Warm Brussels Crunch Salad.

Raise your hand if you’re up for a brussels crunch salad! This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer! I adore […]

The post Warm Brussels Crunch Salad. appeared first on How Sweet Eats.

Raise your hand if you’re up for a brussels crunch salad!

brussels crunch salad

This salad is my dream! Give me all the crunchy texture and I am in absolute heaven. In fact, texture is one of the main ways I started to enjoy vegetables after a lifetime of loathing them. Texture is a game changer!

sautéed brussels sprouts

I adore this salad. It comes together pretty quickly too. It’s a great one to make if you have leftover grains, as the base in quinoa. If you don’t, you can make a small batch of quinoa in 15 minutes, so no biggie there.

brussels crunch salad and quinoa

We also use a lemon vinaigrette here, which is one of my favorite things to meal prep at the beginning of the week. If you can prep the quinoa and vinaigrette ahead of time, this bowl will take about 15 or 20 minutes to come together, tops.

brussels crunch salad with parmesan cheese

It’s loaded with flavor, we already discussed texture and it’s pretty darn filling too. I love it as a main meal, specifically lunch. But Eddie loves it as a side and it goes a long way there too. My personal preference is to serve it warm, however it’s also wonderful cold. Leftovers are even more flavorful from the lemon vinaigrette, making this the ideal work lunch for life! 

Can you tell I’m hooked?!

brussels crunch salad

I saute the brussels in a skillet, but you could take the prep another step ahead and roast some and throw this together. Anything goes here, as long as you get the flavors and crunch topping right.

For the crunch topping, we’re talking:

Nuts! I like to use marcona almonds. I’d probably use regular almonds or pine nuts too.

Toasty breadcrumbs! One of my go-tos for the last decade has been panko toasted in a bit of butter. It gets golden and crispy crunchy and adds so much to salads. And, well… everything else. 

These two things together make the bowl ridiculously crunchy. It’s fantastic! 

brussels crunch salad

Parmesan cheese is also a major player too. You can finely grate it or even shave it. I toss a bit of it with the brussels and quinoa mix, then I throw the rest on top. It adds a wonderful savory, nutty, salty flavor that only parmesan can. It’s essential. 

This is super versatile, seasonally delish and everything I want to enjoy!

brussels crunch salad

Warm Brussels Crunch Salad

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Warm Brussels Crunch Salad

This warm brussels crunch salad is loaded with texture and flavor! Toasty breadcrumbs, marcona almonds and parmesan make this delish!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 cup cooked quinoa
  • 1 tablespoon unsalted butter
  • ½ cup seasoned panko breadcrumbs
  • 1 pound brussels sprouts, stems removed and sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • cup marcona almonds, chopped
  • ¼ cup freshly grated parmesan cheese

lemon vinaigrette

  • 3 tablespoons lemon juice
  • 2 tablespoons champagne vinegar
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • I love using leftover quinoa for this. If you don’t have leftovers, make a batch of quinoa! It will only take 15 minutes. You can also use another favorite grain for this.
  • I like to prep by making the lemon vinaigrette first. You can make this ahead of time and store it in the fridge, it will last a few days. You can also make it fresh. Shake it up before using.
  • I also like to make the breadcrumbs too, this way everything is ready to go. Heat the butter in a small skillet over medium heat. Add the breadcrumbs and stir to coat them in the butter. Toast for 2 to 3 minutes, until they are golden in color and crunchy. Turn off the heat.
  • Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa.
  • Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds, parmesan cheese and toasted breadcrumbs. Serve immediately while warm. Leftovers are good cold too!

lemon vinaigrette

  • In a bowl, whisk together the vinegar, lemon juice, honey, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

brussels crunch salad

So much crunch.

The post Warm Brussels Crunch Salad. appeared first on How Sweet Eats.

Vegetarian Taco Skillet

We love taco nights, but sometimes it’s fun to mix things up. That is when I pull out my skillet and make this Vegetarian Taco Skillet. You get all of the great taco flavors in ONE pan. I am always up for an easy one-pan meal, especially during t…

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The post Vegetarian Taco Skillet appeared first on Two Peas & Their Pod.

Easy Kale Pesto

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The post Easy Kale Pesto appeared first on Love and Lemons.

Pasta Fagioli

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The post Pasta Fagioli appeared first on Two Peas & Their Pod.

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The post Real Meaty Vegan Meatballs appeared first on My Pure Plants.

Sweet Potato Wedges (Side or Main!)

These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner. Here’s the recipe you didn’t know you needed: how to make the absolute best roasted Sweet Potato Wedges! Every time we make these, we can’t help but sneak bites off the pan…until they almost disappear before we sit down to a meal. Here’s how to make sweet potato wedges in the oven that are browned, tender and seasoned to perfection! You can serve them as a healthy side dish, or even better: load them with chili for a tasty dinner. Yes, these are 100% required for your regular rotation. Technique for the best sweet potato wedges Here’s how to make the very best baked sweet potato wedges on the planet (we think). You’ll want to make these roasted wedges in a very hot oven: there’s not even a need to stir! Here are our tips: Roast them at 450 degrees Fahrenheit. High heat is best for getting them browned on the outside and tender. Toss with garlic powder and oregano. Sounds overly simple, but this results in the best seasoning. No need to stir! Just […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner.

Sweet potato wedges

Here’s the recipe you didn’t know you needed: how to make the absolute best roasted Sweet Potato Wedges! Every time we make these, we can’t help but sneak bites off the pan…until they almost disappear before we sit down to a meal. Here’s how to make sweet potato wedges in the oven that are browned, tender and seasoned to perfection! You can serve them as a healthy side dish, or even better: load them with chili for a tasty dinner. Yes, these are 100% required for your regular rotation.

Technique for the best sweet potato wedges

Here’s how to make the very best baked sweet potato wedges on the planet (we think). You’ll want to make these roasted wedges in a very hot oven: there’s not even a need to stir! Here are our tips:

  • Roast them at 450 degrees Fahrenheit. High heat is best for getting them browned on the outside and tender.
  • Toss with garlic powder and oregano. Sounds overly simple, but this results in the best seasoning.
  • No need to stir! Just throw them in and cook until tender. This makes for maximum caramelization.
Roasted sweet potato wedges

How to cut sweet potato wedges

Often we’ve pondered how to cut sweet potato wedges. When you’re staring at a big lumpy potato on a cutting board, it can seem dauting. Here are a few tips for cutting sweet potato wedges:

  • Use small and medium sized potatoes. You can get some monster sweet potatoes at the grocery. Here it’s better to have small and medium-sized, to get the best wedge shapes. Save the large potatoes for fries instead.
  • Cut them into half-wedges. Even with medium sweet potatoes, cutting them into wedges can result in really large and long shapes. The solution? Cut them in half! This makes for easier pieces to bite and dip: plus you get more of them.
  • Want a video on how to cut wedges? Go to How to Cut Potato Wedges (then cut those in half).

Want crispier wedges? Here’s how to do it

What to expect with this recipe? These roasted sweet potato wedges come out sweet and tender. The base recipe is not crispy. Why? Sweet potatoes have a lot of moisture. When you roast them up, they’ll get caramelized but always very tender. The only way to get sweet potatoes ultra crispy is to use a deep fryer. Or maybe an air fryer…we just don’t have one of those yet! (Interested in that? Let us know.)

Were you looking for crispy baked sweet potato wedges? Great, there’s actually a little trick you can use to make baked sweet potato wedges come out with some crispness to the edges. Toss them with 3 tablespoons cornstarch when you add the spices. It gives just a little crispness, though it’s not like a fried wedge.

Loaded sweet potato wedges

Make it a main dish: loaded sweet potato wedges!

Alright, here’s the cool thing about said sweet potato wedges. Sure, you can serve them as a side dish (yum). But you can also make them into a main dish by adding toppings (double yum!). Here’s what we like to do to make loaded sweet potato wedges:

  • Add chili. Our Quick Chili is perfect for topping these wedges and adds a healthy dose of protein to make it a filling meal.
  • Add black beans. An even easier option: add our Easy Black Beans! They’re so fast to whip up: just 10 minutes.
  • Load with toppings. Then add sliced green onion, sour cream, cheese, and any other amazing ideas you come up with.

Or, serve as a side with dipping sauces!

Of course, these roasted sweet potato wedges are fabulous as a side dish too! Add a tasty dipping sauce to take them over the top. Actually, we’re not huge ketchup fans over here: we like to get a little creative! Here are some top picks:

  • Pesto Aioli Our favorite flavored aioli tastes just like a creamy pesto!
  • Honey Mustard Sweet and tangy, it takes only 1 minute to make.
  • Sour Cream with Ranch Seasoning That’s actually what we did in the photos above, and it was mighty tasty (add kosher salt to taste).
  • Cilantro Sauce or Cilantro Lime Ranch A creamy cilantro sauce is spot on with the sweetness of the potatoes.
Sweet potato wedges oven

Parchment paper helps for cleanup

In most of our roasted vegetables recipes, we call for using parchment paper. Why? It helps make cleanup easy! Use it to line a pan and there’s no risk of anything getting stuck. Parchment paper is silicone coated paper that’s both non-stick and heat resistant. What’s a parchment paper substitute if you don’t have it?

  • Oil your baking sheet. Simply brush it with oil before you roast these wedges.
  • Use a silicon baking mat — but be forewarned. In our experience we’ve found that baking mats and cause roasted vegetables to be less crispy. If you’re going for super crispy, we don’t recommend it. But it should work fine with these roasted sweet potato wedges.

That’s it! We hope you love these as much as we do: let us know in the comments below!

This sweet potato wedges recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sweet potato wedges

Sweet Potato Wedges (Perfectly Roasted!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

These roasted sweet potato wedges are a slam dunk! Make ’em baked as a side dish or load them with chili as a tasty dinner.


Ingredients

  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 2 pounds sweet potatoes, small to medium sized (size is important!*)
  • 2 tablespoons olive oil
  • To serve as a main dish: 4 cups Quick Chili, sliced green onions, sour cream, and hot sauce

Instructions

  1. Preheat the oven to 450°F. 
  2. In a small bowl, mix the spices and salt together. (Variation: If you want a crispier sweet potato wedge, add 3 tablespoons cornstarch here.) Wash the sweet potatoes, keeping the skins on. Slice the potatoes into short wedges by doing the following: slice each potato in half crosswise, then in half lengthwise. Place each piece cut side down and slice it in half. Then flip them over and cut that piece down the center into two wedges (see this video, but cut them in half). In a large bowl, mix the potatoes with the olive oil and spices. 
  3. Line a baking sheet with parchment paper, and spread the potatoes on the sheet in a single layer. Roast the potatoes for 30 to 35 minutes until tender and starting to become crisped and brown (no need to stir). 

Notes

*For wedges it’s best to have small to medium sized sweet potatoes. Large potatoes tend to turn out large and awkward shaped (make those into fries instead!).

  • Category: Side Dish or Main Dish
  • Method: Roasted
  • Cuisine: American

Keywords: Sweet potato wedges, Roasted sweet potato wedges, Baked sweet potato wedges

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This winter, I’ve been on a mission to learn how to make authentic sopa azteca that tastes more like the tortilla soups I fell in love with in Mexico (and notably less like the modernized Tex-Mex versions I’ve always known in the States).  And now that I’ve figured it out, we can’t stop making this one in our house. ♡

During our recent trips to Mexico, I became a bit obsessed with ordering sopa azteca (also called sopa de tortilla or sopa de tortilla azteca) anytime I spied it on menus.  Usually served as an appetizer, this tortilla soup was consistently made with the same main ingredients — crispy corn tortilla strips, a piping-hot garlicky tomato-chile caldo (broth), fresh avocado, and a combination of sour cream, fresh cilantro, lime wedges and/or fried chile strips sprinkled on top.  Some restaurants also included chicken or soft diced cheese in the soup, while others kept it vegetarian (or vegan).  Some kept their soup fairly mild, while others (whew!) had us sweating.  Some served the soup pre-assembled, while others served us bowls full of tortilla strips with a side of DIY toppings and then ladled in the steaming hot caldo table-side.  But every single bowl of sopa azteca we tried was downright delicious.

The magic of this soup, of course, is all in that delicious, rich, soul-warming caldo.  Turns out, it’s surprisingly easy to make in just 20-ish minutes with a blend of tomatoes, onion, garlic, oregano, chicken or veggie stock and dried pasilla (or ancho) chiles.  And yes — I have to insist — the dried chiles are essential here!  If you are new to working with dried Mexican chiles, though, please don’t be intimidated.  They are super-easy to use and are hands-down the key ingredient to giving the broth the most amazing smoky, earthy, delicious flavor.  Feel free to also fry up a few of the chile strips to sprinkle them on top of the soup, which only takes an extra minute or two of extra prep time and is really fun too!

Anyway, after so many years of enjoying various Tex-Mex and modernized versions of tortilla soup in the States, I’ve really appreciated finally learning about the authentic prehispanic Mexican sopa azteca —  “la reina de sopas” (queen of soups), as one Mexico City restaurant we loved called it — that inspired them all.  If you ask me, nothing beats the original when it comes to this classic.  So if you happen to be a fellow tortilla soup super-fan, it’s time to give authentic sopa azteca a try!

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