When I first started blogging, I joined Tuesday’s with Dorie to introduce me to new recipes and baking ideas.  I was awful at keeping up with it but for the short time I participated, I felt like I was becoming a stronger baker.

So, when I got an email from fellow healthy food blogger Kate about a group cooking from Mark Bittman’s The Food Matters Cookbook, I jumped right on board.  I’m always looking for new inspiration for cooking AND I absolutely love this cookbook (and the message that comes with it!)

I also think I knew this was the project for me just by Sarah’s choice of the inaugural recipe: Chipotle Squash Skewers.

If you follow this blog, you know I love my squash and that I also love my chipotle.  There is something so satisfying as the slightly sweet taste of a roasted squash.  However, I didn’t have any on hand and instead had a lonely sweet potato that was calling out for me to use it.

Of course, I can never leave well enough alone and I went for presentation points.  These poor purple potatoes have been sitting around for awhile now just awaiting a recipe that could really show of their color.  They made the perfect addition to these skewers!

Besides stabbing myself with the skewer twice, these came out amazing.  In fact, this is moving up as a go-to meal.  The sweetness of the potatoes along with the smokiness of the chipotle is just the right combination.

I think next time, however, I’ll use my metal skewers.  My sweet potato was a little hard which caused the aforementioned stabbings.

I also knew I wanted to try and make this a complete meal.  I opted to serve it over some simple cilantro lime brown rice.  I even thought about tossing some chickpeas with the rice and then this meal would having everything (and still be vegan!)

Just writing about the skewers makes me want to make another batch!

So, I hope you check out the Food Matters project AND the cookbook.  There are over a 1000 pages of recipes in the book that can be easily adapted.  I’m looking forward to many more recipes!

For the Chipotle Sweet Potato (or squash) skewers, click over to Sarah’s blog and to see everyone else’s take here!

Cilantro Lime Rice
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 2
  • 1 recipe for chipotle squash skewers
  • 1½ cups cooked brown rice
  • ½ tablespoon olive oil
  • 1 clove garlic
  • Juice from one lime
  • Handful of fresh cilantro, roughly chopped.
  1. In a medium skillet, heat olive oil over medium-low heat. Add in garlic and saute for 1-2 minutes.
  2. Stir in rice, lime juice and cilantro. If using warm rice, let cook for 2-3 more minutes and if using cold rice, let cook until rice is heated through.
I cook up a large batch of rice and use it through the week. That makes this rice really simple and super fast!

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