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.
This taco dish comes together in a snap and is probably one of the most delicious tacos I have ever had! It will easily become a household fav, so don’t be shy to double up on this recipe as you’ll definitely want the leftovers.
Marinated to sweet and spicy perfection, these grilled shrimpy’s pair perfectly with just about any topping. I like to mix mine up with homemade pico de gallo, guacomole, mango, cabbage and extra cilantro.
Ingredients: (makes about 8 tacos)
6 tbsp lime juice
2 tbsp chipotle in adobo sauce
Salt & pepper
1/4 c olive oil
2 cloves garlic.
1/4 c honey
Zest of 1 lime
corn or wheat tortillas
Marinade shrimp for 2 hours or more.
Mix together, 1/2 cup fat free sour cream , 1tbsp chipotle in Adobe sauce, 1 tbsp lime juice, zest of 1 lime , 1 clove garlic, make this while shrimp marinade’s so flavours mellow.
Cut up avacodo, shredded cabbage , cilantro, mango’s , tomatoes etc. for garnishing taco’s.
Cook shrimp till pink and then put together as taco’s
There are many variations of a hearty and nutritious minestrone soup, and it’s super simple to tweak based on what vegetables you may have on hand. The classic minestrone is a thick soup of Italian origin made with vegetables and pasta and/or rice. However, there is no set recipe for minestrone; it can be vegetarian or not and you can totally leave out the grain as well! The one thing that should stay constant is the borlotti beans (aka Roman beans) to make for a genuine minestrone.
Gordon Ramsay is one of my favourite chef’s. I often flip through his cookbooks to find inspiration when cooking and must say he has an amazing authentic Minestrone recipe. I usually follow his lead on this one and adapt as I go along, usually minus the back bacon and pasta (see my variation below).
Minestrone (yields 4-6 servings)
2 tbsp olive oil, plus a little extra to drizzle (optional)
2 onions, chopped
2 medium carrots, chopped
1 celery stalk, chopped
himalayan sea salt
ground black pepper
fresh thyme sprigs
1 bay leaf
80g smoked back bacon/pancetta, trimmed of fat and chopped (I often leave this out)
2 tbsp tomato puree
2 x 400g tins romano beans, rinsed and drained
150g cherry tomatoes, halved
600-800ml vegetable stock or water
large handful of basil, finely shredded
parmesan, for grating (optional)
Heat oil in a large pot, add onions, carrots, celery, salt and pepper. Stir frequently over a medium-high heat for 6-8 minutes until the vegetables are beginning to soften.
Add the thyme, bay leaf and bacon. Increase the heat slightly and cook, stirring, for another 2 minutes. Stir in the tomato puree and cook for another minute.
Add in the romano beans and cherry tomatoes, then pour in the stock or water to cover. Bring to a gentle simmer. Taste and adjust the seasoning.
Now here’s an oldie, but a goodie. This cabbage soup recipe was probably one of the first soups that I really ever liked, next to the classic chicken noodle. There’s nothing fancy and there aren’t any frills with this recipe, yet it is so hearty and comforting that it makes it a true favourite of mine. The way the flavours blend just feel so right on a cold fall/winter day. Plus this recipe makes enough to last you a season!
1 lb lean ground beef
1 medium onion, chopped
1/2 cup celery, chopped
1/2 green pepper, chopped
2 tsp oil
2 tbsp sugar
1/2-1 tsp himalayan sea salt
1 1/2 tsp paprika
28 oz. can of diced tomoatoes
4 cups hot water
2 beef bouillion cubes
2 tbsp parsley flakes
2 cup raw potatoes, diced
1 cup carrots, chopped
6 cups or less of cabbage, chopped coarsely
ground pepper to taste
In a large pot, sauté ground beef, onion, celery and pepper until redness in meat is gone.
Add in the rest of the ingredients (except cabbage), simmer, uncovered for 1 hour
Add cabbage, cover and simmer for 1 hour. If soup is too thick add in more hot water.