{"id":42896,"date":"2017-03-05T17:51:29","date_gmt":"2017-03-05T22:51:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42896"},"modified":"2017-03-05T17:59:43","modified_gmt":"2017-03-05T22:59:43","slug":"roasted-sweet-potato-with-blackened-corn%e3%83%ad%e3%83%bc%e3%82%b9%e3%83%88%e3%83%9d%e3%83%86%e3%83%88%e3%82%b5%e3%83%a9%e3%83%80%e4%bb%95%e7%ab%8b%e3%81%a6","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42896&lang=en","title":{"rendered":"Roasted Sweet Potato with Blackened Corn<br>\u30ed\u30fc\u30b9\u30c8\u30dd\u30c6\u30c8\u30b5\u30e9\u30c0\u4ed5\u7acb\u3066"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42897 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/28-1.jpg\" alt=\"28\" width=\"568\" height=\"428\" \/><\/p>\n<p>This is one of my favorite ways to eat sweet potatoes.<\/p>\n<p>When I buy a bag, I cut them in half and roast them.<\/p>\n<p>They can be used for so many different things, but serving with chopped veggies is an easy way to make them into a quick meal.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42898 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/24.jpg\" alt=\"24\" width=\"568\" height=\"428\" \/><\/p>\n<p>You can use any veggies that you prefer.<\/p>\n<p>This time I used kale, green peppers, and tomatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42899 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/27-1.jpg\" alt=\"27\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42900 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/26.jpg\" alt=\"26\" width=\"568\" height=\"428\" \/><\/p>\n<p>To add some interest, I decided to add blackened corn.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42901 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/30.jpg\" alt=\"30\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/30.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/30-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The veggies were dressed with cumin maple dressing, and generously placed on top of the potato.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42902 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/32.jpg\" alt=\"32\" width=\"510\" height=\"717\" \/><\/p>\n<p>Since I had some leftover, I was even able to make lunch for tomorrow!<\/p>\n<div id=\"recipe\"><strong>Roasted Sweet Potato with Blackened Corn<\/strong> <\/p>\n<p>cumin maple dressing<br \/>\n&#8211; 1 tablespoon maple syrup<br \/>\n&#8211; 1 tablespoon white vinegar<br \/>\n&#8211; 1 tablespoon canola oil<br \/>\n&#8211; 1\/2 teaspoon Dijon mustard<br \/>\n&#8211; salt and pepper<br \/>\n&#8211; cumin<br \/>\n1 cup chopped kale<br \/>\n1\/2 cup chopped green pepper<br \/>\n1 roma tomato, chopped<br \/>\n1\/2 cup corn, sauteed in canola oil until slightly blackened<br \/>\n1\/2~1 roasted sweet potato (cut in half, roast at 400F in the oven until cooked through, salt and pepper)<\/p>\n<p>1. Make dressing. Combine all the ingredients and mix well.<br \/>\n2. Dress the vegetables with the dressing.<br \/>\n3. Place the vegetables over a roasted sweet potato.<\/p>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42904 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/16.jpg\" alt=\"16\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/16.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/16-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>A few photos from the city&#8230;<\/p>\n<p>It was a bit windy but a warm day, and Terry and I enjoyed a long walk this afternoon.<\/p>\n<p>Can&#8217;t wait to do this everyday once the days are longer and we can go for a walk after work.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42905 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/03\/14.jpg\" alt=\"14\" width=\"568\" height=\"428\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is one of my favorite ways to eat sweet potatoes. When I buy a bag, I cut them in half and roast them. They can be used for so many different things, but serving with chopped veggies is an easy way to make them into a quick meal. You can use any veggies that [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,22,42,28,29],"tags":[],"class_list":["post-42896","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-potatosquash","category-st-paul","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42896"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42896\/revisions"}],"predecessor-version":[{"id":42918,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42896\/revisions\/42918"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42896"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}