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”
Even though the calendar shows that we are almost into Spring, it still feels decidedly Winter-like outside.
A staple recipe that I like to make for busy weeknights, or any cool-weather evenings is chili. This version is made in a slow cooker, so set it on low in the morning and it will be ready to serve by dinner. Continue reading “Slow Cooker Quinoa Chili”
This sweet potato veggie burger took a little time to develop. It started with the flavour profile: sweet potato, maple and caramelized onions. Then came getting the texture right, which can be tricky; you need to get it in the middle of too mushy and too crumbly. The result is a sweet and savoury burger that is delicious any time of year, not just summer. Continue reading “Maple Pecan Sweet Potato Veggie Burger”
Summer is here and it came in strong. The first day of summer, and the weekend leading up to it was HOT, and who felt like cooking? Not me!
Using beans as a base of a salad is a great way to make a meal-worthy dish. You can make this up ahead of time, this will only make it taste better, and it will keep for at least three days in the fridge. Continue reading “Black Bean Salad with Lime Cumin Vinaigrette”