Chef Jose Enrique often pumps up a classic chimichurri by
adding sweet roasted tomatoes.
Not exact matches
Once the
sweet potatoes are tender,
add in the
tomato paste, fire
roasted tomatoes, corn, and black beans.
Some suggestions: instead of
tomatoes, try any juicy, slightly
sweet vegetable;
add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings;
add roasted nuts or seeds; etc..
To assemble the bowl
add in the rocket (if using) top it with the tofu scramble, garlic
roast sweet potatoes, spinach bites, vine
tomatoes and the sliced avocado.
Add the cherry
tomatoes to the pan of
sweet potatoes and zucchini about half - way through
roasting.
I love using fire
roasted diced
tomatoes because the blackened
roasted tomatoes add a whole other level of flavor to my dishes — there is a
sweet and smoky flavor to the fire -
roasted tomatoes that you don't get in the regular diced
tomatoes.
Feel free to also
add any extra veggies that sound good to the base recipe above — we love
roasted broccoli,
sweet potatoes, and asparagus during cooler months, and chopped cherry
tomatoes, diced red pepper, corn, and grilled zucchini / squash in the Summer.
Tender
roasted artichokes and crispy panko
add nutty, toasted flavors to a pasta brimming with briny olives and
sweet sun - dried
tomatoes.
Feel free to
add any extra veggies that sound good to the base recipe above — we also love
roasted sweet potatoes, butternut squash, and asparagus during cooler months, and chopped cherry
tomatoes, diced red pepper,
sweet corn, and grilled zucchini / squash in the Summer.
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and
Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo),
roasted veggies and sometimes a
sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would
add a bit of protein with it.
Add in
sweet potato chunks
roasted in lime juice and paprika, cooked tri-color quinoa, cilantro, organic
tomatoes, avocado, olive oil, and spices... and voila, a superfood spinach salad is born.
Instead of the usual smoky -
sweet tomato - based barbecue sauce, Mike Sheerin bases his Asian - style version on oyster sauce, soy sauce and
roasted garlic, with toasted black peppercorns
added for heat.
pumpkin / carrot /
sweet potato: I cook these (
roast or boil or whatever) and then
add them to the basic hummus, along with whatever spices I am in the mood for: for carrots, I might
add cumin, coriander and a bit of
tomato paste.
Add the can of fire
roasted tomatoes, the cooked
sweet potatoes (without skin), broth, and beans and stir until everything is fully combined.
The
roasted tomatoes add a
sweet smoky depth which brings this recipe to a whole new level of yumminess!
mushroom duxelle $ 12.95 with
roasted sweet peppers, onions and zucchini
roasted seasonal vegetables $ 12.95 with chunky
tomato sauce
roasted potatoes $ 12.95 with sautéed mushrooms, arugula, oil cured black olives and pesto
add vegan cheese $ 3.5 daiya vegan cheese is made with tapioca & arrow root flours