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medium sweet potatoes, peeled and chopped into small cubes
cup cilantro, chopped
tablespoon extra virgin olive oil
tablespoon fresh lime juice
teaspoon apple cider vinegar
Preheat the oven to 400°F.
Keeping each vegetable separate, chop the red pepper, avocado, cilantro and shallots.
In a medium bowl, combine the sweet potatoes, olive oil, cinnamon, nutmeg and salt and pepper. Stir until sweet potatoes are coated.
Line a baking sheet with tinfoil and pour the sweet potatoes onto the sheet . Bake for 10 minutes.Turn the sweet potatoes over and add the sliced shallots. Bake for another 20-25 minutes.
In a small bowl, whisk together the honey, lime juice, vinegar and salt and pepper.
After the sweet potatoes and shallots have baked, put them in a large bowl and add the red pepper, avocado, blackberries and cilantro.
Pour the dressing over the top of the vegetable mixture and fold until coated.
Serve in mini dishes with a bowl of chips.
Sweet potatoes are my favorite vegetable (because they satisfy my sweet tooth!). I like them in the form of fries, sliced with olive oil, baked or cooked on the BBQ. Now, I like them in salsa too!
The baked sweet potatoes are mixed with chunks of avocado, red peppers, cilantro and shallots. The fresh combination is then topped with a light honey, lime and apple cider vinegar dressing. Flavors of cinnamon and nutmeg make this a year-round recipe, perfect for fall, winter or even a summer BBQ! You can also take it a step further and make delicious Skinny Tortilla Chips to go with it… Yum!!
Chop all the veggies, cilantro and shallots and set aside.
In a bowl, combine the sweet potatoes, cinnamon, nutmeg, salt and pepper. Stir until the sweet potatoes are fully covered.
Line a baking pan with tinfoil and spread the sweet potatoes on the bottom along with some olive oil. Bake for 10 minute. Turn the potatoes and add the shallots. Bake for another 20 minutes, turning occasionally so they don’t burn.
In a small bowl, whisk the honey, lime juice and apple cider vinegar together with salt and pepper.
After the sweet potatoes and shallots have baked, put them in a large bowl. Add the red pepper, avocado, blackberries and cilantro. Pour the dressing over the top of the vegetable mixture and fold until coated.
Serve in mini bowls with chips on the side.
Enjoy the tasty goodness!
Our Buddha Bowl recipe using Pace Salsa makes creating a meatless meal easy and fun without sacrificing on taste since Pace delivers bright bold flavors. Simply combine cubed sweet potatoes, quinoa, black beans, salsa and water and bake. Then top with fresh avocado or get creative with toppings of your own! The best part is this nutritious dinner cooks all in one dish making cleanup a breeze.
Heat the oven to 450°F. While the oven is heating, stir the sweet potatoes, quinoa, salsa, water and black beans in a 2-quart casserole. Cover casserole.
Bake for 40 minutes or until the sweet potatoes are tender and the quinoa is cooked.
Serve the sweet potato mixture in bowls or mason jars, layered with the guacamole. If you like, add more toppings for flavor and texture, like shredded Cheddar cheese, tortilla strips, pumpkin seeds and/or chopped fresh cilantro.
It sounds like an odd combination, but this is a hearty, delicious meal that goes well with rice, beans, chips, or avocado.
Keyword oven, sausage, stovetop
Heat oil in a large skillet over medium heat. Add sausage to skillet and break sausage with a wooden spoon as it cooks. Stir frequently and cook until browned and no longer pink, about 5-10 minutes. Remove sausage with slotted spoon.
If needed, add a tablespoon of vegetable oil to the skillet. Add bell peppers, onion and garlic and cook until softened, about 5 minutes.
Add the potatoes, sausage, salsa, and cumin to the skillet. Stir and cook about 5 more minutes. Season with salt and pepper. Best served with rice, beans, avocado, and hot sauce.
Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Protein: 35 g / %
Carbs: 27 g / %
Fat: 34 g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.
+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.
Creamy cottage cheese gets a fancy makeover with the addition of a spicy sweet potato fajita mixture, chunky salsa, and a sprinkling of fresh cilantro.
Yield: 4 servings
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Disclosure: Thank you to Friendship Dairies for sponsoring this post. All opinions are 100% my own. Thank you for supporting my site while I work with brands I use in my kitchen.
You only need a few basic ingredients to make this easy salsa recipe:
Find the complete recipe with measurements below.
Preheat oven to 400° F. Spray baking tray with non-stick cooking spray and lay sweet potato rounds on tray. Bake for 25-30 minutes until lightly brown.
In small saucepan, whisk together almond milk, nutritional yeast flakes, and cornstarch. Cook on medium-high heat (while constantly stirring) until sauce boils. Once boiling, turn down to low-medium heat and simmer until sauce becomes slightly stretchy (1-2 mins). Place aside.
Pour olive oil into large saucepan set heat to medium. Once warm, add meatless ground to saucepan. Stir to distribute evenly in pan.
Add chopped garlic, paprika, black pepper, onion powder, salt, cumin, cayenne, and hot sauce to the sauce pan. Stir to incorporate & cook 7 minutes, stirring often.
Place sweet potato "chips) on plate and add meatless ground. Add vegan queso and desired toppings.
Today’s my birthday and with that I leave you with a dish that’s equally saturated in colors as it is in flavors. A layering of flavors that elicits a sort of frenzy for more. A dish that has me questioning if I’ll ever return to even the best taco bar in San Francisco (sorry Nopolito). I don’t want to play favorites, but this taco is simply one of the best things I’ve ever made. I implore you to try this recipe as soon as you get your hands on some corn tortillas!
Crispy sweet potatoes mingle with pureed black beans, while the mint-cilantro salsa elevates the taco with a refreshing bite. Sweet potatoes, black beans and avocados together provide that signature satiating feeling that so often comes from tacos. I hope you guys love these tacos and now I'm off to keep the Spanish theme going by celebrating tonight with some friends and family at a delicious Spanish restaurant in the city.
Prep Time: 15 minutes | Cook Time: 40 minutes
Ingredients for the Sweet Potato Taco:
- 5 pieces of corn tortilla
- 1/2 teaspoon of chili flakes
Ingredients for the Mint and Cilantro Salsa:
- 2 tablespoons fresh mint leaves
- 2 tablespoons fresh cilantro
Start by preheating the oven to 400F. Thinly slice the sweet potatoes into small, bite-size cubes. Place in a non-stick baking pan and toss the cumin, sea salt, chili flakes and 3 tablespoons of olive oil together, and massage into the sweet potatoes. Place in the oven and cook for 30 minutes, turning half way.
In the meantime, make the black bean puree. Simply drain and rinse the black beans and blend, with the garlic clove and two tablespoons of water, in the food processor until it becomes smooth and creamy. Sprinkle with sea salt.
Now prepare the salsa by adding all the ingredients into the food processor and pulse until chopped but still chunky.
When the sweet potatoes are crispy, take them out of the oven and make the tacos. Start by smearing two tablespoons of the black bean puree onto a warmed tortilla, then add the sweet potatoes, slices of avocado, and mint salsa. Enjoy!
I hope you enjoy this taco as much as I have lately! The flavors of sweet, spicy, satiating and creamy all work together creating a delicious bite each time.
Also, thank you guys for tagging me on instagram and showing me all your creations from the blog! Its really is too cool and very inspiring :) You can find me at #8thandlake or click on the link below.
Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
Meanwhile, combine black beans and picante sauce in a blender blend until smooth.
Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.