Sentences with phrase «sweet potato wedges for»

Not exact matches

Those are absolutely phenomenal to the point where I literally stood there staring at my wedge of sweet potato wondering how on Earth could something taste so good and be so incredibly good for me?

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.

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!

Recently I've been eating it with my rosemary and cinnamon sweet potato wedges baked for ages so that they are the wonderfully soft, squishy, sweet and tender and pureed peas for extra deliciousness!

Like, for example, the sweet potato wedges I make on a weekly basis, the kale and potato hash with a fried egg on top that I sometimes make every other night for dinner, or my overnight oats and old fashioned oatmeal that I swear by.

The main benefit for me, though, is that the vast majority of the time, I sear the tenderloin in my cast iron skillet and then, before putting it in the oven to finish up cooking, I throw whatever our sides will be right into the same pan (in this case, sweet potato wedges and brussels sprouts).

Grilled sweet potato wedges with avocado cream sauce for dipping are the perfect easy, healthy side dish to go with burgers, grilled chicken and more!

Those sweet potato wedges look mouth - wateringly good, I plan on making some tonight for our dinner but now I'm stumped for what we can have with them, lol.....

Erin... for the sweet potatoes: I didn't precook them at all, sliced them into wedges, tossed in oil and spices then put them on grill over a medium low heat.

Wash the sweet potatoes and cut into wedges, as thick or thin as you like, for best results I would suggest about an inch thick.

2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds

these sound so good... I love sweet potato fries so much and never though of putting them under the broiler... always bake them in wedges or fired them I olive oil... will definitely have to try these now... thanks a lot Bridge for the great idea

For example, sweet potato I cut into fries, wedges, rounds or bake whole.

Great with baked sweet potato wedges, chips, and crackers, this dip tastes creamy and decadent but has all of the good - for - you benefits of yogurt, with protein and probiotics.

I did this with sweet potato wedges and left the chicken marinating for 24 hours.

If you love burgers, for example, you can create a healthier meal by swapping beef mince for turkey, avoiding the sugar - laden sauces and using fresh salad for garnish and replacing fries with baked sweet potato wedges.

You can even add in baked sweet potato wedges or cooked quinoa for a heartier variation!

I'm a sucker for sweet potato wedges or fries in pretty much all forms, but you can definitely take them up a notch with just the right preparation and seasoning.

1 tablespoon onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper Sea salt 1 1/2 pounds russet potatoes (3 or 4 medium - small), scrubbed and cut into 1 - inch - thick wedges 2 tablespoons fresh lemon juice (from 1 lemon) Ketchup and Dijon mustard, for serving (optional)

Chop them up into chunks or wedges for sweet potato fries, roast them whole and then stuff them with beans and toppings, mash them with coconut oil and cinnamon, bake them into chips, use sweet potato puree in baked goods, grate them raw over salads, or spread them over your favourite shepherd's pie instead of white potatoes.

I've found healthy alternatives for my cravings, including fruit smoothies, flavored Greek yogurt with granola, and sweet potato wedges (which I cook ahead of time and keep in my refrigerator for when cravings strike).

The winning entries included a chicken burger with sweet potato wedges, guacamole with tortilla chips and carrot sticks with hummus, which were then rustled up by the chef and served for lunch to the entire school.

For example, a thinly sliced onion will roast much faster than a large wedge of sweet potato.

8 small wedges pumpkin 1 lb sweet potato, peeled and chopped 2 parsnips, peeled and halved 2 baby fennel bulbs, halved 2 unpeeled heads garlic olive oil for drizzling seat salt and freshly ground black pepper

I've only ever made sweet potato pie, sweet potato wedges and pureed sweet potato (for our little one).