Writer’s block, and budget recipe of the week

Well friends, I don’t know what’s wrong with me, but I’m having writer’s block since the holidays. Was it the departure from the routine of regular blogging? Was it the booze that fried my remaining brain cells? Who knows. I just know that I have it now and it’s preventing me from writing anything riveting/purposeful/helpful/productive. To avoid slacking on my delivery of blog posts, here is my budget recipe for the week! 

I have made this dish a number of times and there are a few things I love about it (other than it being cheap as dirt). One, it’s vegetarian. In addition to being pro-FIRE, I’m also pro-Earth. I like the fact that I’m reducing my meat footprint to reduce my carbon footprint. I’m not a vegetarian, but trying to squeeze in several veg meals a week is helping me help the planet. GO PLANTS! Two, I love me a warm salad in the winter, especially when it’s made with easy-to-find-in-Canada-when-it’s-minus 20 degrees C root vegetables. It’s even good reheated! And three, something about the sweet of the potato and caramelized onions, combined with the cinnamon, is so delish. On to the recipe!

Budget-Friendly Cinnamon Spice Sweet Potato Chickpea Salad 

  • 1 large sweet potato, peeled and chopped into 1/2 inch pieces
  • 1½ cups cooked chickpeas. To make it extra cheap, you can buy dried chickpeas and cook them really fast in your Instant Pot. Or you can get canned, which aren’t terribly expensive. No cooking required!
  • 1 small onion, peeled and chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil, divided
Instructions:

Preheat your oven to 425 degrees F and line a baking sheet with parchment or a nonstick liner. I use Silpat – the best thing since sliced bread. Peel and chop sweet potato. In a large bowl, add the cooked chickpeas, uncooked sweet potato, chopped onion, cinnamon, salt, and 1/2 tbsp coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven for 35-40 minutes. Remove from oven and place into a large bowl. Add the remaining 1/2 tbsp coconut oil and stir well to coat. Add additional sea salt if desired. Makes 2 servings.

If you make the recipe, let me know your review in the comments!

Finally, please visit my other budget recipe reviews for additional money-saving recipe ideas. I hope to do more budget recipe reviews in the future for your cheap eats pleasures.

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This post contains amazon affiliate links (obvs!) to help cover my blog costs. Thanks for coming by!

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