Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet. Roast the sweet potato for 12-15 minutes or until it is fork tender.
Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
Remove quinoa from the heat and season with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
In a blender add all of the ingredients and blend until smooth.
Recipes For Dinner Healthy Vegetarian-Recipe 2
1 onion, chopped
3 cloves of garlic, minced
2 1/2 cups vegetable broth
1 cup canned coconut milk (full fat)
9 oz spaghetti
3 cups fresh spinach
lemon juice of 1/2 lemon
1 teaspoon lemon zest
red pepper flakes
In a large pot, heat some oil and sauté the onion for 3 minutes until it becomes translucent. Then add the garlic and cook for another minute.
Add the uncoooked spaghetti, the vegetable broth, the coconut milk, and the lemon juice. Stir a couple of times and gently push the spaghetti in the liquid when they’re soft enough (this might take a couple of minutes. Try not to break them when they’re still too hard). Cook for 15-18 minutes.
When the spaghetti are al dente, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and red pepper flakes. Enjoy!
Recipes For Dinner Healthy Vegetarian-Recipe 3
1 cup dry quinoa
3 cups vegetable broth
1 can (15 ounces) diced fire roasted tomatoes
10 ounces red enchilada sauce
4 ounces diced green chiles
1 cup sweet corn frozen or canned
2 cups black beans (about 1.5 cans)
2 cups Mexican blend shredded cheese divided in half
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime
Preheat the oven to 350 degrees F.
Rinse quinoa in a fine mesh sieve under running water for at least 30 seconds. This removes any bitterness that the quinoa might have.
Combine the rinsed quinoa and vegetable broth in a medium saucepan. Bring to a boil over medium-high heat. Reduce to a simmer over medium-low heat and cover with a lid. Simmer for 15-20 minutes, or until quinoa is cooked through. Drain off any excess liquid.
Combine all ingredients, except for 1 cup of cheese, in a large mixing bowl. Stir to combine.
Add mixture to a two quart baking dish. Sprinkle with reserved cheese.
Bake for 20 minutes at 350 degrees, or until cheese is melted and turning golden.
Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.
Recipes For Dinner Healthy Vegetarian-Recipe 4
1 tablespoon sesame oil
8 oz sliced water chestnuts
8 oz sugar snap peas
8 oz sliced mushrooms
1 red bell pepper, sliced
1 bunch of green onions, sliced (around 1 1/2 cups worth)
4 cups fresh broccoli florets
12 cloves of garlic, minced
1/4 cup minced fresh ginger
1 batch stir fry sauce
white rice, for serving
Heat a large skillet or jumbo cooker to medium high heat with 1 tablespoon of sesame oil
Add water chestnuts, sugar snap peas, mushrooms, bell pepper, green onions, broccoli, garlic, and ginger
Cook for 20 – 25 minutes, stirring often, until most of the liquid evaporates and vegetables are cooked but not too soft
Shake together a batch of this stir fry sauce
Add stir fry sauce and cook an additional 3 – 5 minutes, until sauce thickens and coats vegetables