It’s a vegetarian riff on the viral TikTok bowl with cottage cheese, roasted sweet potatoes, avocado, taco-seasoned ground beef, and a generous drizzle of hot honey.

I love sweet potatoes and black beans together, so I thought black beans would make the perfect swap-in for the ground beef. And it really is excellent!

The Story Behind the Recipe

Okay, I fully admit that I wasn’t really on board with the idea of a savory cottage cheese bowl. Did I wrinkle my nose the first time I saw a viral video pop up in my feed? Yes, yes I did.

But then I kept seeing it over and over again, and I thought, can this many people be wrong about these crazy-looking bowls?

So I dove in, except, as a vegetarian, I don’t do ground beef – so I swapped in some taco-seasoned black beans. And the truth is … it is actually really delicious. Super satisfying, super tasty, unbelievably filling.

And so, here I am sharing this vegetarian cottage cheese bowl!

Why You’ll Love This Vegetarian Cottage Cheese Bowl

• Tons of protein! As written, this recipe makes two huge cottage cheese bowls or three smaller reasonable-sized bowls. If you opt for the large-and-in-charge bowl, you’re looking at 33 grams of protein. For the smaller bowl, 1/3 of the recipe, it’s 22.
• Easy to meal prep: Just make the components ahead of time and keep them in your fridge for hearty cottage cheese bowls whenever you want them.
• Now vegetarians get to try the trend! If you’re a vegetarian or just looking for something leaner that doesn’t contain beef, now you can get in on the savory cottage cheese bowl trend!

Ingredient Info

• Roasted sweet potatoes: You’ll toss about 2 1/2 cups of diced sweet potatoes in olive oil, garlic powder, salt, and pepper, then roast them until caramelized and golden.
• Taco black beans: Just drain a can of black beans (but don’t rinse) and warm with a bit of taco seasoning.
• Cottage cheese: You can go with plain cottage cheese, but I find it really levels up these bowls to mix the cottage cheese with fresh lime juice, cilantro, and a bit of salt.
• Avocado
• Hot honey, crushed red pepper flakes, Tabasco sauce, and coarse sea salt to finish

Adaptations/Variations

• Squash it up: When fall rolls around, I can’t wait to swap the sweet potato for butternut squash.
• Make it vegan/dairy-free: I know they’re called cottage cheese bowls, but these bowls are also great without the cottage cheese. If you’re vegan, try a drizzle of pure maple syrup over the top (and extra crushed red pepper flakes)

How to Make Sweet Potato & Black Bean Cottage Cheese Bowls

1. First, roast the sweet potatoes.
2. Next, warm the black beans with the taco seasoning.
3. In a small bowl, mix the cottage cheese with the lime, cilantro, and salt.
4. Add cottage cheese to a large bowl and scoop in the black beans and sweet potatoes.
5. Nestle in the avocado.
6. Drizzle with hot honey.
7. Top with crushed red pepper flakes, a few dashes of Tabasco, a bit of coarse sea salt, and a touch of fresh cilantro if you’d like.

Whether you’ve seen the trend on TikTok or Instagram or not, I know this is a weird one! So I’m super curious what you think after you try it. Leave me a comment/review to tell me what you think! Have I finally lost it? Tell it to me straight; I can take it.

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Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)

Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.

Diet Gluten Free, Vegetarian

Keyword cottage cheese bowl, vegetarian cottage cheese bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 724kcal

Author Kare

Ingredients

Roasted sweet potatoes:

• 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Taco-seasoned black beans:

• 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
• 2 teaspoons taco seasoning

Cottage cheese:

• 1 1/2 cups cottage cheese
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro minced
• 1/4 teaspoon kosher salt

For the bowls:

• 1 medium avocado diced
• 2 tablespoons hot honey
• crushed red pepper flakes
• 3-4 dashes Tabasco sauce optional
• salt to taste; I like a course finishing salt like Maldon sea salt flakes
• freshly ground black pepper

Instructions

Roast the sweet potatoes:

• Preheat oven to 400°F.
• Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
• Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.

Warm the black beans:

• Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.

Mix up the cottage cheese:

• Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.

Assemble the bowls:

• Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
• Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
• Garnish with a little more chopped cilantro and serve.

Notes

As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.

Nutrition

Serving: 1bowl | Calories: 724kcal | Carbohydrates: 88g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 2213mg | Potassium: 1677mg | Fiber: 24g | Sugar: 27g | Vitamin A: 16435IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 5mg

More Protein-Powered Vegetarian Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Black Bean, Quinoa, & Sweet Potato Chili

The post Savory Vegetarian Cottage Cheese Bowl (with Sweet Potatoes & Black Beans) appeared first on Kitchen Treaty.

With protein-rich chickpeas, tender sweet potatoes, and spinach in a savory peanut and tomato sauce, this West African inspired stew makes an amazing dinner (and the leftovers are excellent for lunch!) I love it served over brown rice, with lots of peanuts and cilantro sprinkled over the top.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew
• Ingredients
• Adaptations/Variations
• How to Make This Slow Cooker Chickpea Stew
• Tips for Success
• More Chickpea Stew Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I already have a stovetop West-African-inspired peanut stew recipe on Kitchen Treaty, but I wanted to create a super hands-off version, plus, I thought I’d amp up the protein with some chickpeas.

I reduced the liquids (you don’t need nearly as much liquid when cooking in a slow cooker) and made a few tweaks to the inspiration recipe, and this Slow Cooker Peanut, Chickpea, and Sweet Potato Stew was born!

Why You’ll Love This Slow Cooker Peanut, Sweet Potato, & Chickpea Stew

What’s not to love when it comes to slow cooker dinners?! This is a throw it in and forget it until dinnertime kind of meal, one that allows all the flavors to mingle together into a flavorful stew.

All you have to do after it cooks all day is stir in some spinach, cook up some rice, chop up some peanuts and cilantro, and serve!

Ingredients

• Onion, garlic, and fresh ginger – for a backbone of flavor.
• Sweet potatoes – peeled and diced, any color will do.
• Chickpeas – You’ll want two cans, or about 3 1/2 cups cooked chickpeas.
• Crushed tomatoes – One can.
• Veggie broth – I like to use low-sodium vegetable broth to better control the overall salt levels in my recipes. Buy it from the store or try my slow-cooker veggie broth recipe.
• Peanut butter – I like to use creamy peanut butter for a nice smooth sauce.
• Cumin, coriander, & red cayenne pepper – For flavor and, in the case of the cayenne, a smidge of heat.
• Spinach – I use baby spinach because it’s easy to buy it packaged and pre-washed, so I don’t need to worry about rinsing and chopping spinach leaves.
• Salt & pepper – To taste.

Adaptations/Variations

• Swap the spinach for kale. Use baby kale or another type of kale leaves, stems removed and chopped.
• Add more veggies. Red bell pepper and/or carrots are great additions.
• If you don’t have vegetable broth, water will work. I like the added flavor that veggie broth provides but it’s not a must!

How to Make This Slow Cooker Chickpea Stew

Add all of the ingredients except the spinach, the rice, and the toppings to the slow cooker …

… and cook for a few hours.

Stir in the spinach …

Then cook up some rice, spoon your chickpea stew over the rice, top with chopped peanuts and cilantro, and enjoy!

Tips for Success

• Use a 3-quart or larger slow cooker. Any smaller and the ingredients might not fit.
• Go generous with the peanuts on top. The added crunch is so good!

I hope you love this Slow Cooker Peanut, Sweet Potato, & Chickpea Stew as much as we do! It’s such an easy way to get a hearty, unique, protein-packed, and cozy dish on the table, especially on busy weeknights.

More Chickpea Stew Recipes

• Chickpea & Tomato Curry
• Chana Masala with Spaghetti Squash
• Moroccan Chickpea & Sweet Potato Stew
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin Red Lentil & Chickpea Curry
• 20-Minute Vegetarian White Bean Chili

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Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe

This hearty chickpea stew is a vegan riff on West African peanut stew and cooks up effortlessly in the Crock Pot. A savory peanut-tomato sauce coats tender chickpeas, sweet potatoes, and spinach. Serve over rice and top generously with chopped salted peanuts and cilantro!

Keyword harissa chickpea stew, peanut stew, slow cooker chickpea stew, slow cooker west african stew, west african stew

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6

Calories 281kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 1 medium yellow onion diced) (about 2 cups
• 3 cloves garlic minced
• 1 tablespoon fresh ginger chopped
• 1 large sweet potato peeled and diced) (about 2 cups
• 2 cans chickpeas drained and rinsed; 15-ounce cans; 3 1/2 cups
• 15 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 1/2 cup creamy peanut butter
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon ground red cayenne pepper plus or minus to taste
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 4 cups packed fresh baby spinach

For serving:

• 2 cups cooked brown rice

Garnish:

• Fresh cilantro
• Chopped salted peanuts

Instructions

• To a 3-quart or larger slow cooker, add all ingredients except the spinach. The peanut butter might not incorporate all the way at first, but once it warms it will melt and mix with the other ingredients.
• Cook on high 3-4 hours or low 6-8 hours. Stir in the spinach until wilted. Serve over rice with fresh cilantro and a generous topper of chopped salted peanuts.

Notes

Meat option

Classic West African Peanut Stew often contains chicken. If you like, you could stir some cooked/shredded chicken into the meat-eaters’ bowls. 

Nutrition

Calories: 281kcal | Carbohydrates: 38g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 419mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7416IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg

The post Slow Cooker Peanut, Sweet Potato, & Chickpea Stew Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Chickpea & Tomato Curry Ingredients
• How to Make It
• What to Serve with Chickpea & Tomato Curry
• More Favorite Curry Recipes

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind the Recipe

I’ve been making this vegan and vegetarian curry recipe for at least a year, and keep thinking I need to share it! I originally found it on BBC Recipes, and have made tiny tweaks here and there to make it my own.

The spices are so well-balanced, and with the creamy coconut milk, the hearty chickpeas, and the tangy tomatoes, this tomato chickpea curry is a such a simple stovetop curry that tastes so much more complex than you’d expect! I love a scoop of it over brown rice with a generous sprinkle of cilantro. YUM.

Chickpea & Tomato Curry Ingredients

• Olive oil – For sautéing the onion and aromatics.
• Yellow onion – Most every recipe I have calls for diced onions, but this one calls for cutting them into longer strands, and it makes for the most interesting texture in this curry! I love it.
• Garlic – For lots of flavor
• Garam masala, turmeric, and ground coriander – This spice combo is *chefskiss* perfect and adds 95% of the flavor to this delicious curry.
• Canned whole tomatoes – Break them down with a wooden spoon, then cook them down a bit more. So much tomato flavor.
• Salt – Highlights the spices and ingredients!
• Crushed red pepper flakes – Totally optional, but a little pinch adds a nice little bit of heat.
• Coconut milk – I sometimes use full-fat, and sometimes use light. Full fat canned coconut milk gives a more unctuous, rich and creamy feel while light is less rich and thick but equally delicious.
• Chickpeas – One can, drained.
• Fresh tomatoes – Gotta double up on the tomatoes for a tomato curry!
• Cilantro – Adds pretty color and highlights the curry flavors.
• Brown rice – For serving. Use your favorite rice! I like brown basmati.

How to Make It

This Chickpea and Tomato curry comes together quickly! First, you saute your onion, garlic, and spices. Then, add the tomatoes and break them up with a spoon, then cook until thick. Stir in the coconut milk and chickpeas, and simmer lightly for just a bit, then add the ripe tomatoes and cilantro. Taste, add more salt, and serve over rice. That’s it!

What to Serve with Chickpea & Tomato Curry

I think that, served over a scoop of rice, this Chickpea Tomato Curry is a meal in and of itself. But if you want a heftier meal, a kale salad would be great on the side. And in keeping with the curry flavors, how about finishing the meal with a Golden Milk Latte?

More Favorite Curry Recipes

• Creamy Coconut Chickpea Curry with Sweet Corn & Zucchini
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Slow Cooker Pumpkin, Chickpea, & Lentil Curry
• Thai Red Curry Winter Vegetables

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Tomato Chickpea Curry Recipe

A simple, creamy curry with hearty chickpeas, sweet tomatoes, and creamy coconut milk. On the table fast – in less than 30 minutes!

Course dinner, entree

Cuisine American, Indian

Keyword chickpea and tomato curry, Tomato Chickpea Curry Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Calories 284kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion halved and finely sliced from end to end
• 2 garlic cloves minced
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 14 ounces whole tomatoes 1 can; with juices
• 1/2 teaspoon salt
• Pinch crushed red peppers optional; increase or decrease depending on how much heat you like
• 14 ounces coconut milk 1 can; can substitute lite coconut milk
• 14 ounces chickpeas 1 can; drained and rinsed
• 2 medium ripe tomatoes cut into eighths
• 1/4 cup fresh cilantro chopped
• 4 cups cooked brown basmati rice

Instructions

• Start rice according to package instructions.
• While the rice is cooking, add olive oil to a large saute pan over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 10 minutes.
• Add garlic, garam masala, turmeric, and coriander. Cook, stirring frequently, for one minute, until fragrant.
• Pour in the can of tomatoes and juices, 1/2 teaspoon salt, and pinch of crushed red pepper, stirring and scraping to pick up the flavors from the aromatics and spices with the tomato juices. Use a wooden spoon to break up the tomatoes as you go. I prefer to break them up pretty small. Simmer for 10 minutes until thickened.
• Add the coconut milk and the drained and rinsed chickpeas. Return gently to a simmer. Continue to simmer very gently for about 10 more minutes, until thickened.
• Stir in the fresh tomatoes and the fresh cilantro. Taste and add more salt if desired.
• Serve scooped over rice. Garnish with additional cilantro and fresh tomatoes, if desired.

Notes

Adapted from BBC Good Food

Nutrition

Serving: 1g | Calories: 284kcal | Carbohydrates: 25g | Protein: 8g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 212mg | Potassium: 542mg | Fiber: 6g | Sugar: 6g | Vitamin A: 614IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 5mg

The post Tomato Chickpea Curry Recipe appeared first on Kitchen Treaty.

But seriously. This Avocado Crema is the most insanely delicious sauce.

Creamy avocado, tangy lime, spicy jalapeño, garlic, cilantro, and a handful of cashews thrown in for even more creaminess – I mean, it’s called “crema” after all, so I couldn’t not.

To make this versatile, full-of-flavor avocado sauce, simply whip all of the ingredients together in your blender or food processor, then adjust the water and salt to your preference. I use a high-powered blender (Vitamix for the win!) and it’s perfect.

Vegan avocado crema seriously ups the ante of so many culinary situations. It adds an element of creamy that I find to be missing in a lot of vegan dishes.

I serve this avocado crema with all kinds of Mexican-inspired and southwestern dishes – dip in your quesadilla (especially this chipotle butternut + black bean goodness), drizzle over tacos, add a generous dollop to your black beans and rice … so SO good.

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Vegan Avocado Crema

Just a few simple ingredients come together to create this luxurious, full-of-flavor situation. Use it to dress up burrito bowls, tacos, and as the ultimate quesadilla dipping sauce.

Course sauce

Cuisine American, Mexican

Keyword avocado, cashews, cilantro, garlic, jalapeno, lime

Prep Time 5 minutes minutes

Servings 6

Author Kare

Ingredients

• 2 large limes, zested and juiced you want about 1/4 cup of juice. Because lime juiciness can really vary, if you're not sure about how juicy your limes are, you may want to grab a couple extra just in case.
• 1 medium ripe avocado pitted and flesh scooped
• 1 jalapeno pepper, seeds removed for more heat, keep a few (or all!) of the seeds
• 1/4 cup fresh cilantro
• 1 medium clove garlic
• 1/4 cup raw cashews
• 1 tsp kosher salt plus more to taste
• 1 cup water + more until you reach your desired thickness

Instructions

• Add all ingredients to a food processor or high-powered blender. Note for those using a lighter blender: I recommend soaking the cashews in boiling water for 20 minutes first and mincing the garlic before adding it.
• Blend until entirely pureed, about one minute.
• Add more water, a couple tablespoons at a time, until the sauce is as thin as you want. Some people like more of a sour cream consistency with their crema, I like mine a smidge thinner so that I can drizzle it easily.
• Taste and add more salt if desired.

Nutrition

Serving: 12servings

The post Vegan Avocado Crema appeared first on Kitchen Treaty.

We live at the edge of a fertile valley where several farms operate. My favorite of the bunch is a mostly u-pick operation with a small farm stand for those lazy people (me) who don’t really ever feel (me) like picking their own (me).

By the time the end of summer rolls around, I’m down there nearly every other day – snatching up ears of corn, crisp early apples, and pint after pint of cherry tomatoes. Because as much as I try, I’m not sure I’ll ever get my garden to produce as many tomatoes as we can eat around here.

Tomato season here in the Seattle area isn’t for another couple of months, but I have to say, I’ve been thinking about it lots. Often. Constantly. Possibly obsessively.

This Easy Cherry Tomato Pico de Gallo is one of my favorite things to make with those juicy-sweet farm-fresh tomatoes in all those glorious late-summer colors. But the great thing about cherry tomatoes? Those that you find in grocery stores usually have lots of flavor too!

Whether it’s now or later, this salsa is super easy to throw together. Just cut the tomatoes in half (quarter the giant ones) and throw them in a bowl with onion, jalapeno pepper, cilantro, a generous squeeze of lime juice, and a couple pinches of salt. Done and done.

This easy homemade pico de gallo is equally good on a chip as it is topping a burrito bowl or scooped along side a couple of scrambled eggs. Or, heck, grab a fork and eat it like a salad. I won’t judge.

(more…)

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It all started with a dream.

Not an inspired “I have a dream!” type of dream. No, we’re talking about a weird dream in which I was on an episode of Top Chef Superstars (a show that doesn’t actually exist, right?) and apparently, I somehow was a Top Chef Superstar. Except I was wildly unprepared for the challenge I’d been given, which involved knowing how to skillfully prepare a (gross alert – skip over this if you’re squeamish) Hawaiian caterpillar fillet that was the size of my forearm (also something that doesn’t exist – please oh please say it doesn’t exist.)

I woke up in a panic, but also with an idea in my head: a simple coconut milk and lime soup with Thai flavors and a good amount of rice simmered in – one that would be perfect topped with either tofu or chicken. Or, apparently, served alongside giant caterpillar. So gross. So weird. So sorry.

I promise I don’t do drugs.

By afternoon, I had simmered up this superb Coconut Lime Rice Soup and was totally in love with it. I almost can’t wait for the next time I get a cold so that I can see if it’s the magic elixir I think it might be. I know, I know, don’t tempt fate, right?

I love love love this soup for its One-Dish-Two-Ways versatility. The soup cooks up perfectly vegan, and then the protein is in the toppings – shredded chicken for Mr. Carnivore (no Hawaiian um, meat, sorry babe); cubed tofu for Ms. Meatless (that’d be moi).

(more…)

The post Coconut Lime Rice Soup (2 Ways!) appeared first on Kitchen Treaty.

So, as I’m sure you’ve gathered thanks to the photos and the word “verde,” the sauce for these Grilled Baby Potatoes with Mojo Verde Sauce is of utmost greenness. Mojo originates from Spain’s Canary Islands (so says Wikipedia) and, when it’s the verde – or green – variety, reminds me of a pesto. Except it often has peppers, for a nice little (or big) kick.

I’ve been into grilling potatoes lately, especially these incredible new potatoes we’ve been getting in our produce box every week. Potatoes aren’t necessarily the first veggie you might think of as having flavor, but these fingerlings we’ve been getting have fla-vah. Especially when drizzled with a bit of good olive oil and a pinch of sea salt and cooked on the grill. I mean, everything is better cooked on the grill! But especially these.

When I haven’t been able to get my own fingerlings on some of those special fingerlings, I’ve settled for baby potatoes. Still delicious! I’ve been enjoying grilled potatoes straight-up, or maybe with a scattering of fresh rosemary. But to really make them sing, I decided it was time to take it a bit further. A sauce was in order.

Specifically, mojo, baby.

With its cilantro, serrano pepper, and lime juice, this mojo verde sauce is so fresh and kicky. It’s the perfect complement to springy baby potatoes.

We love these Grilled Baby Potatoes with Mojo Verde Sauce as a side, but frankly, I’ve enjoyed them as a main dish too. Hearty city!

So go green!

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Grilled Baby Potatoes with Mojo Verde Sauce

Tender potatoes grilled until golden and tossed with a spicy cilantro-serrano pepper sauce. Such a fun side dish for spring and summer.  

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Kare

Ingredients

For the potatoes:

• 1 1/2 pounds fingerling potatoes or baby potatoes scrubbed
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

For the mojo verde:

• 2 cups fresh cilantro leaves + a few more leaves for garnish
• 3 tablespoons olive oil
• 2 tablespoons freshly-squeezed lime juice
• 1 serrano pepper seeded and roughly minced
• 2 large cloves garlic roughly minced
• 1 tablespoon red wine vinegar
• 1/8 teaspoon kosher salt + more to taste
• 1/4 teaspoon granulated sugar or honey if not vegan, optional

Instructions

• Boil the potatoes: Scrub the potatoes and place them in a large pot of salted water. Place on the stove over high heat and bring to a boil. Cook for 8-10 minutes, until just fork tender (they shouldn’t be 100% cooked). Remove from heat and run under cold water. Set aside to cool the rest of the way.
• Make the mojo verde: Add all ingredients to the bowl of a small food processor. Puree. Taste and add additional salt if desired. If it seems too acid, you can add a bit of sugar or honey as noted in the ingredients to tame it. Note: I have made the sauce in my blender as well, but I find there’s not quite enough sauce to blend well. Another option is to double or triple the sauce and then refrigerate the remainder for later on.
• Grill the potatoes. Preheat your grill on medium-high, about 450 degrees Fahrenheit. Slice the potatoes in half and place in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently.
• Lay potatoes flat-side down on the grill. Cook until browned, about 3 minutes. Carefully flip and cook for another 3-4 minutes on the other side. Test with a fork to make sure they’re tender. Transfer potatoes from grill back to the bowl. Pour the sauce over the top. Toss to coat. Sprinkle with additional cilantro leaves and serve.
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The post Grilled Baby Potatoes with Mojo Verde Sauce appeared first on Kitchen Treaty.

Oh, how I adore getting my paws on a new cookbook. Cracking it open for the first time, devouring the opening words, soaking in the scrumptious photos. Honestly, I’ve been known snuggle into bed and read cookbooks like novels; I enjoy them that much.

So when the opportunity to review a new cookbook that interests me comes along, needless to say, I’m there. Whole Protein Vegetarian by seasoned food writer and stylist Rebecca Miller Ffrench is a delicious sight even unopened; I just want to dig right into to the recipe on the cover, and, as it turns out, most of those inside too.

Ffrench’s book is the perfect fit for where I am in my life – seeking higher-protein, healthier, plant-based meals. Though Ffrench isn’t a vegetarian herself, she educates on why plant-based protein is just as good as animal-based in an easy-to-understand way. Best of all, her recipes are highly accessible, simply made, with easy-to-find ingredients.

The recipe I’m sharing today, Creamy Cashew Soba Noodles, is nice and simple and, maybe surprisingly (at least to me!), high in protein. And gluten-free too! I didn’t know that buckwheat: 1) Is a seed harvested from a flowering plant similar to rhubarb. Not wheat! 2) Therefore, it’s gluten-free! And 3) It’s an incredible protein source – both the amount of protein and also the quality of protein. Who knew, right? Well, not me. (See! These are the tidbits of knowledge you can glean from reading cookbooks in bed. Not totally weird, right? Don’t answer that.)

With its buckwheat soba noodles, crunchy veggies, and toasted cashews all tossed in a creamy cashew butter dressing, these Creamy Cashew Soba Noodles remind me of a riff on Veggie-Loaded Peanut Noodles, but this new version feels healthier and lighter.

Equally perfect for a hearty lunch or an easy dinner, it’s just one of many must-try recipes in this lovely new cookbook, which you can find on Amazon today.

(more…)

The post Creamy Cashew Soba Noodles appeared first on Kitchen Treaty.

We just got home from vacation, and returning to reality is proving to be more difficult than usual. Our first day back was spent putting things away and attempting to get caught up on laundry, but it turned out to be one of those times when the mess just moves and grows and here we are, 12 hours later, not much better off.

We’re fresh out of most food, but a grocery run was not in the cards. Thank goodness for pantry meals like this Slow Cooker Vegan Chana Masala! We are out of most everything, but we did have an onion, some garlic, spices, a can of tomatoes, and a couple of cans of chickpeas in the pantry. Done! Well … almost done. I did ask my guy to stop on the way home from work for the lemon and cilantro, which in my opinion is a must for this Crock Pot deliciousness.

Chana masala is a hearty chickpea curry with Indian roots. It can be made a number of ways, this version being one of the simplest I’ve seen – and most delicious I’ve tasted. I adapted it slightly from this Orangette perfection, making use of the slow cooker so that the amazing combination of flavors has even more time to mingle and make magic. Plus, any night is a good night when dinner’s ready without having to lift a finger after you get home, am I right?

I’m totally down with no-effort dinners in this post-vacation haze. Now if only the laundry would do itself.

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Slow Cooker Chana Masala

The classic Indian chickpea curry, Crock Pot style! So simple yet so delicious, this easy vegan dinner is on constant rotation in our kitchen.

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 medium cloves garlic minced
• 1 tablespoon fresh minced ginger can substitute 1/2 teaspoon ground ginger
• 3 cardamom pods seeds removed and crushed (throw away the husks) (can substitute 1/4 teaspoon ground cardamom)
• 2 teaspoons ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne powder
• 3/4 teaspoon kosher salt + more to taste if desired
• 1 28-ounce can whole peeled tomatoes with juice
• 2 15-ounce cans chickpeas, drained
• Toppings: Lemon wedges to squeeze over the top cilantro, and/or plain yogurt (if not vegan)

Instructions

• Place a large saute pan over medium heat. When hot, add the olive oil. Add the onions and cook, stirring occasionally, until translucent and golden, 7-8 minutes. Add the garlic and saute, stirring frequently, for one more minute. Add ginger, cardamom, cumin, garam masala, coriander, cayenne powder, and 3/4 teaspoon salt. Stir constantly for about 30 seconds to toast spices a bit. Pour in the tomatoes and stir, breaking up the tomatoes with a spoon and scraping the bottom of the pan to release any onion and spices stuck to the bottom.
• Pour tomato and onion mixture into the slow cooker. Add chickpeas and stir gently to combine. Cook on low for 8 hours, or high for 3-4 hours. Taste and add additional salt if desired.
• Scoop into bowls. Serve with a squeeze of lemon juice and plenty of cilantro leaves, and/or plain yogurt if you prefer.

The post Slow Cooker Chana Masala appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Recipe Development Notes
• Grilled Sweet Potato Ingredients
• How to Grill Sweet Potatoes
• More Sweet Potato Recipes

The Story Behind the Recipe

Last summer, I was determined to find an easy way to make sweet potatoes on the grill. Sweet potatoes are just so hearty, and it just seems like they belong on the grill.

So I sliced sweet potatoes, dredged them in a smoky spice rub, grilled them, then squeezed some lime juice over the top. Summer. MADE.

Recipe Development Notes

After poking around various sites and being turned off by many recipes that required pre-cooking your sweet potatoes before plopping them on the grill (me: lazy), I found this method on Simply Recipes. You cut the sweet potatoes vertically, and slice them thin enough so that they cook through nicely on the grill, no pre-cooking needed. Done!

I opted to add this sweet and smoky spice rub to the sweet potatoes before grilling them. This gives these grilled sweet potatoes loads of flavor and, as far as I’m concerned, makes them extra special.

Grilled Sweet Potato Ingredients

• Spice rub – brown sugar, chili powder, smoked paprika, and kosher salt
• Sweet potatoes – Your favorite kind is fine. Yams work too.
• Olive oil – for helping the spice mix to adhere to the sweet potatoes and for keeping the sweet potato slabs from sticking to the grill.
• Lime juice – from two fresh limes. They add so much brightness and flavor!
• Cilantro – optional, but nice added flavor + color.

How to Grill Sweet Potatoes

You’ll want to cut your sweet potatoes into thin slices, about 1/4-inch thick. This allows them to cook through completely without burning on the outside, but they’re still thick enough to hold up on the grill.

Brush the potatoes with olive oil and rub both sides with the brown sugar spice rub mix.

Next, preheat your grill to medium high and, when hot, add the sweet potatoes.

Place your sweet potatoes on the grill and cook until grill lines form, about 5-6 minutes. Flip and cook until tender, about 5-6 more minutes.

Remove your grilled sweet potatoes and lay them on a platter. Squeeze lime juice over the top, sprinkle with cilantro, and serve!

More Sweet Potato Recipes

I love sweet potatoes! Here are some more of my sweet potato recipes.

• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries
• Creamy Sweet Potato Soup

We made these all the time last summer, and this year, it’s shaping up to be more of the same.

I like to finish off my grilled sweet potato deliciousness off with a good squeeze of lime and a few flecks of cilantro.

Summer life is good.

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Grilled Sweet Potatoes

Sweet potatoes on the grill? Heck yes! Thin-sliced sweet potato slabs grill up tender and perfect on the BBQ. Rub ’em with spices and top with cilantro and lime for the side of the summer.

Keyword grilled sweet potatoes, sweet potatoes on the grill

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 171kcal

Author Kare

Ingredients

• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 2 pounds sweet potatoes scrubbed well and sliced lengthwise 1/4-inch thick
• 2 tablespoons olive oil
• 2 limes juiced
• 1/4 cup cilantro leaves

Instructions

• Preheat your grill to medium-high (direct heat).
• In a small bowl, mix together the brown sugar, chili powder, smoked paprika, and kosher salt.
• Brush the sliced sweet potatoes with olive oil and rub both sides with the brown sugar spice mix.
• Lay potatoes on the grill and cook until grill lines form, 5-6 minutes. Flip and cook on the other side until cooked through and tender, about 5-6 more minutes. Remove from the grill and lay on a platter. Squeeze lime juice over the top and sprinkle with cilantro. Serve immediately.

Nutrition

Serving: 1g | Calories: 171kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 83mg | Potassium: 510mg | Fiber: 5g | Sugar: 6g | Vitamin A: 21450IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg

The post Grilled Sweet Potatoes appeared first on Kitchen Treaty.