Sentences with phrase «roasted sweet potatoes in»

When I saw these crispy roasted sweet potatoes in Victoria magazine, I could not wait to make them.

I love dipping roasted sweet potatoes in it, drizzling it on my roasted veggies, on top of fish tacos (or any tacos), on eggs, instead of mayo on a turkey sandwich... you get the idea.

There is something about diced, roasted sweet potatoes in a raw salad and fresh orange slices tossed with lightly steamed greens are everything that your vegan guests long for — and then some.

I write out all the ingredients on a paper and combine them, and try to use recipes with similar ingredients like roasted sweet potatoes in different ways.

This soup makes an easy weeknight meal all on its own, especially if you already have a few leftover roasted sweet potatoes in the fridge.

I almost always have a few roasted sweet potatoes in the fridge (I make a big batch on Sundays).

I roasted the sweet potatoes in a mix of Mexican - flavored spices, including cumin and chili powder, which gave the dish a really great overall taste!

I also roasted my sweet potatoes in the oven with the skin on, as opposed to steaming them.

So back to this recipe of Chorizo and Sweet Potato Wraps with Mint and Yogurt dressing — it consists of grilled chorizo sausage and roasted sweet potato in a wholewheat wrap smothered in a tangy mint and yogurt dressing.

For example, if you don't feel like turning on the oven to roast sweet potatoes in 100 - degree weather, maybe grill or steam them instead; prepare the foods in a way that makes you happy!

I roast my sweet potatoes in the oven until they are tender, peel, and...

Or course, feel free to use fresh spinach, roast sweet potatoes in the oven and cook chickpeas from scratch if you'd like I just try to make life as easy as possible!

(From the kale salad listed above) Ingredients: marinated kale, 1 roasted sweet potato in chunks, 1/2 cup cooked quinoa, 1 can white beans, goat or feta cheese to taste, olive oil and balsamic vinegar.

Lunch: I have an already - roasted sweet potato in my fridge.

Not exact matches

When I'd visit from Chicago, he'd bring me into his Nashville kitchen and make me impromptu salads, perfectly fried eggs with the brightest yellow yolks, mashed avocado on toast, sweet potatoes roasted in coconut oil, thick morning smoothies made in a blender he'd packed to the brim.

We've got roasted sweet potatoes, chickpeas, mushrooms, spinach and vine tomatoes, which we've served with a turmeric scramble (the recipe for that is in Deliciously Ella With Friends) but you can definitely swap that out for something else, if you think your Dad is more scrambled eggs than scrambled tofu!

While the sweet potatoes and chickpeas are roasting in the oven; cut your onions into little pieces and crush your garlic.

I then make lots of roasted vegetables, normally this is a mix of carrots, squash and sweet potatoes as I find these taste the most delicious cold — they seem to get more delicious stored in the fridge whereas other veggies can go a bit soggy.

Here in Spain we can buy sweet potatoes ready roasted from the baker's so it's an even quicker process.

As absolutely everything was so delicious it's hard to recommend anything in particular but I did especially love their root vegetable mash bowl topped with roasted wild mushrooms, their curried sweet potato and their roasted cauliflower.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

When the sauce is ready; add in the roasted sweet potato chunks and chickpeas.

Blend all ingredients for sweet potato «cheese» sauce, along with roasted onion and garlic, in a high speed blender until smooth.

It can adapt through the seasons - swap in asparagus / favas in spring, roasted cubes of winter squash or sweet potatoes later in the year.

Served over sweet potato mash with a side of roasted Romanesco cauliflower, a beautiful and weird looking vegetable that showed up in this week's CSA.

In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.

Alternately, you can roast large chunks of sweet potatoes in the oven.

Arrange the sweet potato in an oven safe baking tray and roast for 40 minutes at 180 degrees Celsius until soft.

Once the sweet potatoes are tender, add in the tomato paste, fire roasted tomatoes, corn, and black beans.

ROASTED SWEET POTATO CHICKPEA GRAIN BOWLS — Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal ROASTED SWEET POTATO CHICKPEA GRAIN BOWLS — Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal opSWEET POTATO CHICKPEA GRAIN BOWLS — Brown rice is topped off with roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal roasted sweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal opsweet potatoes and chickpeas, then tossed with a tangy sriracha lime dressing in this healthy meal option.

Serve with fresh cut veggies, oil - free tortilla chips, grilled zucchini slices, use it in a soup or stew, or even serve it as a dip for roasted sweet potato fries — yum!

It features tender chicken marinated in an Asian - inspired sauce with nutrient - rich sweet potatoes, all roasted on one pan with fresh oranges and cranberries.

With chipotle roasted sweet potatoes and chicken & apple sausage tossed in pesto, this dish is a well - rounded and satisfying meal you will love.

Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

In this healthy recipe, we swap roasted sweet potatoes for the fried spuds and make a yogurt - blue cheese sauce instead of compound butter.

It came together so quickly in the food processor), as well as roasted the sweet potatoes and quickly sautéed some thinly sliced onion, minced garlic and then added spinach.

In this healthy recipe, we swap roasted sweet potatoes for the fried spuds.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Use your leftover sweet potato mash or roasted sweet potatoes, or even your sweet potato pie in this heavenly - leftover - friendly smoothie recipe!

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.

Place the sweet potatoes and roasted garlic in a bowl and toss together.

The warm orange - infused maple butter, which takes all of two minutes to get going in a small saucepan, could be drizzled over split roasted sweet potatoes, but grilling them adds a slightly charred, smoky flavour that seems well suited to fall and winter, even though grills tend to be summer appliances.

In one study, the average GI value for roasted sweet potato was 82, for baked sweet potato 94, and for boiled sweet potato 46.

And you could totally have all of the ingredients ready ahead of time: prepping quinoa, roasting sweet potatoes, blending Avocado Lime Crema and rinsing off black beans and having them in containers in the fridge, ready to throw together.

My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.

(I couldn't fit in all of the sweet potatoes, so I had to roast the extra with olive oil in the oven — oh, the horror!)

With Christmas fast approaching I thought it was about time I started playing with some options to make this year and so far this roast chickpea & sweet potato salad is sitting in first place.

Assemble your bowl: Layer in the quinoa, black beans, cilantro and the roasted sweet potato.

Gently roasted sweet potatoes are ideal for dipping in the zesty mayo.