all things food
My friend Olga makes a lentil salad that nobody can stop eating. Yes, lentils. A salad. I can feel your skepticism through this computer screen (it’s my single superpower) but please feel assured that I would never lie to you, about lent…
The other day, I took dinner to my family at our Chambersville farm. My mom was in town helping my uncle with some…
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This one pot vegetable orzo and chickpeas is a cozy fall meal. All of your favorite autumn vegetables come together with chickpeas and orzo pasta to create a delicious dish, made in one pot! This is about to be your new favorite fall meal! Imagine this: it’s Monday night and you’re exhausted but dinner has […]
The post One Pot Fall Vegetable Orzo and Chickpeas. appeared first on How Sweet Eats.
This one pot vegetable orzo and chickpeas is a cozy fall meal. All of your favorite autumn vegetables come together with chickpeas and orzo pasta to create a delicious dish, made in one pot!
This is about to be your new favorite fall meal!
Imagine this: it’s Monday night and you’re exhausted but dinner has to make it onto the table, so you throw everything into one pot and BOOM. It’s done.
It’s filling and satisfying.
It tastes really good.
Everyone loves it!
Leftovers are even better.
I mean, doesn’t this sound like the most perfect scenario?
This butternut squash and chickpea orzo comes together in one pot, takes about 30ish minutes to make and is lovely for any meal. Dinner! Prepped for lunch! Cold for breakfast?
It could happen. It wouldn’t be wrong.
One of the meals we absolutely adore is my one pot garlic butter shrimp orzo. It’s so easy and so delicious – a hit with everyone. I’d be lying if I said I didn’t eat almost all the orzo from the pot, especially the crispy bits on the bottom.
This is like that, but loaded with all the fall flavors. So many veggies too!
This fall orzo can be a great clean-out-the-fridge meal. You really can add in anything you have on hand. Any sort of vegetables, beans, any cheeses – anything! You can stir in shredded chicken or shrimp. It can be a side dish or a main dish, which is one of my favorite things to make in our house.
When it comes to a meal like this, I often eat it as my main entree. Eddie may prefer it as a side to something else. We both will eat the leftovers for lunch. The kids eat it too, in a variety of ways.
Really, a dish like this is so incredibly versatile, popular and and practical for a busy weekend. AND!
It becomes even easier if you chop some of the vegetables ahead of time. Then it’s super easy.
I cook all the vegetables in the pot first. Then add in the orzo and the chickpeas. Next comes the vegetable stock (chicken stock is fine too!) and then you cover it and let it simmer for 15 minutes or so.
The result is not a dry pasta at all. The result is a cozy, creamy bowl – loaded with parmesan. The ultimate one pot dish. Comforting, but not heavy. Light and filling, served however you would like. Head to instagram to see me make it step-by-step.
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If you are heading to South Padre Island, you will drive through Brownsville. This Valley town, which sits on both the Gulf of…
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These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever! These burgers are summer on a bun! Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. […]
The post Roasted Corn and Black Bean Cheddar Melt Burgers. appeared first on How Sweet Eats.
These black bean corn burgers are summer perfection! Roasted corn, bell peppers and black beans come together for the best burger ever!
These burgers are summer on a bun!
Seriously. These are one of my favorite weeknight meals because they are so versatile. The flavor screams summer garden and warm weather. The texture is fabulous. And you can eat them on a bun, in a wrap, on a salad, by themselves with lots of dip… as you can see, the options are endless!
That’s my favorite kind of meal, obviously.
If you have a copy of Everyday Dinners, then you know that our most favorite black bean burger recipe is inside the burger. And it’s actually baked! Yes, baked in the oven – not done in a skillet or on the grill.
Now of course, you CAN do them in a skillet or on the grill. That works too! But something about the ease of baking them is just amazing.
P.S. if you don’t have your copy of the book yet, grab it here!
I took the recipe and used some of the base to make these roasted corn and black bean burgers. I was inspired after we went to a local burger restaurant a few weeks ago and saw their corn and black bean burger on the menu. And I knew I had HAD to try it with my favorite black bean burger recipe. As a huge corn lover, I thought it would be perfect (I was right) and couldn’t wait to give my black bean recipe a summer lift!
These black bean burgers have the roasted corn and bell peppers diced up and mashed inside. The key to great texture is making sure to mash about half of the beans coarsely and leaving the rest whole. The corn and peppers also add a great bite.
You seriously won’t BELIEVE how fast these come together. I love to add in some BBQ sauce, garlic, breadcrumbs and lots of seasonings to make the flavor pop. I’ve used leftovers of these on top of grain bowls, I’ve crumbled them in salads and I’ve even used them for patty melts.
The thing is, I do have another veggie burger here on the blog that we adore.
I have shared my ultimate absolutely favorite veggie burger here – and it is a major HIT. That has not changed. That veggie burger is incredible – quite possibly the best one I’ve ever tasted. It is also a ton of work and so high maintenance. It’s not a burger I could ever make every week or anything – because it takes a ton of prep.
And more importantly, it’s not fully bean based! There are beans in it, but there are SO many other things that bring it together so it doesn’t seem like a black bean burger.
So enter these: these burgers are more of a classic summer black bean burger, with corn and peppers, and they come together FAST. You don’t have to prep much ahead of time. You can throw them together and have them made for dinner or lunch and be good to go.
One these burgers are cooked, I love to melt sharp cheddar on top. I’ve never met a burger that doesn’t want cheese and these are no exception! I also will sometimes do a spread of some sort – either my house sauce, garlic herb mayo, maybe even ketchup.
Throw on some greens (I love arugula microgreens with their peppery bite) and then I top everything with pickled onions. A fluffy bun gives the burger a warm hug and it’s a serious delightful meal! I mean, check out that texture! (more…)
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When I was in high school and we were finally allowed to go off-grounds for lunch, we often went to a local deli where my friends would get various sandwiches with turkey, salami, ham, or all of the above, plus, lettuce, tomato, onions, vinega…
These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings! My favorite kind of monday meal! Or let’s just say, a taco bowl meal any day of the week is what I want to eat. Taco bowl, burrito bowl, whatever you want […]
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These chili lime sweet potato taco bowls are served over rice and black beans, drizzled with chipotle ranch and lots of delish toppings!
My favorite kind of monday meal!
Or let’s just say, a taco bowl meal any day of the week is what I want to eat.
Taco bowl, burrito bowl, whatever you want to call it! See, I have made burrito bowls before – these caramel chipotle sweet potato burrito bowls are pretty darn good. I usually serve them with quinoa!
This is another hack on the taco bowl. Chili lime spiced sweet potatoes – I like to use tajin – and all finished off with a chipotle ranch.
The chipotle ranch is drinkable. It’s true, it’s true. You will absolutely love it.
My favorite thing about bowls like this is that you can make them HOWEVER YOU WANT. Yes, mine always seem to get out of control with loads of toppings. I can’t help it!
I want salsa or pico but also pickled onions and avocado or guac and definitely cheese. The toppings are the best part.
OH and crushed tortilla chips OF COURSE.
Bowls like this are ridiculously filling too. You can make them as large or as small as you want. My base for these are the chili lime sweet potatoes and black beans. I also like to add in some rice if I have it, as burrito-ish as that may make the bowl.
I roast the sweet potatoes and it’s something you could easily do ahead of time. You can also even grill them if you wish, now that the weather is getting warmer. While the potatoes cook, I get everything else together. It’s pretty simple – DON’T be intimidated by the ingredient list!
First, I’m giving you the entire chipotle ranch recipe below, which you can make days ahead of time. I’m also listing out a bunch of different toppings you can use. Not every single thing in the list is a necessity – it all depends on what you want to put in your bowls.
Regardless, take the cooking time of the sweet potatoes to get everything together! (more…)
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If you are looking for an easy and yummy meatless taco alternative, you need to try this flavorful and delicious Oyster Mushroom Tacos recipe. These mushrooms are just the best vegan alternatives to meat strips (both beef and chicken). Fill up your tac…
If you are looking for an easy and yummy meatless taco alternative, you need to try this flavorful and delicious Oyster Mushroom Tacos recipe. These mushrooms are just the best vegan alternatives to meat strips (both beef and chicken). Fill up your tacos with salsa, avocado, pan-roasted corn, black beans and enjoy a Meatless Taco...
The post Crispy Oyster Mushroom Tacos appeared first on My Pure Plants.
This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]
This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.
Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.
It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:
There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:
There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:
Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:
The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:
Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:
And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!
Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.
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(5 votes, average: 5.00 out of 5)
Prep Time: 20 minutes Cook Time: 5 minutes Total Time: 25 minutes 
Yield: 4 This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.
For the shrimp bowl
For the chipotle ranch dressing (or Chipotle Sauce for vegan)
*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency.
**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce.
Category: Main Dish
Method: Stovetop
Cuisine: AmericanKeywords: Shrimp bowl
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor. Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!). Ingredients in these easy vegetarian enchiladas Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe: Red enchilada sauce: For fast enchiladas, we recommend a great store-bought sauce. More below! Pinto beans or black beans: Canned beans make it fast and […]
This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.
Enchiladas are one of our favorite dinner recipes around here. But they can take a while to prep for a weeknight. Here’s a new recipe we designed to work in 30 minutes flat: these easy Vegetarian Enchiladas! The filling takes no time to whip up: it’s just spiced pinto beans and spices. Roll ’em up, bake until golden and cheesy, and load with all your favorite toppings. These are so quick, we’ve ditched our other favorite recipes for this one (oops!).
Many vegan and vegetarian enchilada recipes have long lead times, because it takes a while to cook or roast vegetables for the filling. But many traditional Mexican enchiladas recipes are supremely simple. We honor the great tradition of Mexican cuisine in this recipe. It’s inspired by the simplicity of the cheese enchiladas we had in Mexico years ago. Here’s what you’ll need for this recipe:
Quickly saute the beans and spices, roll them into tortillas with cheese, and douse with enchilada sauce (and more cheese). It takes just 10 minutes to bake: so you should be able to go from 0 to dinner in 30 minutes.
Often for enchiladas we recommend making your own enchilada sauce. But this recipe is all about speed! So here are your best options:
Corn tortillas are traditional in Mexican-style enchiladas. Flour tortillas are more traditional in Tex Mex and American style enchiladas. There are pros and cons to both! Here’s what to know:
What about grain free tortillas? There are also lots of other types of grain-free tortillas these days: like almond flour, cassava flour, or chickpea flour (try Siete brand). We have not tried them in enchiladas, so please let us know in the comments below if they hold up and what your favorites are.
The most time-consuming part of making vegetarian enchiladas? Assembling them! If you can, it’s helpful to have another person to help you in this step: but it’s not required! Here are a few tips for a smooth and speedy process:
The best part of this easy enchiladas recipe? Loading them up with all the best toppings! Here are a few topping ideas we love to add:
If you’ve got a need for speed…you need some fast side dishes to go with it! What are the best sides to serve with enchiladas? Here are some favorite ideas:
Vegetarian and gluten-free (with corn or grain-free tortillas noted above).
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(6 votes, average: 5.00 out of 5)
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 4 This vegetarian enchiladas recipe is fast and easy: a total crowd pleaser! The simple pinto bean and cheese filling is full of flavor.
Category: Main DishMethod: BakedCuisine: Mexican AmericanKeywords: Vegetarian enchiladas, vegetarian enchilada recipe, Easy enchiladas, Easy enchilada recipe
A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes
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