Preheat
oven to 425 degrees. Line a baking sheet with foil then place sweet
potatoes on foil. Drizzle with 3 Tbsp olive oil and toss to evenly coat.
Sprinkle evenly with cumin, paprika, coriander, cayenne pepper and
season lightly with salt and pepper to taste then toss to evenly coat.
Bake in preheated oven 15 - 20 minutes until tender, removing from oven
and tossing once halfway through baking.
Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over
medium-high heat. Once hot add onion and saute until caramelized (golden
brown on edges and tender), about 5 - 6 minutes, adding in garlic
during last 30 seconds of sauteing. Reduce heat to medium-low, add in
drained black beans, corn, honey and lime juice. Heat until warmed
through. Toss in roasted sweet potatoes and cilantro. Serve over warm
tortillas with desired toppings.
Whole Food’s California Quinoa Salad (My favorite of all time quinoa anything!)
Ingredients
- 1 cup quinoa
- 1/4 cup balsamic vinegar
- Zest of 2 limes
- 1 mango, peeled and diced
- 1 red bell pepper, diced
- 1/2 cup shelled edamame
- 1/3 cup chopped red onion
- 1/4 cup unsweetened coconut flakes
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- In a small bowl, whisk together balsamic vinegar and lime zest; set aside.
- In
a large bowl, combine quinoa, mango, bell pepper, edamame, red onion,
coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar
mixture on top of the salad and gently toss to combine.
- Serve immediately.
6 Servings (or 2 if you are me and Branden)
Preparation
Preheat
large deep skillet on low - medium heat and add olive oil. Add onion
and garlic, saute until translucent. Add bell pepper and saute for a few
more minutes. Move mixture to a side of the skillet and add chicken.
Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit
golden brown, about 5 -7 minutes.
Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5
minutes. Top with green onions and cilantro. Serve hot, on its own or
with brown rice or quinoa.
And here are the workouts! Go get em!