This post is brought to you in partnership with our road trip sponsor Rainier Fruit. Recipe and opinions are my own.
From snacking to meals, Rainier Fruit organic blueberries make a fabulous treat and our family enjoyed quite a bit of their delicious fruit along our road trip adventure – cherries and blueberries in camping meals and snacks with a sample of blueberries warm from the bush sandwiched in the middle. Thanks to Rainier Fruit, we weren’t stuck singing the fast food blues across the miles!
While it’s always good to have healthy road tripping snack options, there’s nothing better than sitting down to a nice hot meal after a long day of travel or sightseeing. And sometimes that means a restaurant stop, but other times it means cooking over a campfire. And campfire cooking doesn’t have to be boring OR a 3-course dinner.
When we think of camping food on a trip we often think of hot dogs and s’mores, but campfire dinners can be so much more while still being simple delicious meals. And since I’m not a huge fan of hot dogs, I needed to come up with more hearty and healthy yet easy camping meal options for road tripping.
After all, there is nothing relaxing about setting up camp – especially with tired and grumpy people (ME!) and kids who’ve been cooped up in a car for too many hours. I found the key is making sure everyone has an age appropriate job so we can get camp set up faster, and now we’ve gotten to the point where it isn’t surprising for a kid or one of us parents to say “Activate” the moment the first door opens…after the bathroom for those who need it, of course…and by those who need it, I mean basically everyone.
Roasted sweet potatoes and blueberries may not be a likely combo but our family found out just how much we’re all missing – well, some of us. My picky eater isn’t the biggest fan but this is where it comes in handy to have other sides: quinoa, fresh fruits, and veggies are definitely our friend here. I serve her a small amount of roasted sweet potatoes and blueberries then pile up the other produce she enjoys.
You may wonder how on earth I gave sweet potatoes and blueberries a mixing try. Well, many of our family’s favorite dishes come from a whim of “let’s throw this together and see what happens” and this dish was inspired the same way.
While road tripping we are at the mercy of food that keeps well while travelling, little refrigeration, and potential lack of access to a grocery store. After a few stressful campfire meal making episodes of “Blow-up by Mom”, I realized that it’s a necessity to have dinner-making staples just in case and that is easiest to do when you use staples that hold up to heat and snack-type foods that can play double duty.
While there’s something special about cooking this dish over a camp fire, oven roasting veggies is also a great way to get a healthy side dish on the table in less than 30 minutes. This article shows you how to oven roast veggies with whatever you have on hand and gives some seasoning ideas as well.
You can easily serve them over quinoa since it’s easy to cook up and has protein, but you could skip the quinoa and add in some meat if you’d like – cubed chicken or smoked sausage make great additions. Just a warning that the blueberries will dye your chicken purple. Hey, the kids might think that’s fun!
Now save this recipe and get some delicious Rainier Fruit blueberries for snacking and dinner.Print
Roasted Sweet Potatoes and Blueberries
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- 6 medium sweet potatoes
- 1 large onion (1–2 cups)
- 1 cup blueberries
- 2 tablespoons/1 tablespoon coconut oil*
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Campfire Cooking Steps:
- Get a good fire going.
- While fire is heating up, put a cast iron Dutch oven over the fire to heat.
- Cube sweet potatoes and onion in 1 inch or smaller cubes. **
- Add oil to the pan and once it is heated, add potatoes and onions.
- Add salt and pepper.
- Cover the food but stir frequently so the potatoes don’t burn to a crisp.***
- When the potatoes are just cooked through, remove the lid and add the blueberries.
- Cook for a couple minutes.
- Serve as a side or over rice or quinoa.
- Preheat oven to 400 degrees.
- Prepare produce as above.
- Grease a large baking sheet or 9×13 pan with coconut oil.
- Mix together potatoes, onions, and seasoning.
- Spread mixture on baking sheet.
- Bake on rack in middle of oven for 10 minutes.
- Stir and spread blueberries over top.
- Bake 10-15 minutes more or until potatoes are easy to poke through with a fork.
*Use 2 tablespoons oil for campfire cooking and 1 tablespoons oil for oven roasting.
**The smaller you cut the potatoes and onions the faster they cook. 1/2 – 1 inch is ideal.
***Using a lid helps keep steam in and cook the potatoes faster.