This amazing creation was invented by the wonderful Ali at her inspirational Inspiralized blog. I made a few changes, and have come up with one of the most perfect quick after-work dinners! Most of the time I can make this without even going to the grocery store.
Sweet Potato Noodle Bowl with Quinoa and Roasted Onions
- 1 large sweet potato, peeled and spiralized
- 1 large carrot, spiralized
- 1 large yellow onion, cut into large chunks
- 3/4 cup quinoa, rinsed
- 1 1/3 cups free range chicken broth (buy this one from Trader Joe’s) plus extra, so get a 32 oz carton
For the sauce:
- 3 T apple cider vinegar
- 2 T tahini
- 1 T extra virgin olive oil
- 1 T maple syrup, grade b
- 1 T chicken broth
- 1 t garlic powder
- 1/2 t turmeric
- salt and pepper to taste
- Heat your oven to 425º.
- Spread onion chunks on a baking sheet, drizzle with olive oil and season with salt & pepper. Cook for about 20 minutes, until pleasantly roasted.
- Put quinoa and chicken broth in a medium sized pot with lid, bring to a boil, then cover and reduce heat, cooking for 20 minutes. (I time this so the onions and quinoa cook at the same time with the same timer).
- Use this time to mix your sauce ingredients.
- In a large skillet with lid on medium heat, pour in about a 1/4 cup of chicken broth and then add your spiralized veggies, seasoning with salt and pepper. Alternate between stirring and steaming with the lid on, adding more chicken broth if necessary.
- When the noodles reach your desired tenderness, put a scoop of them in a bowl with a scoop of quinoa and a scoop of onions.
- Top with your delicious sauce and enjoy!’
Vegan Option: Use vegetable broth
- 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
- 1/3 cup cashews, chopped
- 1 T ground flax seed
- 3/4 cup natural peanut butter
- 3 T honey or maple syrup
- 1/4 t ground cinnamon
- 3/4 cup (packed) grated carrot
- 1/3 cup raisins
- Thoroughly combine all ingredients in a large bowl.
- Form into comfortably sized balls, and refrigerate for at least one hour.
- Store in an airtight container for up to a week. If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!
I love these little guys. They are perfectly satisfying when you feel like a quick, healthy snack. Forget processed granola bars! These are the real deal.
Adapted from Cookin’ Canuck
I am more of a savoury girl than a sweet one. I would choose sushi over a cookie, or beef jerky over a brownie almost every day (chocolate wins out when I am on my period). BUT THESE MAGICAL BLONDIES ARE A FORCE TO BE RECKONED WITH. The main ingredients are chickpeas and peanut butter, blended with honey and chocolate chips. One could argue that they are the perfect balance of savoury and sweet.
It is important that you make them with the highest quality of ingredients. No JIF peanut butter, no 2.99 “honey” bears, please. Please. Since they are not exactly inexpensive to make, I usually reserve them for intimate potlucks or small family gatherings (or just to keep around the house for Grant and I).
Kayla’s Chickpea Blondies
- coconut oil cooking spray
- 2 cans of garbanzo beans, drained
- 1 cup of natural peanut butter
- 2/3 cup of real honey
- 2 pastured eggs
- 1 T genuine vanilla extract
- 1 t sea salt
- 1/2 t baking soda
- 1/2 t baking powder
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 350* and spray a 13 x 9 x 2 pan with cooking spray.
- Combine all ingredients except chocolate chips in food processor.
- Fold in chocolate chips and spread most of the batter into the prepared pan.
- In a separate cupcake tin, fill 3-5 cups with batter to bake separately (this way you can taste one before the party, and have more waiting for you afterwards).
- Bake for 20-25 minutes or until toothpick comes out clean.
Note: To make vegan, leave out the eggs (or replace with flax eggs), replace the honey with maple syrup, and use vegan chocolate chips.
Bring these to your next potluck, and bring a few copies of the recipe to pass around 🙂
Adapted from Ambitious Kitchen