by Tuesday 8:00 AM for pickup on Thursday at Marin Civic Center or Downtown San Rafael
Home / Bounty Box Recipes / Tagged: Sweet Potato
Filter by tag:

Posts tagged "Sweet Potato"

Sweet Potatoes and Leeks with Roasted Garlic Dressing

Sweet Potatoes and Leeks with Roasted Garlic Dressing

Serves: 4-6 | prep Time 20 minutes | Cook time 1.5 hours

  • 1 head of garlic
  • 2/3 cup olive oil + more for coating the vegetables
  • 3 medium sweet potatoes
  • 2 leeks, washed well and thinly sliced
  • 1/4 cup white wine vinegar
  • 2 TBsp lemon juice
  • 1 tsp chopped rosemary
  • 1 tsp honey or maple syrup

Preheat oven to 350 degrees. Slice about ¼ inch off the top of the head of garlic. Put a drop of olive oil on the cut garlic and replace the tip. Wrap the head in parchment paper and then in foil. Roast for 1 hour or until very tender. Allow to cool slightly.

Raise heat to 400 degrees. Scrub the sweet potatoes, do not peel them, and cut them into 1-inch cubes. Place in a large bowl and toss to coat lightly with olive oil. Transfer to a parchment-lined baking sheet. Season with sea salt and freshly ground black pepper. Roast for 20 minutes.

Lower the temperature to 350 degrees. Toss leeks with a tablespoon of olive oil and add to the sweet potatoes. Continue to roast for another 15-20 minutes, until golden and tender. Check after 10 minutes to make sure the leeks don't burn.

Squeeze the garlic pulp out of the skin and into a small saucepan and place over medium-low heat. Whisk in vinegar, lemon juice, rosemary and maple syrup, if using. Slowly add olive oil, whisking constantly. Drizzle some warm dressing over the sweet potatoes and leeks. Taste for salt and pepper.

Winter Harvest Bowl

Winter Harvest Bowl

Serves: 2 | prep Time 10 minutes | Cook time 35 Minutes

  • 1 large sweet potato, scrubbed clean
  • 2 small boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1 large bunch kale
  • 3/4 cup cooked farro, quinoa, or brown rice
  • 1 small apple or pear, cut into skinny pieces
  • 2 to 4 tablespoons balsamic vinaigrette
  • 2 ounces goat cheese
  • 2 tablespoons chopped candied nuts


Preheat oven to 425°F. Cut the sweet potato in half lengthwise, then into 1/4 inch thick half circles. Toss on a parchment-lined baking sheet to coat with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper. Roast for 20 minutes. Stir. Add the chicken breasts to the baking sheet, rub with a bit of oil, season with salt, pepper and garlic powder, return the baking sheet to the oven for 12 to 15 additional minutes, until the chicken is 165°F internally.

Meanwhile, strip the tough ribs out of the kale and thinly slice the leaves. Place the leaves in a large bowl, sprinkle with salt, and use both of your hands to “massage” the kale. It should feel softer, but not wet, when it’s ready. When the chicken is ready, cut it into cubes. Toss it in the kale bowl with the sweet potatoes, farro, and apple. Toss with 2 tablespoons of your favorite store-bought balsamic vinaigrette. Add more if needed to coat everything lightly. Divide between 2 bowls and top with goat cheese and candied nuts.