life & style // 16 Com cepensy: lem Sweet potato burrito Natalie Serafini Editor-in-Chief 1) Seditor | @theotherpress.ca y favourite kind of meal is one that’s simple and can be made in bulk and stored, to be nommed on for days to come. : Enter sweet potato burritos in an avocado salsa verde, with files from CookieAndKate. com. This recipe is swell for any vegetarians and vegans out there, or anyone who doesn’t want this harvest of sunset- coloured yams, ‘taters, and squashes to end. The recipe is relatively quick and simple once you've made up the baked sweet potatoes—which takes about an hour—and the avocado salsa verde, which can be blended up while the potatoes bake. Because the base of the burrito is sweet potatoes, rather than a traditional meat, it’s vegetarian-friendly. You can also remove the topping of sour cream, and sub the shredded Jack cheese with some shredded Daiya for a vegan-friendly meal. Bonus: the beans ensure that youre getting a dose of protein. I wasn’t able to find salsa verde at my local No Frills, so I went with plain ol red salsa and made guacamole with the : rest of the avocado salsa verde : ingredients. The recipe made : about 10 burritos, with some : : sweet potatoes leftover—perfect : : to serve for friends, or to gorge : on your own for days! Burritos: Two medium sweet potatoes Two tablespoons extra-virgin olive oil 1/2 teaspoon cumin 1/2 teaspoon hot paprika 1/4 teaspoon cayenne Salt and pepper Tortillas, whole wheat or white Two roasted red peppers (but use jarred, seriously) One can black beans, rinsed and drained Shredded Jack cheese (I used TexMex) Avocado Salsa Verde: Two avocados One cup salsa verde, jarred Two garlic cloves, chopped - hy Two teaspoons jalapenio, deseeded and roughly chopped (optional) One lime, juiced 1/4 cup cilantro leaves Salt, to taste Suggested toppings: Romaine lettuce One small red onion, finely chopped Finely chopped jalapefio (optional) Sour cream Any leftover cilantro as a garnish, because youre fancy Salsa, optional, for if you also couldn't find the salsa verde at No Frills Preheat the oven to 450 F, : and get started on the sweet : potatoes. Wash, peel, and chop : them into bite-sized chunks. : Coat the potatoes with the : olive oil, cumin, hot paprika, : cayenne, and salt and pepper, : making sure they are lightly : coated with oil on all sides. : Put the potatoes ona baking : sheet (line the baking sheet : with parchment paper if you’re : smart, or risk it if you're like : me). Bake for 45 minutes, : flipping the sweet potatoes : halfway through. Keep an eye : on the potatoes, just in case : they start to get overly brown— : : they should be golden orange : when they’re done. While that’s cooking, get : started on the avocado salsa : verde (or guacamole). This is : the simple part: you basically : just combine all the ingredients : : ina blender and mix that sucker : : up. Add salt to taste. If you : need to, you can add up to two : tablespoons of water to thin it : Out, as necessary. Once you've whisked your : sweet potatoes out of the oven, : you can start assembling your : burritos. Keep the oven at 450 : F. Laysome tortillas out ona : baking sheet and, down the : centre, lay some roasted red : peppers, black beans, and sweet : : potatoes. Next, sprinkle some : shredded cheese (Jack, TexMex, : : or Daiya). Wrap your burritos : up so they're snuggled nice and : : cosy, and put them in the oven : on the middle rack to bake for : about five minutes. Once you've waited, salivating, for five minutes, pull : : the burritos out of the oven. : Plate your burritos, and top : with your preferred garnishes. theotherpress.ca : To pair: : This recipe is fantastic on its : own, but you can pair with : some veggies to impress : everyone even more. I wouldn’t go with a grain: while sweet : potatoes are lower in calories : and carbs, and higher in : fibre than regular white : potatoes, they are still starchy : carbohydrates; the tortilla : that’s lovingly embracing your burrito also keeps you covered for carbs. If you do choosea : grain, I’d suggest a brown or : wild rice side. For veggies, I highly : recommend a southwestern : corn. Corn on the cob is no : longer in season like it was : in the hot days of summer, : but you can try to scrounge : some up or use canned. You : can find recipes online for a : southwestern corn salad, which will use some of the cilantro, : lime, and spices that you used for your burrito. The contrast : of sweet corn with bitter lime and spice make fora delectable : dish. Add some quinoa and : black beans if you'd like a : leftover quinoa salad to eat on : the go! For those who like a drink : with their burrito, an obvious : go-to is margaritas, although : I’m partial to sangria. Finding the perfect boot for every season » Leather, pleather, and suede—oh my! Taylor Breckles The Cascade oots have become an all- weather accessory. When we think of boots, our thoughts drift to snow, but boots are an investment that can be worn year-round, depending on the style and material you choose. If youre willing to travel, Ross (a clothing and shoe store in the States) is always reliable : in terms of boot selection, no : matter the season. They even : stock them alongside gladiator : sandals in summer, when : the West Coast is basking in : sunlight. During summer you can : still wear boots. I go for a suede : material, which has a lighter feel. : When going out in the evening, : try pairing a summer dress with : some suede ankle boots. Hiking boots are another : all-season fashion trend for : those who are athletically : inclined (or at least want to : look athletically inclined). They : can be cute, and they’re very : practical in terms of comfort and : : support. : When boot shopping, : look for a cut and material that : isn’t limited to the season for : an investment in wear. During : the fall and spring seasons, : I typically choose leather or : pleather boots—if you're on a : strict budget, go for pleather—in : order to avoid soaking my feet to : : the bone. While suede is nice to : feel and look at, it doesn’t hold : up against the BC rain the way pleather does. I found my best pair of : black pleather boots at Ross : in Bellingham. Knee-high : witha slight heel for comfort : and a zipper for added ease, : these boots are magnificent. : They’re also waterproof, which : is definitely a feature to take : into account when buying. Just because a boot looks cute : doesn’t mean it will stand up to : our weather. If you're a suede fan, don’t : worry—you can also wear it in : winter, as long as you're careful : to stay out of the slush. The : longer your boots are exposed : to water, the sooner it’ll soak its : way into your socks. If you’re : determined to wear your suede : boots throughout winter, : protective waterproof spray can : be bought at any shoe retailer.