Summer is coming to a close, and I can officially say that this has been one of my best (maybe the best), professionally and personally. At the beginning of the summer, I set a few heavy professional goals and have been able to check off all of those little boxes. Nice. Personally, I had one of the best getaways to date with my dad and sister (you can read all about that here). I’ve made many fantastic new friends from all over the world. I’ve met a wonderful boy. I built myself a little office. I’ve eaten more than my weight in blueberries (but this happens every year…). I turned 27. I’ve devoured hundreds of fantastic meals. And so much more! The only not-so-nice thing that’s really happened this summer was that my camera broke and I keep stealing my dad’s, but now I get to look into a new one, so it’s not all bad. Am I lucky? Nope. I’m a firm believer in “the harder you work, the luckier you get.” You know, “just do it.”
Another thing that I really can’t forget about is all of the fantastic summer produce that I’ve indulged in over the last few months. Corn on the cob? Ate it. Rainbow chard? Stuffed it. Kale? Consumed all of it. Blueberries? Smoothie’d those bad boys. Zucchini? Turned it into cookies. I’ve also roasted oodles of trays of summer vegetables. Roasted veggies always make for a quick, healthy, satisfying, and simple meal that you can spice up any which way, add a protein to, and call it dinner (or lunch). The roasted veggie combination that I have for you today, I’ve made about four times this summer -it’s truly the best of summer produce on one tray. Minimal dishes, big flavour, all the nutrients your body could ask for. Win-win-win.
This one-tray bake is very straightforward, doesn’t require any special kitchen equipment (less a cutting board, knife, and baking sheet), and is perked up with vibrant southwest spices. Plus, isn’t she a beauty? I think I got a little camera-happy with this dish. One-tray, one-pan, and one-bowl dishes are so hot right now, and I thought I’d hop on the complete-meal-on-a-baking-sheet train before it was too late.
- 1 russet (baking) potato, cut into ½-inch cubes
- 1 large field tomato, cut into small cubes
- 1 onion, cut into small pieces
- 1 tbsp coconut oil, very soft or melted
- 2 tsp ground cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp sea salt
- Ground pepper, to taste
- Chili flakes, to taste
- 1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned
- 2 ears corn, shucked and corn kernels removed
- ½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces
- Fresh lime wedges, for serving
- Preheat oven to 375°F.
- Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.
- Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.