Last week I had my first Plant People Interactions exam.  Two things happened, first, I studied far too much; and second, I didn’t study the easiest stuff sufficiently and therefore I can tell you about the essential amino acids (the protein building blocks that the body cannot create) but didn’t remember how the banana ended up on two continents.

I did however; make some very delicious food to help me study.  My Spicy-Sweet Potato and Pea Sauté with quinoa is a nutritious and of course delicious vegetarian meal. The natural sugars in the sweet potato take on carmel notes, which enhance the smoky toasted cumin. The brightness of the peas adds a fun visual and flavorful compliment.

Ingredients

2 tbsp Olive oil

1 tbsp Whole cumin seed

1 ½ tsp Ground Cumin seed

1 tsp hot curry powder

½ tsp turmeric

1 tsp cayenne

1 sweet potato cubed (1 inch sides)

A smattering of frozen peas

1 can diced tomatoes with juice

Salt and pepper

1 cup quinoa

As frequent readers know, my spices are always flexible. I tend to use them liberally and “to smell” so whatever hits my fancy aromatically, I toss into the mixture. Feel free to adjust per availability or appetite.

In a small saucepan, combine quinoa and 2 cups water. Bring to a boil then simmer, covered until the grain is cooked, about 15 minutes. (Times will vary considerably, careful!)

Meanwhile, heat the olive oil in a medium saucepan until hot but not smoking. Then add the cumin seeds until brown and aromatic, about 30 seconds. Add cubed sweet potato and sauté until cubes have nice brown edges about 5 minutes. Next, add the spices and stir until potatoes are coated and spices fragrant, about 30 more seconds.

Now its time for the rest of the ingredients, dump in the can of tomatoes, a handful of frozen peas and just enough water to allow the sauce to simmer and cook the potatoes. Cover and simmer for about 8-10 minutes, or until the potatoes are tender. Finally, remove the cover and cook on high to thicken sauce. Enjoy your veggies on top of the quinoa. Perhaps you would also like a simple green salad with sliced radishes and oranges, but that’s just a passing whimsy.

Ok so what did I eat? My sweet potato is a tuberous root, simply a puffed up root that gets all starchy. It’s a great source of vitamin A because like other orange vegetables, it’s rich in beta-carotene which the body changes into Vitamin A which helps keep eyes in good shape. The green peas are seeds and are 21% incomplete protein. This means they lack some of the essential amino acids (those which need to be eaten ‘cause the bod can’t make ‘em). Luckily, the other ingredients like quinoa and sweet potato help complete the protein combos and deliver usable energy.

Haven’t learned about tomatoes yet….don’t worry , I’m getting there.

Well, that’s it for now…. pretty soon I get to share my weekend adventures, which include all together to much eating and imbibing.

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