Add half a coup
of diced sweet potato, half a cup of diced apples, add some cinnamon, salt and pepper for better taste.
Not exact matches
• 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
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
Ingredients: 2
sweet potatoes, peeled and
diced 1 leek olive oil or coconut oil 2 cups kale, chopped 3 eggs 100 cc (ml) almond milk A dash
of nutmeg 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 tbsp coconut oil 1 small onion, finely chopped 2 small organic
sweet potatoes, scrubbed and
diced 1 litre / 35oz vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch
of fresh chives (approx 75gms / 2.6 oz, optional)
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2
sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup
diced tomatoes 1/4 cup chopped cilantro
Ingredients: - 2
sweet potatoes,
diced into cubes - 3 medium sized beets, peeled and
diced into cubes - 16 oz
of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz
of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts
of: dijon mustard, whole grain mustard, and honey.
Once the oil is hot, add the
diced sweet potato and a pinch
of salt and saute for 8 - 10 minutes until tender.
and simmered them with the
diced sweet potato, a clove
of garlic and the chard stems for about 10 minutes, then added the chard greens and caramelized onions and simmered for 10 minutes further before adding the spinach in the last five minutes or so.
Crockpot Curry (makes 4 good - sized lunches) 2 small
sweet potatoes, chopped into bite - sized pieces 1 can
of chickpeas, drained & rinsed 1 14oz can
of diced tomatoes 1 14oz can
of light coconut milk 1 tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
Sweet potato puree:
dice up 1 kg
of peeled
sweet potatoes.
1 lb sausage, you can use the crumbly sort,
sweet or spicy, or the links kind 1 medium onion,
diced 3 cloves
of garlic, finely minced 5 ears
of corn, kernels shaved, and cobs reserved 2 large
potatoes,
diced 2 cans
of coconut milk 2 cups
of stock (i usually make a quick stock
of veg scrapes + the cobs) handful
of copped kale, or greens salt and pepper to taste
2 large turnips, peeled and cubed 3 large
sweet potatoes, peeled and cubed 3 large onions,
diced 5 large ribs
of celery,
diced 8 oz.
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.
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.
Black Bean and
Sweet Potato Hummus Quesadilla Recipe Ingredients 1 large sweet potato, peeled and diced 1 can black beans, drained and rinsed Juice of 1 lime
Potato Hummus Quesadilla Recipe Ingredients 1 large
sweet potato, peeled and diced 1 can black beans, drained and rinsed Juice of 1 lime
potato, peeled and
diced 1 can black beans, drained and rinsed Juice
of 1 lime 2 tb.
1 cup
of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat cubed 1 large onion,
diced 1 small can
of tomato paste 1 cup red wine 2 cups
of beef broth (I use low sodium) 4 medium
potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
But essentially, they're similar to eating beef patties, but made
of finely chopped chicken,
diced sweet potatoes and finely sliced spring onions, all mixed together with a few delicious tasting spices that bring the dish up several notches.
It's made with loads
of diced Yukon gold
potatoes, plus
sweet potatoes, onions, and beets, and almost glows with exquisite color and rich satisfying flavor.
I
diced and sauteed the
sweet potato and zucchini chunks until they softened slightly, added 1/2 a bag
of frozen spinach and the rest
of the cream sauce.
2 pounds red
potatoes, scrubbed and
diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2 cup finely chopped
sweet (Vidalia) onion 1/2 cup
diced celery 3 - 4 tablespoons chopped spicy or
sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty
of freshly ground black pepper
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)
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
2 lbs beef chuck roast, trimmed
of large sections
of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion,
diced 3 large carrots 3 large white
potatoes 2 large
sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2
of a 6 oz can
of tomato paste, about 2 rounded T 2 bay leaves
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3
sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion,
diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
Ingredients: 10 oz (250 g)
sweet potatoes, peeled and
diced into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce
of your choice (optional)
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
ingredients SPINACH AND
SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to t
SWEET POTATO FILLING: 2 medium
sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to t
sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed
of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small
dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
2
sweet potatoes, peeled and cubed 1 red pepper, cubed 1 red onion, cubed 2 jalapenos,
diced 1 t. cumin 1 t. chili powder Salt and pepper 2 t. olive oil 1 can black beans, drained and rinsed Handful chopped cilantro Squeeze
of lime Whole Wheat Tortillas or Wraps Nonstick olive oil spray Foil
They are sauteed with some purple
sweet potato,
diced sweet onion, and a bit
of avocado oil.
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.
Ingredients: 1 full head
of romaine lettuce tossed with roasted
sweet potatoes (or pumpkin / butternut squash), artichoke hearts,
diced celery, Italian herbs, black pepper, kimchi or sauerkraut, sometimes kale or arugula (not pictured here today), and about 1/4 cup
of this dressing.
Finally, I added the
diced sweet potato with 3Tbsp
of broth and cooked ~ 8 min with it covered.
First preheat a large skillet to med hi heat with about 1 Tbs
of olive oil and add the minced garlic and
diced sweet potatoes.
Another ground beef chili recipe, but this one uses
diced sweet potatoes and squash in place
of the beans in the chili.
Next, you add the star
of the soup,
diced sweet potatoes along with papikra, chicken stock and a cinnamon stick.
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 →
Doubled the
sweet potatoes and used a can
of petite
diced tomatoes - drained rather than the plum tomatoes.
In a large bowl, toss the
diced sweet potatoes and cauliflower with olive oil, a bit
of salt and pepper.
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.
Place the
diced sweet potato on the baking sheet and then use your hands to coat them with 2 tablespoons
of the oil.
Place the drained
diced peppers, beans, and corn on top
of the
sweet potatoes then add the remaining tablespoon
of oil.
Make it with
diced potato,
sweet pickles, celery, chopped egg, and a good amount
of mayonnaise.
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots,
diced 1 celery stalk,
diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers,
diced 1 large
sweet potato,
diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or
diced) Freshly chopped cilantro Seeded crackers
of your choice
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large
sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite
diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce
4 cups chicken broth 2 cups
diced sweet potato 3 tablespoons orange juice 1/4 teaspoon orange zest 3 tablespoons heavy cream 1/4 teaspoon ground habanero Pinch
of white pepper Chopped parsley for garnish
My favorite salad to eat out
of this far includes: 3 - 4 cups massaged kale, spinach and romaine in lemon juice, with my
Sweet «n» Spicy Miso Dressing, cumin, roasted broccoli, roasted beets,
diced celery and fennel, and 2 roasted purple flesh Japanese
sweet potatoes or 1 extra large Garnet yam.