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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Pesto Couscous Bowls with Shrimp and Zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 medium zucchinis, halved lengthwise and sliced cross wise into ¼-inch thick half moons
• olive oil
• 1 ½ teaspoons garlic powder, to season
• salt and pepper
• 1 cup pearl couscous
• 1/3 cup pesto (or more)
• 2 packed cups baby arugula
• 1 pound medium to small shrimp, peeled and deveined
• red pepper flakes to garnish

Instructions

• Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper and add the zucchini. Drizzle with olive oil and season with½ teaspoon of garlic powder, salt, and pepper. Toss to coat and lay out in an even layer. Bake for 15-20 minutes or until zucchini is tender.
• Meanwhile, prepare the couscous. Boil 4 cups of water in a medium pot. Once boiling, add the couscous and cook for 10 minutes. Drain and rinse with cold water. Pour the couscous into a large mixing bowl, add the pesto and stir to coat. Set aside. Once zucchini is done, add the zucchini and arugula.
• Once couscous is done cooking, begin the shrimp. In a small bowl, add the shrimp and drizzle with olive oil. Toss to coat. Season with the remaining garlic powder, salt, and pepper. Stir to coat. Heat a large skillet over medium-high heat. Once pan is hot, add the shrimp and cook 2-3 minutes per side or until C-shaped and opaque. Remove from heat.
• Divide the couscous mixture into bowls, top with shrimp, and serve, garnished with red pepper flakes.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

I feel like I’ve been talking about my new favorite tahini sauce lately, but that’s because I really have been pouring it over everything and if, like me, you also made a batch, you may be looking for more ways to use it.

I whipped this dish up on one of those clean-out-your-fridge nights when I had no idea what I was going to have for dinner the hour prior. Roast a bunch of vegetables, throw your chickpeas in an air fryer to get this crispy, and then pour it all over some rice and drizzle with the herbed tahini sauce.

Sounds simple, right? Well, it is! I especially love the crispy chickpeas here – it diversifies the textures of this meal and amps up the protein.

You can switch up the vegetables here and use whatever you have when you’re clearing out your fridge. As for the rice, you could use quinoa or even cooked lentils. This is more of a build-your-own bowl kind of meal, and I hope you love it as much as we did.

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Roasted Vegetable Rice Bowl with Herbed Tahini Sauce and Crispy Chickpeas

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 10-ounce bag broccoli florets
• 2 red bell peppers, chopped
• 1 large red onion, chopped
• 4 carrots, sliced into ¼-inch thick rounds
• olive oil to drizzle
• salt and pepper
• ½ teaspoon garlic powder
• 1 (15.5-ounce can) chickpeas, drained and rinsed
• 2 large garlic cloves, chopped
• ¼ cup cilantro
• ¼ cup parsley
• ¼ cup basil
• 2 tablespoons freshly squeezed lemon juice
• ½ cup tahini
• 2-3 uncooked pouches microwavable rice (welove Seeds of Change Organic Seven Whole Grains here)
• ½ cup crumbled feta cheese (or less, depending on your preference)

Instructions

• Preheat the oven to 425 degrees. Lay the broccoli, peppers, onions, and carrots out on a large rimmed baking sheet. Drizzle the vegetables with olive oil and season generously with salt and pepper and the garlic powder. Bake for 25 minutes or until vegetables are fork tender, tossing the broccoli halfway through so it doesn’t burn.
• Meanwhile, preheat the air fryer to 400 degrees. In a small bowl, add the chickpeas, drizzle lightly with olive oil, season with salt and pepper, and air fry for 10minutes or until chickpeas are crispy.
• While vegetables and chickpeas are cooking, 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.
• Once vegetables are about to be done, prepare your rice. Divide the cooked rice into bowls. When ready, assemble your bowls. Top the rice with vegetables and chickpeas and drizzle with tahini dressing. Sprinkle with feta and serve.

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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.

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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.

The post Buffalo Cauliflower and Chickpea Sweet Potato Quinoa Skillet appeared first on Inspiralized.

The air fryer gives the shrimp here that little touch of fry without any oil and cooks the shrimp quickly. First, you cook the bell peppers and onions in the air fryer, followed by the shrimp, and under 30 minutes, you have a filling, vegetable and protein packed meal.

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Air Fryer Blackened Shrimp Fajita Bowls

Servings 4 people

Ingredients

• 3 tablespoons extra virgin olive oil
• ½ teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• ¼ teaspoon dried thyme
• 1 pound peeled and deveined shrimp
• salt and pepper
• 2 bell peppers seeded and sliced thinly
• 1 medium onion sliced thinly
• 2 avocados
• 1 lime
• 1 (15oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 2-3 microwavable rice pouches or 1-1 ¼ cups cooked rice
• 1 cup salsa
• 1 cup shredded romaine lettuce
• to garnish: sour cream or I love Sir Kensington’s chile limecrema sauce it’s dairy free!

Instructions

• Preheat the air fryer to 400 degrees.
• In a large bowl, toss together 1 tablespoon of the olive oil, the bell peppers, and the onions. Season with salt and pepper. Place in the air fryer basket and cook for 8 to 10 minutes or until softened and slightly browned on the edges. Transfer the peppers and onions to a bowl, cover to keep warm, and set aside.
• While peppers and onions cook, whisk together 1 table spoon of the olive oil, the chili powder, paprika, onion powder, garlic powder, oregano, basil, and thyme. Add the shrimp and toss to coat. Season with salt and pepper.Once peppers and onions are done cooking, add in the shrimp and cook for 8minutes, shaking the basket halfway through, until shrimp is opaque.
• While shrimp cooks, assemble the bowls. Peel, pit, and cube the avocado. Quarter the lime. Heat the remaining oil in a medium skillet and once oil is shimmering, add the black beans and corn. Season with salt and pepper. Cooking, stirring occasionally, for 3 to 5 minutes or until beans and corn are warmed through.
• Cook the rice according to package instructions. Divide into bowls. Top with black bean mixture, cooked shrimp and veggies, avocado, salsa, and romaine lettuce. Drizzle with sour cream or crema.
• Serve with lime wedges.

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Chickpea and Sweet Potato Tzatziki Bowl

Classically, a gyro is a Greek dish made from meat cooked vertically on a rotisserie. Gyro wraps are basically pita sandwiches stuffed with the shaved rotisserie meat, cucumbers, tomatoes, tzatziki, lettuce, some onions, and other toppings depending on who’s making it!

I love gyros in New York – so many spices and seasonings, you can smell them down the street! I wanted to turn this meaty sandwich into a superfood bowl, using quinoa as a base and using sweet potatoes and chickpeas as the meaty star – sweet potatoes are hearty and chickpeas have a fulfilling flavor and consistency when they’re roasted (they’re potato like!)

This bowl has it all with protein from quinoa, chickpeas, and tzatziki and veggies from the tomatoes, cucumbers, and sweet potatoes. You’ll love the seasoning blend here, made with dried herbs you already probably have in your spice drawer!

The pita ties it all together and is a nice starchy finish!

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Chickpea and Sweet Potato Tzatziki Bowl

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon garlic powder
• 2 teaspoons oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme
• salt and pepper
• 1 (15oz) can chickpeas, drained and rinsed
• 2 medium sweet potatoes sliced into ¼-inch thick wedges
• 1 cup dry quinoa
• 1 cup cherry tomatoes
• ½ large English seedless cucumber
• 2 pitas
• ½ cup crumbled feta cheese
• ½ cup tzatziki sauce

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• Ina large bowl, whisk together the oil, garlic powder, oregano, cumin, rosemary, thyme, and season with salt and pepper. Add the chickpeas and sweet potatoes and toss to coat. Transfer to the baking sheet in an even layer and roast for25 to 30 minutes or until sweet potatoes are fork tender.
• Meanwhile, cook the quinoa. Place the quinoa and 3 cups of water in a medium pot and bring to a boil. Once boiling, reduce heat to medium-low and simmer until quinoa is fluffy, about 15 minutes.
• While quinoa cooks, halve the tomatoes, quarter the cucumbers, and then halve and toast the pita. Divide evenly into 4 bowls along with the cooked quinoa and set aside.
• Once the sweet potatoes and chickpeas are done, divide those into the quinoa bowls and top with feta cheese and tzatziki sauce. Serve.

The post Chickpea and Sweet Potato Gyro Bowl appeared first on Inspiralized.

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.

The post BBQ Cauliflower and Kale Bowl with Green Chile Cashew Crema appeared first on Inspiralized.

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.

The post Teriyaki Tempeh and Broccoli Stirfry appeared first on Inspiralized.

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.

The post Sweet Potato and Black Bean Enchilada Rice Bowl appeared first on Inspiralized.

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!)

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

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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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Whether you’re looking to replace your favorite buffalo chicken dish with something plant based, love buffalo flavor in general, or are trying to come up with something creative for Superbowl Sunday or parties, you’ll love this quinoa bake.

The shredded cheddar gives this dish a nice creaminess to complement the fluffy quinoa and gives it another blast of protein, color, and flavor. The white beans roast alongside the cauliflower in buffalo sauce, giving little bites of buffalo flavor throughout.

How to make buffalo cauliflower

1. Preheat the oven to 425 degrees.
2. Toss the cauliflower with buffalo sauce.
3. Roast for 30 to 40 minutes or until cauliflower is fork tender.
4. Immediately toss with extra buffalo sauce.

If you’re in need of a good buffalo sauce, I love Primal Kitchen’s Buffalo Sauce – it’s my go-to for anything buffalo (I’ll be using them on Lu’s wings on Superbowl Sunday!)

Hope you enjoy this dish – whether for an every day meal or a special occasion!

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Buffalo Cauliflower and White Bean Quinoa Bake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 1 cup buffalo sauce
• 1 large head of cauliflower florets only
• 1 15- ounce can white beans drained and rinsed
• salt to taste
• 2 cooked cups quinoa
• 3 celery ribs sliced into half moons
• ½ cup shredded cheddar cheese
• ¼ cup ranch dressing
• sliced scallions for serving

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 cauliflower and white beans and toss until fully coated. Place the cauliflower and beans on the prepared baking sheet, season with salt, and bake for 30 minutes or until cauliflower is fork tender, shaking the pan every 10 minutes.
• In the same bowl used to make the buffalo sauce, add the quinoa, celery, and cheddar cheese and toss to combine. Once the cauliflower is done cooking, add it to the bowl and toss to combine. Transfer the mixture to a baking dish and spread it out evenly. Bake in the oven for 10 minutes or until cheese melts.
• Remove the dish from the oven, immediately drizzle with additional buffalo sauce. Drizzle with the ranch and garnish with scallions.

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I love breakfast hashes. Whenever I’m feeling uninspired at breakfast, I make a potato hash, because I usually have potatoes, beans, eggs, and some sort of vegetable on hand. Just sauté it altogether and you’ve got a quick, restaurant-worthy breakfast. I’d definitely order this out at a restaurant, wouldn’t you?

There are a few keys to make this recipe great: smoke paprika for smokiness, vegetable broth to help soften the potatoes, and just enough olive oil to crisp up the potatoes at first. You’ll need a cast iron skillet or a great non stick pan (I’m loving Caraway at the moment) and start with a little oil to crisp up the potatoes.

Top this potato hash with fried eggs (or stir in some scrambled eggs) and you have a protein-packed, hearty breakfast whenever you’re in a rut! And remember, you can switch up the vegetable and use whatever you have on hand – try some shredded carrots or broccoli next time. And you can use sweet potatoes instead of white potatoes. If you’re a meat eater, add some bacon, of course.

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Smoky White Bean and Brussels Sprouts Potato Hash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 russet potato small cubed
• salt and pepper
• 1 large garlic clove minced
• 12 ounces shredded Brussels sprouts
• 1 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon smoked paprika
• 1/8 teaspoon chili powder
• vegetable broth as needed (or water, if you don’t have broth on hand)
• 4 eggs for frying if desired

Instructions

• Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.
• Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.

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Whether you’re still looking for something to complete your Thanksgiving menu or you’re just trying to make something healthy, satiating and comforting, I’ve got you covered today with this easy farro salad.

We’re breaking out the Inspiralizer to effortlessly thinly slice apples into julienned pieces so that each bite has a little hint of sweetness, instead of a chunky cube that often falls to the bottom of the bowl. I love spiralizing apples for salads and this farro salad is no exception!

Warm roasted Brussels sprouts are savory, sweet, and full of fiber to fill you up. Your tastebuds will love the pillowy and creamy goat cheese in each bite, along with the crunchy pecans. My favorite combo right now is goat cheese, pecans and farro and I’ll be making this salad all fall and winter long.

It’s meal prep friendly and a great way to use up the remainders of your fall apple picking!

And my #1 tip when cooking grains of any kind: double it up so you have cooked grains for another meal in the future (since grains can be a bit time consuming, we’re less likely to make healthy grain meals because of that cooking time, but if we have a leftover batch, it’s a no brainer!)

More farro salads to try with those leftover grains:

• Roasted Vegetable and Farro Salad
• Smashed Broccoli Pecorino Farro Bowls
• Pear and Farro Salad with Roasted Delicata Squash

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Apple and Farro Salad with Roasted Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup farro
• 2 cups trimmed and halved brussels sprouts
• extra virgin olive oil to brush
• salt and pepper
• 1.5 tablespoons maple syrup
• 1/4 teaspoon ground cinnamon
• 1/2 cup raw pecans
• 1 organic apple I love honeycrisp or Gala here for sweetness
• 1/3-1/2 cup crumbled goat cheese
• For the dressing:
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• salt and pepper to taste

Instructions

• Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
• In a large saucepan, combine the farro with 4 cups of water. Bring to a boil.
• Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.
• Meanwhile, place the brussels sprouts on one of the prepared baking sheets, toss with olive oil and season with salt and pepper.
• Cook for 30 minutes or until tender, shaking the pan halfway through.
• While sprouts bake, in a medium bowl, whisk together the maple syrup and cinnamon.
• Add the pecans and toss well to combine.
• Spread the pecans out on the other prepared baking sheet and season with salt.
• Bake for 10 minutes and let cool. Break up roughly.
• Spiralize the apple with Blade D. If the noodles don’t break up easily when tossed, chop roughly first.
• Whisk together all of the ingredients for the dressing. Set aside.
• In a large mixing bowl, add the cooked sprouts and farro, apple noodles, half the baked pecans, and half the goat cheese. Pour over the dressing and toss well to combine.
• Serve the farro salad sprinkled with remaining pecans and goat cheese.

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I love Thai curries, but sometimes you just want to set it and forget it – and this curry is exactly that, thanks to the pressure cooker. Here, you just stir the aromatics on Sauté function to set the flavor and tone for the curry and then you dump the rest of the ingredients in, add the kale at the very end, and there you have an easy curry made in under 30 minutes.

While the curry cooks, you can prepare whatever grain you’d like to serve it with (if you’re using a grain) and I love brown rice or quinoa here, because they both soak up the flavors very well.

This curry is definitely soupier and not thick like some other curries, so keep that in mind when you’re picking how to serve it – it could actually be served as a curry soup!

You can definitely make some swaps here, add some tofu or another protein. You could add some bell peppers, substitute butternut squash for sweet potato, or even use a green curry paste instead of a red one.

This curry is meal prep friendly and you may already have all the ingredients on hand to make it.

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Pressure Cooker Thai Sweet Potato and Kale Chickpea Curry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 ” knob of ginger peeled and minced (or grated)
• 2 garlic cloves
• ½ red onion diced
• 1.5-2 tablespoons Thai red curry paste depends how spicy you like it
• 2 sweet potatoes cut into 1” chunks (peeling optional)
• 2 14.5oz cans lite coconut milk
• 1 cup vegetable broth low sodium
• 1 15oz can chickpeas, drained and rinsed
• 3 cups chopped curly kale
• to serve: brown rice or quinoa

Instructions

• Start the Sauté function on your pressure cooker. Add the oil and once oil is shimmering, add the ginger, garlic, and onion and cook for 1 minute or until fragrant. Add the curry paste and stir well to coat the vegetables. Add the sweet potatoes and stir well to coat in the paste.
• Add the coconut milk, broth, and chickpeas and stir well to combine. Cook on High pressure for 2 minutes. Let the pressure naturally release for 2 minutes and then turn the steam release valve to Venting (use tongs for this, so you don’t burn your hands!)
• Remove the lid, stir in the kale and let wilt for about 3 minutes. Serve over brown rice or quinoa.

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