When visiting Mexico recently, we found a little gem in the heart of Puerto Vallarta called Salud Super Food. They had tons of delicious smoothies, perfect oats, and bowls. Their Mediterranean quinoa bowl struck my eye one day, and I’m so glad I gave it a try. The veggies were perfectly seasoned and saucy, and I managed to get my daily serving of greens in one bowl!
I couldn’t make enchilada sauce and not make enchiladas. It just doesn’t make sense.
And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. May we present EPIC Sweet Potato Black Bean (+ Kale!) Enchiladas!? Let us show you how it’s done.
This 9-ingredient recipe starts with perfectly roasted sweet potatoes cubed and tossed with smoky spices.
Some recipes just happen (like this one). We had some leftover greens and a ripe mango and had just made some super saucy tempeh. I realized all that was missing was a little peanut dressing, and just like that, we had a delicious side on our hands. Bonus? It looks (and tastes) like a rainbow.
Care to make this easy 15-minute recipe with us? Gather your supplies and let’s make something tasty.
If you’re in the mood for a grill-friendly recipe, look no further.
We’ve taken our love for tempeh to new depths with this Thai-inspired Tempeh Satay. It’s extremely flavorful, easy to make, and perfect for adding to just about any noodle or salad dish. Let’s do this!
This 10-ingredient recipe starts with a flavorful marinade infused with lemongrass, peanut butter, chili, garlic, turmeric, and lime.