1 cup of your favorite grain (quinoa, couscous, rice, lentils also work)
2 sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (can omit or use just ¼ t)
2 tablespoons pesto
1 cup fresh edamame (optional: roasted veggies of your choice such as red and orange bell peppers, brussels sprouts, asparagus), corn from the cob
2/3 cup chopped cherry tomatoes (option to roast these for a deeper more intense flavor)
Avocado herb sauce ~ See Below
Heat your grill to medium high heat for 10 to 15 minutes
Alternately, you may roast in a 400-degree oven.
Prepare your grain of choice according to package/box directions. While that's happening, prepare the potatoes.
Slice the sweet potatoes into spears or wedges that are all about the same thickness and are similar in size. This helps everything to grill /roast more evenly. Toss the sweet potatoes with the olive oil, honey, smoked paprika, and red pepper flakes.
Place the potato spears directly on the grates of a grill. Grill for 10 to 15 minutes, flipping every few minutes, until tender. You may also roast the potatoes in a 400-degree oven.
In a large bowl, toss the grain with the pesto until it is well combined.
Serve on a large platter with grain, veggies, sweet potatoes, and tomatoes portioned separately.
Let people serve themselves from the platter.
Drizzle with avocado herb sauce if desired.
Avocado Herb Sauce ~ Delicious with Grouper and Chicken
Grated zest and juice of 1 lime
1/2 a cup fresh basil or cilantro
1/4 cup Extra virgin olive oil or avocado oil
Salt to taste
In a food processor, combine the avocado, lime zest and juice, and the herb(s.) Blend until combined. With the food processor on, stream in the olive oil and blend until creamy and smooth. This stays good in the refrigerator for one to two days.