Enjoy!
Peace in the Kitchen!
Black Bean with Avocado Pesto:
Here's what you'll need:
Preheat the Oven to 400 Degrees.
A Sheet Pan lined with Foil and Greased with Olive Oil.
1 sm. Head of Cauliflower, cut into Florets.
1 tsp. Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste.
1 C Cooked Brown Rice
1 Small Bunch of Kale, chopped.
2 Cloves of Garlic, minced.
1 C Black Beans, drained and rinsed well.
5 Green onions, chopped.
Avocado Pesto:
Here's what you'll need:
A Food Processor
1 Avocado
1/4 C Packed fresh Basil
A Handful of Baby Spinach Leaves
2 TBS Lemon Juice
2 Cloves of Garlic
5 Whole Walnuts
Add all ingredients to a Food Processor and Pulse until Smooth. Add a bit of Water if necessary, at the end.
On a Sheet Pan:
Cauliflower
Sprinkle evenly with:
Paprika
Garlic Powder
Onion Powder
Salt and Pepper to Taste.
Toss to Coat Even'y.
Bake 20 Minutes.
Arrange the Bowls:
Kale
Rice
Beans
Cauliflower
Avocado Pesto
Green Onions.
Enjoy!
Peace in the Kitchen!
Sweet Potato and Chick Peas:
Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.
Olive Oil, divided
1 sm. Red Onion, divided
2 sm. Sweet Potatoes, cut in Half.
1 Bundle of Broccolini, chopped Florets only, nit the Stems.
2 Handfuls of Kale, Stems removed and Leaves Chopped.
Salt and Pepper to Taste.
1 - 15 oz. Can of Chick Peas, well drained and rinsed.
1 tsp Cumin
1 tsp. Chili Powder (Not Chile)
1 tsp Garlic Powder
1/2 tsp Dried Oregano
1/4 tsp Turmeric
On the Sheet Pan:
Sweet Potatoes, skin side down .
Onion
Drizzle with some Oil, including the Skin Side of the Potatoes.
Bake 10 Minutes.
Remove from the Oven.
Toss well.
Add:
Broccolini (Drizzle with Oil) (Salt and Pepper to taste)
Bake 10 Minutes.
Remove from the Oven.
Add Kale (Drizzle with Oil)
Toss Everything.
Bake 5 Minutes.
Remove and Set Aside.
In a Mixing Bowl:
Chick Peas
Cumin
Garlic
Chili Powder
Oregano
Turmeric
Mix Well.
Add to a Skillet on Medium Heat, stirring until Hot.
Add 1 TBS Olive Oil, Mix Well.
Sauté 10 Minutes, stirring frequently.
Remove when Browned and fragrant.
To Serve;
Cut Potatoes into Bite Sized Pieces.
Divide Baked Vegetables into Bowls and Top with the Chick Pea MIxture.
Enjoy!
Peace in the Kitchen
Cauliflower and Hummus:
Here's what you'll need:
Preheat the Oven to 400 Degrees.
A Sheet Pan lined with Foil.
1 Small Head of Cauliflower, cut into Florets.
1 Small Red Onion, Diced.
2 TBS Olive Oil, Divided.
Salt and Pepper to Taste.
1 C Cooked Quinoa
2 TBS Lemon Juice
2 TBS Chopped Fresh Parsley
1 Avocado, Diced into Bite Sized Pieces.
Hummus, purchased.
On a Sheet Pan;
Cauliflower, Onion, Salt and Pepper, Spread Evenly.
1 TBS Oil, Drizzled evenly over the Cauliflower.
Toss Well.
Roast 20 Minutes, tossing half way.
In a Bowl:
Quinoa
Lemon Juice
Parsley
Remaining TBS of Oil.
Create the Bowls:
Some Quinoa
Some Cauliflower
Some Avocado
Some Onion
Some Hummus
Enjoy!
Peace in the Kitchen!
Lemon Basil Bowl:
Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.
- 1 Sweet Potato, scrubbed and cut into Fries.
- 2 C Kale, chopped
- 1 Bunch Asparagus, Trimmed and Steamed.
- 1/4 tsp Minced Garlic
- 1/2 tsp dried basil
- 2 TBS Lemon Juice
- 1/2 C Steamed Edamame
- 1 C Cooked Quinoa
- For Serving:
- Fresh Chopped Basil Leaves
- Crushed Red Pepper to Taste.
- Lemon Juice
- Artichoke Hearts
- Bean Sprouts
- LEMON TAHINI DRESSING
- In A Mixing Bowl:
- 1/4 cup Tahini
- 1/4 C Water + More as needed to Thin.
- 1/4 C Lemon Juice
- Sea Salt and Pepper to Taste
- Stir to combine well.
On the Sheet Pan:
A Single Layer of Potato Fries
Drizzle with 1 TBS Lemon Juice and Sprinkle with Dried Basil.
Bake 30 minutes or until Golden Brown.
To Serve:
In Two Serving Bowls: Divide evenly:
Kale
Quinoa
Asparagus
Sweet Potatoes
Edamame
Drizzle remaining TBS of Lemon Juice.
Drizzle with Tahini Mixture.
Top with:
- Fresh Chopped Basil Leaves
- Crushed Red Pepper to Taste.
- Lemon Juice
- Artichoke Hearts
- Bean Sprouts
Enjoy!
Peace in the Kitchen!
