Add the green parts of the scallion and
the cooked sweet potato dice; turn the heat up to medium - high and stir - fry for a minute or so.
Not exact matches
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese
cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh,
diced 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and
diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
Cook the
sweet potato *: Peel and
dice the
sweet potato.
Add in the spices
cooking for an additional minute, before adding the
diced tomatoes, black beans, and
sweet potato.
3 medium
sweet potatoes a drizzle of olive oil 5 - 6 mustard green leaves 1 small leek,
diced 2 cloves of garlic,
diced I cup of cannellini beans (canned or
cooked, drained) salt + pepper
In a blender, add 1/2 of a
sweet potato,
cooked, peeled, and
diced, 1 tablespoon of walnuts, and 1 tablespoon of acacia honey.
1/4 red onion,
diced 4 small
cooked sweet potatoes or 3 medium, cut in small cubes 1 can or brick of garbanzo beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 1 can or brick of black beans, no salt added, rinsed and drained (13.4 — 15.5 ounces or about 1 1/2 cups) 2 Tablespoons sesame tahini 2 Tablespoons apple cider vinegar 5 ounces mixed baby greens.
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion,
diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet
potato or
sweet potato, peeled and chopped (I used a
sweet potato) 2 cups
cooked wild or brown rice (I used brown rice) 2 tsp.
1 teaspoon olive oil 1 onion 1/2
sweet potato (about 4 oz),
diced 1 garlic clove, minced about 1 cup
cooked winter squash 1/2 cup
cooked chickpeas dash of hot sauce (optional) dash of turmeric 1/2 teaspoon cumin 1/2 teaspoon salt 1 teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional, for serving)
Variation: Add a
cooked (peeled and
diced), medium
sweet potato at the end, when adding the greens, for an extra yum factor!
Hiya, I am making this recipe tonight for myself and would like to know if you need to boil the
sweet potato first or if it will
cook through in the pan in 7 - 10 mins if
diced into small cubes??? x
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups
cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
It's a lot easier to
cook up some
sweet potatoes for him when I'm already prepping them for us — or mash up some avocado while I'm
dicing it for dinner.
Cook diced sweet potatoes until lightly browned on all sides and
cooked through.
I also
cooked the
diced sweet potatoes and took them out and added in later because I thought they would be mush by the time everything else got done
cooking.
Finally, I added the
diced sweet potato with 3Tbsp of broth and
cooked ~ 8 min with it covered.
ingredients
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
SWEET POTATO CREAM CHEESE DUMP CAKE 1 large sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, ch
POTATO CREAM CHEESE DUMP CAKE 1 large
sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, chi
sweet potato (about 1 pound) nonstick cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (diced, ch
potato (about 1 pound) nonstick
cooking spray 1 can evaporated milk (12 - ounces) 4 eggs 1/2 cup light brown sugar (packed) 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 15.25 - ounce box yellow cake mix (dry) 1 8 - ounce package cream cheese (softened) 1/2 cup powdered sugar 1/4 cup milk OAT CRUMBLE: 1/4 cup light brown sugar 1/4 cup all - purpose flour 1/4 cup rolled oats 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/2 tsp kosher salt 4 tbsp unsalted butter (
diced, chilled)
For the topping: 2 carrots, peeled and grated 1 cup
cooked black - eyed peas (other 1/2 can) 1 red bell pepper, sliced or
diced 1/2 medium onion,
diced 1/2 medium
sweet potato, grated 4 green onions, minced 1 tsp crushed red pepper 2T sunflower seeds
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch
dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch
dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch
dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups
cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red
potatoes (ie New
potatoes)-- around 4 small ones, cleaned and cut in small
dice 2 - 3 cups corn kernels 1.5 cups
cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small
dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Pin It Ingredients: 1 medium
sweet potato, cut into 1/2 inch or smaller cubes 1 medium yellow onion,
diced 3 cups of finely chopped kale 2 cups
cooked black beans 2 cloves of crushed garlic 1/4 teaspoon chipotle powder 1... Continue Reading →
Step 1:
Cook pasta according to package directions then drain Step 2: Steam apple
dices until tender in a small saucepan with a bit of water or in a glass dish in the microwave — for both methods, use just enough water to cover the apples Step 3: Mix the pasta and the
sweet potato puree together then toss in the apple
dices and mix again.
If you don't have any, I'd add medium
diced sweet potato at the end when the pressure has been released and turn on the saute function to quickly
cook them.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and
diced 1 large
sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups
cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Add the
diced onion and celery and
cook until translucent, 4 - 5 minutes Add in
sweet potato, stir and cover.
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa,
cooked in 2 cups water, yielding 3 cups
cooked quinoa, cooled - see method here if needed 1 very large
sweet potato, peeled,
diced, steamed, mashed: yielding 2 cups mashed
sweet potato 1 cup finely
diced red onion 1/2 cup finely
diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place
cooked quinoa & mashed
sweet potato.
4 cups
cooked black beans 4 cups roasted
sweet potato,
diced into 1/4 inch cubes 2 1/2 roasted red peppers,
diced 1/2 medium red onion,
diced 1 tomato,
diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste
While the onion is
cooking, peel the carrots and
sweet potatoes and medium
dice.
WHOLE GRAINS RICE QUICK
COOK Black Bean Quinoa Chili Recipe by Eat Healthy Eat Happy INGREDIENTS 1 c uncooked Village Harvest quinoa 2 Tbs olive oil 3 tsp chili powder 2 1/2 tsp smoked paprika 2 tsp cumin 1 tsp chipotle seasoning 1 medium or large
sweet potato,
diced -LSB-...]
Add the
sweet potato dice and
cook for a further 3 mins.
Add the
diced sweet potato and
cook until the balsamic vinegar has fully reduced.
Finally, add the
diced sweet potato, black beans, kidneys beans, crushed tomatoes, beef broth, cayenne pepper, and spices to the slow
cooker.
Swiss Chard with
Sweet Potato and Quinoa 2 cups water 1 cup quinoa, rinsed 2 tablespoons avocado olive oil 1 cup finely
diced cooked sweet potatoes 2 cloves garlic, chopped 1 bunch Swiss chard, about 5 or 6 leaves, trimmed and shredded 1/8 teaspoon sea salt Fresh cracked black pepper to taste Pinch of cayenne pepper 1/4 cup crumbled goat cheese (optional)
1 onion, chopped 5 cloves garlic, minced 1 inch fresh ginger, peeled and minced 2 carrots, sliced 2 celery stalks, chopped 1 bell pepper, seeded and cut in strips 1 eggplant, peeled and
diced 1/2 cup cauliflower florets 1 small
sweet potato,
cooked and chopped 2...
Ingredients: 4 medium russet
potatoes 6 eggs 1 cup chopped celery 1/2 cup chopped green onions 1/2 cup
sweet pickle relish 1/4 teaspoon garlic salt 1/4 teaspoon celery salt 1 tablespoon prepared mustard 1/2 cup miracle whip salt & black pepper to taste Directions: Peel and
dice potatoes then add to the pressure
cooker -LSB-...]
Add
diced sweet potato and dried herbs, and
cook for another minute.
In your slow
cooker, place
diced onion, garlic,
sweet potato, eggplant, zucchini, corn, beans, herbs and spices.
Chop up some leftover
cooked potato,
sweet potato or other root vegetable into small
dice and use this instead!
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and
diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups
cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
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.
On a bed of romaine lettuce, serve
diced turkey,
cooked cubed
sweet potatoes, cranberries and walnuts.
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.