Sweet Potato Squash Kale Hash

 

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This is a dish I made that was inspired by an Instagram post I saw the other day. I’ve been eating pretty healthy these past few months and have been trying new ways to make vegetarian meals taste super good. Roasting vegetables has definitely changed my approach to them. This sweet potato hash is perfect for the upcoming Fall season.

Bake cubed small sweet potato and squash at 400 for ~30 minutes. Set aside. Heat extra virgin olive oil in a skillet over medium heat. Add 1/2 diced bell pepper and 1/4 cup diced onion for 5 minutes until onion turns clear. Add in the sweet potato and smash cubes, 1 handful chopped kale, 1/2 tsp Dijon mustard, paprika, 1/4 cup water or veggie broth to keep it moot. Heat until kale wilts and serve immediately with red pepper flakes and sriracha.

  • – I modified the recipe with what I had in my refrigerator
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Homemade Black Bean Burgers

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Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1 egg
1/2 yellow onion, chopped
1 cup whole wheat bread crumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder or granules
1/2 teaspoon fine sea salt
1/2 teaspoon hot sauce
1 tablespoon extra-virgin olive or canola oil
6 whole wheat hamburger buns
6 green leaf lettuce leaves
2 tomatoes, sliced
1/2 small red onion, thinly sliced
1/2 teaspoon ground black pepper

Method:
Put beans in a large bowl and mash well with a fork. Add egg, yellow onion, bread crumbs, oregano, basil, garlic powder, salt, pepper and hot sauce. Mix well to combine then shape into 6 patties.

Heat oil in a large skillet over medium heat. Arrange patties in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides and cooked through, about 10 minutes total. Transfer to buns, top with lettuce, tomatoes and red onions and serve.

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Quinoa Egg Bake with Thyme and Garlic

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Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese

Method:
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.

Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.

In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

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Fiesta Blend Stuffed Bell Peppers

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Whole Foods sells Engine 2 products and I thought I’d try one of their recipes. Engine 2 makes whole plant-based foods that taste good. They hope to help people rid themselves of refined and processed foods and live a more healthier lifestyle. I love stuffed bell peppers and this was a simple delicious healthy recipe to make.

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Ingredients:
2 red bell peppers, halved lengthwise through the stem end and seeded
1 avocado, diced and divided
1/2 cup fresh lime juice
1 teaspoon ground cumin, or to taste
1 (13-ounce) package frozen Engine 2 Plant-Strong® Organic Fiesta Blend Grain Medley, prepared according to package instructions
1/4 cup chopped red onion
1/2 cup chopped fresh cilantro, plus more for garnish

Method:
Preheat the oven to 400°F. Arrange bell pepper halves cut-side down on a parchment-paper-lined baking sheet and roast until just slightly charred and softened, 10 to 15 minutes. Let cool.

To make the dressing, blend avocado, lime juice and cumin in a blender until smooth. In a large bowl, toss the Fiesta Blend Grain Medley with onion, cilantro and half of the dressing. Taste and add more dressing if desired; save remaining dressing for another use. Mound the mixture into the roasted bell pepper halves and garnish with cilantro.

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Açaí Bowls

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Açaí Bowls have become the newest hip thing. We have a lot of places here in Arizona that serve them. I use Sambazon frozen Açaí to make my Açaí Bowls. I usually find it at Sprouts or Whole Foods. Açaí is a berry that grows on a species of palm trees in South America that contains powerful antioxidants and healthy omegas. Here’s the recipe found on the back of the Sambazon package for a traditional bowl.

2 Sambazon Original Smoothie Packs

1/2 Banana

Dash of Lime Juice

1/8 c Apple Juice

Blend all ingredients until smooth. Scoop into a bowl and top with granola and banana slices.

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