Carrot and Potato Chickpea Curry with Lentils

As much as I love to cook, I don’t have the time for as many from scratch meals these days and I’m leaning in on the premade jarred sauces. And you know what… I have no shame!

As a busy mom of four, I can take any hacks for simplifying mealtimes. I love this curry sauce for throwing together a quick weeknight curry.

If you wanted to save time, ditch the roasting of the veggies and just simmer them in the sauce for 20 minutes. You’ll want to add 2-3 cups of extra liquid (vegetable broth) to give the vegetables something to soak up, but just simmer and serve!

I’d love to hear some of your favorite convenience items you incorporate into your weekly meals!

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Carrot and Potato Chickpea Curry with Lentils

Ingredients

• 3 whole carrots sliced diagonally into 1/4-inch pieces
• 1 pound potatoes medium-cubed (I like using New/baby potatoes)
• extra virgin olive oil
• 1 teaspoon garlic powder
• salt and pepper
• 2 cups dry brown lentils
• 1 12.5- ounce jar Maya Kaimal Madras Curry Simmer Sauce
• 1 15- ounce can of chickpeas drained and rinsed
• 1 cup frozen peas
• chopped cilantro to garnish

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the carrots and potatoes. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast in the oven for 30-40 minutes or until potatoes and carrots are fork tender, tossing every 10 minutes to reduce burning.
• While vegetables roast, cook the lentils according to package directions. Also, pour the curry sauce into a large, wide skillet over medium-high heat and bring to a simmer. Once simmering, add in the chickpeas and peas and let cook for 5 minutes. Turn off the heat.
• Once vegetables and lentils are done cooking, add the vegetables to the pot with the chickpeas, stir well, and bring back up to medium-high heat and let simmer for 3-5 more minutes. Turn off heat, garnish with cilantro and serve over the cooked lentils.

The post Carrot and Potato Chickpea Curry with Lentils appeared first on Inspiralized.

Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

If you’re ever been worried you’ll overcook shrimp, you’re going to love this recipe. Anything in a cream sauce has enough moisture to canvas any overcooking!

This shrimp dish is a 30 minute weeknight wonder kind of meal, made with a coconut milk and vegetable broth-based cream sauce, so it’s dairy-free and light on the stomach (no discomfort from heavy cream!) The garlic, oregano, and lemon are all you need to create a sumptuous, delectable sauce.

Arrowroot is a thickening agent, but if you can’t access it, you can replace with cornstarch! But do yourself a favor and purchase arrowroot – it’s a less processed version of cornstarch, and gluten-free, so even less likely to cause blood sugar spikes.

Regardless, you’ve got tomatoes, spinach, and onions with this quickly simmered shrimp, all served over pillowy couscous. I’m having a moment with pearl couscous – it’s just too good!

Build this into your weeknight rotation – and frankly, you can make this with a flaky cod as well (you’ll need to cook cod a bit longer.)

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Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2 people

Ingredients

• 1 cup dry pearl couscous
• 1 tablespoon extra virgin olive oil 
• 1/2 onion, diced
• 2 garlic cloves, minced 
• 1 cup vegetable broth
• 1/2 (15oz) can lite coconut milk
• 1 pinch dried oregano (about 1/4 teaspoon) 
• salt and pepper
• 1 teaspoon arrowroot powder
• 1/2 pint cherry tomatoes, halved
• 1.5 - 2 pounds deveined, cleaned shrimp (tails on or off)
• 2 handfuls baby spinach
• 1 lemon
• red pepper flakes to garnish

Instructions

• Cook the couscous according to package directions. Cover to keep warm.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions soften, about 2 minutes. Add the broth and coconut milk, oregano, and stir. Season with salt and pepper. Let cook for 2 minutes for flavors to develop and add in the arrowroot powder, whisking until sauce is slightly thickened. Add the tomatoes stir, and let cook for 5 minutes or until tomatoes are just about fork tender. Meanwhile, season the shrimp with salt and pepper. Once tomatoes are just about fork tender, add the spinach, stir well, and then add in the shrimp, nestling into the sauce. Cook for 2 minutes, flip, and cook another 2 to 3 minutes or until shrimp are opaque. Squeeze over the lemon and give a big stir. Garnish with red pepper flakes.
• Divide the cooked couscous into two bowls and top evenly with shrimp mixture. 

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Roasted Veggie Thai Red Curry with Beluga Lentils

I’ve been making Thai curries for years – they’re one of my favorite meals to make when I just don’t know what to have for dinner. I always have some sort of veggie (frozen or fresh) on hand and always a couple jars of curry paste.

Usually, I simmer the veggies in the sauce (which infuses them with so much flavor) for ease and to make it a one-pot meal. After trying to use up leftover roasted veggies the other night, I discovered the powerful combo of roasted veggies in the curry sauce. It’s a game changer!

Roasting the veggies allows you to add some texture, extra flavor, and frankly looks prettier. You can also adjust the tenderness of the veggies. If you like a crunchier cauliflower or a firmer sweet potato, for example, you can adjust accordingly.

You can make this with a green curry sauce too, but I love the rich color of the red curry here. And let’s chat black lentils, also known as beluga lentils (because they resemble caviar.) They hold their shape well and I love their consistency with curries, they’re less overwhelming than a brown lentil which seems thicker on the palate.

Hopefully you give this recipe a try and convert to a roasted veggie curry fan like us!

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ROASTED VEGGIE THAI RED CURRY with BELUGA LENTILS

Servings 4 people

Ingredients

• 2 small florets from cauliflower heads
• extra virgin olive oil
• 2 teaspoons garlic powder
• salt and pepper
• 1 large russet potato, cubed
• 1 cup dry beluga lentils
• 1 large garlic clove, minced
• 1 small onion, diced
• 1 tablespoon Thai red curry paste (or more if you like spice!)
• 1 can full-fat coconut milk
• 1 cup vegetable broth (or 2 if you like a more soup-like curry)
• freshly chopped mint and cilantro to garnish
• red pepper flakes to garnish

Instructions

• cook the vegetables. preheat the oven to 425 degrees. on a large rimmed baking sheet, toss the cauliflower with a generous drizzle of olive oil, half of the garlic powder, salt and pepper. roast for 10 minutes. while the cauliflower roasts, toss the potatoes in a bowl with some olive oil, the remaining garlic powder, salt, and pepper. spread the potatoes out on the baking sheet with the cauliflower and roast together for 30 minutes or until vegetables are cooked through.
• in a medium pot, boil 4 cups of water. once boiling, add the lentils, reduce heat to a medium simmer, and cook for 15 to 20 minutes or until lentils are tender (not mushy, but not crunchy.)
• while veggies and lentils cook, prepare the curry broth. in a large pot, heat a tablespoon of olive oil. once oil is shimmering, add the garlic and onion and cook for 5 minutes or until onions are soft. add the curry paste, stir until garlic and onions are coated and then add in the coconut milk and broth. stir well and bring to a boil. once boiling, reduce heat to low and let simmer for 10 minutes for flavor's sake. turn the heat off and cover to keep warm.
• once veggies and lentils are done, add the veggies to the pot with the broth (heat up the broth first if it's too cool for your liking) and stir well to coat.
• scoop lentils into bowls and top with the vegetables in curry sauce. garnish with mint and cilantro and red pepper flakes. serve.

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Sweet Potato Fajita Quinoa Bowls

Today is the day! Feeding Littles & Beyond, my collaborative cookbook with Feeding Littles is published and officially available wherever cookbooks are sold! You can walk into a bookstore (call ahead!) and grab yourself a copy in the flesh, IRL! If you’ve pre-ordered, you’ve probably received your copy by now.

I am so grateful for this community for awarding me the opportunity to write a fourth cookbook and probably my best yet. I don’t like to pick favorites, but this cookbook is a reflection of how our family eats today. I’ve grown a lot over the past near-10 years since I started Inspiralized, and I am so grateful to bring this cookbook to life.

You can order the cookbook online here:

• Amazon
• Barnes & Noble
• Indiebound
• Bookshop.org
• More retailers here.

To celebrate the launch, I’m sharing a recipe from the cookbook, one of my favorites (it’s such an Ali meal!) – the Sweet Potato Fajita Quinoa Bowls. I love the warm seasoned sweet potatoes with the bell peppers. I love tossing everything together for a satisfying bowl meal while serving it to all of my kids.

Each recipe comes with tips from Feeding Littles and myself, so you get the input on each recipe from an Occupational Therapist AND a Registered Dietician. There are quite a few stamps of approval on these recipes!

Here are the tips:

Feeding Littles Tip: Let your child assemble their own bowl to help the, become more comfortable with the components. They can use the guacamole as a side dip.

Inspiralized Tip: If your family likes steak, shrimp, or chicken fajitas, add the cooked protein to the bowl before serving.

I Can’t Even: Skip slicing the onion and peppers and just use frozen bell pepper strips here – it cuts cooking time in half, and if you add 1/4 teaspoon onion powder, you’ll get that onion flavor!

Prep Ahead: Prep the sweet potatoes and quinoa ahead of time so all you need to do is assemble when you’re ready to eat.

Cook the Cookbook Instagram Challenge

For the month of September, cook through the cookbook, share on social media, and enter to win a $100 Amazon.com gift card! More here and below:

Amazon Reviews

If you’ve received your copy and have had a chance to cook from it, I would love you to post a review on the book’s Amazon page. This allows people to find our cookbook and also encourages those who are on the fence to purchase! If you have photos from what you’ve cooked, include that as well.

If you post a review, send a screenshot to kids@inspiralized and you’ll be entered to win a $50 gift card each week for the month of September (starting this Friday!) The winners will be announced via Instagram and personally e-mailed!

Thank you so much in advance! I’m so proud of this cookbook and humbled to have written it with the amazing women from Feeding Littles.

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sweet potato fajitas quinoa bowl

In 2016, The Wall Street Journal reported that the “bowl trend” was catching fire on

Instagram (it’s a pretty presentation, so I get it). Regardless of wheth- er the craze

sticks around, it’s a handy way to build a meal. Bowls are for those times when you

are craving a lot of different textures and flavors and don’t want to commit to just one.

Here, we’re making a quinoa-based version of a can’t-miss meal: sweet potato fajitas.

The sweet potatoes are hearty and meaty and the quinoa adds a complete protein;

tortillas optional.

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Servings 4 people

Ingredients

• 1 cup dry quinoa
• 1 large sweet potato (or 2 medium), sliced into wedges
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon chili powder
• Salt and pepper
• 3 bell peppers, seeded and sliced
• 1 small onion, thinly sliced
• 1 teaspoon taco seasoning
• 1/2 cup salsa
• 1 cup chunky guacamole
• 1 cup shredded Mexican cheese blend
• 1 (packed) cup shredded romaine lettuce
• Sour cream, for garnish (optional)

Instructions

• Preheat the oven to 425°F.
• Combine the quinoa and 2 cups of water in a small pot and

  bring to a boil. Reduce the heat to low, cover, and cook for

  about 15 minutes or until the quinoa is fluffy. Set aside and

  cover to keep warm.
• Meanwhile, set the potato out on the baking sheet, brush

  with 1 tablespoon of the oil, season with the chili powder

  and salt and pepper, and bake for 20 minutes or until

  fork-tender.
• While the potato is baking, heat the remaining 1 tablespoon

  of oil in a large skillet over medium heat. Once the oil is

  shimmering, add the bell peppers and onion, sprinkle with

  taco seasoning, and cook until the vegetables are fork-

  tender, about 10 minutes. Set aside.
• Assemble the bowls. Divide the quinoa into 4 bowls. Top

  with the peppers and onion, salsa, guacamole, cheese,

  romaine, and sweet potatoes. Serve, drizzled with sour

  cream, if using.
• If your family likes steak, shrimp, or chicken fajitas, add the

  cooked protein to the bowl before serving.

The post Sweet Potato Fajita Quinoa Bowls (from the Feeding Littles & Beyond Cookbook!) appeared first on Inspiralized.

Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

I used to think grilled peaches were overrated until I had them in a salad recently and they were done so perfectly (and on ripe peaches.) Slightly sweet, warmed, and fork tender, they were like a delicacy. I knew I had to recreate them in a bowl meal, and since I’ve been on a couscous kick lately (have you tried my Mediterranean Couscous Salad?), here we are.

Feta is salty, arugula soaks up the dressing, and the avocado is the proverbial cherry on top. This is a nutrient-packed meal with tons of flavor and comes together so quickly, it’s an under 30 minute kind of meal, so make it on those busy summer nights. You’ll be happy you did!

If you don’t have a grill or a grill pan, you can also just cook the shrimp in an air fryer or sauté them in a pan – they won’t have those picturesque grill marks, but they’ll be just as flavorful.

Happy summer!

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Grilled Peach and Shrimp Couscous Bowls with Feta, Arugula, Avocado

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 people

Ingredients

• 1 cup dry couscous
• 2 peaches, pitted and sliced into ¼-inch thick pieces
• 6 tablespoons extra virgin olive oil
• 1 pound shrimp, peeled and deveined
• ½ teaspoon garlic powder
• salt and pepper
• 3 tablespoons red wine vinegar
• ¼ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• 1.5 teaspoons honey (or more, if you like a sweeter dressing)
• 3 packed cups baby arugula
• 1/2 cup crumbled feta cheese
• 2 peeled and pitted avocadoes, cubed

Instructions

• Cook the couscous according to package directions.
• Brush the peach slices with olive oil. In a medium bowl, toss the shrimp with 2 tablespoons of olive oil and season with garlic powder, salt, and pepper.
• Meanwhile, heat a grill pan over medium-high heat. Once hot, add the peaches and grill for 2 minutes per side. Set aside. Add the shrimp and cook for 3 minutes, flip and cook another 2 minutes or until C-shaped and opaque.Remove from heat and set aside. Set the peaches on a cutting board and chop into ½-inch pieces and set aside (this is optional, but I prefer my peaches chopped in salads so each bite has a little bit of peach!)
• In a large mixing bowl, whisk together 2 tablespoons extra virgin olive oil, red wine vinegar, red pepper flakes, Dijon mustard, honey, and season with salt and pepper. Taste and if too tangy, add more honey and whisk again. Add the cooked couscous, arugula, half of the feta, and toss to combine.  Divide the salads into bowls, top with cooked shrimp, peach slices, avocado, and remaining feta. Serve.

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One Pot Cod and Potato Stew with Chickpeas

The other day, I ordered salmon, as I tend to do weekly. The fish monger called me to let me know that the salmon was out of stock and they only had cod. Womp, womp. Cod doesn’t excite me, and I usually just use cod for fish tacos.

But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew, simply out of what was in my pantry!

Don’t understand jarred roasted red peppers – they’re such a great addition to so many dishes, from tacos to fajitas to stir fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.

Just a bit of smoked paprika and garlic is all you need to build a fragrant, flavorful stew that comes together quickly in one pan. Make it on a weeknight, I dare you!

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One Pot Cod and Potato Stew with Chickpeas

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1 8-ounce can tomato sauce
• 2.5 cups vegetable broth
• 1 pound baby potatoes, halved
• 10 ounces sliced roasted red peppers (from a jar)
• 1 15-ounce can chickpeas, drained and rinsed
• ¼ teaspoon salt
• pepper
• 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
• salt and pepper
• 1 small lemon, juiced
• chopped parsley, to garnish

Instructions

• Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.

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Everyone needs a chili recipe. Whether that’s a meat packed chili, a veggie chili, or a combo – chilis are always in style and a crowd pleaser.

I’ve been making this quinoa chili for years, and it’s always filling, flavorful, and fridge friendly. Meal plan the week with this chili, made with all the greats – zucchini, peppers, carrots, and onions.

When I’m making this for my kids, I halve the chili powder and add red pepper flakes to the adults’ portions for that extra spice kick. It has a Mexican-inspired flavor, but if you prefer an Italian-style chili, opt for an Italian seasoning and a bit more garlic!

The best part of chilis? The fixings! Top with your favorites or eat this chili “neat” without any toppings, if that’s your jam!

Recipe

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Pressure Cooker Vegetarian Quinoa Chili

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 garlic cloves minced
• 1 small onion diced
• 2 loose carrots, diced
• 1 medium zucchini, diced
• 2 red bell peppers diced
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• salt and pepper
• 4 cups low sodium vegetable broth
• 1 cup uncooked quinoa
• 1 8-ounce can tomato sauce
• 1 15.5-ounce can diced tomatoes, no sodium added
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can pinto beans, rinsed and drained
• 1 cup frozen corn
• to serve: lime wedges avocado, cilantro, tortilla crisps

Instructions

• Set the pressure cooker to "Saute" function. Once water flicked into the pot sizzles, add the oil, garlic, onion, carrots, zucchini, bell pepper, and cook for 5 minutes or until vegetables begin to soften. Add the chili powder, oregano, cumin, salt and pepper and stir well, letting cook 1 minute or until fragrant.
• Add the vegetable broth, immediately scraping the bottom of the pan to scrape up any brown bits. Add the quinoa, tomato sauce, and tomatoes. Cover and seal the pressure cooker. Cook on High pressure for 8 minutes. After 8 minutes, manually release the pressure, turn the pressure cooker to Off, and stir in the beans and corn. Cover the pressure cooker and let stand for 5-10 minutes. Uncover, taste, and adjust with more salt if needed.
• Divide into bowls and serve with lime wedges, avocado, cilantro, and tortilla crisps.

The post Pressure Cooker Vegetarian Quinoa Chili appeared first on Inspiralized.

Vegetarian Lentil Meatballs

It’s been hard for me over the years to find reliable veggie meatball recipes. This one is it! It’s an adaptation of my lentil falafel balls, made with Italian seasonings, some optional Parmesan, and perfectly suited for serving over pasta.

They don’t crumble, they’re firm like a fluffy meaty meatball, and they absorb sauces well. I make these a lot and freeze them, so they’re certainly a freezer staple and meal prep friendly.

The secret here is the use freshly cooked lentils – don’t use pre-made or canned cooked lentils, the texture just won’t be the same. And don’t skimp on the refrigeration period – that is also key to a perfect texture!

Otherwise, these meatballs are pretty fool proof and I know you’ll love them as much as I do!

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Vegetarian Lentil Meatballs

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 10 meatballs

Ingredients

• 1/2 cup brown lentils
• 1 bay leaf
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1 large garlic clove minced
• 1/3 cup + 1 tablespoon cup rolled oats
• 1 large egg
• 3 teaspoons Italian seasoning
• 1 tablespoon grated Parmesan cheese (optional)
• salt and pepper

Instructions

• Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender, about 20 minutes.
• While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, egg, Italian seasoning,Parmesan (if using), and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
• Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
• Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
• Serve the lentil balls over spaghetti or enjoy as preferred.

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Broccoli and Carrot Couscous Soup

I feel like our family has been sick the past month, and thus, I’ve been making tons of soups! I love to experiment making soups, kind of working off the same recipe, just changing up the vegetables or herbs.

This broccoli and carrot couscous soup is flavorful, filling, full of texture, and with every spoonful, you feel like you’re curing whatever illness may be lurking! It saves well so works great for meal prep – I always recommending salting when you’re reheating soups, as some of them get diluted from vegetables releasing their moisture.

This soup would be great with orzo instead of couscous or even sub in a macaroni pasta. It’s great even with a little pesto mixed in! If you want to switch up the broccoli, you could simply use a green bean here!

Can’t wait for you to try out this soup!

Recipeᐧ

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Broccoli and Carrot Couscous Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion diced
• 2 large garlic cloves minced
• 2 cups small broccoli florets
• 1.5 cups carrot rounds 1/4-inch sliced rounds
• 1 tablespoon tomato paste
• 4 cups vegetable broth or use chicken broth if not vegetarian
• ¾ cup pearl couscous
• 1 15.5- ounce can cannellini beans drained and rinsed
• 1.5 teaspoons Italian seasoning
• ½ teaspoon salt + more to taste
• pepper to taste
• 1 tablespoon freshly squeezed lemon juice
• optional: grated Parmesan cheese

Instructions

• Heat the oil in a large pot over medium-high heat.
• Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
• Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
• Add the broth, 2 cups of water, and bring to a boil.
• Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
• Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
• Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

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Thai Lentil Curry Soup with Kale and Sweet Potatoes

Thai curry paste isn’t just for curries and noodle dishes, Thai flavor from curry paste is delicious in a soup, with some coconut milk to balance out the heat and plenty of veggies to soak up the flavor.

This soup is a very loose interpretation of a Thai-inspired lentil soup! Kale soaks up the curry broth, sweet potatoes soften and add a little sweetness, and altogether, it’s a protein and veggie packed meal you may not have thought to make.

The spice level here is perfect, and it makes for the kind of soup you wanted to savor every spoonful! It’s also one pot, which is ideal, and saves well! I even love this heated up with a cup of white rice.

If you’d like to switch it up, you can use butternut squash instead of sweet potatoes or make this a more summer-friendly version with spinach and green beans! However you enjoy it, I hope it makes it into your soup rotation all year long!

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Thai Lentil Curry Soup with Kale and Sweet Potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 13.5 ounce can unsweetened full-fat coconut milk, shaken well
• 1 tablespoon extra-virgin olive oil
• 1 small onion diced
• 2 garlic cloves minced
• 1 large sweet potato diced
• 1-1.5 tablespoons red curry paste 1.5 is pretty spicy, but if you love spice, it’s perfect!
• 4 cups vegetable broth
• ¾ cup lentils
• salt and pepper
• 2 cups finely chopped curly kale
• handful of cilantro for garnish
• 1 lime quartered for serving

Instructions

• Set aside 4 tablespoons of the coconut milk (it will be used as a drizzle on top at the end.)
• Ina large pot, heat the oil over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions are translucent, about 3 minutes.Add the sweet potatoes and curry paste and stir until vegetables are coated in the paste and fold in the lentils. Add coconut milk, broth, lentils, season with salt and pepper, and stir well. Bring mixture to a boil and once boiling, reduce heat to medium and let simmer for 20 minutes or until lentils and sweet potatoes are tender. Stir in the kale and let wilt for about 2 minutes.
• Divide the soup into bowls and top with cilantro, a tablespoon drizzle of reserved coconut milk per bowl, and serve with lime wedges.

The post Thai Lentil Curry Soup with Kale and Sweet Potatoes appeared first on Inspiralized.

Air Fryer Brussels Sprouts, White Bean and Sweet Potato Noodle Skillet

You may notice some similarities between this recipe and this Chicken Sausage and Brussels Sprouts Sweet Potato Noodle Skillet recipe from years ago. That’s because I’ve made a vegetarian version of it!

Instead of chicken sausage, we’ve got cannellini beans and quinoa, which add just as much of a protein boost as the chicken does! So, whether you’re a vegetarian or not, this is a filling skillet meal.

You can switch this up and add different flavor here, so the skillet never gets boring! For example, you can give this a Mexican flare by using black beans instead of cannellini beans, shredded Mexican cheeses instead of mozzarella and using some taco seasoning instead of just oregano. Top with avocado and you’ve got yourself a new dish!

I love making sweet potato noodles in the air fryer, because they get a nice crisp to them. While they are less “pasta-like” this way, they’re just an enjoyable way to eat sweet potatoes. They’re more like shoestring fries!

What other recipes of mine should I vegetarian-ize?!

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Air Fryer Brussels Sprouts, White Bean and Sweet Potato Noodle Skillet

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Ingredients

• 1/3 cup + 1 tablespoon dry white quinoa
• 2 tablespoons extra virgin olive oil
• 2 medium sweet potatoes, peeled, spiralized into spaghetti noodles (Blade D)
• 2.5 cups thinly sliced Brussels sprouts
• salt and pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 cup shredded mozzarella cheese
• red pepper flakes to garnish

Instructions

• Place the quinoa and 1 cup of water in a medium pot and bring to a boil. Once boiling, reduce heat to medium and let simmer until cooked, about 15 minutes.
• Preheat the air fryer to 400 degrees.
• Meanwhile, toss the oil, sweet potatoes and Brussels sprouts together in a mixing bowl, season with garlic powder, salt, and pepper and toss again to coat. Spritz the basket of the air fryer with cooking spray and add the vegetables. Cook for 10to 13 minutes or until sweet potatoes and sprouts are tender.
• Once quinoa and vegetables are done, place a large skillet over medium heat and add them along with the white beans, oregano, extra salt and pepper, and toss to combine. Spread the mixture out evenly in the pan and top with the cheese, cover (with a lid or foil) and let cook until cheese melts, about 5 minutes.Uncover and serve garnished with red pepper flakes.

The post Air Fryer Brussels Sprouts, White Bean and Sweet Potato Noodle Skillet appeared first on Inspiralized.

You can top these on a Greek-inspired salad, roll them into a pita with some tzatziki or hummus, snack on them with some hummus and crunchy veggies, or even serve them over couscous, with a drizzle of tahini and feta. They’re versatile, packable, portable, and make a great kids’ lunch.

Lentils pack a bigger protein and fiber punch compared to chickpeas, so these lentil balls will definitely satisfy. Also, I love dipping falafel in hummus, but I always feel like I’m eating so many chickpeas – this adds a nice variety!

Pro tip: if you simply change the herbs and spices, you can make different versions of these lentil balls. Something Italian inspired with basil, parsley, garlic, and oregano! Something Mexican with cilantro, oregano, chili powder, and cumin! Make these yours.

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Lentil “Falafel” Balls

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 8 balls

Ingredients

• 1/2 cup brown lentils
• 1 bay leaf
• 1 tablespoon olive oil
• 1/4 cup chopped red onion
• 1 garlic clove minced
• 1/3 cup + 1 tablespoon cup rolled oats
• 1 large egg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon freshly minced parsley
• salt and pepper

Instructions

• Place the lentils, 1.5 cups of water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
• While the lentils cook, heat the 1 tablespoon of olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5minutes.
• Preheat the oven to 425degrees. Line a baking sheet with parchment paper.
• Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, coriander, cumin, parsley and season with salt and pepper. Pulse until able to be formed into balls. Refrigerate for 10 minutes.
• Remove the lentil mixture from the fridge and roll into balls, placing the finished balls on the baking sheet.
• Cook the balls for 10 minutes, turn, and cook another 8 to 10 minutes or until balls are browned and firm.
• Serve the lentil balls over hummus, over a salad, in a pita, or simply with roasted vegetables and some tahini.

The post Lentil “Falafel” Balls appeared first on Inspiralized.

I’ve made a similar version of this (Buffalo Cauliflower and White Bean Quinoa Bake) and it was such a hit, I figured I’d make another version that’s a bit more hearty, using chickpeas and sweet potatoes!

Sweet potatoes soak up the buffalo sauce, so every bite has a burst of buffalo. Also, I find that chickpeas roast and become potato like, making this even starchier.

It’s the perfect game day food! Cauliflower has a meaty texture and along with the sweet potatoes and chickpeas, it’s a vegetarian favorite but will also turn the heads of meat eaters.

You can make this completely vegan by removing the cheddar cheese (it’s not necessary) and using a plant based ranch dressing.

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Buffalo Cauliflower and Chickpea Sweet Potato Quinoa Skillet

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 1 1/4 cups buffalo sauce plus more to drizzle
• 1 large sweet potato cubed
• 12 ounces small cauliflower florets
• 1 15- ounce can chickpeas drained and rinsed
• 2 cooked cups quinoa
• 2 large celery ribs sliced into half moons
• ½ cup shredded cheddar cheese
• ¼ cup ranch dressing to drizzle
• 2 avocados peeled and pitted

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In the bottom of a large bowl, add half of the buffalo sauce. Add the sweet potato, cauliflower, and chickpeas and toss until fully coated. Lay the vegetables and chickpeas out on the baking sheet and bake in the oven for 25 to30 minutes or until vegetables are fork tender. Set the large bowl aside.
• In the same large bowl, add the quinoa, celery, and the cheddar cheese and toss to combine. Set aside. Once the veggies and chickpeas are done cooking, immediately add it to the bowl with the quinoa mixture and remaining buffalo sauce and toss to combine so that the cheese melts into the mixture.
• Divide the mixture into bowls and top with ranch and avocado. Serve.

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Some of my favorite ways of serving acorn squash is by simply roasting slices, stuffing a halved acorn squash with grains and legumes, and also simmering acorn squash in a fragrant curry sauce.

This acorn squash is the star of the show, over a bed of lentils with some salty crunchy pistachios, fluffy feta, and an herbed tahini sauce you’ll want to make over and over again. No seriously, bookmark this recipe and at the very least, make the tahini sauce.

The tahini sauce brings all the flavors together and breathes life into the earthy lentils.

I like to serve this family style, but it can also be enjoyed portioned out into bowls. If you want a heartier protein (although there’s plenty of protein here from the lentils and feta), you can top with a roasted tofu or chicken.

And dare I say… this is a great Thanksgiving dish, especially for vegetarians? Yes, I’m already thinking of 2022 Thanksgiving.

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Maple Roasted Acorn Squash and Lentils with Herbed Tahini Sauce

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon maple syrup
• 3 tablespoons extra virginolive oil
• 1 large acorn squash
• ¼ teaspoon salt + more to taste
• pepper to taste
• 1 cup dry brown lentils
• 2 large garlic cloves chopped
• ¼ cup cilantro
• ¼ cup parsley
• ¼ cup basil
• 2 tablespoons freshly squeezed lemon juice
• ½ cup tahini
• 1/3 cup crumbled feta cheese
• 1/4 cup roasted and saltedpistachios chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, stir together the maple syrup and 1 tablespoon of the olive oil and set aside.
• Cut the acorn squash in half and scoop out the seeds. Slice each half crosswise into ½-inch thick slices(half-moon shapes.) Lay the slices out on the prepared baking sheet, brush with the maple olive oil, and season with salt and pepper. Roast the squash until slightly browned, about 25 minutes.
• Meanwhile, cook the lentils.Place the lentils with 4 cups of water and a bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium and let simmer for 20 minutes or until tender. Drain off any excess liquid and remove the bay leaf.
• While lentils and squash cook, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
• Spread the lentils out in a serving bowl. Top with acorn squash. Drizzle with tahini sauce, sprinkle with feta and pistachios.

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These burgers have a filling consistency and with a slice of spicy pepperjack, some guacamole, and a side of fries, you won’t ever look for another veggie burger recipe again. These veggie burgers have it all and can be cooked in a skillet, the air fryer, the oven, or even on the grill (you may want to put them on a pan on the grill to avoid them breaking apart.)

I recommend refrigerating these (per the recipe,) but if you’re in a pinch, you can skip that step – they just won’t be as easy to fry up in the pan and may break a part more than they would if you had refrigerated them.

Next up? Maybe a buffalo version? These veggie burgers are so versatile – make them your own with your own fixings! And pro tip: make smaller patties for the little ones and serve them on little Hawaiian buns for fun, dippable burgers.

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Southwestern Farro Veggie Burgers

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 burgers

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 garlic clove minced
• ½ cup diced onion
• 1 15 oz can cannellini beans drained and rinsed
• 1 cup cooked farro
• ½ cup + 1 tablespoon oat flour
• 1 4-ounce can diced green chiles
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 tablespoons mayonnaise can be vegan!
• 2 tablespoons avocado oil or grapeseed oil
• to serve: guacamole lettuce, Pepperjack cheese,etc

Instructions

• Heat the oil in a medium skillet over medium heat. Once oil is shimmering, add the onions and garlic and cook until onions are soft and translucent, about 5 minutes. Remove from heat and set aside.
• In a large mixing bowl, add the white beans and mash with the back of a fork until mostly mashed. Add the cooked farro, cooked onion mixture, oat flour, chiles, cumin, chili powder, and mayonnaise.
• Form the burgers into patties (about ½ cup per burger) and place on a baking tray lined with parchment paper. Once burgers are formed, heat the oil in a large skillet over medium heat. Once oil is shimmering, add the burgers in an even layer (you may need to work in batches.) Cook 5 minutes per side until firm and browned. If you want to top with cheese, top each burger with cheese slices, cover, and let the cheese melt, about 3 minutes. Transfer the burgers to buns and top with guacamole or desired toppings. Serve.

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Growing up, my father would always order beef and broccoli from the Chinese restaurant in town. I never liked beef, so I’d always steal the broccoli – it was so juicy, tender, and I loved adding it to my fried rice.

This vegan version uses pan fried tempeh in place of beef, to give the same hearty texture of a meat without the meat. The tempeh is pan fried slightly just to get a crisp outer texture and cooked enough to give it a nice firmness and flavor. The teriyaki sauce does all of the work here and coats the broccoli and tempeh, so every forkful is flavorful.

I love serving these kind of stir fries over rice, but you can certainly serve it over noodles, cauliflower rice, quinoa, or just enjoy it as is, with no rice or grains. I’m a big fan of grains soaking up sauces, so that’s why I love my sauce-based stir fries over rice.

However you enjoy this, I hope it encourages you to try tempeh!

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Teriyaki Tempeh and Broccoli Stirfry

Servings 3 people

Ingredients

• 1 12-ounce bag broccoli florets
• 1 tablespoon avocado oil
• 1 8-ounce package tempeh sliced crosswise into1/4-inch thick slices
• 1/2 cup teriyaki sauce

to serve

• cooked rice

to garnish

• white sesame seeds

Instructions

• Set up a steamer basket and steam the broccoli until fork-crisp or fork-tender (your preference), about 5 minutes.
• Meanwhile, heat the oil in a medium skillet over medium-high heat. Once the oil is shimmering, add the tempeh. Cook until browned on both sides, about 5 minutes per side. Add the cooked broccoli and teriyaki sauce and toss gently. Reduce the heat to medium low and let cook for5 minutes, stirring occasionally.
• Serve the tempeh and broccoli over the rice and garnish with sesame seeds. Serve.

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