These “toasts” may not be beautiful but they’re the perfect breakfast: both dense in nutrients and sweetly satisfying. Bake the sweet potatoes ahead of time and this dish comes together in minutes. This recipe makes enough for four people but feel free to scale up or down depending on your preference.
Ingredients:
2 large sweet potatoes (skin on), cut crosswise into 1 1/2 inch-thick slices
1 teaspoon avocado or coconut oil
Pinch of sea salt
4 teaspoons almond butter
1 banana, sliced into rounds
Pinch of ground cinnamon
Preheat the oven to 400F degrees and line a rimmed baking sheet with parchment paper.
Place the sweet potato slices on the baking sheet and toss with the oil and salt. Roast for 15 minutes, then flip over the slices and cook for 15 more minutes, or until lightly browned and tender. Let cool for 10 minutes.
Top each slice of sweet potato with a heaping teaspoon of almond butter, banana slices, and a pinch of sea salt and cinnamon.
Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.
Ingredients:
1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
1/4 cup olive oil
1 pinch asafetida powder
2 serrano or bird’s eye chiles
1 bay leaf
4 curry leaves
1 tablespoon dried fenugreek leaves
2 teaspoons ground turmeric
1 cup chopped yellow onion
2 tablespoons chopped fresh ginger
4 garlic cloves, peeled and minced
2 cups chopped tomatoes
1 tablespoon salt
1/2 cup plain Indian or Greek yogurt
1 cup frozen green peas
2 pounds ground chicken
6 teaspoons butter
1 tablespoon black pepper
1 teaspoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon garam masala
1/4 cup chopped cilantro
Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.
I promise you that this kale salad doesn’t taste like a plate of twigs. It’s got the perfect texture and thanks to chickpeas and hemp seeds, it’s nutty and full of protein, too. And honestly? The roasted spiced chickpeas make a terrific snack on their own too. Make sure to use curly kale here, as Tuscan kale will be too rough for the salad.
Ingredients:
For the salad:
1 bunch curly kale, washed and stemmed
1 teaspoon olive oil
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt
3-4 radishes, diced
2 Persian cumbers, diced (optional)
1 tablespoon hemp seeds
1 tablespoon nutritional yeast
For the roasted chickpeas:
1 15-ounce can chickpeas
1 teaspoon avocado oil
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
For the tahini honey mustard dressing:
1 tablespoon tahini
Juice of 1 lemon (about 2 tablespoons)
2 teaspoons olive oil
1/4 teaspoon salt
1 teaspoon Dijon mustard
1 teaspoon honey
Make the roasted chickpeas: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
Rinse and drain the chickpeas, then pat dry. On the baking sheet, toss the chickpeas with the avocado oil, salt, paprika, garlic powder, and cayenne. Roast the chickpeas for 20 minutes, or until golden brown and crispy. Set aside.
Make the tahini honey mustard dressing: In a small bowl, combine the tahini, lemon juice, olive oil, salt, mustard, and honey. Whisk the dressing to emulsify. Whisk in up to 1 teaspoon water to thin as needed. Set dressing aside.
Make the salad: Tear kale into bite-sized pieces, then add to a large bowl along with the olive oil, vinegar, and salt and massage for 30 seconds or until the kale appears softened. Add the roasted chickpeas, radish, cucumbers, hemp seeds, and nutritional yeast.
Drizzle the dressing and toss to combine, and serve.
I can’t get enough chili crisp and I know you can’t either. This unlikely pairing of chili crisp, beets, kale, and creamy ricotta has won me over and honestly, I can’t stop making (or eating) it. Adapted from Bon Appetit, you can easily prepare the beets a day ahead of time and assemble the rest of the dish the day of. And this side dish is just as delicious without the ricotta, too.
Ingredients:
1 garlic clove, grated
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 teaspoons chili crisp
1/2 teaspoon salt
1 bunch Tuscan kale, stems and ribs removed
1 pound prepared cooked beets, drained
1/4 cup avocado oil
4 ounces ricotta cheese
Prepare a cast-iron skillet over medium-high heat. Stir garlic, soy sauce, vinegar, sugar, chili crisp, and salt in a medium bowl until sugar and salt are dissolved. Set dressing aside.
Toss kale, beets, and oil in a large bowl with your hands until coated. Cook kale and beets, turning occasionally, until kale is crisp and charred and beets are charred, about 4 minutes for kale, 12 minutes for beets. Transfer vegetables to a cutting board and let sit until cool enough to handle. Cut kale into large pieces. Cut beets into quarters. Add beets to reserved dressing and toss to coat. Let sit 20 minutes.
To serve, spread ricotta on a platter. Add kale to bowl with beets, toss to combine. Spoon mixture over ricotta and drizzle remaining dressing all over.
We’re on what feels like the hundredth straight day of rain here in the Bay Area, but at least it’s noodle soup season. Anthony Bourdain infamously said “Anytime I’m eating spicy noodles in a bowl, I’m happy,” and I’m not sure I’ve ever disagreed with him.
This hearty soup is packed with kimchi and aromatics, and the end result is a brothy bowl of warming, chewy noodles. Try to seek out fresh noodles for this recipe, as it makes a big difference.
2 1/2 cups drained ripe kimchi, chopped into bite-size pieces
1 tablespoon gochujang
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon sesame oil
2 green onions, sliced
Heat avocado oil in a Dutch oven or other heavy pot over medium heat. Add ground beef and sprinkle with 1/2 teaspoon salt. Spread meat out and cook, undisturbed, until a light crust forms underneath, about 2 minutes. Using a wooden spoon break up meat and continue to cook, stirring and breaking meat up, until brown all of the way through, about 2 minutes more. Add onion and garlic and cook, stirring, until fragrant, about 1 minute. Mix in kimchi along with any juices, then add the gochujang. Pour in 6-7 cups cold water (depending on how brothy you want your noodles) and stir well. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover pot partially with a lid, and simmer, decreasing heat to low if needed, until kimchi is softened, 15–20 minutes. (If soup has reduced too much, add up to another 1 cup water and return to a simmer over medium-low heat.)
Add fish sauce, soy sauce, and remaining 1/2 teaspoon salt. Taste and season with more salt if needed.
Unravel and gently add noodles into the simmering soup, and cook according to package instructions, stirring occasionally, until cooked through (about 5 minutes). Remove from heat; drizzle in sesame oil and stir in 3/4 of the green onions.
Ladle soup into bowls and top with remaining green onions.
