Sentences with phrase «used roasted sweet potatoes»

Instead of chickpeas, we used roasted sweet potatoes and created an Indian - spiced coconut dressing that would be great on other salads and roast vegetables, so don't worry if you have extra.

I used roasted sweet potatoes from a quinoa salad w / kale from yesterday to make these patties.....

I prefer using roasted sweet potatoes (drizzled with olive oil and sprinkled generously with salt and pepper), which, I feel, brings out their natural sweetness.

One time I used roasted sweet potato instead of the squash, and toasted sunflower seeds instead of the pipitas.

Not exact matches

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!

You've got nutty roasted potatoes, sweet - tart persimmons (though you can use pears or apples if you don't like persimmons), a bright lemony yogurt sauce, and crisp lettuce middles.

I plan on making some sweet potato waffles for the freezer this week (using my pumpkin wafflerecipe, but replacing the pumpkin with mashed roasted sweet potatoes) for the kids» breakfasts.

150g cooked sweet potato flesh (without skin) I recommend roasting a whole sweet potato and using the flesh

I used kale instead of collard greens because it was on sale, swapped the sweet potatoes for roasted red potatoes, and used pinto beans because I could not find any adzuki beans that were less than $ 2.50 per can.

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 chUsing 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 chusing / 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 favorite vegetables; any vegetable that will stand up to roasting, including onions, leeks, bell peppers, turnips, parsnips, sweet potatoes, carrots, fennel, winter squash, mushrooms, cauliflower, broccoli.

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.

Cube the sweet potatoes and roast, with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.

love this recipe, the vegetables roasted are a great combo and this is a wonderful way to use your yams, or at least that's what the photos looks like... Mr. smartie - pants (that's me) says yams are sweeter than sweet potatoes believe it or not, the higher starch content converts during cooking making the sugars... I love both, grilled sweet potatoes are an all time favorite with steaks

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!

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

The sweet potatoes can be roasted ahead and stored in the refrigerator until ready to use.

Do ahead tip: Allow roasted sweet potatoes to cool then store in the refrigerator, in a covered container or wrapped in foil, until ready to use.

Layer the beans first before adding cheese sauce, roasted sweet potatoes, avocado (or guacamole, if using), green onion, pickled jalapeños, roasted red pepper, cabbage, cilantro, and salsa.

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.

We often just use whatever veggies are in the house or I substitute roasted sweet potato for the friend plantains.

Top with the roasted sweet potato rounds, the edamame, carrots, green onion, cilantro, and, if using, the sesame seeds, hemp seeds, and sprouts.

1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped

Note: Using a starch works best for coating marshmallows that will be used for roasting or topping sweet potatoes.

Oh, and I took your «cube potatoes and roast them along with the tomatoes» advice, but I used a mix of regular and sweet potatoes.

Using fresh roasted sweet potatoes and leaving the potatoes and butter slightly lumpy creates rustic biscuits that are unique and don't need to look perfect.

I use liquid coconut oil for all my baking (no canola oil over here) and for roasting some veggies like sweet potatoes.

I sometimes use other root vegetables, like parsnips, carrots, or turnips, but no matter how much you roast those, they never get quite as crisp as starchier sweet potatoes.

I'll have to try this with roasted sweet potatoes... since any form of pumpkin pie / cheesecake / ice cream is forbidden my house (my bf hates the taste of pumpkin and I try to use whole vegetables but am too lazy to prep pumpkin)

For this recipe I have used leftover butternut squash but you can also use leftover roasted peppers, sweet potatoes or beetroot.

When the sweet potatoes are done roasting, add them to a bowl and mash them using a potato masher.

By using oven roasted sweet potatoes, the flavor just bursts and shines through.

When I used two medium sweet potatoes I ended up needing to roast two more to make three cups total.

Did not use the sauce... the best part of this recipe is the roasting of the potaotes... finished the sweet potatoes with just some brown sugar, maple, butter orange juice drizzled over potatoes...

I used organic sweet potatoes tossed in EVOO roasting them for 30 min.

This chili recipe uses cubed bacon and ground beef, and is served over roasted sweet potatoes.

I took the easy route (we all deserve a break after cooking for hours on Thanksgiving, right?!?!) and used Cascadian Farm's frozen organic fire roasted sweet potatoes.

We like to roast root veggies — here we use sweet potatoes, carrots, turnips, and Yukon gold potatoes — at a high temperature, which gets them browned and crisp, and cooked in less time.

Thinking more about it, I imagine you could use the sauce / marinade to roast any number of ingredients beyond winter squash or sweet potatoes - for ex: tempeh, broccoli, cauliflower.

Speaking of on top of things... you can really use this sauce / meatball combo on top of anything: traditional noodles, zoodles, even roasted or baked sweet potato.

Like I mentioned, I used leftover roasted sweet potatoes for this recipe.

Use the leftovers from Ellie's Herb - Roasted Turkey Breast recipe to prepare a hearty breakfast hash, complete with thyme - scented sweet potatoes and a perfectly poached egg on top.

Keep in mind that prior to making these smoothies, I used leftover roasted sweet potatoes.

Use this versatile dressing over greens, to dress slaw mix, or drizzle over roasted veggies like Brussels sprouts, sweet potatoes, and asparagus.

Begin by roasting the butternut squash and sweet potato (use 1 large sweet potato) in a 400 ° oven for 45 - 70 minutes or until the squash is tender and you can poke a fork through the flesh.

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.

These sweet potato rolls look delish — and I would love to use the DOT to bake them as well as for roasting my very first ever Turducken!

My favorite ways to use it are in smoothies, on oatmeal, on roasted squash or sweet potatoes, in muffins, healthy cookies, and in healthy loaf cakes too.

Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)