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Cauliflower Fried Rice

Cauliflower Fried Rice recipe

I’m not exactly sure when or what started the whole trend on cauliflower rice but it sure is a brilliant idea! I know we are getting a little hipster-ish with this recipe but it’s just too yum!!! Oh and so freaking healthy!!

Cauliflower Rice raw

Cauliflower rice
Cauliflower rice recipe

I think cauliflower is a one of the most underestimated vegetables. Roast it, grill it, make it into rice, use it as pizza crust or add it to curries- the options are endless! This cauliflower rice recipe takes no more than 15 minutes and is so absolutely delish!

For this recipe I added only vegetables but adding some protein in the form of scrambled eggs or tofu would be a great idea!

Cauliflower Fried Rice recipe quick

Cauliflower Fried Rice recipe card
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Cauliflower Fried Rice

Prep

Cook

Total

Yield 4 servings

Healthy + delicious, it really doesn't get better than this! 

Ingredients

  • 1 head of cauliflower
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 2 carrots, diced into small cubes
  • 1 green bell pepper, diced in to small cubes
  • 1/2 cup green peas
  • 4 scallions, chopped
  • 2 tablespoons soy sauce (I used tamari for gluten-free)
  • 1 tablespoon sambal or chili garlic sauce (optional)
  • Salt and pepper to taste

Instructions

  1. To make the cauliflower into rice: Grate the cauliflower on a large size cheese grater or give it a few quick pulses in the food processor. 
  2. In a wok or large pan, heat the sesame oil. Add onions, garlic and ginger and sauté for 1 minute, until the onion is transparent. 
  3. Next add the bell pepper, carrots and peas and stir fry them until the vegetables are cooked but still have a bite to them (about 3-4 minutes). 
  4. Now add in the tamari (or soy sauce), sambal (or your choice of hot sauce), salt and pepper and give it a good mix. 
  5. Last but not least add the cauliflower rice and cook for 5 minutes until the cauliflower softens but should not be mushy. 
  6. Garnish with scallions on top and serve hot.

Courses Entree

Cuisine Asian Fusion

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 141

% Daily Value

Total Fat 0.6 g

1%

Saturated Fat 0.1 g

1%

Sodium 273 mg

11%

Total Carbohydrates 29.8 g

10%

Dietary Fiber 9 g

36%

Sugars 13.4 g

Protein 7.3 g

15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sun Dried Tomato & Spinach Pasta

Creamy Sun Dried Tomato Spinach Pasta hero

SKIP TO RECIPE

The past few weeks have been an absolute havoc! Work has been crazy, we’ve been traveling a lot (for fun and work), our boy Cowboy had a leg injury, we had some car issues – it’s like when life happens in full form and you don’t realize how time just flies by.

Creamy Sun Dried Tomato Spinach Pasta ingredients

We also just completed our 5 day detox cleanse last week. We thought that was so much needed to just help us get back on track. While I do have our entire cleanse on my Instagram story highlights, I plan on having it all put together on the blog as well, that’s work in progress for now!

sun dried tomatoes in pasta

Gluten Free Fettuccine Pasta Noodles

For now we have some family friends coming over for dinner, so I’m trying to put together a quick one pot meal for a weekday dinner. On the menu is this Creamy Sun Dried Tomato Pasta, which I promise you takes no more than 20 minutes, along with a quick Pesto Bruschetta.

Creamy Sun Dried Tomato Spinach Pasta final 3

This is recipe really uses ingredients that I had lying around in the refrigerator and pantry. I’m always well stocked on pasta and greens. When we were at the local market in Barcelona’s we bought these amazing sun dried tomatoes, which I have been dying to use and of course the most amazing of Parmegiano Reggiano cheese that we got back from Modena. This recipe is quick, easy and so freaking delicious!!

Creamy Sun Dried Tomato Spinach Pasta final

Creamy Sun Dried Tomato Spinach Pasta recipe card
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Sun Dried Tomato and Spinach Pasta

Prep

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Total

Yield 4 servings

Creamy and delicious- this one pot pasta is the perfect meal for weeknight, weekend or when you are entertaining guests! Believe me, this is the good stuff!

Ingredients

  • 1 8oz pack of pasta (I used gluten free pasta from Trader Joe's)
  • 2 cups spinach, roughly chopped
  • 4 cloves garlic, minced
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1/2 heavy cream
  • 1 cup whole milk
  • 1 cup pasta water
  • 1/2 cup Parmegiano Reggianno cheese
  • 1 tablespoon butter
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed black pepper
  • 1/4 teaspoon crushed red pepper
  • Salt to taste

Instructions

  1. Cook the pasta as per the package instructions. Reserve 1 cup of the pasta water. Drain the pasta and set aside. 
  2. Melt butter in a skillet on medium high. Add garlic and let is saute until fragrant. 
  3. Add the sub dried tomatoes and let them saute and soften for 1-2 minutes. Season with Italian herbs, crushed red pepper, salt and black pepper. 
  4. Add the heavy cream, milk, pasta water and cheese to this the skillet. Stir until all the cheese has melted and it forms a smooth, bubbly sauce. The sauce should also start thickening up at this point. 
  5. Stir in the cooked pasta and spinach. The spinach will start wilting down almost immediately. 
  6. Adjust the consistency of the sauce by adding milk if its too thick or more cheese it is too thin. 
  7. Stir well and serve warm.

Courses Entree

Cuisine Italian

Nutrition Facts

Amount Per Serving

Calories 297

% Daily Value

Total Fat 21 g

32%

Saturated Fat 11.9 g

60%

Cholesterol 62 mg

21%

Sodium 566 mg

24%

Total Carbohydrates 19.1 g

6%

Dietary Fiber 2.5 g

10%

Sugars 3.6 g

Protein 9.5 g

19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

Pesto Risotto

risotto recipe

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It’s been exactly a week since we’ve been back in Dallas from our trip to Italy and Spain. The 7 days that we spent in Italy gave me a whole new level of appreciation for Italian food and even more for authentic Italian ingredients. I’ve been itching to cook with the oils, vinegar and cheese that we got from Modena.

While we were in Modena, Italy we had the opportunity to tour a dairy that makes Parmigiano Reggiano cheese (Yum!).  We toured the 4 Madonne Caseificio Dell Emilia diary. If you guys plan a trip to Italy, I highly recommend doing the tour. The prices range between €5 – €15, depending on the type of cheese tasting you’d like to do.

Parmigiano Reggiano factory

The dairy tour taught me so much about this amazing cheese:

  1. Only cheese produced in the areas of Parma, Reggio Emilia, Modena, and part of Bologna can be called Parmigiano Reggiano.
  2. Italians don’t have anything called as “parmesan” cheese. Parmesan is an imitation of Parmigiano Reggiano and you should always read the product label before buying!
  3. Parmigiano Reggiano cheese that has been aged for over 12 months is actually 100% lactose free. So those who are avoiding lactose or have intolerance to lactose, can still consume aged Parmigiano Reggiano. The reason is that within 6 to 8 hours after the cheese is made, lactose is transformed into easy-to-digest lactic acid through the action of enzymes in the cheese.
  4. All of the Parmigiano Reggiano cheese that comes from this region of Italy abides by strict guidelines of the Parmigiano Reggiano Consortium. This consortium monitors the production standards, mark application as well as regulates the feed for the dairy cows!

parmigiano reggiano

At the end our tour and cheese tasting, we bought some (erm, 5 lbs to be exact) Parmigiano Reggiano cheese and arborio rice to bring back to Dallas. I knew I had to put them into a recipe as soon as possible. For our date night in this past weekend, I decided to whip up a quick pesto risotto, which some Pistachio Pesto that I had in made earlier. This recipe needs a few ingredients and a little technique to give you an amazing restaurant quality risotto in your own home!risotto riceArborio rice is what is traditionally used to make risotto. It is a short grain rice, which when cooked forms firm, creamy, chewy, rounded grains. I have found it at my local grocery store or even on Amazon. It’s best cooked with vegetable or chicken stock, by adding one ladle at a time of the warm stock. This method of cooking is a little more time consuming than regular rice but believe me, it will give you the perfect risotto with just the right texture and consistency. Once you have your risotto rice cooked, you can add in some pesto or vegetable or just some nice cheese if you prefer it plain.

homemade pistachio pesto final
homemade pesto risotto

This risotto is bound to elevate your date night in or even impress your friends on a your next gathering! For me its just reminiscent of our wonderful Italian holiday! Ciao!

pesto risotto recipe

pesto risotto recipe card
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Pesto Risotto

Cook

Total

Yield 4 servings

This traditional Italian rice dish that is full of texture and flavor is bound to elevate your home meals to a whole new level!

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 1 cup arborio rice
  • 4 cups warm vegetable stock
  • 1/4 cup (4 tablespoon) Parmigiano Reggiano cheese
  • 1/2 teaspoon pepper
  • 1/2 cup pesto
  • Salt to taste

Instructions

  1. Heat olive oil to a medium skillet.
  2. Add the rice and toast until lightly golden brown about 2 minutes.
  3. Pour in warm vegetable stock, one ladle at a time until liquid is absorbed. (You can keep stock warm in a saucepan). Keep stirring the rice occasionally as you continue to add the stock.
  4. Cook for 20 minutes or until all of the vegetable stock is completely absorbed.
  5. Remove the skillet from the heat and add in the cheese, pesto, salt and pepper.
  6. Stir to combine and serve immediately.

Courses Entrée

Cuisine Italian

Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 352

% Daily Value

Total Fat 15.9 g

24%

Saturated Fat 3.7 g

19%

Cholesterol 12 mg

4%

Sodium 613 mg

26%

Total Carbohydrates 44 g

15%

Dietary Fiber 1.9 g

8%

Sugars 3 g

Protein 8.2 g

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Spinach & Red Lentil Dal

Red Lentil Dal

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We are on our flight back from Barcelona as I write this post. It was such a fabulous vacation. The cities in Europe have this charm about them- the culture, the architecture, and the food everything has its own story to tell. I know I’m going to have some major vacation withdrawals but nonetheless I’m looking forward to being back in my own home, sleeping in my own bed and cooking in my kitchen!

red lentil dal daal ingredientsOver the last 10 days, I had the opportunity to experience so many different types of food and I can’t wait to experiment and recreate them but for now I’m thinking what to cook tomorrow. Typically after a long trip away from home, I crave for a simple wholesome comfort food. Nothing says more comfort food to me than dal.

cooking red lentil dalThis red lentil dal recipe is a quick one pot meal. It’s packed with flavor, spices and the aroma of my childhood. I love using my instant pot for making this, but you can easily follow the instructions to make it in a stove top pot or pressure cooker.

daal recipeRed lentils, also called masoor dal are are excellent source of protein. There is 10 grams of protein in each serving of this dal!!! Being a vegetarian, I always try to incorporate various types of lentils in my meal planning. Plus red lentils don’t need to be soaked in advance, so it’s perfect for a quick weeknight meal! Adding spinach to it just makes it more nutritional, but you can totally skip the spinach if you like. This dal taste fanatics as is like a soup or you can have it with some warm white or brown rice. It stores well in the refrigerator and makes for a great lunch option!

Red Lentil Dal with rice

Red Lentil Dal recipe
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Spinach & Red Lentil Dal

Prep

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Total

Yield 6 cups

Comfort food that is full of protein and flavor! This Red Lentil and Spinach dal is my go to meal when I want something satisfying, healthy and quick. 

Ingredients

  • 1 cup red lentils/ masoor dal
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, minced
  • 4 handfuls of spinach, roughly chopped
  • 2 tomatoes, diced
  • 1 inch ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder/ cayenne pepper
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • 1 tablespoon ghee
  • Juice of 1 lemon
  • 6-8 mint leaves, roughly chopped (optional)
  • Handful of cilantro, roughly chopped (optional)

Instructions

  1. Set you Instant pot to sauté mode.
  2. Add ghee and let it the ghee become hot.
  3. Once hot, add the cumin seeds. They should crackle once you add them to the hot ghee.
  4. Add the onions, garlic and ginger and sauté for 2-3 minutes, until the onions are translucent.
  5. Add all the spices to the pot- cumin powder, turmeric powder, garam masala, red chili powder, salt and sauté for another 2 minutes.
  6. Add the diced tomatoes and let them sweat for 2-3 minutes.
  7. Add the spinach one handful at a time and let them wilt down.
  8. Now add the red lentils and 2 cups of water.
  9. Cover the Instant pot. Set it on high power for 10 minutes. If using a regular pot, bring the dal to a boil and then cover with a lid and let it simmer for 15 minutes, until the lentils soften.
  10. Once cooked, add the lemon juice, mint leaves and cilantro.
  11. Serve as a soup or with warm rice.

Courses Entrée

Cuisine Indian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 151

% Daily Value

Total Fat 1 g

2%

Saturated Fat 0.1 g

1%

Sodium 56 mg

2%

Total Carbohydrates 26.8 g

9%

Dietary Fiber 12.5 g

50%

Sugars 3.1 g

Protein 10.8 g

22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Palak Paneer

Palak Paneer

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After I shared the Chole recipe (Chickpea Curry), I got such an overwhelming response from everyone!!! I want to say that has been one of the most popular recipes so far!

Since you guys loved it so much, I have been working on another popular Indian curry recipe, Palak Paneer sometimes also referred to as Saag Paneer. Palak translates to spinach and paneer is a type of a fresh homemade curd cheese. So this dish consists of cheese cubes in spinach based curry!

Paneer I know green color food is probably not the most visually appealing, but don’t let the green scare you away! This dish is probably one of the best things you will ever eat!

Saag Paneer

Palak Paneer Curry

This recipe has a delicious curry made from onions, tomatoes, spices and spinach. This is cooked together and then blended to form the curry base. To this you add cubes of paneer and a little bit cream. The end result is a luscious, velvety curry!!

Palak Paneer Indian Curry

Palak Paneer Recipe Card
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Palak Paneer

Prep

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Total

Yield 6 Servings

This velvety spinach curry with cubes of paneer will make your mouth water while it's cooking! The soft, marshmallow like paneer is what takes it to the next level for me, talk about a party in your mouth!

Ingredients

  • 1 onion, finely minced
  • 4 cloves garlic, minced
  • 1 tomato, chopped in cubes
  • 1 teaspoon red chili powder or cayenne pepper
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander (cilantro) powder
  • 2 teaspoon garam masala
  • 4 large handfuls of spinach
  • 3 cups (12oz) paneer, cut into cubes
  • 1/4 cup heavy cream
  • 1 tablespoon ghee

Instructions

  1. Heat ghee in a large pot or dutch oven.
  2. Add the cumin seeds to the ghee and let them crackle.
  3. Add the onions and garlic and sauté for a 3-4 minutes until the onions are translucent.
  4. Add the remaining spices (red chili powder, coriander powder, turmeric, garam masala) to the onion-garlic mixture and sauté for another 1-2 minutes. 
  5. Now add the tomatoes and stir well. Cover with a lid to allow the tomatoes to cook.
  6. Once the tomatoes soften, add the spinach one handful at a time. Let all the spinach leaves wilt down.
  7. Pour this spinach mix into a blender, add about 1/2 cup of water and blend to form a bright green smooth curry. 
  8. Transfer this blended curry back into the pot. Keep the stove on low-medium head and add the cubes of paneer and cream. 
  9. Serve with basmati rice or naan.

Courses Entree

Cuisine Indian

Nutrition Facts

Serving Size 1 cup

Amount Per Serving

Calories 249

% Daily Value

Total Fat 18.4 g

28%

Saturated Fat 2.5 g

13%

Cholesterol 12 mg

4%

Sodium 116 mg

5%

Total Carbohydrates 9.1 g

3%

Dietary Fiber 2.1 g

8%

Sugars 1.4 g

Protein 14.6 g

29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Spiced Coconut Potato Curry

Potato Curry

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One of my fondest memories of food while growing up are our Sunday family lunches. Sunday lunches were always an extravagant affair in our house. It’s was the one day of the week where the entire family sat down together at the table for a long elaborate session of chatting and over-eating!!

Potato Curry Ingredients

One particular dish that I always enjoyed and looked forward to was my mom’s Spiced Coconut Potato Curry. While she called it as potatoes she used a mix of tuberous root vegetables likes potatoes, sweet potatoes, purple and white yams.

These delicious starchy vegetables are sautéed in a bit of little oil with cumin seeds. Once they are cooked she coated them in this delicious dry blend of grated coconut, cilantro and spices!!! Boy was it delicious!!

Shredded Coconut
Spiced Coconut Potatoes

So last Sunday after many years, I had this burning desire to recreate my childhood Sunday meal. I knew I had to get the recipe from my mom and remake it. Of course, I had to add some of my own tweaks to it. For instance, I didn’t have any Yams on hand, so I used only Yukon gold potatoes and sweet potatoes. For the dry blend I used grated coconut, lots of cilantro, cumin powder, turmeric and red chili powder.

I was over the top delighted that it turned out just like I remember my mom’s potatoes. It was my childhood on a plate!!!

Sweet Potato Curry

potato side

Spiced Coconut Potato Curry Recipe
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Spiced Coconut Potato Curry

Prep

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Total

Yield 6 servings

Gold potatoes and sweet potatoes coated in a savory mix of grated coconut, cilantro and spices. 

Ingredients

  • 6 Yukon gold potatoes, cut into large cubes
  • 2 sweet potatoes, cut into large cubes
  • 1 cup cilantro, finely chopped
  • 1/2 cup grated coconut
  • 1 tsp cumin seeds
  • 1 tsp coriander/ cilantro powder
  • 1 tsp turmeric
  • 1 tsp red chili powder or paprika
  • 1/2 tsp brown sugar
  • 1 lemon, juiced
  • 1 tsp ghee
  • Salt to taste
  • Green garlic or chives to garnish

Instructions

  1. Heat ghee in large Dutch oven or pot.
  2. Add cumin seeds and let them crackle.
  3. Add the gold potatoes and sweet potatoes.
  4. Turn down the stove to a medium flame, cover the Dutch oven and let the potatoes cook. This should take about 10-12 minutes, be sure to stir the potatoes every 1-2 minutes.
  5. While the potatoes cook prepare the dry coconut blend. In a large mix together- grated coconut, cilantro, coriander/cilantro powder, red chilies powder and sugar.
  6. Once the potatoes are about 90% cooked, add the coconut mixture and lemon juice to potatoes.
  7. Stir well so that all the potatoes are evenly coated.
  8. Cover and let it cook for another 2-3 minutes.
  9. Garnish with chives or green garlic and serve with warm naan or whole wheat paratha.

Courses Entreé

Cuisine Indian

Nutrition Facts

Amount Per Serving

Calories 257

% Daily Value

Total Fat 3.6 g

6%

Saturated Fat 2.5 g

13%

Cholesterol 2 mg

1%

Sodium 60 mg

3%

Total Carbohydrates 54.4 g

18%

Dietary Fiber 6.7 g

27%

Sugars 2.5 g

Protein 5.3 g

11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vegetable Thai Green Curry

Thia Green Curry with Vegetables

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I’m on my flight from Dallas to Tampa as I write this post and I’m reminiscing about my delicious Thai Curry dinner I had at home before heading out to the airport. I love Thai food! There is just something about the flavors, the spices, the aroma that is so enticing. I almost crave a coconut-y curry every week, if not more often.

While I had some time over the past weekend, I went ahead and made some fresh Thai curry paste at home. Having the green curry paste ready at home made it so easy to put together a nice dinner for us before I headed out for a work trip.

Bell peppers and sweet potato

While making Thai food at home can sound intimidating, this curry recipe is so easy to follow along. I’ve seen Thai curry paste available at almost every grocery store around Dallas and even on Amazon. However, if you are willing to take the plunge, I highly recommend make some fresh homemade green curry paste. Using a blend of fresh herbs takes it to the absolute next level.

Thai Green Curry Paste

This Thai curry is vegan and gluten free (which I love!) but its also fulfilling. I only added vegetables to the curry (peppers, sweet potatoes and water chestnuts) but you can also add tofu for that extra kick of protein.

Star Anise rice

I like my curry with some quinoa or brown rice while Roshan likes it with white rice, you can’t go wrong either way. Everything about this curry is just so flavorful and dynamic. I may be biased but this is definitely the best Thai curry that I’ve had!!

Thai Green Curry with rice

Thai Green Curry Recipe
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Vegetable Thai Green Curry

Prep

Cook

Total

Yield 6 servings

Coconut-y, spicy and delicious, this Thai Green Curry is to die for!! I highly recommend making your own thai paste from scratch, cause that's what takes it to the next level!

Ingredients

  • 4 tablespoons Thai Green Curry paste (varies on your desired spice level)
  • 1/2 sweet onion, finely chopped
  • 1 sweet potato, cut into cubes
  • 1 green bell pepper, julienned
  • 1 red bell pepper, julienned
  • 1 cup water chestnuts
  • 1 15oz can of coconut cream
  • 1 tsp coconut oil or olive oil

Instructions

  1. Heat oil in a large dutch oven or pot.
  2. Add onions and sauté for a few minutes until they are translucent.
  3. Add the peppers, sweet potatoes and water chestnuts and stir well. 
  4. Add the green curry paste and mix well so that the vegetables are well coated. 
  5. Let the vegetables and curry paste cook together for 3-4 minutes, stirring occasionally. 
  6. Add the coconut cream and mix well. 
  7. Add about 1 cup of water to adjust for consistency. 
  8. Cover with a lid and the let curry come to boil. 
  9. Simmer on low gas for about 8-10 minutes, until the sweet potatoes are thoroughly cooked. 
  10. Serve with white rice, brown rice or quinoa

Courses Entrée

Cuisine Thai

Nutrition Facts

Amount Per Serving

Calories 247

% Daily Value

Total Fat 5.6 g

9%

Saturated Fat 5.1 g

26%

Sodium 564 mg

24%

Total Carbohydrates 43.2 g

14%

Dietary Fiber 1.9 g

8%

Sugars 6.1 g

Protein 3.1 g

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tex Mex Stuffed Sweet Potatoes

baked sweet potato recipeSKIP TO RECIPE

The stars at night – are big and bright
Deep in the heart of Texas.

When I moved to Dallas back in 2010, there were two things that I learned very quickly:

  1. Cowboy boots are in fashion all year around.
  2. Tex Mex is probably the best food ever!!

baked sweet potato recipe

Tacos, enchiladas, guacamole, fajitas, salsa – we Texans love it all!! Mostly because it can be so vegetarian friendly! While it does taste absolutely delicious and indulgent, it often does not score high on the healthy scale.

roasted corn
Baked beans

pico recipe

Recently, I’ve also been trying different ways to incorporate Tex Mex flavors into more healthy recipes. This Tex Mex Stuffed Sweet Potato recipe is one of them.

baked sweet potato

A delightful baked sweet potato, stuffed with spicy black beans, roasted corn and then topped with pico de gallo. All the flavors of a typical Tex Mex dish with a healthier take.

baked sweet potato recipe

texmex sweet potatoes recipe card
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Tex Mex Stuffed Sweet Potatoes

Prep

Cook

Total

Yield 4 servings

Here is a healthier twist with some of my favorite Tex Mex flavors. Delicious baked sweet potatoes topped with black beans, roasted corn and pico de gallo. You can easily prep the components in advance for a quick and delicious meal!

Ingredients

  • 4 medium size sweet potatoes
  • 1 can black beans, drained and rinsed
  • 1 small jalapeño, minced
  • 2 cloves garlic, minced
  • 1 tsp cumin powder
  • 1 tsp cayenne pepper or red chili powder
  • 1 cup corn, frozen or fresh
  • 1 red onion, finely chopped
  • 1 green or red bell pepper, finely chopped
  • 2 roma tomatoes, finely chopped
  • 1/2 cup cilantro, roughly chopped
  • Juice of 1 lemon
  • Hot sauce of your choice
  • 1 tsp olive oil
  • Salt to taste
  • Pepper to taste 

Instructions

For baking the sweet potato

  1. Pre-heat the oven to 375 degrees Fahrenheit.
  2. Scrub the sweet potatoes clean, pierce them with a fork in a few spots for even cooking. 
  3. Line a baking sheet with parchment paper, place the sweet potatoes on the baking sheet and bake in the oven for 45 minutes. 
  4. While the sweet potato roast prepare the other components.

For the spicy black beans

  1. Heat oil in a skillet.
  2. Add the onion, garlic, jalapeño and sauté for 2 minutes. 
  3. Add the black beans, cumin powder, cayenne pepper, salt and a dash of hot sauce. 
  4. Cover and let it cook for 5 minutes, stirring intermittently. 

For the roasted corn

  1. Place the corn in a single layer in another baking sheet.
  2. Bake in the oven at 375 degree Fahrenheit along with the sweet potato for 15 minutes. 

For the pico de gallo

  1. In a medium size bowl mix the onions, tomatoes, cilantro.
  2. Add the lemon juice, salt and crushed black pepper. 

Bring it all together

  1. Once the sweet potatoes are baked, remove form the over and let them rest until they are cool enough to handle. 
  2. Make a length wise slit on the sweet potatoes. Peel some of skin and scoop out about 3-4 tablespoons of the sweet potatoes. 
  3. Add the scooped out sweet potato flesh to the black bean mixture. 
  4. Top the sweet potatoes with the black bean-sweet potato mixture, roasted corn, pico de gallo and serve.

Courses Dinner

Cuisine Mexican

Nutrition Facts

Serving Size 4 servings

Amount Per Serving

Calories 229

% Daily Value

Total Fat 2.5 g

4%

Saturated Fat 0.3 g

2%

Sodium 64 mg

3%

Total Carbohydrates 48.8 g

16%

Dietary Fiber 8.6 g

34%

Sugars 7.7 g

Protein 6 g

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.