You may substitute veggies such
as sweet potato dices and carrots, to make this suitable for those babies not yet ready for mushrooms or peppers.
Not exact matches
As adapted, here's what it looks like: 1 1/2 pounds boneless skinless chicken thighs 1 pound carrots, peeled and cut into rounds 1
sweet potato, peeled and cut into 1 ″
dice 1 teaspoon -LSB-...]
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
Dice the
sweet potatoes as small
as you can (for a crispier finish).
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth
as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
500g starchy
potato (such
as Idaho / russet), scrubbed and cut into 1 cm cubes 300g
sweet potato, scrubbed and cut 1 cm cubes 1/2 cup vegetable broth or water 250g boiled beets, peeled and
diced into 1 cm cubes 2 sticks celery, cut into 1 cm slices
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded &
diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such
as avocado 1 shallot, fine
dice 1 medium
sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Diced beets,
sweet potatoes and avocados pile high into a vegetable tartare, while a bold dijon mustard sauce acts
as a glue to tie all the fresh ingredients together.
Bake a few
sweet potatoes at a time and keep on hand for side dishes, additions to soups (
dice and add to butternut squash soup) or
as snacks (one of my favorites: top with cottage cheese and cinnamon).
I used
diced up
sweet potatoes and beets
as my root veggies, and tossed some chickpeas on there for a bit of extra protein in addition to cooking up some quinoa and adding in some kale.
It's about a quarter of your dinner plate (inner rim) or 2 — 3 small lower GI
potatoes such
as baby Carisma or Nicola, 1/2 cup
diced orange fleshed
sweet potato or corn kernels or baked beans and 1/3 cup cooked basmati or other lower GI rice or pasta.
Create a fresh fish salsa with
diced Haden mango, Maui Gold pineapple,
sweet Maui onion and cilantro from the nearby farmer's markets, or grill a side dish with local produce such
as breadfruit,
sweet potato and squash.