Easy Weeknight Dinners // Un-Recipe No. 25:
Ranch Stuffed Sweet Potato with Grilled Peaches and Freekeh
3 stars stars based on 3 reviews
This freaky combination of flavors like nutty freekeh, cool mint and tangy ranch make this stuffed sweet potato a fun meal for adventurous eaters. Pin this post.
Baked Sweet Potatoes
Batch of Batch of Creamy Vegan Ranch Dressing
Batch of Batch of Quick Pickeled Radishes
Peaches (or other stone fruit like Apricots)
Freekeh (or other grain like Farro or Barley)
2. Make The Quick Pickled Radishes: You can make these pickled radishes one ahead of time too, and it will last many weeks.
3. Cook The Freekeh: Cook according to package instructions or follow this rule of thumb: for every ½ cup of dried freekeh, add 1 and ½ cups water. Add grain and liquid a pot with a dash of salt and bring water to a boil. Then turn heat down to low and let simmer, covered for about 15 minutes.
4. Toast The Almonds: Bake almonds on a cookie sheet in a 300 degree oven for about 10 minutes or until you start to smell them.
5. Grill The Peaches: Pull out the grill and lay halved peaches on the grates for a few minutes until they get warm and start to blacken. Alternatively, sautée sliced peaches in a little butter or oil on the stove-top.
6. Braise The Radish Greens: Thoroughly clean radish greens and add them to a pot with a splash of olive oil, lemon juice, salt and pepper. Stir over medium-high heat until the they turn tender and bright green. Remove from heat.
7. Assemble The Stuffed Sweet Potato: Place a scoop of freekeh into each cooked sweet potato, top with a scoop of pickled radishes and a few slices of grilled peaches. Generously pour ranch dressing over stuffed sweet potato and garnish with mint.
Freekeh Are you into ancient grains with fad appeal … you know, like quinoa? Then you’ll love freekeh.
For The Win:
Make Your Own Dressing. If you’ve been following Stuffed Sweet Potato Monday for a while, you know one my basic tenets is to make things from scratch. Salad dressing is one of those things I’m adamant about making at home. Not only is it hard to find dairy-free creamy ranch dressing at the store, but it’s expensive. You can make something delectably creamy and indulgent at home with basic pantry staples. My friends and family who eat dairy are amazed, they think vegan foods are meh, but this ranch dressing is oh-so-rich.
Get Freaky. This un-recipe is definitely for the open-minded. Sometimes wild combinations work. I don’t know exactly why this one in particular worked, I just felt it would in an intuitive way. Maybe because radishes, peaches and mint were all in season? Maybe because there is a good level of contrast and variety of ingredients? The sweetness of the peaches offsets the saltiness of the ranch. Pickled flavors and cool mint. Crunchy almonds and creamy dressing. Ancient grain with the curious chewy and comforting texture. If you don’t like something, leave it out.