In my house, we generally have some variety of tex-mex meal at least once a week (and a couple days after as left overs). One of the things I tend to make as a side to the burrito/taco/fajita/chili are these amazing sweet potato fries. I always make two sheets of them so that I have left overs for salads or grain bowls through the week. Continue reading “Tex-Mex Sweet Potato Fries”
Mexican flavours and inspired dishes are a plentiful in my Plantiful Plates kitchen. Not only do they incorporate meat alternative beans deliciously, but they are full of brightly coloured veggies. Continue reading “Cinco de Mayo: Sweet Potato Nachos”
This delicate salad is bursting with spring flavours and ingredients. The chickpeas provide added sustenance, making this a perfect side to a delicate Mother’s Day lunch or spring bbq. To make the salad spread further, toss it with 3 to 4 cups of baby spinach or other spring green.
These Busy Night Black Bean Quesadillas are a hearty, nutritious and delicious meal. They are perfect for those nights when you are rushing home to get back out the door. Continue reading “Busy Night Black Bean Quesadillas”
I love making spring rolls, and these avocado peach ones are the latest combination to rock my world. Fresh spring rolls are an excellent choice for days when its too hot to cook, for entertaining or for lunch. You can fill them with so many different ingredients. But for me the sauce is just as important as the wraps. Continue reading “Avocado Peach Spring Rolls with Almond Dipping Sauce”