Harissa Chickpea & Sweet Potato Sheet Pan

Sheet pan meals are some of my favorites for an easy dinner! And this one takes a different turn by adding Harissa. If you’ve been following me on Instagram, I did post about what harissa is, but if you are not part of the insta-fam, check it out!

Harissa Blend

It is a spice blend that is smoky, sweet, and spicy. The seasoning blend can differ between countries but usually consists of hot peppers, smoked paprika, garlic, caraway, cumin, and coriander.

Sheet Pan Meals

Usually sheet pan meals consist of a protein source and your veggies all in one ready to roast in the oven together. Sometimes it can include a starch like potatoes, but usually protein and veggies. Since it’s spread out in a thin layer on a baking sheet it’s done within 20-30 minutes depending on the ingredients, and it’s pretty much an all-in-one dinner.

A trick that I usually do is that I take whatever I’m using for veggies after they are chopped, and whatever protein, usually chickpeas/garbanzo beans because they roast well, and throw them all in a mixing bowl. I’ll add my sauce, seasoning, or just olive oil and salt and pepper and toss it in there before pouring it on to the pan. I’ve seen so many recipes showing them drizzling the sauce on the pan, but if you want to make sure everything is coated, mix it in a bowl before.

And for an even easier clean up – line it with parchment paper.

Recipe Side and Substitutions

Let’s move on to it shall we! I’ve not only included what I’ve used a the sheet pan, but also the couscous side that I made with it. A simple plain grain will work too if you don’t want the couscous pasta. And I think having the fresh herbs tossed in with the side is the perfect cool touch to eat with the harissa seasoned chickpeas and veggies.

Additionally, I had unsweetened plain plant based yogurt to dollop on top of my bowl, but sour cream or even a few slices of avocado will work too as a cool creamy addition.

Now, onto the recipe!

Harissa Chickpea & Sweet Potato Sheet Pan with Herb Couscous

  • Servings: 4 Servings
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Ingredients

  • 2 cans chickpeas/garbanzo beans, drained or about 3 cups cooked
  • 2 medium sweet potatoes, chopped
  • 1 red onion, sliced
  • 3 Tbsp honey
  • 1/4 cup olive oil
  • 3 Tbsp Harissa blend
  • Salt and Pepper
  • COUSCOUS
  • 1 cup pearl couscous, uncooked
  • 1 1/2 cup water
  • 1 Tbsp olive oil or butter
  • 1 cup fresh parsley, minced
  • 1 cup fresh cilantro, minced
  • 2 green onions, sliced
  • Juice from 1 lemon
  • plain unsweet yogurt, sour cream, or avocado to top

Directions

  1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
  2. In a large mixing bowl, mix together the 1/4 cup olive oil, honey, harissa blend, and salt and pepper.
  3. Add chickpeas, chopped sweet potatoes, and sliced red onion to the bowl and toss with the harissa mixture.
  4. Pour out the contents of the bowl onto the lined baking sheet and spread evenly. Once the oven is preheated, bake for 20 minutes, check on the sheet, toss, and bake for another 20-25 minutes until it starts to brown.
  5. Meanwhile, you can prepare the couscous. Bring 1 1/2 cups water and 1 tbsp either olive oil or butter to a boil. Add in 1 cup dry pearl couscous and simmer for 8-10 minutes.
  6. Take off heat, and fluff with a fork. Let it sit for about 5 minutes.
  7. Add in the fresh parsley, cilantro, and green onion and the juice from 1 lemon.
  8. Once the sheet pan is out of the oven and cooled for a few minutes, put your bowl together with couscous, chickpea/sweet potato mixture, and topped with lemon juice, and unsweetened yogurt or sour cream.

Baked Buffalo Bean Dip with Yogurt Ranch

I’m starting to get tired of hummus. I KNOW! But I am. It’s had it’s day. However – bean dips, I still love. And I still love chickpeas/garbanzo beans. I just want something else.

Add that to my love for buffalo sauce, and now you have this recipe. Baked Buffalo Bean Dip with Yogurt Ranch. It’s baked because I wanted to make blending the bean dip easy and using the liquid in the can of chickpeas kind of helps give it a lighter whipped feel to it once it’s baked. And the Yogurt Ranch recipe you can find here!

If you follow me on instagram, you might have seen this, but the first time I made it and tested it out, it was a pretty day outside so I decided to get some sun for a few minutes and I came back in to this…

I guess James liked it.

Plus you can eat it with carrot sticks, celery, corn chips, or our favorite corn free bean chips or cassava chips. It does take some time in the oven. But it’s worth it. Oh! And you don’t need to grease the pan you are cooking it in. Mine came out clean and easy to clean after.

Ok! Here’s the recipe!

Baked Buffalo Bean Dip with Yogurt Ranch

  • Servings: Makes 8x8 size baking dish
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Ingredients

  • 1 can chickpeas, UNdrained
  • 1 can butter beans (or another white bean), drained
  • 2/3 cup buffalo sauce
  • 1 Tbsp. garlic powder
  • 1/3 cup plain unsweet yogurt of choice
  • 1 recipe of Yogurt Ranch (recipe link above in post)
  • chives to top it off

Directions

  1. Pre-heat oven to 375 degrees F.
  2. Blend beans, buffalo sauce, garlic powder, and yogurt in a blender until smooth. About 2 minutes.
  3. Pour into ungreased 8×8 baking dish and bake for 1 hour until the sides are browning and the top has deep cracks.
  4. Once cooled for a few minutes, drizzle some of the yogurt ranch on top and leave the rest on the side.
  5. Serve with celery, carrot sticks, or corn chips, or our favorite black bean chips.

Red Potato Ranch Bites with Coconut Bacon

Pop up recipe alert! This is the second game-day appetizer recipe I’ll be sharing this week, one more coming on Friday! This week will be a little busy with the posts. Should have planned it out better, but here we are!

This recipe uses my Yogurt Ranch recipe so check it out!

NOTE: I wanted to mention for this recipe, if you choose to make the Yogurt Ranch recipe, omit the 1/3 cup milk to keep it thick at first. More in the instructions below.

Fun Fact! Coconut is 90% saturated fat. For this recipe, I’m using “coconut bacon” as the bacon bits for a vegetarian version, (which it’s my favorite so far for vegetarian bacon… I mean it’s 90% saturated fat… it’s good.) but feel free to use bacon bacon. Using either actual bacon or the coconut bacon, it’s the main source of fat in this recipe, so the macros are more evening distributed. So use the coconut bacon, or use actual bacon. Up to you. But I would say to try the coconut bacon if you haven’t. At least just to try it and then munch on… okay! Moving on to the recipe!

Red Potato Ranch Bites with Coconut Bacon

Ingredients

  • 6 medium red potatoes, about 1 lb
  • Yogurt Ranch Recipe, omitting 1/3 cup milk of choice. You can add in later to thin out the recipe to drizzle.
  • 1-2 tbsp butter or mayo, if desired
  • 1 cup coconut chips
  • 3 Tbsp soy sauce, if you are allergic, there are soy-free soy sauce recipes you can look up
  • dash of liquid smoke, I use Colgin brand since it doesn’t have a long list of ingredients
  • chives to top

Directions


1. Take the red potatoes, clean them, poke a few times on both sides with a fork. Put in microwave safe dish with about an inch of water in the bottom of the pan. Cover with kitchen towel and microwave for 5 minutes. Check, if they are larger, you will need to flip the potatoes with tongs and microwave another 5 minutes until fork tender.
2. Pre-heat oven to 375. After taking potatoes out of micro, cool them on cutting board for about 10-15 minutes.
3. Meanwhile, make your coconut bacon and yogurt ranch if you have not already. Remember to omit the 1/3 cup milk of choice when making the yogurt ranch.
4. COCONUT BACON: Heat small skillet to medium low. Add in 1 cup coconut chips, soy sauce, and liquid smoke. Toss around for about 10-15 minutes until brown and crisp. Once the chips start to brown and become crisp it doesn’t take long, so keep tossing to ensure all chips are toasted and browned but not burned. Take off of heat and pour the bacon chips into a bowl.
5. Put together your potatoes. Slice potatoes in half. With spoon, take out the insides, leaving enough on the sides to support the potato. Put insides in mixing bowl.
6. Add in 1/2 cup to 1 cup of yogurt ranch. Depends on how creamy you want the insides and how much potato you are working with. Start with 1/2 cup and add more if needed.
7. Taste. If you feel something is missing, add in 1-2 tbsp of butter, vegan butter, or mayo/vegan mayo and taste test again.
8. Refill potatoes and put on cooking sheet.
9. Bake in oven for 20 minutes until tops start to brown slightly. Take out of oven.
10. Top with coconut bacon or actual bacon and chives.
11. You can thin out the yogurt ranch dressing to drizzle on top or keep on side for people to use to dip into.
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Black Bean and Yogurt Ranch Pinwheels

Here is the first of three game-day appetizers I have for you this week that uses my Yogurt Ranch recipe. Click below to view the recipe. This one is one to do ahead of time since after you roll the pinwheels it needs to sit for a few hours at least before you cut them.

NOTE: Before we get into the recipe, and I’ll have this again in the instructions, if you are making these little guys and using the yogurt ranch recipe, omit the 1/3 cup milk of choice. You want it to be thick and then anything else remaining you can thin out later.

Oh! And this is also a great meal prep idea for easy cold lunch with no mess or have a few with some veggies as a prepped snack.

Okay! Onto the recipe!

Black Bean and Yogurt Ranch Pinwheels

  • Servings: Makes 16 pinwheels
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Ingredients

  • 2 large spinach wrap tortillas
  • 1 15 oz. can black beans, drained and rinsed
  • 1/4 red bell pepper, diced, about 1/4 cup
  • 1/2 cup diced zucchini, or you can substitute corn
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp red onion, minced
  • 1/2 cup Yogurt Ranch – without adding the 1/3 cup almond milk. Keep it thick. Link to recipe is above
  • add salt if needed

Directions

  1. Mix together all ingredients from black beans to red onion in a medium size bowl. Add in 1/2 cup thick yogurt ranch.
  2. Taste and see if you think it needs salt. The yogurt ranch recipe already calls for salt so it might not be needed in the bean mixture.
  3. Take plastic saran wrap that is a little bigger than your tortilla, and lay it on the counter. Top with the spinach tortilla.
  4. Put 1/2 the mixture on the tortilla, spread it out evenly, leaving some room on the edges. Start rolling the tortilla. Some filling might fall out and that’s fine, add it back to the bowl.
  5. After it’s tightly rolled, wrap it up with the saran wrap and put in fridge.
  6. Do the same with the other tortilla. Any leftover filling, eat. : )
  7. Let it sit in the fridge for at least 2 hour if not overnight before cutting. Cut the very ends off. Cut 1 inch pieces. Mine made about 8 pieces each.
  8. You can put on plate, cover and back in fridge until ready to eat.

Chickpea Noodle Soup

We are starting to head into January and February and if there is any time of year I get sick, it’s during these months. Usually with some sort of a sinus infection/cold. And what meal always comes to mind when we’re sick? Chicken Noodle Soup! So I thought I’d share with you my vegetarian version: Chickpea Noodle Soup.

Now – one rule is that if I’m sick, I don’t feel like cooking, so it better be simple, quick, and easy. If I do have a small amount of energy to cook something so I don’t have to heat up a canned soup, then this is one of the ones I’ll make. And to be honest – I might even “cheat” and get the frozen chopped carrot/celery/onion mixture so the prep work is basically nothing. But if you can and feel like chopping the vegetables fresh, do so.

Low Sodium or Regular Broth?

I will talk more about the salt content in my video next week, but unless you have a heart issue and/or having to take blood pressure medication, salt can be important when you are sick. It helps your body to stay hydrated since it helps your cells holds onto fluid. When you’re sick this can be an important part of your diet since dehydration is the number one concern with any sickness. I mean – when do you not hear the doctor say “drink plenty of fluids”?

Depending on your personal situation, using regular broth verses a low-sodium version might be needed when you’re sick and especially if this might be the only meal you eat in a day. However – if you do have heart disease and/or taking medication for high blood pressure, then the low-sodium option would be better to use.

Video Coming Next Week

To go with the post yesterday about the new A Different Beet You Tube Channel, this will be part of my first video along with two other soups already on the blog for easy soups when you’re sick.

Until then… enjoy the recipe!

Chickpea Noodle Soup

  • Servings: 4 main or 6 side
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Ingredients

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 Tbsp poultry seasoning
  • 1 tsp dried parsley
  • 1 15oz can chickpeas, drained
  • 4 cups vegetable broth (should be 1 regular size carton)
  • 1 pkg cooked udon noodles
  • Salt and Pepper, if desired
  • Lemon juice to top

Directions

  1. In a medium pot heat oil on medium high heat. Add in chopped onion, carrots, and celery and cook until onions are translucent, about 8 minutes.
  2. Add poultry seasoning and stir to combine and toast about 1 minute.
  3. Add in chickpeas, broth and cooked udon noodles.
  4. Let simmer for about 15 minutes and it’s ready to serve.
  5. Top with salt and pepper if needed and/or lemon juice.

Roasted Vegetable Chili with Whole Wheat Biscuits

I don’t know about ya’ll but I love one sheet or pan meals. And chili is definitely a one-pot meal. However – usually chili recipes are to feed an army, and although chili is better the day after, we personally don’t eat a lot of leftovers after a day or so in the fridge. A recipe that makes 10-12 servings just isn’t for us on a regular basis.

I got the idea for this recipe when I saw chili with cornbread on a sheet pan and I just never thought of putting chili on a pan and baking it before! Plus roasted vegetables are my jam and combining freshly roasted vegetables and adding the beans and tomatoes to it to make a full chili recipe enough for a few bowls, not a huge pot, and easy clean up. Awesome!

Now for the biscuits, I’m sure making these with corn flour instead of whole wheat flour would probably be the way to go, but for me, whole wheat is better than corn. So do what you want, corn or wheat, but the wheat biscuits were good. My husband and almost finished off the whole pan.

Let’s get into the recipe!

Roasted Vegetable Chili with Whole Wheat Biscuits

  • Servings: 3-4 Main Dishes
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Ingredients

  • 3 cups butternut squash, chopped (I used frozen, about 12oz bag)
  • 3 jalapenos, chopped (seeds removed if you want mild, more seeds the more heat)
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 3 Tbsp vegetable oil
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt, if desired
  • 15 oz can black beans, undrained
  • 15 oz can fire roasted tomatoes, undrained
  • 8 oz tomato sauce
  • 1 cup Mexican cheese shreds or cotija cheese, optional

WHOLE WHEAT BISCUITS

Ingredients

  • 1 1/4 cup whole wheat flour
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 4 Tbsp butter, or earth balance
  • 2/3 cup milk of choice
  • 1 Tbsp apple cider vinegar

Directions

  1. Preheat broiler on high.
  2. In a gallon size freezer bag, put chopped butternut squash, jalapenos, zucchini, onion, vegetable oil, chili powder, cumin, and salt. Toss the bag around until everything is coated.
  3. I used parchment paper for easy cleanup, but the chili stays moist, so you don’t need to cover it or grease the pan if you don’t want to. Pour the coated vegetables on a large baking sheet and broil for 7-10 minutes.
  4. Make the drop biscuits. Combine the whole wheat flour, baking soda, and salt. Add in cold butter and use your hands to incorporate into the flour mixture until it is crumbly. About 3-4 minutes. Add almond milk and apple cider vinegar and combine.
  5. When roasted vegetables are done, turn off broiler and preheat oven to 425 degrees F.
  6. Add to the roasted vegetable pan your undrained beans, fire roasted diced tomatoes, and tomato sauce. Stir slowly to combine.
  7. Drop your biscuits, it should make 6-8 biscuits. And drop around the top of the chili.
  8. Once oven is preheated, add to oven and bake for 20 minutes.
  9. After 20 minutes, sprinkle the 1 cup of Mexican shreds or cotija over everything and bake for another 5-10 minutes.
  10. Let cool for a few minutes before digging in!

Quinoa Stuffed Poblano Peppers with Avocado Cream

I think I found my new favorite vegetable to stuff. I mean, bell peppers are okay, but I like to use them for flavor, not as the main part of my dish. Mushrooms are good too, but they can be watery. And then there’s squash, which I love, but I usually don’t want squash when it’s hot outside or humid. I save stuffed squash for cold crisp days and in Texas there is not a lot of those. So now I’m on to using poblano peppers.

Now I did look up traditional stuff poblano peppers and I thought it was interesting that they use raisins or something sweet mixed in, kind of like dried cranberries in stuffed squash. But I’m not a raisin person and I decided to play it safe.

Originally when I made this recipe I didn’t have the avocado cream. I wasn’t sure if it was going to need it or not. But I should know, you always need avocado cream. So you’ll see some pictures with and without the avocado cream. Before I go any further, below is the link to my avocado cream which uses yogurt instead, and you can even use fat free Greek yogurt to increase the protein and have only the fat found in the avocado. Either way, here’s the recipe!

Now! For those that do not use poblano peppers, these are not hot peppers. They are not even as hot as jalapenos. However, they do hold some heat in the seeds and where the seeds are held inside the pepper. When you clean out the pepper and remove the seeds and the area where the seeds are held (I don’t know what to call it), you can wear gloves or just make sure to wash your hands thoroughly before touching your face, etc. I had a paper cut on my finger and it slowly started to burn until the whole area was red and irritated. It’s not super hot, but it will cause irritation, and you definitely don’t want to rub your face if you have it on your hands.

That being said – the actual pepper, especially after roasting it, does not have much heat if any. I don’t mind spicy things here and there, but I’m definitely not a spicy person and I had no problem eating them.

One last thing to add – I am allergic to corn and the recipe needed a pop of color so I added a yellow bell pepper to the recipe. Corn goes much better, but that was my substitute and it did work well and tasted good, plus it had that extra color. There is instructions if you use either the yellow bell pepper or the frozen corn kernels.

Now on to the recipe! Enjoy it! It’s another recipe that scratches my vegetarian Tex Mex itch.

Quinoa Stuffed Poblano Peppers with Avocado Cream

  • Servings: 4-6 Main Servings
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup quinoa, dry
  • 2 cups vegetable broth
  • 1 yellow bell pepper, chopped (or you can use 1 cup frozen corn)
  • 1 14oz can diced tomatoes, drained
  • 2 15oz cans pinto beans, drained (or 3 cups cooked)
  • 1/4 cup pepitas
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 4 poblano peppers, seeds removed and cut 1/2 long ways
  • Cojita cheese
  • Fresh Cilantro
  • Lime
  • Avocado Cream

Directions

  1. Preheat the oven to 400 degrees F.
  2. Heat olive oil in medium sauce pan on medium heat. Add onion and yellow bell pepper (if using corn, wait until later) cook until onion is translucent, about 8 minutes. Add garlic and toast for about 1 minute.
  3. Add in quinoa dry and toast the quinoa for a minute or two.
  4. Add in vegetable broth and let simmer for 20 minutes or until quinoa is cooked through, turning the heat to low. (If using frozen corn, throw in the 1 cup frozen corn once the quinoa is cooked).
  5. While the quinoa is simmering, get the poblano peppers ready. Cut the peppers in half lengthwise and get rid of any seeds on the inside, unless you want it to be spicier. Place them on a baking sheet. I lined my sheet with parchment paper, and I also had to use 2 baking sheets.
  6. Once quinoa is cooked through, (and if you are using corn stir it in) take quinoa off the heat. Stir in the diced tomatoes, pinto beans, pepitas, and seasoning – smoked paprika, chipotle chili powder, and cumin.
  7. Fill in the poblano peppers as much as you can. Once all are full, stick them in the oven. Bake for 15 minutes, then I switched my baking sheets around and baked for another 10 minutes. If adding cojita cheese, I added it and stuck it in for another 5 minutes. It won’t melt, but it will bake onto the quinoa mixture and some parts might brown a little.
  8. Once baked, take out of the oven and let sit for a good 5 minutes or so. Plate it and top with lime juice, cilantro, more cheese or avocado cream.

Chimichurri Black Bean Wraps

Have you ever had chimichurri sauce? My first experience with this sauce/marinade was when I was first going plant based and a followed a recipe for chimichurri black bean street tacos. I’ve been in love ever since!

Chimichurri is originally from Argentina. It’s usually a cold green sauce for grilled meats but I’ve also seen it as a marinade. There is also a red version that I’m interested in trying one of these days. Either way it is a delicious zesty fresh herb and vinegar sauce. If you would rather have chicken in this recipe instead of the black beans, by all means substitute it. Chimichurri sauce is good on any protein source. I’ve made pork chops, chicken, and beans to go with chimichurri sauce before. All are delicious!

This is one of the ways that I like to use it, which is in a cold wrap. It’s simple, quick and easy to put together. This recipe as-is with a wheat tortilla is more carbohydrate dense, but with changing out the wrap and using lettuce or using the recipe on top of a salad would balance it out a little more. And then obviously if you were to change out the black beans for a more protein dense source like chicken or baked tofu, there would be more protein. Make it your own!

There are plenty of other ingredients you can add to this, but I personally just like the sauteed onion and zucchini mixture with the beans. If there’s something else you would add, let me know in the comments below.

On to the recipe!

Chimichurri Black Bean Wraps

Ingredients

1 cup Parsley, fresh (chopped) 1 cup Cilantro (coriander) (chopped) 1/4 cup Olive oil 4 tbsp Red wine vinegar 2 clove(s) Garlic 1 tsp Oregano, dried 1/2 tsp Cumin (ground, plus more for vegetables) 1/4 tsp Salt (plus more for vegetables, if desired) 2 can (15oz) Black beans, canned (drained and rinsed, or 3 cups cooked) 1 cup chopped Tomato 1 tbsp Olive oil 1 medium Zucchini (chopped) 1 small White onion (sliced) 4 large tortilla(s) Wheat flour tortilla

Directions

  1. Prepare your chimichurri sauce. In a blender, blend together parsley, cilantro, 1/4 cup olive oil, red wine vinegar, garlic, dried oregano, 1/2 tsp cumin, and 1/4 tsp salt. Blend until smooth. Keep in the fridge in an air tight container. 2. In a skillet, add 1 tbsp olive oil and heat on medium high heat. Add in sliced onion and zucchini. Cook until it starts to brown, about 8-10 minutes. Sprinkle cumin and salt and pepper if desired. 3. To make the wrap, grab tortillas or a large green leaf like lettuce or swiss chard. Spread a large spoonful of chimichurri sauce, add a few spoonfuls of black beans and some of the sauteed onion and zucchini mixture, and top with the chopped tomatoes. Roll up the wrap and enjoy immediately. For Meal Prep: Once the onion and zucchini mixture is cool, mix in the black beans and tomatoes in an air tight storage container. I keep the chimichurri sauce separate in the fridge. Assemble the wrap when ready to eat.

Macro Balance

Recipe as is:

  • 53% Carbohydrates
  • 13% Protein
  • 34% Fat

Green Chile and Potato Stew

This is one of my favorite quick stews to make in the fall and winter for those rainy days or days that you don’t feel very well. It can be spicy if you want to make it that way, and it’s super comforting and full of flavor. It’s also something I make that reminds me of saying goodbye to summer and welcoming fall.

In the Southwest Hatch green chilies are in season in August and finding fresh roasted green chilies can be found at the store. You can always use the diced green chilies in the can that are more accessible throughout the year, although it will have a different flavor and won’t be very spicy. Either way, both version are delicious!

We usually will make something to go along with this like quesadillas, tacos, etc. if it’s going to be dinner. Otherwise it makes a good lunch with some chips and salsa or tortillas.

Green Chili and Potato Stew

  • Servings: 4-6 servings
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Ingredients

  • 1-2 tbsp olive oil
  • 2 potatoes, chopped
  • 1/2 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 cup vegetable or chicken broth
  • 2 15oz cans Pinto Beans, or 3 cups cooked
  • 2 4oz cans diced green chilies, or 2-3 diced roasted green chilies with or without seeds
  • 1 28oz can crushed tomatoes
  • Cilantro and Limes for serving

Directions

  1. In a medium pan heat olive oil on medium heat and add potatoes and onion. Saute for about 5-8 minutes until onions are translucent and the potatoes and onion start to brown.
  2. Add on garlic, chili powder, and cumin. Continuously stir and toast the spices until fragrant, about 1 minute.
  3. Slowly add broth. It will steam. Make sure what started to stick on the bottom of the pan is now incorporated.
  4. Add the rest of the ingredients: pinto beans, green chilies, and crushed tomatoes.
  5. Simmer for at least 20 minutes.
  6. Serve hot with cilantro and limes.

Macro Balance

  • 63% Carbohydrates
  • 16% Protein
  • 21% Fat

Summer Peach & Roasted Chickpea Salad

For some reason I have been craving peaches. Don’t get me wrong – peaches are delicious and it’s their season to shine, but I don’t usually crave them. Or when I think about what I wanted to put in a smoothie, or thinking of what I want for lunch, peaches don’t usually come to mind.

Well that’s changed! For a week every time I thought about what I was hungry for, peaches came to mind. I was truly craving them! I know when I keep thinking of a food throughout the day or think about it over days, it’s gonna have to happen.

I thought I’d share one of the meals I made with them that turned out so good! Here is another non-scheduled, just so happened I made it, and it was delicious so I thought I’d share – recipe. Enjoy!

Summer Peach & Roasted Chickpea Salad

  • Servings: 4 Servings
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Ingredients

  • 1 can chickpeas or garbanzo beans, drained and rinsed OR about 2 cups cooked
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 4-5 tablespoons olive oil, divided
  • salt and pepper, if desired
  • 2 large peaches, or 4 small (I used 4 small yellow peaches)
  • 4 slices red onion
  • 1 cup toasted slivered almonds
  • 1 cup goat cheese crumbles
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1/2 teaspoon dijon mustard
  • Baby Spinach

Directions

  1. Preheat the oven to 350 degrees F.
  2. Put chickpeas in sandwich ziplock bag. Add spices, 1-2 tbsp of olive oil, and salt and pepper if desired. Toss until coated.
  3. Add chickpeas to a baking sheet and bake for about 20 minutes. Let cool for about 10 minutes.
  4. If slivered almonds are not already toasted, add the almonds to a dry skillet and toast on medium heat. Continually toss to make sure they do not burn. Take off heat when they are browned (about 5 minutes).
  5. Make the dressing. Whisk together balsamic vinegar, 3 tbsp olive oil, garlic clove, and dijon mustard.
  6. Once chickpeas are cooled you can start to assemble your salad.
  7. Since this makes 4 servings, it would be 1/4 of the chickpeas, 1/4 cup toasted almonds, 1/2 peach or 1 small peach sliced, 1 slice of red onion, 1/4 cup goat cheese crumbles on top of a bed of spinach. Drizzle with the dressing.