I love Mexican flavours and try to often think of interesting ways to incorporate the flavour profiles outside of the beloved taco. Even though, I could eat taco’s every single day!
After a little inspiration from Pinch of Yum, this Chipotle Sweet Potato Noodle recipe is a new favourite dish added to the weeknight rotation!
Sweet, spicy, smokey, hearty and fresh; this noodle recipe is simple and healthy and an easy go-to recipe to whip up. The chipotle dressing and sweet potato noodles make for an amazing base that you can simply add any toppings of your choice and you are set for a delicious meal. I worked with what I had on hand, peppers, tomatoes, jalapeno, kale, avocado, pepitas, goat feta, and cilantro. However, this would be equally as awesome with some black beans and roasted corn. And you can easily omit the cheese to keep this vegan friendly.
Here’s the dish –
Sweet Potato Noodle Bowl (yields 4-6 servings)
2 sweet potatoes
1 red pepper, diced
1 jalapeno, diced
1 tomato, diced
1 avocado, diced
1 cup chopped cilantro
1 cup chopped greens – kale, spinach, arugula, etc (I love black kale!)
1/2 cup raw pepitas
1/4 cup goat feta or cojita (or opt for no cheese)
Chipotle Lime Dressing:
1/3 cup olive oil
2-3 tablespoons water
juice of one orange
juice of one lime
2-4 individual chipotle peppers, canned in adobo sauce
1 clove garlic
1 teaspoon agave or honey
pinch of Himalayan sea salt
Heat a little bit of olive oil in a skillet over medium heat. Add chopped peppers and saute until soft.
Pulse the dressing ingredients in a food processor until smooth. Taste and adjust to your liking.
Remove, wipe skillet and add a little more olive oil over medium heat. Add the sweet potato noodles and toss for a minute or two until softened (no more than 5). Also, toss in a 2 TBSP of the dressing to coat noodles.
Once slightly cooked, toss the noodles, peppers, kale, cilantro, and pepitas together.
Toss with the salad ingredients and top with tomato, avocado and crumbled cheese.
Freekeh is the new grain on the block and I can see why! This ancient super grain offers a ton of nutritional value and an earthy, smoky flavour that is super delicious.
When compared to other ancient grains, Freekeh ranks high in protein and fiber. Offering almost twice as much as our beloved quinoa. It’s also low in fat, low on the glycemic index, packed with iron, calcium and zinc – it really is a super grain! It’s versatility also offers you the ease of swapping out the other grains in your favourite dishes whether they are savoury or sweet and adding in this nutty substitute. Seriously, give it a try! I don’t think it’ll replace quinoa any time soon, but it is a very nice change. 🙂
A salad that I am super obsessed with this summer is this Wild Mushroom Freekeh Salad that I cam across on Canadian Living. So simple and so tasty, it was an instant household winner. Plus, it was a major bonus that the only thing I had to buy for this recipe were the mushrooms. Everything else I had on hand or growing in the garden – ahh the perks of summer!
While this recipe was perfect the way it was, I did make a few tweaks based on what I had on hand, and whenever I cook mushrooms I always add garlic and white wine (it just naturally happens!). Here’s the dish with a few of my modifications below.
Wild Mushroom Freekeh Salad
3 tablespoons vegetable oil
1/2 teaspoon grated lemon zest
2 tablespoons lemon juice
1 teaspoon liquid honey
1/4 teaspoon salt
1 cup freekeh rinsed
1 teaspoon earth balance or butter
2-3 cups oyster mushrooms torn
1-2 cups shitake mushrooms torn
2 garlic cloves
4 tbsp of white wine
1/4 teaspoon salt
2 cups diced vine-ripened or plum tomato
4 cups packed baby arugula
Lemon Vinaigrette – In large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Set aside.
Salad – In large saucepan of boiling salted water, cook freekeh according to package instructions. Drain and rinse with cold water until cool. (Refrigerate in airtight container for up to 2 days.)
In large nonstick skillet, melt earth balance or butter over medium heat; cook mushrooms and salt, stirring often, until softened, 5 to 6 minutes. Add in garlic and white wine and cook for another 3-4 minutes.
Add freekeh and tomatoes to vinaigrette; gently toss to coat. Gently stir in mushrooms and arugula.
What better way to kick off the weekend than with a refreshing summer cocktail. Right now, I am loving Dillon’s Rose Gin and wanted to share this special find with you all. And for those of you in the GTA/South Western Ontario region – it’s a great opportunity to buy and support local, so go grab Dillon’s!
Uniquely infused with rose hips and rose petals, this traditional London-style gin offers a complex blend of aromas with an added sweetness perk up your traditional Gin & Soda or Gin & Tonic. I personally prefer the soda version, but it really works either way.
Dillon’s Rose Gin, topped with soda, a squeeze of grapefruit and a slice of cucumber – I will bet that you won’t have just one!
This recipe went viral on Facebook last week and I just had to try! Wow – what a dish, it is incredibly delicious and so easy that I have already made it twice this week! The texture of the sweet potato noodles are perfect and I quote from my pasta loving man friend “I feel like I actually just had pasta, that was so good!” That’s success in my books!
Lately, I have been on a sweet potato kick -roasted, grilled, mashed, thrown into a smoothie or juice – sweet potatoes every which way. They are super delicious, versatile and as most runners know they are a great source of fuel for runs and a great source of recovery post-run. Not to mention all the other fantastic benefits which I’ve shared with you before – see post here. Trust me, you will love this dish and if you’re not into the carbonara or you are vegan – season with olive oil, salt and pepper and I guarantee it’ll be just as good!
Sweet Potato Veg-Carbonara with Spinach & Mushrooms (yields 4 servings)
2-3 large sweet potatoes, peeled
3 large eggs, beaten
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil
1 8-ounce package sliced cremini mushrooms
2 cloves garlic, minced
2 cups of baby spinach
Basil and chilli oil to top
Spiralize sweet potatoes into “noodles.”
Heat oil in a large skillet over medium heat. Add mushrooms and cook, stirring often, until the mushrooms start to brown, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add spinach and cook, stirring, until wilted, 1 to 2 minutes.
Cook the sweet potato noodles in boiling water, gently stirring once or twice, until just starting to soften but not completely tender, approx. 1 minute. Reserve 1/4 cup of the cooking water, then drain. Return the noodles to the pot, off the heat.
Combine eggs, Parmesan, salt, pepper and the reserved water in a bowl and mix.
Pour mixture over the noodles and gently toss with tongs until evenly coated.
Add the vegetables to the noodles and toss to combine.
Top with a generous grinding of pepper, Parm, and basil.
This was my first time trying to make Socca and it was a success! A high protein gluten-free traditional Provencal flatbread topped off with some favourite ingredients. This recipe was seriously a hit and I’m thinking it may be a new at home pizza crust alternative! It is simple to cook, light and crisp with a delicious nutty flavour that will go with just about any topping. Made from chickpea flour, Socca ends up being a great source of protein, folate, iron and magnesium with all that yummy starchiness flavour.
This variation was inspired by Sarah Britton’s My New Rootsrecipe. Personally, I’m not a huge dill fan and opted to use what I had on hand to make this recipe come to life. Unfortunately, I didn’t get the best pictures because I was ravenous and dug into this beautiful dish too soon. Hope you enjoy!
2-3 medium sweet onions
2 tbsp of coconut oil
himalayan sea salt
2 teaspoons of balsamic vinegar
2 bunches of asparagus (all green, or add in white or purple to jazz things up)
1 cup of radish, arugula, ruby mustard micro greens or your choice of sprouts
2 oz. goat feta
cracked black peppers
olive oil to garnish
Socca Ingredients: (makes 4-6)
1 cup chickpea flour
3/4 tsp himalayan sea salt
1/2 tsp cracked black pepper
1 1/4 cup warm water
3 tbsp coconut oil, plus extra for cooking crepes
To make the socca batter, sift the flour, salt and pepper in a large bowl. Whisk in warm water and oil, then let it sit, covered, for at least 30 minutes. Note- This can even sit all day.
Over high heat, melt some of the oil in a large pan. Once it’s very hot, pour in one quarter of the batter and tilt the pan so it coats the base evenly. Cook for 5-8 minutes, until bubbles form on the surface and the batter turns from shiny to opaque, then flip over and cook for a few minutes, until browned. Remove from the pan and set aside under a tea towel to keep warm. Repeat with the remaining batter.
For the topping, heat coconut in a large pan, add the onions and salt, and stir to coat. Cook over medium heat, stirring occasionally. When the pan is dry, add the balsamic vinegar. Cook for 20-25 minutes, or until the onions are golden and caramelized, then transfer to a bowl.
Preheat a grill pan over high heat. Rub the asparagus with the remaining oil, then add them to the pan and cook, for 5-10 minutes, turning once, until tender and slightly charred.
To serve, cover each warm socca with the caramelized onions, asparagus, sprouts and feta. Season with salt and pepper and drizzle with balsamic vinegar.