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Moroccan Chickpea Bowl
Moroccan dishes are known for their intricate combination of spices and sweet and savory flavors! Couscous is also a well known Moroccan staple, and it goes so well with many vegetarian or meat-based dishes. I found this Moroccan bowl recipe on the Cookidoo® app and modified it into a vegetarian version using chickpeas instead of chicken. I wasn’t sure how it would turn out without the chicken, but in the end it was so amazing I just had to share the recipe. There are so many flavors going on in this bowl, your tastebuds will love it. The red onion gives the yogurt-based sauce a little kick, while the apricots…
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Marinara Spaghetti Squash
Some days, I am in the mood for something very simple to eat. The hardest part about this spaghetti squash recipe is cutting open the spaghetti squash! It took me like 10 minutes to cut the thing open. Any tips?? After that, it was smooth sailing. Just rub some olive oil on the cut squash, sprinkle a little salt, and roast them “face down” on a baking pan in the oven for about 25 to 30 minutes. Once they start browning, you know they are done. If you have never made spaghetti squash before, it is really easy and fun to scrape the “noodles” out of the squash. Once they…
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Whole Wheat Noodle Stir Fry
Sometimes when I open my fridge and pull out leftovers, magic happens. I love it when I throw some stuff together and it creates something delicious. That is how this whole wheat noodle and vegetable stir fry happened. I made whole wheat spaghetti the night before, and made too many noodles so in the fridge they went. I also had mushrooms and broccoli going bad, so those had to go. With some carrot, green onion, walnuts, and sesame oil, this yummy whole wheat noodle stir fry came together perfectly! I like to cook the vegetables until done by still crisp so the stir fry is more on the crunchy side.…
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Southwest Quinoa Boats
Romaine lettuce adds a refreshing taste to these lime-flavored quinoa boats. Did you know that quinoa is not considered a grain, but a seed? It is a very healthy food, since it is high in protein, fiber and vitamins. I like to eat it more often than rice these days. The most popular colors are white, red and black. White is the least crunchy and softer than the other colors, and it also cooks faster (in about 12 minutes). In this southwest quinoa recipe, a mix of red quinoa is tossed with chopped avocado, black beans, corn, cilantro and lime. One tip to making soft, fluffy quinoa is to cook…
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Paprika Sweet Potatoes, Corn, Black Beans, Egg and Avocado
I could eat sweet potatoes every day and never get tired of them. Usually I switch the flavors around, from sweet to savory. In this oven-roasted sweet potato recipe, I use garlic powder and hot Hungarian paprika for a little kick. The black beans add a nice source of fiber, and the egg some extra protein. Avocado adds healthy fats. This is a great vegetarian dish for lunch or dinner, and goes well with any salad as a side.
