Sentences with phrase «with sweet potato wedges»

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.

The menu would be chicken thigh fillet rolled and wrapped in a rasher of bacon, with sweet potato wedges and asparagus.

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

So far, the ways I know of cooking meatballs are: Italian style (with soffrito, tomato purée, beef stock, red wine, garlic, oregano and Parmesan, then served with pasta, or courgetti if I'm feeling virtuous), Swedish style (in gravy with Philadelphia Light mixed into it to make it creamy, then served with mashed potatoes and peas) or something I found on an American recipe site once which sounds vaguely Tex - Mex, although I gather from the measurements in your recipe that you're from the other side of the pond, so you'll probably raise an eyebrow at that (with black beans, pinto beans, BBQ sauce, smoked paprika, chilli flakes and cheddar, then served with sweet potato wedges).

Top with sweet potato wedges, broccoli, and kale.

Lunch was sliced turkey on a toasted gluten - free bagel with sweet potato wedges on the side.

Just made this with sweet potato wedges instead of rice & substituted chipotle with smoked paprika — delicious!

I like to make a generous portion on Sunday and then bring it into work with some some sweet potatoes wedges or some veggie burgers.

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.

Start with the sweet potatoes and carrots, simply peel the carrots and then chop everything into similar sized wedges.

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!

The sweet potato wedges are so amazingly tender and have delicious hints of cinnamon, which contrast perfectly with the baked chilli chickpeas, peppery rocket, cucumber and tomatoes.

I love serving it with a side of avocado and if I'm feeling hungry then I love adding some cinnamon and paprika sweet potato wedges too — they go so well with this.

Serve with roasted sweet potato wedges, sugar snap peas, and cranberry sauce.

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!

There's nothing better than a beautiful plate piled high with roasted sweet potato wedges baked until they're so soft and tender with a perfect blend of paprika, salt, cinnamon and rosemary — absolute heaven!

Until last week my sweet potato brownies were the favourite, with my cinnamon and paprika wedges coming in a pretty close second, however, I then discovered the beauty of a creamy sweet potato dip and everything changed!

I love eating sweet potato wedges with almond butter but have never thought to eat them with a yogurt dip.

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.

While quinoa cooks, cut sweet potatoes into small wedges, drizzle with sesame oil, toss to coat, then sprinkle with crushed red pepper flakes.

I topped sweet potato chips with a small wedge of brie cheese, drizzled on some honey and garnished with chives.

In a large bowl drizzle sweet potato wedges with olive oil; toss until coated.

Place the onion wedges along with the sweet potatoes and garlic cloves on a baking sheet in a single layer.

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!

Cut your sweet potatoes into equal - size wedges or large cubes and transfer them to a baking sheet that has been lined with parchment paper.

Top with sambal cucumbers, sweet potato wedges, and sesame spinach.

Add sweet potato wedges to a baking sheet with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and mix everything up.

Filed Under: Breakfast, Dairy - Free, Gluten - Free, Lunch, Main Dish, Recipes, Vegan Tagged With: black beans, breakfast, brunch, dairy free, gluten free, salsa, sweet potato wedges, tofu scrambler, vegan

Spread the sweet potato rounds and onion wedges on a baking sheet, drizzle with 3 tablespoons of the oil, and season with salt and pepper.

Place sweet potato wedges in a large bowl; drizzle with olive oil and toss to coat potatoes with oil.

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.....

An easy vegan veggie bowl with maple roasted sweet potato wedges, couscous and spinach pilau, tomato salsa and an avocado rose.

Tip: I like serving these simple sweet potato wedges with harissa yogurt.

DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart

My weekly trip to the Wedge Coop last weekend resulted in me coming home with several large sweet potatoes and a humongous bunch of dandelion greens.

This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables — baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato.

The star of this recipe is the sweet potato — these sweet potato wedges are roasted until they are soft and moist with a subtle caramel flavor.

Arrange the sweet potato wedges on a rimmed baking sheet and drizzle with the olive oil.

Sprinkle the sweet potato wedges with salt, pepper and chili powder.

Toss the sweet potato wedges to coat well with the oil and the seasonings.

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

This vegetarian class may include escarole, bean, and barley soup; Mediterranean galette filled with oven - roasted zucchini, red onion, tomatoes, and asparagus; baked sweet potato wedges served with ginger crème fraiche; insalata mista; corn bread; and baked phyllo filled with apples, honey, and cinnamon.

Or even with hot potato / sweet potato wedges.

I wouldn't advise this every day but on occasion it's ok to serve meat alternatives that are premade while you make the sides, sauces and extras to go with it such as: veggie burgers with homemade thick cut baked sweet potato wedges, vegan piccata (I use Gardein and make a great homemade lemon & thyme sauce), vegan beef tips (I use Gardein) with sautéed caramelized onions and garlicky sautéed kale.

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.

Try poached eggs with cooked spinach and tomato, topped with sliced avocado, with a side of roasted sweet potato wedges.

I cut up some wedges of sweet potatoes, toss them with oil and salt and pepper and pop them in the oven to bake.

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.

Lots of organic salad greens, the occasional 1/2 sweet potato (wedges wrapped in uncured bacon) and mashed cauliflower with roasted garlic.

I made the batch of sweet potato wedges that I photographed with organic coconut flour which I received as a gift from Sukrin UK.