Sentences with phrase «sweet potato bowl for»

Try a mashed sweet potato bowl for breakfast instead.

i made a sweet potato bowl for breakfast this week with nut butter and granola, which was delish, and gluten - free apple spice blondies made with coconut flour — SO good!

and I made your Chicken sweet potato bowls for lunch this week!

Not exact matches

If I was to live on a dessert island for the rest of my life guacamole would absolutely be my food of choice, preferably with a side of sweet potato wedges and a bowl of dates.

I've been making big batches of sweet potato and carrot chunks, along with batches of quinoa with tahini, from your fab Heathly Eating on the Go lunch bowl recipe and these last for the five day working week, which is great.

It tastes amazing in a rainbow bowl with grilled peppers, sun - dried tomatoes, rocket and pomegranates; or as a dip for your crackers, sweet potato wedges or crudités; used as a sauce for your pasta; spread thickly on some sueprfood bread; stirred into some brown rice with a little miso or eaten straight from the bowl with a spoon!

It's about eating meals that make you feel your best — that might mean a bowl of almond milk porridge for breakfast, a kale and sweet potato salad for lunch and a burger with wine for dinner with friends, and that's totally ok.

Hi Melanie, thanks for your comment and hope you enjoy making them — you put the almonds in the bowl which you then add the other ingredients and sweet potato / date mixture to!

For an orange - ish smoothie bowl, try my favorite tuber — the sweet potato.

This might be the epitome of health in a bowl — I mean, sweet potatoes, chickpeas, AND those infamously good - for - you dark leafy greens?

Transfer the sweet potatoes to a bowl of cold water and soak for 30 minutes to 1 hour to remove the starch.

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.

For dinner I made a healthy quinoa bowl with leftover Brussels sprouts, sweet potato, and spinach.

While the sweet potato is cooking, mix together the ingredients for the garlic aioli in a small bowl, until well combined.

But if you're looking for something a bit more fun, try this breakfast bowl that features zucchini noodles coated in an avocado sauce, an egg, and diced up sweet potato.

Those seeking direction in their poke experience can opt for one of the creative poke bowls, each inspired by a different region, ($ 9.95 — $ 14.95) such as the West Coast inspired Venice Beach Cali — marinated in salsa verde, served with avocado, baby heirloom tomato, red onion, crispy lotus and seaweed nori, served over white rice; Cocoa Beach Florida — marinated in spicy passion fruit salsa fresca, served with crushed plantain chips, pineapple, orange, Fresno peppers and quinoa; Punta Hermosa Peru — marinated in aji amarillo lime emulsion, tossed with red onion, sweet potato, avocado and cancha, atop green rice; and the Jumunjin Beach Korea — marinated in Kimchi dressing and served with white sesame seeds, Kimchi, seasoned crushed cashews and scallions, finished with Yuzu tobiko.

If you are looking for a delicious and healthy recipe to make for dinner tonight, try this sweet potato vegan buddha bowl recipe.

2) Simply put, I had to use too many dishes - a large bowl for marinating my chicken (large bowl morphed into a zip lock bag, but I'm still washing the large bowl), a flat pan to roast the sweet potato (in the oven), frying pan to cook the chicken, another bowl to mix the chick pea «salad» (more on that later) and then a plate to serve it all on.

I made an utterly mouthwatering dinner today based on a recipe on The First Mess (spaghetti squash noodle bowl with lime peanut sauce), although I swopped out the squash for what I had in the house (orange sweet potatoes and carrots).

If you make a hearty option like a bean soup or chili, serve on a sweet potato, in a grain bowl, or over spaghetti squash for some diversity.

Feel free to change out some of the ingredients included in the bowl of you prefer something different, like sweet potatoes for the regular potatoes or another root vegetable if you hate beets.

Place peeled and diced sweet potatoes in a large bowl and cover with cold water and set aside for at least 15 minutes.

Pile roasted sweet potatoes, sautéed kale, black beans, and a sunny - side egg over grains for a healthful, filling grain bowl that'll power you through the day.

Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

When I saw Caitlin's awesome recipe for a sweet potato breakfast bowl on From My Bowl, I just knew I had to made a version of -LSB-...]

For some reason my sweet potato sushi bowl came to mind.

But instead of baking the sweet potatoes for that long in the oven, I submerge one sweet potato at a time in a bowl of water and microwave it for about 3 minutes.

Measure 2 cups of sweet potatoes and add them to the bowl with the oats (save any leftovers for a quick breakfast hash!).

If you prefer to have the soup as a starter you could pair this with my sweet potato and chickpea salad, quinoa power bowls, sweet potato tofu burger, or avocado chickpea salad for a full meal.

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.

This bowl is pretty versatile — see the recipe notes below with suggestions for other veggies — roasted sweet potatoes would be delicious here, as would pico de gallo or really whatever you like on your burrito bowl!

Banana and pearl sugar Belgian waffles Banana bread French toast Blueberry - glazed Earl Grey doughnuts Buckwheat waffle with blueberry maple syrup, for one (GF) Buttermilk biscuits (GF) Cherry almond granola (GF) Cherry jam danishes Chia pudding, three ways (GF) Chocolate chip buckwheat waffles, two ways (GF) Chocolate glazed toasted coconut doughnuts Cinnamon rolls with maple icing Clumpy banana + almond butter granola with cacao nibs (GF) Coconut + chai spiced pancakes with raspberry compote Coconut oil cinnamon rolls Coconut scones (GF) Easiest vegan pancakes Ginger - turmeric overnight oats (GF) Lazy lady porridge (GF) Liège waffles Maple oat scones (GF) Muesli + coconut yogurt breakfast bowl (GF) Oat + cashew butter breakfast cookies (GF) Overnight chia pudding (with the works)(GF) Overnight ginger + pumpkin chia pudding (GF) Overnight pumpkin spice cinnamon roll loaf Pearl sugar pretzel waffles Pumpkin overnight oats (GF) Pumpkin scones Pumpkin spice cinnamon rolls Pumpkin spice granola (GF) Pumpkin spice sticky bread Pumpkin stuffed crêpes (GF) Raw pumpkin doughnut holes (GF) Saffronog french toast (GF) Single - serving vanilla protein waffle (GF) Small batch apple cider cinnamon rolls Small batch cinnamon rolls Strawberry - rhubarb scones with sweet cream Sweet potato cinnamon rolls with boozy caramel glaze Sweet potato waffles with cacao nibs (GF) Tofu scramble (GF) Tropical chia seed porridge (GF) Vanilla bean chia pudding with the works (GF) Vanilla bean + matcha chia pudding (GF)

Have a bowl straight up the first day, make this incredible breakfast bowl the next, then stuff a cup or two in a sweet potato for lunch and call it a day.

This recipe is for one of my favourite sweet potato breakfast bowl combinations, which adds yoghurt, seeds (or granola) and fresh berries for additional protein, healthy fats, and flavour.

For lunch yesterday, I drizzled this over a bowl of brussel sprouts, sweet potatoes, pears, and quinoa (recipe coming soon!).

This sweet potato berries breakfast bowl is for you!

To make the bowl of soup more appealing for my daughter, I have prepared some sweet potato chips.

Kale Salad Balance Bowl with black beans, harissa roasted sweet potatoes and sweet tahini dressing for a balanced dinner in a bowl!

This recipe is for one of my favourite sweet potato breakfast bowl combinations, which adds yoghurt, seeds (or granola) and fresh berries for additional protein, healthy fats, and flavour.

This sweet potato breakfast bowl topped with fresh berries is for you!

Monday - turkey burgers, brocolli salad, salad with watermelon, arugala, purple onoin & feta Tuesday - going to try carnitas in the crock pot, will use it to make burrito bowls like Chipotle Wednesday - steak, sweet potato fries, roasted asparagus Thursday - leftover carnitas Friday - homemade pizza, going to try putting grown ups toppings on portabellos for a low carb option, ceasar salad Saturday - Date Night!

My interesting recipe for the day is this Asian style sweet potato noodle bowl.

And with the flavor of our grain - free turkey and sweet potato recipe, your puppy will come running for every bowl.