1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular salted chickpeas)
2 tsp. toasted sesame oil
1 tsp. garlic powder
½ tsp. kosher salt, divided
½ tsp. ground ginger
3 Tbsp. tahini (sesame seed paste), well stirred
1 tsp. grated peeled fresh ginger
1 tsp. grated fresh garlic
1 tsp. rice vinegar
3 Tbsp. hot water
4 tsp. Sriracha chili sauce
2 tsp. water
¼ cup thinly sliced green onions
½ tsp. black and white sesame seeds (we could only find white sesame seeds)
Preheat your oven to 400 degrees.
Rub the sweet potatoes with the canola oil*, piercing the sweet potatoes liberally all over using a fork. Place the sweet potatoes in the oven (we lined our rack with aluminum foil before placing the sweet potatoes in the oven). Cook the potatoes for 1hour or until they’re tender (we cooked ours for 1 hour). Take the potatoes out of the oven (aluminum foil included if you’re using it) (don’t turn the oven off) and let them cool, splitting each one in half lengthwise, gently scoring the inside flesh with the tip of a knife.
Take a baking sheet out (we lined ours with aluminum foil) and put the chickpeas on it, blotting the chickpeas dry afterwards with paper towels. Pour the sesame oil over the chickpeas, tossing the chickpeas afterwards to make sure they’re coated all over. Sprinkle on the garlic powder, ¼ teaspoon salt, and the ground ginger, tossing again to coat. Place in the oven to cook for 30 minutes total, stirring the chickpeas around after every 10 minutes.
Take a mixing bowl out and stir together the tahini, grated ginger, grated garlic, and rice vinegar in it. Pour the 3 tablespoons of hot water in, mixing until the tahini mixture looks smooth and loose.
In a different bowl, stir together the sriracha and 2 teaspoons of water just until combined. For each sweet potato half, drizzle on 2 teaspoons of the tahini mixture, a little bit of the remaining salt, and topping each with the chickpeas, some of the remaining tahini mix, the sriracha sauce, green onions and sesame seeds.
*We didn’t measure how much oil we used, we just made sure that the sweet potatoes were coated in the oil.
These sweet potatoes were not only delicious but very filling ! The crunchy chickpeas were a nice contrast to the tender sweet potato. If we changed one thing about this, we would double the sauces next time. It’s nice how easily you can change the ratio of the sweet, spicy, and the savory flavors in this simply by how much you do or do not use of the tahini mixture and sriracha mix.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Cooking Light.
1 (14-oz.) can coconut milk (we used a regular can of ThaiKitchen coconut milk)
Chopped fresh cilantro for garnish
Preheat your oven to 450 degrees.
Take a small bowl out and mix the coriander, cumin, cinnamon, turmeric, salt, pepper and cayenne together in it. Place the cauliflower in a large mixing bowl, pouring one tablespoon of oil over the cauliflower afterwards, tossing to coat. Add one tablespoon of the spice mixture in with the cauliflower, tossing to coat again. Line a rimmed baking sheet with aluminum foil, spreading the cauliflower out in a single layer over the lined baking sheet afterwards. Place the sheet in the oven for 15 to 20 minutes or until the cauliflower looks browned around the edges.
While the cauliflower’s roasting, take a large pot out and pour the remaining oil into it, setting the heat to medium-high afterwards. Once the oil’s hot, toss in the carrot and onion, stirring frequently for 3 to 4 minutes or until they start to brown. Turn the heat down to medium and continue to stir frequently for an additional 3 to 4 minutes or until the onion has softened. Add in the ginger, chile, garlic and remaining spice mixture, stirring constantly for one minute.
Pour the tomato sauce into the pot, scraping up any browned bits and then letting it simmer for an additional minute afterwards. Add in the broth, potatoes, sweet potatoes, lime zest and lime juice, stirring to combine. Put the lid on the pot and bring the dish up to a boil, turning the heat up to high if necessary. Once boiling, turn the heat down so the soup is at a gentle simmer and let it cook (only partially covered now) for 35 to 40 minutes or until the vegetables are tender, stirring now and then during that time.
Add the coconut milk and roasted cauliflower to the soup, stirring to combine. Return the dish to a simmer just long enough for everything to get heated through. You can garnish your individual portion with cilantro and chiles if you’d like.
Serves 8 (about 1 ½ cups per serving)
This soup is a brand new favorite of ours ! The spice mixture was so fantastic on the cauliflower that we’re going to make another batch of the spice mix just to see how good it tastes on other roasted vegetables, possibly creating new delicious side dishes ! The heat in this soup gets balanced so well with the other ingredients. There’s some acidity from the tomato sauce and lime but it’s more of a background flavor. All the flavors are just so well balanced. The coconut milk and tomato sauce gave the soup a silky texture. The potatoes and cauliflower give a hearty feel to the soup that will leave you feeling full. This is a great meal to have during cold weather but it tastes so good that you might find yourself fixing it during the summer as well !
Recipe source unknown.
We weren’t paid in any form to promote Colavita, Hunt’s, Swanson’s, or ThaiKitchen.
1 Tbsp. olive oil (we used extra-virgin olive oil)
1 cup diced peeled sweet potato
1 cup small cauliflower florets
¼ cup thinly sliced yellow onion
2 tsp. Madras curry powder
½ cup organic vegetable broth (such as Swanson)
½ tsp. salt, divided (we used table salt)
1 (15-oz.) can unsalted chickpeas, rinsed and drained (we used regular chickpeas)
1 (14.5-oz.) can unsalted diced tomatoes, undrained (we used a regular can of diced tomatoes)
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) (we cooked up a pot of brown rice)
½ cup plain 2% reduced-fat Greek yogurt (we used whole-fat Greek yogurt)
¼ cup unsalted cashews
2 Tbsp. chopped fresh cilantro
Pour the oil into a large nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add in the sweet potato, stirring now and then for 3 minutes. Turn the heat down to medium and add the cauliflower into the skillet as well as the onion and curry powder. Stir the mixture continuously for one minute before stirring in the broth, ¼ teaspoon salt, chickpeas and tomatoes, waiting for the dish to come to a boil afterwards. Once boiling, put a lid on the skillet and turn the heat down low enough for it to just simmer. Let it simmer for 10 minutes or until the vegetables are tender, stirring now and then during that time.
While the curry is simmering, cook the rice according to the directions on the package they’re in. Take the cooked rice and place it in a mixing bowl, adding in the last ¼ teaspoon of salt, stirring to combine. Once the vegetables are tender, split the rice evenly between 4 bowls, topping it with the curry vegetable mixture, yogurt, cashews, and the cilantro.
This is a wonderful comforting dish to enjoy ! This curry stands on its own but you can choose to add on the toppings and have another layer of flavor and textures. The yogurt does add a creamy texture to the dish but the curry is great without it and omitting the yogurt makes this a vegan curry !
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Swanson, Uncle Ben’s, or Cooking Light.
1 or 2 stemmed, seeded and minced jalapeños or serranos (optional) (we didn’t use any)
2 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground cumin
4 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes with green chiles (we used a can of diced tomatoes with jalapeños)
½ cup long-grain rice
1/3 cup creamy peanut butter
3 cups leftover turkey meat, cut into bite-sized pieces (we used breast meat)
2 tablespoons lime juice (we used 2 tablespoons plus an extra teaspoon)
Salt and pepper (we used kosher salt and freshly ground black pepper)
Pour the oil into a large Dutch oven and set the heat to medium-high. Once the oil’s hot and shimmering, toss the onion and sweet potato in, cooking until they’re lightly browned, stirring pretty constantly for around 5 minutes (took us 10 minutes). Now add in the garlic, curry powder, cumin, and the jalapeño or serrano (if you’re using it that is), stirring constantly until they become fragrant (should take around 30 seconds).
Now stir in the broth, tomatoes and rice, waiting for a boil to occur. Once boiling, turn the heat down to medium-low and let the dish simmer, covered, long enough for the rice and sweet potatoes to get tender (should take about 15 minutes).
Take the lid off and stir in the peanut butter, continuing to stir until the peanut butter has been fully incorporated into the soup, about a minute or so. Now stir in the turkey and lime juice and season with salt and pepper. Serve immediately.
This turned out to be a tasty recipe. This thick soup is great to have after a cold fall/winter day. We loved tasting the curry, peanut butter, and lime juice in the soup. There wasn’t much heat from the diced tomatoes with green chiles. Having the jalapeño or serrano in the soup could only have made the soup even better tasting and added a good level of heat to the dish. We wanted to taste the lime a little more than the original recipe had so that’s why we added that extra teaspoon of lime juice.
2 medium sweet potatoes, peeled and cut into 1-inch pieces
1 medium red bell pepper, seeded and cut into ½-inch pieces
½ cup coarsely chopped onion (1 medium)
1 fresh jalapeño pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3 cups vegetable broth
1 (15-oz.) can black beans, rinsed & drained
1 (14.5-oz.) can diced tomatoes, undrained
1 cup frozen whole kernel corn
¼ cup snipped fresh cilantro
¼ cup lime juice
Take a large Dutch oven out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sweet potatoes, red bell pepper, onion, jalapeño pepper, and garlic. Stir now and then for 4 minutes or until the peppers and onion are tender.
Stir in the chili powder, cumin and cayenne pepper, turning the heat down to medium afterwards. Put a lid on the Dutch oven for 7 to 8 minutes or until the sweet potatoes are tender, stirring now and then.
Take the lid off and add in the broth, beans and tomatoes. Wait for a boil to occur, stirring now and then. Add in the frozen corn, stirring to mix it in. Turn the heat down so it’s at a simmer and let it cook for 15 minutes.
Turn off the heat and stir in the cilantro and lime juice. Serve right away.
This is one of mommy’s favorite stews and whether you’re a vegan, vegetarian, or an omnivore, it’s likely this will become one of your favorites as well. The only problem with this dish is that the spices tend to create a burnt bottom to the pot and therefore a few of the vegetables will have a few burnt looking spots but trust us, the stew doesn’t taste burnt. It’s really nice having that sweetness from the sweet potatoes to counterbalance the heat in this stew.
1 package (14 ounces) extra-firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 pound sweet potato, cut into 1-inch cubes
1 can (14 ounces) light coconut milk (we’ve used light and regular coconut milk before and both work equally well)
½ cup vegetable broth or reduced-sodium chicken broth (we used reduced-sodium chicken broth but the dish is good no matter which broth is used)
1 to 2 teaspoons red Thai curry paste (we used 2 teaspoons)
½ pound green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar (we used light brown sugar)
2 teaspoons lime juice
½ teaspoon salt (we used kosher salt)
1/3 cup chopped fresh cilantro (we just gave it a rough chop)
1 lime, quartered
Take half of the oil and pour it into a large, nonstick skillet, setting the heat to medium-high. Once the oil’s hot, add the tofu to the skillet, flipping the tofu every 2 to 3 minutes until browned on both sides. This should take 6 to 8 minutes total but if it takes more or less time, that’s fine. Once the tofu is browned though, take it out of the skillet and put it on a plate for the time being.
Pour what’s left of the oil into the skillet and wait for the oil to get hot. Now toss the sweet potatoes in, stirring occasionally until the sweet potatoes get browned (which should take somewhere between 4 to 5 minutes). Pour the coconut milk, broth and however much curry paste you ended up choosing in, stirring to combine. Wait for a boil to occur, turning the heat down low enough for just a simmer to occur afterwards. Put a lid on the skillet and allow the dish to cook just long enough for the sweet potatoes to have just become tender, stirring now and then during the process (this should take around 4 minutes or so to achieve). Take the lid off and add the tofu, green beans, and brown sugar to the skillet, stirring to combine. Wait for a simmer to occur again before putting the lid back on the skillet, waiting for the green beans to have a tender-crisp texture, stirring now and then during this time (2 to 4 minutes but try a piece to make sure you like the texture). Once you’re sure that the sweet potatoes are fully cooked and the green beans are cooked to the tender-crisp consistency, stir in the lime juice and salt. Sprinkle cilantro over the dish (or just some on your own portion if you’re eating with people who don’t like cilantro) and serve with a lime wedge.
This is a delicious dish that won’t have you missing meat at all. Eating it just makes you feel nice and warm inside. The green beans provide a nice contrast against the softer textures of the tofu and sweet potatoes. The cilantro adds a nice freshness to the dish and if you squeeze the lime wedge over your portion, it’ll take the dish to a whole new level of flavor ! It adds a bright, citrus, acidic flavor that compliments the dish and only makes it even tastier !
We don’t remember where we got this recipe from unfortunately.