Thehungrywaitress.com

Vegan Sweet Potato and Black Bean Bowl

WebPreheat the oven to 400 degrees. Start by making the quinoa. Boil the broth, olive oil, and salt in a medium size pot on high heat. Stir in the quinoa and bring the broth back to a boil. Cover with a lid, and turn the heat down to low. Cook for 15 minutes. While the quinoa is cooking prepare the sweet potatoes.

Actived: 9 days ago

URL: https://thehungrywaitress.com/vegan-sweet-potato-and-black-bean-bowl/

Vegan Apple Quinoa Salad with Maple Balsamic Vinaigrette

WebBring the 1/2 cup broth and 1/4 teaspoon salt to a boil in a small pot. Pour in and stir the quinoa. Cover the pot with a lid and turn the heat down to low.

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Mexican Vegetables (Healthy Side Dish)

WebInstructions. Start by heating up some olive oil in a skillet over medium. Toss in your choice of Mexican vegetables with some seasonings such as salt, pepper, chili powder, paprika, cumin, and garlic powder. Cook for 10 minutes tossing occasionally until the vegetables have softened. Top with Cotija cheese and a squeeze of lime juice.

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Easy Vegan Pasta Salad Easy Summer Side The Hungry …

WebInstructions. Whisk together the olive oil, balsamic vinegar, and minced garlic in a small bowl. Toss the prepared dressing, cooked pasta, artichokes, sun-dried tomatoes, basil, black olives, spinach, and pine nuts in a large bowl. Serve immediately or refrigerate.

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Vegan Barbecue Tacos with Pickled Cabbage The Hungry Waitress

WebPreheat the oven to 350. Start by making the pickled cabbage. Mix the cabbage, water, olive oil, red wine vinegar, sugar, and salt in a big resealable plastic bag (or bowl). Refrigerate for at least 20 minutes (the longer the better). Wrap up the corn tortillas in aluminum, and place them in the preheated oven.

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Vegan Sweet Potato and Black Bean Breakfast Burritos

WebPreheat the oven to 400 degrees. In a medium bowl mix together the sweet potato cubes, olive oil, chili powder, garlic powder, paprika, salt, pepper, cumin, and cayenne. Spread out the sweet potato mixture in an even layer onto a baking sheet. Bake for 25 minutes. When the sweet potatoes are done, throw the black beans onto the hot …

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Easy Broccoli Cheese Rice

WebStart by boiling some 3 cups of broth (vegetable or chicken) in a sauce pan that has a lid. Add some dry white rice (basmati is my favorite), fresh broccoli florets, olive oil and salt to the broth, stir so everything is mixed together, bring back to a boil, cover with a lid, and reduce the heat to low. Let everything simmer on low for 20 minutes.

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Skinny Broccoli Cheese Casserole The Hungry Waitress

WebInstructions. Preheat the oven to 400 degrees. Steam the fresh broccoli my microwaving it in a large bowl for 3 minutes. (If you like your broccoli more well done try 5 minutes, but it does continue to cook in the oven later on in the recipe.) Pour 1/4 cup of olive oil in a large skillet over medium high heat.

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Healing Egg Drop Soup from The Hungry Waitress

WebIn a medium pot heat up the oil over medium high. Add the garlic and ginger to the pot and cook for 2 minutes, stirring constantly. Pour in the chicken broth, and turn the heat to high. Bring the chicken broth mixture to a boil. Once the broth is boiling, start pouring in the eggs while stirring the broth simultaneously.

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Creamy Chicken Paprikash Soup with Gnocchi

WebStir in some paprika, salt and flour and cook for a few minutes until the flour is absorbed. Pour in two cartons of room temperature chicken broth and let simmer for 15 minutes until it gets a little thick. Carefully dump in the gnocchi and simmer another 10 minutes. Turn off the heat and stir in some sour cream.

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The Best Meatballs and Lighter Chicken Meatballs

WebPreheat the oven to 400 degrees. Grease 2 baking sheets thoroughly. Pour 1 cup of buttermilk in a medium mixing bowl. Using a fork mash the 4 slices of bread into the buttermilk until a paste forms (panade).

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Spicy Salmon Roll Bowl

WebRemove the salmon and let it cool. Mix up some mayonnaise and Sriracha hot sauce. Serve the salmon over the rice with avocado, cucumber and a drizzle of spicy mayonnaise at room temperature or even cold with some seaweed snacks on the side! Store leftovers in the fridge for up to three days.

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