Meanwhile
slice the potatoes finely, (you can keep the skins on if you wish) and boil for 2 - 5 minutes, just to get them slightly tender.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red
potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon,
finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
I was going to add a
finely sliced shallot, but ended up forgetting it after
slicing all those little
potatos by hand, but I think it will work well and will try that nexttime.
1 sweet
potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons
finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots,
sliced 6 large cloves garlic,
finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold
potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup
sliced carrots 1 cup baby turnips or 1 cup
sliced turnips 1 1/2 lbs new or small red
potatoes 1/4 cup
finely chopped parsley 2 tbsp chopped horse - radish
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp
finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new
potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1 lemon, cut into 4 wedges 1.
Place the Strong Roots spinach bites and garlic sweet
potatoes on a tray and bake them in the oven for To make the tofu scramble heat up 1 tablespoon of olive oil and add the
finely sliced onion.
Finely chop the onion and celery, crush the garlic and
slice the chicken into cubes the same size as the sweet
potato pieces
1/2 pound russet
potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread,
sliced
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet
potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for ga
Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup
finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for ga
finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Potato Cauliflower Soup INGREDIENTS 1 tablespoon olive oil 250 g bacon,
finely chopped 3 garlic cloves, crushed 2 leeks, halved, washed, thinly
sliced 1/4 cauliflower, trimmed, cut into small florets 2 cups
potatoes, peeled, diced 6 cups chicken stock 1/4 -LSB-...]
14 ounces new
potatoes 4 eggs 6 green onions, white and light green parts only, thinly
sliced 3 - 4 tablespoons
finely - chopped shallot 12 cornichons,
finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill,
finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives,
finely chopped
Autumn Filling coconut oil or olive oil for frying 1 small red onion,
finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby carrots, divided lengthwise 1 small sweet
potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
ingredients TUNA NOODLE CASSEROLE WITH
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled,
finely chopped) 1 (8 - ounce) package
sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp white Cheddar cheese (shredded) 1/2 cup salt and vinegar
potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup salted
potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (cru
potato chips (crumbled) 1/2 cup jalapeno flavored
potato chips (cru
potato chips (crumbled)
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked
potatoes,
finely diced or thinly
sliced 1/2 small onion, minced 1-1/2 cups chopped vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
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.
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon
finely grated shallot (using a Microplane) 1 scallion, white and light green parts only, trimmed and thinly
sliced 2 1/2 teaspoons
finely chopped dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons white vinegar
Potato chips, 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
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold
potatoes diced 2 tablespoons red wine vinegar 1 large shallot
finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
Ingredients 1.5 kg
potatoes, peeled and thinly
sliced (53 ounces) 2 cloves of garlic,
finely chopped2 red onions, choppeda pinch of oregano1 tbsp honey2 tbsps butter2 tbsps flour1 cup vegetable stock1 cup milk cream150g feta cheese (5 - 6 ounces) a handful chopped spring onionsalt and freshly ground peppera handful of Parmesan cheese, grated4 rashers bacon, chopped (optional) Instructions To prepare these amazing
potato gratin recipe,
finely chop the onion and garlic.
Vegetarian Mushroom Soup with Greens Recipe 1 tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms,
sliced 1 jalapeno chile pepper, seeded and
finely chopped 3 cloves garlic,
finely chopped 4 cups water 1 pound sweet
potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2 tablespoons tamari (soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard) Sambal oelek chili sauce
Ingredients 1 tablespoon olive oil 1 1/2 cups onion,
finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery,
sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups
potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half -
slices, cut zucchini in half, then cut into
slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
Preheat the oven to 180 °C / 350 °F / gas mark 4, and start chopping: onions and garlic
finely diced,
potatoes and aubergine
sliced horizontally, around 1 cm thick.
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
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups water 4 strips bacon (
finely chopped) 2 stalks celery (
finely diced) 1 small yellow onion (peeled,
finely diced) 1 medium leek (white and light green parts only, thoroughly rinsed,
finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2 and 3/4 cups whole milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold
potato (peeled,
finely diced) 1/4 small celery root (peeled,
finely diced) 4 scallions (root ends removed, thinly
sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup water 3/4 cup white cornmeal 1/3 cup milk Kosher salt and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3 cup
finely chopped shallots 1/3 cup
finely chopped celery 2 1/2 cups
sliced cauliflower (about 1/2 small cauliflower) 3/4 pound
sliced peeled Yukon gold
potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
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
Ingredients: 3 — 4 medium baking
potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very
finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly
sliced Directions: Place the
potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
Serves 2 - 4 230g small fingerling
potatoes, washed and dried 340g squash 60 ml extra virgin olive oil 50 ml white miso 1 tbsp harissa paste 3 tbsp lemon juice 45g kale, destemmed and
finely chopped 4 radishes, very thinly
sliced 45g marcona almonds, toasted
4 C
finely grated
potatoes 1 large, or 2 small, cleaned and
finely sliced leeks (remove the outer layer and the tough leaves at the end of the stalk) 6 eggs, whisked with 1/2 C milk or cream 1/4 C Olive oil (a little less is fine too)
Filling: 1 1/2 lbs yukon gold
potatoes, peeled and
sliced, cut into 3/4 inch chunks 1/4 cup canola oil 1 small onion,
finely chopped 1/2 teaspoon pepper 1/2 teaspoons salt
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
2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one
finely chopped and the other coarsely 4 cloves garlic, peeled and
finely chopped 3 large carrots, peeled and
sliced in thick coins 2 parsnips, peeled and
sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2
potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or
finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans
1 4 - pound chicken 4
slices of bread with the crusts trimmed 1/2 cup of oil 1 large onion,
finely chopped 2 teaspoons ground garlic 3 rocotos, or 6 serrano chiles, seeds and stems removed, pureed Salt and freshly ground black pepper, to taste 1/2 pound chopped walnuts and / or pecans 4 ounces grated Parmesan cheese 1 large tin of evaporated milk 6 yellow
potatoes, cooked and halved Green olives and hardboiled eggs, for garnish Cooked rice
1/4 cup cooking oil 2 pounds cubed lamb or beef 2 onions,
finely chopped 1 teaspoon each fresh garlic and ginger paste 4 tablespoons Durban Masala curry powder (or red curry powder) 2 large tomatoes,
finely chopped 2
potatoes, peeled and cut into 1 / 2 - inch cubes 2 carrots,
finely sliced 1 stick cinnamon 2 tablespoons apricot preserve 1 cup chicken broth 1 tablespoon vinegar Salt and black pepper to taste Fresh cilantro for garnish (as desired)
8 to 10 medium - sized
potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill pickles, diced 5 scallions, diced 1 3.8 - ounce can
sliced black olives 1/2 cup
finely chopped parsley A dash of paprika
2 bunches of watercress (chopped, including stems) 1 onion,
sliced finely 2 small russet
potatoes,
sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube - sized piece of fresh ginger, grated A teaspoon of turmeric Salt & a dash of black pepper
75 g Chicken Stock 30 g Smoked Butter 2 g salt 40 g Olive Oil
Potato Puree Olive oil 8 drained Pickled
Potato Punches
Finely grated zest of 1 Meyer lemon 16 g drained Pickled
Potato Strings 8 drained Pickled
Potato Slices Chive Blossoms
4 c reduced - sodium chicken or beef broth or stock 3 c low - sodium tomato juice 4 carrots,
sliced 3 thin - skinned boiling
potatoes, scrubbed and chopped 2 med parsnips, peeled and
sliced 1 onion, cut into eighths 1 rib celery, thinly
sliced 1 clove garlic, smashed 1/4 c
finely chopped fresh parsley 1/4 tsp cumin
Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or
finely chopped Salt and pepper 500 - 600 grams large waxy
potato such as Desiree, peeled and
sliced fairly thin, about 3 mm
Ingredients 200 ml double cream 200 ml full fat milk 2 - 3 garlic cloves, crushed or
finely chopped Salt and pepper 500 - 600 grams large waxy
potato such as Desiree, peeled and
sliced fairly thin, about 3 mm 3 - 4 tablespoons sweet and sticky well - caramelised onions (I use ready made)
1 sweet
potato, peeled and
sliced 1 green plantain, peeled and
sliced little olive oil 1 small onion, chopped very
finely 1 clove of garlic, crushed16 fl oz (2 cups) homemade chicken stock 1 bay leaf 4 fl oz (1/2 cup) milk — you can use cow's milk, or stick to breast milk or formula if you prefer
Ingredients 1pound fingerling
potatoes, halved lengthwise 4 hot red chiles 1/3 cup olive oil 4 garlic cloves, peeled and thinly
sliced 1 small bunch fresh flat - leaf parsley, leaves picked, stalks
finely chopped, divided 2 anchovy fillets 1 (14.5 - ounce) can diced tomatoes Sea salt Freshly ground black pepper 3 shots vodka 1 pound uncooked spaghetti Zest and juice of 1 lemon Extra-virgin olive oil for drizzling, optional
Ingredients: 1 cup green lentils or Du Puy lentils 1 bulb fennel, cored and thinly
sliced; fronds
finely chopped and set aside 1 onion, thinly
sliced 2 small sweet
potatoes, peeled and diced into 1 / 4 - inch cubes 3 tbsp extra-virgin olive oil, divided 1 1/2 tsp sea ground black pepper, to taste 1 tsp dried thyme 2 tbsp balsamic vinegar 1 clove garlic, minced 1 (approx. 250g) package halloumi, cut crosswise into 1 / 2 - inch slabs
Once hot, add the
finely shredded sweet
potatoes,
sliced onion, cumin, paprika, red pepper flakes, salt, and pepper to the skillet.
4 large red
potatoes, scrubbed 1/2 cup thinly
sliced red onion 1 red or yellow bell pepper, seeded and
sliced 1/4 cup
finely chopped fresh parsley 1/4 cup cider vinegar 2 tablespoons seasoned rice vinegar juice of 1 lemon 2 garlic cloves, pressed 2 teaspoons stone - ground mustard 1/2 teaspoon salt 1/4 — 1/2 teaspoon black pepper
2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly
sliced 2 cups sweet
potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves,
finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
Soup: 3 tbsp extra-virgin olive oil 1 1/2 cups diced onion 2 medium carrots, cut in 1/2 - inch dice 2 medium leeks, white and light green parts only,
finely sliced 2 stalks celery, cut in 1/2 - inch pieces Coarse salt and fresh pepper to taste 2
potatoes, peeled and cut in 1/2 - inch dice 6 cups hot chicken or vegetable stock 1 (14 ounce) can chopped tomatoes 1 1/2 cups Savoy cabbage, thinly
sliced 1 1/2 cups zucchini, cut in 1/2 - inch dice 1 (14 ounce) can cannellini beans, drained and rinsed
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 jalapeño pepper,
finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove,
finely chopped 1 large sweet
potato, peeled and chopped into 1 - inch cubes 1 small red onion,
sliced in 1/4 - inch
slices 1 medium zucchini,
sliced into small cubes 1 medium yellow squash,
sliced into small cubes 1 medium red pepper,
sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)