Another ground beef chili recipe, but this one
uses diced sweet potatoes and squash in place of the beans in the chili.
Not exact matches
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided
use 1 cup shredded sharp cheddar cheese, divided
use • Sour cream, as optional garnish
Crockpot Curry (makes 4 good - sized lunches) 2 small
sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of
diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated ginger ** if you are not
used to ginger,
use.5 - 1 tsp (or 1/4 tsp dried)
1 lb sausage, you can
use the crumbly sort,
sweet or spicy, or the links kind 1 medium onion,
diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large
potatoes,
diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste
1 cup of all purpose flour (I
use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion,
diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I
use low sodium) 4 medium
potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
white or cremini mushrooms, chopped or thinly sliced 1 medium yellow onion,
diced 3 cloves garlic, minced 1 carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet
potato or
sweet potato, peeled and chopped (I
used a
sweet potato) 2 cups cooked wild or brown rice (I
used brown rice) 2 tsp.
Ingredients: 10 oz (250 g)
sweet potatoes, peeled and
diced into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5 Tbsp coconut sugar (I
used 3 Tbsp) 4 Tbsp rice flour or powdered skim milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)
1 tablespoon olive oil 1/2 medium onion,
diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I
used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I
used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
2
sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I
used olive oil) 2 garlic cloves, minced 1/2 yellow onion,
diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and pepper, to taste
Doubled the
sweet potatoes and
used a can of petite
diced tomatoes - drained rather than the plum tomatoes.
Step 1: Cook pasta according to package directions then drain Step 2: Steam apple
dices until tender in a small saucepan with a bit of water or in a glass dish in the microwave — for both methods,
use just enough water to cover the apples Step 3: Mix the pasta and the
sweet potato puree together then toss in the apple
dices and mix again.
Place the
diced sweet potato on the baking sheet and then
use your hands to coat them with 2 tablespoons of the oil.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup
diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and
diced 1 large
sweet potato (350 g), peeled and chopped to 1/2 -1 inch
dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black pepper, to taste (I
used 1/2 tsp salt or a bit more) 1/4 tsp cayenne pepper (or red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
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)
I also made it recently with
diced butternut squash instead of
sweet potato because I had some that needed to be
used.
1 tbsp red lentils 2oz (1/4 cup)
sweet potato, peeled and
diced 2oz (1/4 cup) chopped cauliflower 1 medium carrot, peeled and
diced roughly 6 fl oz (3/4 cup) milk --(
use breast milk or formula if you prefer)
Chop up some leftover cooked
potato,
sweet potato or other root vegetable into small
dice and
use this instead!
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and
diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and
diced 1 large
sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice,
diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans —
use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
I
used diced up
sweet potatoes and beets as my root veggies, and tossed some chickpeas on there for a bit of extra protein in addition to cooking up some quinoa and adding in some kale.