3 15 oz cans corn, drained
2 Tbsp butter
salt
3 Tbsp mayo (yogurt or sour cream)
2 Tbsp lime juice
2 tsp chili powder
cotija
cilantro
Brown corn in the butter, then mix with salt, mayo, juice, & chili powder. Top with cilantro and cotija.
3 15 oz cans corn, drained
2 Tbsp butter
salt
3 Tbsp mayo (yogurt or sour cream)
2 Tbsp lime juice
2 tsp chili powder
cotija
cilantro
Brown corn in the butter, then mix with salt, mayo, juice, & chili powder. Top with cilantro and cotija.
4 medium sweet potatoes, peeled and diced
2 Tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1 lb ground beef
3 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
2 avocados, diced
2 cups cottage cheese
optional toppings:
pickled onions
jalapenos
cilantro
salsa
Coat sweet potatoes with oil and spices (except taco seasoning) and roast at 425 for 25-30 minutes, stirring halfway through.
Brown the ground beef and season with the taco seasoning and about 2 Tbsp water, stirring until combined.
Assemble the bowls with potatoes, beef, cottage cheese, avocado, and toppings.
1/4 c low sodium soy sauce
1/4 c mirin
2-3 Tbsp sugar
1 Tbsp rice vinegar
2 Tbsp chicken broth
1 Tbsp oil
1 lb boneless skinless thighs
8 oz snow peas or sugar snap peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces
1 1/2 cups cooked rice or farro
Combine first five ingredients in a small saucepan, bringing to a boil. Simmer for 3 minutes and take off heat.
Heat a large nonstick skillet with 2 tsp of the oil on medium-high heat. Cook chicken thighs about 3 minutes per side, until browned. Transfer to a cutting board and slice when it has cooled slightly.
Return pan to medium-high heat and add the last tsp of oil. Saute the onions and peas for 2 minutes. Add sauce mixture and sliced chicken to pan and cook for 2 minutes until chicken is thoroughly heated. Serve over grain in a bowl.
Serves 4
2 cans chickpeas, drained & rinsed
10 ounce bag spinach
8 ounces paneer, torn in small pieces
1/2 cup cream
1/2 cup cilantro sauce (see below)
2 Tbsp yellow curry paste
Set aside:
1/2 cup labneh or greek yogurt
2/3 cup crispy fried onions
1/2 tsp crushed red pepper flakes (optional)
naan, for serving
Cilantro sauce:
3 oz cilantro stems and leaves
juice of 1 lime
6 Tbsp water
2 tsp olive oil
salt & pepper
Preheat oven to 450. Prepare cilantro sauce in blender.
Combine the first six ingredients with 1/4 cup of hot water in a 9x13 (or larger) baking dish. It is helpful to mix up the curry paste with the water first. Stir well to combine.
Cover tightly with foil and bake at 450 for 26-28 minutes. Add the labneh after removing from the oven. Warm the naan while you top the dish with the fried onions and pepper, if using.