Tag: chopped cilantro

Grain Bowls

Ingredients:

  • 1 cup uncooked quinoa
  • 1 cup uncooked brown rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 avocado, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled feta cheese
  • Salt and pepper to taste

Instructions:

  1. Rinse the quinoa and brown rice in a fine-mesh strainer and place them in a large pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the grains are tender and the water is absorbed.
  2. While the grains are cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the garlic and cook for 1-2 minutes, or until fragrant.
  4. Add the sliced red bell pepper and zucchini to the skillet and cook for 5-7 minutes, or until tender.
  5. Add the cherry tomatoes and chickpeas to the skillet and cook for another 2-3 minutes, or until heated through.
  6. Season the vegetable mixture with salt and pepper to taste.
  7. To assemble the grain bowls, divide the cooked quinoa and brown rice among 4 bowls.
  8. Top each bowl with the vegetable mixture, sliced avocado, chopped cilantro, and crumbled feta cheese.
  9. Serve the grain bowls hot or cold.

This grain bowl recipe is a healthy and satisfying meal that’s easy to customize with your favorite vegetables and toppings. You can also add a protein such as grilled chicken or tofu for extra flavor and nutrition. Enjoy

Recipe for stuffed sweet potatoes

Ingredients:

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup salsa
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Wash the sweet potatoes and prick them all over with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a fork.
  3. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat.
  4. Add the onion and garlic and cook for 2-3 minutes, or until the onion is softened.
  5. Stir in the cumin, smoked paprika, salt, and black pepper and cook for another minute.
  6. Add the black beans and salsa to the skillet and cook for 3-4 minutes, or until the mixture is heated through.
  7. Cut the baked sweet potatoes in half lengthwise and scoop out some of the flesh to create a hollow space in each half.
  8. Divide the black bean mixture among the sweet potato halves, and sprinkle shredded cheese over each one.
  9. Return the sweet potatoes to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  10. Sprinkle the chopped cilantro over the top of the sweet potatoes, if desired, and serve hot.

This stuffed sweet potato recipe is a healthy and flavorful meal that’s perfect for a quick weeknight dinner. You can also customize the recipe by adding other toppings such as avocado, diced tomatoes, or chopped scallions. Enjoy!