baked yam with barbeque pancetta kale salad
Fall is in full force and today was the first day I had to wear a jacket. As it is now officially sweater weather, the crisp air leaves me wanting to cuddle up with comfort food and some throwback Gossip Girl on Netflix. However, life continues to be packed with many different activities, especially speeding up preparing for the holidays that are nearly upon us. Is it seriously already the middle of October?
In any case, I was in need of a quick healthy solution for a fall comfort food today between my commitments. A baked yam with pancetta, kale, sage and orange bell pepper tossed in warm barbeque sauce, red pepper flakes and cracked pepper was the answer.
It was a delicious blend of sweet and smokey with the barbeque sauce, a little kick from the red crushed peppers along with a little crunch from the fresh bell peppers all melded together with the buttery pancetta and earthy sage.
Yields 1 Serving
1/2 cup of kale (chopped)
1/4 cup of black beans
1/4 cup of pancetta
2 sage leaves
1/4 orange bell pepper
1 tsp crushed red pepper
1 T of barbeque sauce
cracked pepper to taste
Preheat the oven to 425 degrees and bake yam for about 25-35 minutes depending on the heat of your oven. Chop the kale, sage, bell peppers and toss with the red peppers and barbeque sauce. Sauté the black beans and pancetta together so the beans absorb the minimal amount of grease from the pancetta for full flavor. Once the yam is out of the oven, slice it down the middle first adding the pancetta/bean mix then top with the kale salad.