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.
Oh lord, this is a real treat! A mylk that you won’t make all the time, but a great way to jazz up your nut mylk game. Inspired by a favourite farmer’s market find (Mylko – Rose Pistachio), this combo is perfect for the holidays!
While the Rose water is a nice touch in this recipe, it’s not completely necessary. It won’t make or break this combination! It’s fragrant and lovely and offers great benefits but it adds time and you need to be super selective with where you source your roses.
The key star in this combo is the cardamon. Not a spice I usually steer towards but in this instance it is the perfect flavour partnered with the naturally sweet pistachio milk. Adding a boost when it comes to health promoting properties and combating digestive issues.
A handful of simple ingredients makes for a healthy soup loaded with flavour. This tomato soup is one that you can’t really screw up. I’ve made it time and time again and it always turns out deliciously good! However, I felt my mother was a tad uncertain when I started to wing a recipe in the midst of our organized soup marathon. But to her delight and at no real surprise, I did great and to quote “this is the best tomato soup I’ve ever had”.
Here’s the dish and don’t be too worried about the measurements, you can’t really go wrong when combining these ingredients. The real trick here is roasting cherry tomatoes until they get a bit carmelized but be careful not to burn them.
Roasted Tomato Soup (yields 6-8 servings)
6 pints of cherry tomatoes
2-4 tbsp of olive oil
1-2 cooking onions
4 cloves of garlic
handful of basil
handful of parsley
28 oz. can of peeled san marzano tomatoes (plum work well too!)
900 ml vegetable broth
himalayan sea salt and pepper to taste
Drizzle cherry tomatoes with olive oil and roast in the oven for 35-45 minutes.
While tomatoes are roasting, heat olive oil on low and sauté onion + garlic until soft.
Add basil and/or parsley to onion and garlic.
Add in can of tomatoes.
Once tomatoes are roasted add to pot + vegetable broth.
It’s that time of year again when I like to stock pile my freezer full of warm cozy soups! It has become tradition that each year, my mom and I plan a weekend full of Fall things and soup making is always top of the list.
We made our lists, hit up the local market, made an action plan, cranked the tunes and got our cook on! Our organization and quick kitchen artistry was so on point. Seriously, our soup game was so strong that we cranked out a selection of 7 soups for the season. I’ll be sure to share you these recipes over the next couple weeks.
2 tbsp earth balance butter (or unsalted butter/margarine of choice)
2-3 leeks (white and light green parts only), halved lengthwise and sliced crosswise
3-4 cloves of garlic, minced
1 900 ml package of vegetable broth (don’t be afraid to add more if needed)
2 tbsp dijon mustard
1/4 tsp himalayan sea salt (to taste)
1 tsp ground pepper (to taste)
Place cauliflower on parchment lined baking sheet; drizzle with oil. Roast in oven at 425 F, turning occasionally, until very deep golden on all sides, about 45 minutes to an hour. The darker you roast it the richer the taste will be. Just do not burn!
In soup pot, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 8-10 minutes.
Add in dijon and mix.
Add in vegetable broth + roasted cauliflower. Bring to boil and simmer for 15 minutes.
Use hand blender to puree the cauliflower and leek mixture. Blend until smooth. Add more broth if needed.