Zucchini and Harissa Couscous

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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.

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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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This recipe originally published in 2013. I can’t believe I’ve been at this for 9 years! This year will be my 9 year blogiversary, and I can’t believe how far I’ve come. We’re a few weeks away from it, and although I’ve evolved as a recipe writer and person, I still go back to some of the classics and it reminds me why I started.

This recipe is easy to make and a crowd pleaser. Frankly, if I was redoing this completely, I would slice the zucchini into cubes and top this with cheese and baked it into a zucchini taco skillet kind of meal. Maybe I will try that next.

If you’ve been missing the zucchini noodle recipes, give this a try! And if you love vegan meat alternatives, this lentil taco meat would go well here also!

If you’ve missed the zucchini noodle recipes, bring it back with this one. Top with some tortilla strips for extra crunch!

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Vegan Taco Bolognese Zucchini Spaghetti

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove minced
• 1/2 cup diced white or red onion
• 1 teaspoon  minced jalapeno
• salt and pepper to taste
• 1  tablespoon tomato paste
• 1 14.5 oz can peeled whole tomatoes drained
• 1 cup frozen corn
• 3 large zucchinis or 4 medium spiralized into spaghetti noodles
• 1/2 cup halved medium black olives
• 1 avocado insides sliced
• 2 tablespoons chopped cilantro
• 1 lime quartered to serve

For the taco “meat”

• 1 cup walnuts
• 1/2 teaspoon chile powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne pepper
• salt and pepper to taste

Instructions

• Place the walnuts into a food processor along with all of the spices, season with salt and pepper and pulse until chunky-ground. Set aside.
• Heat the olive oil in a large skillet over medium heat. Once oil is shimmering, add in the garlic, onion and jalapeno and cook until onions begin to soften, about 2 minutes. Add the tomato paste and stir to combine for about 1 minute. Add the walnut mixture and crush the tomatoes by hand (from the canned tomatoes.) Stir to combine and cook for 10 minutes to let flavors develop. Fold in the corn and let cook for 1 minute to heat through.
• Transfer the tomato sauce mixture to a bowl and set aside. Add the zucchini noodles to the skillet and cook for 5 minutes or until warmed through and slightly wilted. Add back the tomato mixture and stir to combine thoroughly.
• Divide the pasta into four bowls, garnish with olives, avocado and cilantro and serve with lime wedges.

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Who doesn’t love a creamy pasta? And what better way to enjoy it than with a plant based cream sauce? Using cashews that have been soaked, garlic, and nutritional yeast, you can get a creamy, dairy-tasting sauce without the dairy.

With tender roasted broccoli and smoky tempeh bacon (I love the Lightlife brand, but use any you like!), it’s a perfect pasta dish with every forkful offering a nutritious boost.

Switch it up by using tofu, beans, or any other protein on top – and yes, if you’re a meat eater, this is still a great recipe to make (rotisserie chicken would work well, too!)

Bookmark this recipe if not for the entire dish, but for the cream sauce – this makes a lot of extra cream sauce, so save the rest for other meals!

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Creamy Vegan Broccoli and Tempeh Bacon Pasta

Servings 4 people

Ingredients

• 12 ounces broccoli florets
• 1 tablespoon extra virgin olive oil + more to drizzle
• ¼ teaspoon garlic powder
• ½ teaspoon salt + more to taste
• pepper
• 1 cup raw cashews, soaked at least 6 hours (preferably overnight)
• 1 package Lightlife Tempeh Bacon slices
• 3 garlic cloves, sliced
• 1 small red onion, diced
• 1 teaspoon dried oregano
• ½ lemon, juiced
• 1 tablespoon nutritional yeast
• 1 8-ounce box rotini or penne
• red pepper flakes to garnish

Instructions

• Preheat the oven to 400 degrees.Line a baking sheet with parchment paper and add the broccoli. Drizzle with some olive oil and season with garlic powder, salt, and pepper. Toss well to coat and lay out in the baking sheet. Roast for 30 minutes or until fork tender, shaking the pan every 10 minutes so the broccoli doesn’t burn.
• While broccoli cooks, drain and rinse the cashews and place in a high-speed blender. Set aside.
• Bring a medium pot filled halfway with water to a boil. Once water is boiling, cook your pasta according to package directions. Drain into a colander.
• As you wait for the water to boil, place a large skillet over medium-high heat and add in the tempeh slices. Cook for 3to 5 minutes, flip, and cook another 3 to 5 minutes or until crispy. Using tongs, set aside on a plate. You may have to cook in batches. Immediately add the oil to the skillet and reduce heat to medium. Once the oil is shimmering, add the garlic and onion and cook for 5 minutes or until the vegetables are softened. Turn off the heat, stir in the oregano, and transfer to the blender along with ¾ cup of water and the lemon juice, salt, and nutritional yeast.Season with pepper, blend until smooth, uncover, taste, and adjust with more salt if needed. Set aside.
• After draining the pasta, add it back to the pot used to boil it. Add half of the cashew cream sauce, broccoli, and half of the bacon, breaking it up into pieces with your fingers (or scissors) as you add it to the pot. Stir the pasta well to combine. Reserve the cream sauce for future use or add more if you like more creaminess.
• Divide the pasta into bowls and top with remaining bacon, breaking into pieces with your fingers. Garnish with red pepper flakes 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.

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Lu’s Favorite Margarita

I’m going to preface this recipe by saying that you can probably find the exact one somewhere else on the Internet. Margaritas are pretty basic. I’ve been testing out portions of tequila to lime to Cointreau to sweetener for years, and I feel like I finally found what works. I’m sure many others have discovered this ratio, but I wanted to share it with you, since you’re here for my preferences!

Lu and I are tequila obsessed. I swear a tequila soda or a great tequila on the rocks (like a Clase Asul) doesn’t yield a hangover. We dream of going on a Mexico trip to taste tequilas.

If you’re looking for a go-to margarita recipe, this is it! It’s tried and true. The only caveat: the sweetener! We use agave at home, but you could use a simple syrup that you like. I hate sweet drinks, so this is pretty tart (but not uncomfortably so.) If you want it sweeter, the great thing is – you can add more sweetener!

Make this spicy by adding a few jalapeno slices into the shaker and shaking for another 15 seconds (to really heat up those jalapenos and let their juices run into the drink) and then garnish with 1 or 2 extra. Oh, and add a spicy rim if you’re really into a kick!

Okay, now I want a margarita. Cheers!

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Lu's Favorite Margarita

Servings 2 drinks

Ingredients

• 1/2 cup + 2 tablespoons blanco tequila
• 2 tablespoons Cointreau 
• 1/4 cup freshly squeezed lime juice (save the juiced limes to yield 2 wedges used for garnish)
• 1/2 teaspoon agave nectar (or a full teaspoon, if you like sweeter drinks)

Instructions

• Fill a cocktail shaker 1/3 of the way full with ice. Add the tequila, Cointreau, lime juice, and agave. Place the top on the shaker and shake vigorously for 15 seconds. Pour a little out, taste, and if it's too tart for you, add another drop or two of agave and shake again. Fill two glasses with ice and pour over the margarita. Garnish with a lime and enjoy. Note: if you want a salt rim, run a cut lime along the rim of the glass, turn over, and dip into a plate with a thin layer of salt. 

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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.

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One Pot Creamy Vegan Pasta with Air Fryer Veggies

If you’re wondering if you should get an air fryer, let this recipe inspire you to do so: YES! I am a big fan of simply roasting my vegetables, but between the oven preheating and lining a baking sheet and the long roasting times, I’ve switched over to the air fryer.

The air fryer isn’t just for making your favorite fried foods crispy without the oil/heaving frying. The air fryer works wonders on simply preparing vegetables – and if you do it right, you can get a little crispness on the vegetables that’s gorgeous.

Here, everything but the vegetables is made in one pot, so the cleanup is easy – just an air fryer, spoon, and a pot! You can switch up the vegetables here depending on the season, you can use chicken sausage or another protein if you’re not vegetarian, and you can add some basil to amp up the flavors.

This is quickly becoming my favorite way to eat veggies this winter, and I hope it inspires you too.

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One Pot Creamy Vegan Pasta with Air Fryer Veggies

Servings 6 people

Ingredients

• 18 ounces cauliflower florets chop them small
• 3 cups sliced carrots sliced into ¼-inch thick rounds
• 18 ounces Brussels sprouts sliced in half or in thirds
• 1 tablespoon extra virgin olive oil plus more to drizzle
• 1 teaspoon garlic powder
• salt and pepper
• 1/3 cup diced red onion
• 2 garlic cloves minced
• 1 13.5 ounce can lite coconut milk
• 4 cups vegetable broth low-sodium
• 1 teaspoon dried Italian seasoning
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 8 ounces farfalle pasta
• 1 tablespoon lemon juice
• freshly cracked black pepper to taste
• red pepper flakes to garnish

Instructions

• Preheat the air fryer to 400 degrees (if using an oven, preheat oven to 425 degrees.) While air fryer preheats, in a large bowl, add the cauliflower, carrots and brussels sprouts and drizzle generously with olive oil. Season with garlic powder, salt and pepper and toss to coat. Once air fryer is preheated, add the vegetables to the tray and cook for 15 minutes, tossing every 5 minutes until fork tender.
• Once vegetables are air frying, place a deep, wide skillet over medium-high heat and add the olive oil.Once oil heats, add the onions and garlic and cook until onions soften, about 3minutes. Add the coconut milk, broth, Italian seasoning, nutritional yeast, salt and stir together to combine.
• Add the pasta and bring to a boil. Once boiling, reduce heat to medium and cook the pasta until al dente, about 8 minutes (or per the package instructions.)Once cooked to your preference, remove the pan from heat and stir in the air fried veggies, lemon juice, and season with additional salt and pepper, if needed.
• Let sit for a few minutes so the sauce can thicken. Serve, garnished with red pepper flakes.

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I have to give the credit for this meal to Cardinal Provisions in Asbury Park, NJ. Lu and I went there and I ordered the “New Mexico Bowl” which is described with “bbq cauliflower, marinated greens, pickled jalapeños, crunchy slaw, rice and beans, green chili cashew crema.”

I love when restaurant menus give a detailed description of the menu item, so I can run home and recreate it. I’ve done my best, and this was certainly Lu approved (who also tasted the original version!) This is one of those vegan meals that you eat and go, “If I ate like this all the time, I could definitely be vegan!”

There are a couple of “secrets,” but I really think what brings it altogether are the spicy jalapeños. There’s something about this spicy kick that ties in with the cashew crema, which is made simply with cashews, lime juice, and green chiles.

The crema though – honestly, I’d double this recipe and keep a jar of it on hand to drizzle it on everything – salads, quesadillas and tacos, roasted veggies, whatever! It’s so simple, but so good!

When you go to bite into this, you’ll see what the hype is about – so much flavor, consistency, and so satisfying for a full vegan meal!

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BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema

Servings 4 people

Ingredients

• 6 cups raw cauliflower
• extra virgin olive oil to drizzle
• salt and pepper to taste
• 1 cup barbecue sauce
• 4 packed cups kale
• 1 15.5-ounce can black beans drained and rinsed
• 1 cup cashews soaked for at least 6hours or overnight
• 1/3 cup water + 1 tablespoon
• 1 tablespoon freshly squeezed limejuice
• 1.5 tablespoons canned mild greenchiles
• 2 cups cooked white rice
• ½ cup jarred jalapenos

Instructions

• Preheat the oven to 425 degrees. Lay the cauliflower out on a baking tray, drizzle with olive oil and toss to coat. Season generously with salt and pepper and bake for 35 to 40 minutes, tossing halfway through, until cauliflower is fork tender and browned on edges. Once the cauliflower is done, pour into a large mixing bowl and drizzle with barbecue sauce and toss to coat.
• Meanwhile, in a large bowl add the kale, drizzle lightly with olive oil and season slightly with salt. Using your hands, massage kale until all kale is coated in the oil and seems wilted, about3 minutes. Set aside.
• Make the crema. Place the cashews, water, lime juice, and chiles in the food processor, season with salt and process until smooth. Taste and adjust with more salt for flavor or more water to thin, if needed (it is meant to be a drizzly sauce!)
• Once the cauliflower is done, prepare your bowls. Equally divide the kale, rice, and beans among bowls. Add equal cauliflower and top with jalapenos. Drizzle with crema. 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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I go through a lot of phases with certain sauces and flavors, where I crave them on everything. Usually it’s a pesto, a marinara, a romesco, or a barbecue sauce. Right now, it happens to be enchilada sauce, and I’ve been opening a jar and flying through it in a week or so!

Enchilada sauce is so versatile and it’s not just for making enchiladas. You may like these other recipes that use enchilada sauce:

• Pressure Cooker Enchilada Chili
• Cauliflower and Black Bean Enchilada Rice Bowls
• Carrot and Turkey Enchilada Bake
• Chicken and Sweet Potato Enchilada Casserole
• Zucchini and Chicken Enchilada Casserole

You could use sliced avocado instead of guacamole here, but I love the creaminess that the guacamole gives this otherwise starchy dish. And if you want something slightly lighter and more protein-packed, swap the rice for quinoa!

I’d love to hear some ways you like to cook with enchilada sauce!

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Sweet Potato and Black Bean Enchilada Rice Bowl

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 medium sweet potatoes cubed
• 1 tbsp extra virgin olive oil
• salt & pepper
• 1/2 cup enchilada sauce I love Siete Foods brand
• 1 15.5-ounce can black beans drained & rinsed
• 3 cups brown rice cooked
• 1 cup guacamole
• romaine chopped, to serve

Instructions

• Preheat the oven to 425 degrees. Toss the sweet potatoes with olive oil and season with salt and pepper. Roast for 30 minutes or until fork tender.
• Five minutes before potatoes are done, heat up the enchilada sauce in a small pot or skillet. Add the cooked sweet potatoes and beans to the warmed sauce, stir, and let warm up for 2 minutes. Set aside.
• Divide the rice into bowls and top with the enchilada mixture. Top with guacamole and romaine. Serve.

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Quinoa bowls are an easy, tasty, and vegetarian friendly way to pack a big protein punch in a meal. I love quinoa because it’s fluffy and light, but also filling, thanks to its high protein content.

The secret to this roasted veggie bowl is the roasted chickpeas. If you’ve never roasted chickpeas before, let this be your moment – when you roast chickpeas, not only do they get a delicious crunch to the outside, they’re starchy and hearty on the inside, like a potato. You won’t be left unsatisfied after that combo!

Here, I use my go-to pre-made vegan goddess dressing, because I have not yet been able to make a homemade one that tastes just as good (plus, pre-made is convenient!) I love the one by Gotham Greens.

I love the nuttiness from the toasted almonds with the tender vegetables and light arugula. Altogether, this is a must-make quinoa bowl that can certainly be made year-round, but can also be swapped for seasonal vegetables (I can totally see a zucchini and tomato version during the summertime!)

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Roasted Spring Vegetable and Chickpea Quinoa Bowl

A quinoa bowl filled with crunchy chickpeas, spring vegetables and topped with a goddess dressing and toasted almonds.

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 pound asparagus
• 12 ounces trimmed green beans
• 1 15.5 ounce can of chickpeas drained and rinsed
• olive oil to drizzle
• garlic powder
• salt and pepper
• 1 cup dry quinoa
• 4 cups baby arugula
• 1/3 cup slivered almonds
• vegan goddess dressing I love Gotham Greens' brand

Instructions

• Preheat the oven to 425degrees.
• On a large rimmed baking sheet, lay out the asparagus, string beans, and chickpeas. Drizzle the vegetables and chickpeas with olive oil, toss to coat, and then dust lightly with garlic powder and season with salt and pepper. Roast for 20-25 minutes or until all the vegetables are fork-tender and slightly browned, shaking the pan after 10minutes.
• Meanwhile, place the quinoa and 2 cups water in a medium pot and bring to a boil. Once boiling, cover, and cook for 15 minutes or until water is absorbed and quinoa is fluffy and cooked.
• Add the almonds to a small skillet over medium heat and cook, shaking the pan every 30 seconds, until almonds and golden brown and toasted. Set aside in a bowl.
• Divide the quinoa and arugula into bowls. Top with the roasted vegetables and chickpeas. Drizzle with goddess dressing and sprinkle with almonds. Serve.

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After making this recipe a few times for my family, I knew I had to share it here on the blog. In fact, I wasn’t planning on posting a new recipe on the blog this week, but I made it for lunch (usually, I make it for dinner) and it had the perfect lighting out, and here we are!

What is orzo? Orzo is actually a pasta! I love orzo in soups, but it also has a similar shape to a long grain rice, so I love using it for grain bowls, too. Here, we’re using it as a pasta with roasted vegetables.

Sometimes, I’ll toss in some pesto or Parmesan cheese for more flavor, but I kept it simple for you, so you can build upon it and make it your own. Add some chicken sausage, red pepper flakes, and enjoy a new flavor.

I hope this makes it into your family’s rotation soon, too!

How to perfectly roast vegetables

• Preheat the oven to 425 degrees.
• Toss vegetables with olive oil.
• Season vegetables with salt, pepper, and any seasonings you’d like.
• Roast in the oven for 30 minutes or until vegetables are fork tender, flipping the vegetables halfway through and removing any before they burn.

How to reheat roasted vegetables

The best way to do this is to put them back in the oven at 400 degrees and let warm up for 10 minutes, tossing halfway through. If you’re in a pinch, you can put them in the microwave for 30 seconds or you can stir them over medium-high heat until warmed through.

If you’re reheating this entire pasta, I recommend adding some vegetable broth to a large pot and stirring the pasta and vegetables together until warmed through.

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Roasted Vegetable Orzo

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 ½ cups dry orzo
• 3 ½  cups water (or more, if needed)
• 10 ounces broccoli florets
• ½ large red onion chopped
• 1 large bell pepper chopped
• 4  bagged carrots sliced diagonally into ½” thick pieces
• ½ teaspoon garlic powder
• salt and pepper

Instructions

• Preheat the oven to 425 degrees.
• Line a baking sheet with parchment paper and lay out the broccoli, onions, peppers, and carrots. Spray generously with cooking spray and season with garlic powder, salt, and pepper.
• Roast for 30 minutes, remove the broccoli and set aside in a large mixing bowl, and let cook another 10 minutes or until carrots are fork tender.
• Slice the vegetables to roughly chop up.
• After about 30 minutes, cook the orzo according to package directions.
• Add the orzo to the bowl with the vegetables and season very generously with salt and pepper or per your preference. Serve.

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Welcome to 2021! It’s our first recipe of the New Year, and I figured it would only be appropriate to start off with a simple, spiralized zucchini recipe. And what better recipe than a ramen!?

I love zucchini noodles in ramen, because the noodles don’t get soggy in soup and they absorb all the flavors of the broth, so each bite is flavorful. I’m a big fan of miso and I’ve made a couple of miso ramens on this blog before, but this one is by far the most basic and needs to make your weeknight menu.

The key? Keep the ingredients simple (just garlic, onions, broth, miso paste, zoodles and carrots) and top with a powerful plant-based protein like crispy tofu. This tofu is so simple to make, I can’t believe it’s taken me this long to make it! It softens slightly in the broth but still retains its crunch and for all of the tofu-weary out there, this may change your minds!

How to make crispy tofu in the air fryer

1. Preheat an air fryer to 400 degrees
2. Drain tofu of excess moisture. Cube the tofu.
3. Toss tofu cubes with arrowroot powder and season with salt and pepper
4. Place tofu in the air fryer and cook for 15-20 minutes or until crispy and golden brown!

Cheers to 2021 and more easy, simple, quick and flavorful meals!

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Miso Zoodle Ramen with Crispy Tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 package extra firm tofu pressed of excess water and cubed
• 2 teaspoons arrowroot powder
• salt and pepper
• 3 medium zucchinis
• 1 tablespoon sesame oil
• 1 small onion sliced
• 2 garlic cloves minced
• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons miso paste
• 2 medium carrots julienned
• to garnish: red pepper flakes

Instructions

• Preheat an air fryer to 400 degrees. Meanwhile, in a medium bowl, toss the tofu together with the arrowroot. Season with salt and pepper and place in the air fryer basket and spritz with cooking spray. Cook for 15-20 minutes or until the tofu is golden brown.
• Spiralize the zucchinis with Blade D and trim them. Set aside.
• Five minutes into cooking the tofu, begin the soup. In a soup pot, heat the sesame oil over medium heat. Once oil is shimmering, add the onions, ginger, and garlic and cook for 3 minutes or until onions are translucent. Add the broth, water and soy sauce and bring to a boil. Once boiling, scoop out some of the hot broth and add to the bowl with the miso. Stir to dissolve the miso and then add the miso broth back into the pot and stir. Add the zucchini noodles and let cook until slightly soft, but still al dente (they’ll continue to cook in the hot broth.)
• Divide the soup and noodles into bowls and top with tofu and carrots. Garnish with red pepper flakes and serve.

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In 2020, we had a lot of breakfasts at home. In years prior (before this pandemic that locked us down!), we always went out for brunch on the weekends. Since I cook all week long, I look forward to the weekends when we can go try new foods and…. I don’t have to cook! Brunch is one of our favorites, because it times perfectly with toddler nap times. A little park play, an 11:30am brunch, and home for 1pm nap!

One of the things I look forward to most about brunch are the breakfast potatoes. There’s something about scrambled eggs and potatoes that gets me up in the morning, haha. I love everything about breakfast potatoes and every restaurant does them differently.

There’s this one restaurant that has a Mexican breakfast bowl featuring “taco breakfast potatoes,” and since we haven’t been able to go out for brunches as much this year, I started making them at home and they’re just as good and crispy, without the frying used at the restaurant. These are a bit healthier, thanks to the air fryer!

How do you make breakfast potatoes in the air fryer?

1. Preheat the air fryer to 400 degrees.
2. Cube a pound of creamer potatoes.
3. Toss potatoes with olive oil, taco seasoning, salt and pepper.
4. Place in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through.

And if you want to elevate this recipe, add a drizzle of something – a chili lime mayo, some hot sauce, or simply top them with fried eggs and enjoy!

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Air Fryer Taco Breakfast Potatoes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 pound creamer potatoes cubed
• 1-2 teaspoons olive oil
• 1/2-1 teaspoon taco seasoning depends on how seasoned you like the potatoes
• salt and pepper
• chopped cilantro to garnish

Instructions

• Preheat an air fryer to 400 degrees.
• In a medium bowl, add the potatoes, olive oil, taco seasoning, salt and pepper and toss to coat. Place the potatoes in the air fryer basket and cook for 15-20 minutes or until crispy, shaking the basket halfway through. I found that 17-18 minutes was perfect for my preference.
• Transfer the potatoes to a serving bowl, garnish with cilantro, and serve.

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