Tag Archives: Spicy

Sweet & Spicy Brussels Sprouts

Sweet & Spicy Brussels Sprouts

Sweet & Spicy Brussels Sprouts

Servings

4

Ingredients

For the Sauce

Instructions

Preheat the oven to 400 degrees. Trim the stems off the brussels sprouts and peel back any loose outer layer. Cut the Brussels into halves or quarters (depending on size) and place onto a sheet tray lined with parchment paper. Season with oil, salt, pepper, and garlic powder. Bake for about 20-25 minutes until lightly browned. 

Meanwhile, mix the sauce ingredients in a large bowl. After 20-25 minutes, toss the brussels in the bowl with the sauce. Return to the oven for another 5 minutes. Enjoy!

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Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Cauliflower Rice Bowls with Pesto, Artichokes, and Spicy Tempeh

Servings

3

Ingredients

*Meal Prep Tip*
*Kid Friendly Tip*

Instructions

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper. Cut the block of tempeh into 1-inch cubes and place it on the parchment paper. Toss with the soy sauce and siracha (option to omit the sriracha if you don’t like spice) and bake for 10 minutes until crispy.

In a medium-sized pot, add the cauliflower rice with a splash of liquid (water or chicken broth). Cover with a lid and cook on medium-high heat for about 5 minutes until the cauliflower rice has thawed and the liquid has evaporated.

Drain and quarter the artichoke hearts. Add the spinach, quartered artichokes, and minced garlic to the pot with thawed cauliflower. Cook for a minute then add the pesto, parmesan, salt & pepper. Stir to combine and taste for seasoning! Garnish with sliced avocado and tempeh.

*If I have any leftovers in the fridge such as sweet potatoes, asparagus, roasted zucchini (literally anything) I like to add this to the cauliflower rice to use it up*

*I divide the cauliflower rice into 3 Tupperware and top evenly with the tempeh. This is perfect for lunch reheated!

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Chipotle Cauliflower Tacos

Chipotle Cauliflower Tacos

Image: Jordan Mitchell
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Chipotle Cauliflower Tacos

Short description of dish

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Servings

4

Colories

1100

Prep Time

10

Cook Time

20

Ingredients

Produce
Packaged
Dairy
Pantry Staples

Equipment Needed

List

Instructions

To Get Started

Preheat the oven to 425 degrees. Line two sheet trays with parchment paper. Put the cauliflower florets on one tray and season with oil and spices. Roast for 25-30 minutes until they are fork-tender and beginning to char.

Add the chickpeas that have been drained and patted dry to the other sheet tray. Season with the same spices/oil and bake for 25-30 minutes until crispy.

For the Slaw

Combine all the dressing ingredients into a food processor or blender and blend until smooth. Taste for seasoning then toss in a large bowl with the other slaw ingredients & toss.

For the Crema

Add all the ingredients into the blender and blend until smooth. If the mix is too thick you can add a little water to thin. Taste for seasoning.

To Assemble

On your tortilla, layer the slaw, roasted cauliflower, chickpeas, and top with avocado crema Enjoy!

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