Pesto Spaghetti Nests
A fun twist on a classic dish, these Spaghetti Nests are a mouthwatering and a great crowd pleaser.
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Tag: 30 minute meals
Cauliflower Steak with Hummus Dressing
These Cauliflower Steaks with Hummus Dressing are simply seasoned with a balsamic marinade and making them absolutely delicious. Tender and packed with flavor, the pomegranates add a but of crunch, the hummus adds a bit of tang. It makes the perfect vegetarian meal or side dish.
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Roasted Vegetables Barley Bowl
A delicious and nutritious Roasted Vegetable Barley Bowl filled with barley, arugula, hummus, a variety of veggies including asparagus and blistered tomatoes, all topped with a sprinkle of chili flakes for just a little heat. It’s perfect for a weeknight meal.
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Aloo Shimla Mirch Sabzi (Bell Pepper Potato Sabzi)
Aloo Shimla Mirch Sabzi is an Indian stir fry made with potatoes and bell peppers. Generally a dry dish with a variety of spices, you can serve it for lunch or dinner with roti or dal.
Continue reading “Aloo Shimla Mirch Sabzi (Bell Pepper Potato Sabzi)”
Spinach, Pear, and Pomegranate Salad
This Spinach, Pear, and Pomegranate Salad is light, hearty, delicious, loaded with feta and candied pecans, and exceptionally healthy.
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Top 15 Recipes of 2022
The year 2022 has been very eventful for us. We’ve had lots of travel, covid, a kitchen renovation, and so much more. Crafting and creating has been challenging but fun nonetheless in all of these environs. So here are my top 15 recipes that were the most popular this past year. I’m so happy you enjoyed them as much as me!
I wish all of you a healthy and Happy New Year as you read the top 15 from this year based on reader reviews and responses. I hope to continue growing and sharing my love of cooking with you in 2023. Here are the top 15 recipes of 2022.
Sprouted Moong Beans Sabzi Gujarati Style
Growing up, my Mom would make Moong Bean Sprouts Sabzi often. My brother and I weren’t the biggest fans (though a big part was that we wanted American food like the rest of our friends, not DBRS (Dar Bhaat Rotli Shaak) everyday.
Now as an adult, I see that Mom was making one of the healthiest plant proteins out there to make sure her kids got their nutrition. And now I’m doing the same. Maybe not as a child, but definitely as an adult I love this sabzi. Super simple to make, in less than 10 minutes, a depth of flavor from various spices, and packed with a powerhouse of nutrients, it’s a win win!
Pistachio Pudding Bundt Cake
A simple bundt cake that is moist, light, fluffy, and a little crunchy. Fresh ground pistachios in the cake with some more drizzled over the top of a beautiful sugar glaze, this Pistachio Pudding Bundt Cake is beautiful to look at and divine to eat.
Roasted Rainbow Veggies
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Mango Lassi Loaf Cake
Light, moist, and elegant loaf that tastes like Mango Lassi and is made without butter and eggs.
Lemon Chickpea Orzo Skillet
An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy!
Teriyaki Tofu Noodle Bowl
Crispy, sweet, and salty bites of tofu paired with sauteed bright broccoli on a bed of rice noodles. It can’t get any better than this. Filled with protein, this Teriyaki Tofu Noodle Bowl is perfect for a weeknight dinner or lunch prep.
Blackened Fish Tacos with a Garlic Sriracha Aioli
BBQ season is for grilling and though I love making the traditional burgers and hot dogs, I wanted to get away from the usual and do something different. These Blackened Fish Tacos are perfect with a Garlic Sriracha Aioli. A flavorful rub, crunchy carrot and cabbage slaw, the aioli to cool things down a bit and the jalapeños to add just a kick at the end of each bite is the perfect summer combination for me.
Couscous Arancini
Arancini is quite possibly one of the best things anyone could have created! Creamy, cheesy, fried balls dipped in warm marinara….yep, definitely calling my name. For a little twist, I used leftover pearl couscous instead of the traditional arborio rice risotto to make these.
Middle Eastern Vegan Protein Bowl
Simple to make and ready in just 30 minutes, this Middle Eastern Vegan Protein Bowl has everything to make your belly happy! Hint of tangy, spicy, herby, crunchy, and creamy, I love every bite I take! Filled with almost 20gm protein, 50% of your daily recommended fiber, and 40% of daily recommended iron, it is one of the most nutrient dense meals out there! Side benefit, you get 4 different colors of veggies in 1 meal!
Rainbow Farro Salad
I love eating in color and this gorgeous Rainbow Farro Salad has an abundance of it. Vivacious and crunchy purple cabbage, bright red bell pepper, pretty yellow cauliflower, tangy feta, earthy dill, and so much more. All of this drizzled with just enough olive oil and lemon juice to bring it all together so beautifully that each bite has you saying Mmmmmmmm.
Chickpea Chocolate Chip Cookies
Grain-free, gluten-free, and vegan, these chickpea chocolate chip cookies are out of this world. Pillowy soft, fluffy, sweet, melt in your mouth, chunky chocolate chip cookies.
Rose Pistachio Ice Cream
Creamy, luscious, velvety, and decadent, this delicious Rose Pistachio Ice Cream is sure to make you smile in satisfaction. Bonus, it requires no cooking and no churning! It has become my new obsession and I’m sure it will become yours too!
Rosemary Olive Artisan Bread
Rosemary Olive Artisan Bread has a beautiful crust with a chewy inside filled with olives and fresh rosemary. It is easy to make because there is no kneading required. The scent and taste of warm bread and the ease of this recipe will want you making this bread over and over again.
Creamy White Bean Soup with Spinach
What is more comforting than a hot bowl of bean soup on chilly winter days? This quick recipe will have you feeling warm in no time. It’s also great for preparing large quantities so everyone can enjoy it! Nutrient dense and full of fiber, each bowl is also filled with 15gm protein!
Almond Butter Muffins
These healthy almond butter muffins are the perfect tasty treat. They are ideal to add in the lunchbox for a snack or dessert, or even to eat for breakfast. Each muffin is so soft, fluffy, and creamy all at the same time that I have to try not to gobble them down myself!
Thank you so much for making 2022 so special for me. I have enjoyed and embraced cooking for you. Which recipes have you tried? Feel free to leave comments below, or tag me with your pictures on Facebook or Instagram.
Lemon Chickpea Orzo Skillet
An effortless one skillet vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, spinach, grilled lemon slices, and of course orzo! Simple, healthy ingredients that come together quickly for a perfect weeknight meal, this Lemon Chickpea Orzo Skillet is a dish that everyone can enjoy!
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Rasam
A favorite South Indian staple, Rasam is a tangy, spicy tomato soup. It can be eaten on its own or with rice and is known to be very beneficial in helping reduce the effects of colds and coughs. The best part about this recipe is that it takes less than 30 minutes to make!
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Sweet Potato, Black Bean, and Brown Rice Skillet
This easy, one pan meal is a hearty and healthy vegetarian meal the whole family can enjoy. Ready in just 30 minutes, it’s nutrient dense, packed with protein and fiber. Made with simple ingredients, this Sweet Potato, Black Bean, and Brown Rice Skillet is colorful, tasty, and satisfying.
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Creamy White Bean Soup with Spinach
This Creamy Vegan White Bean Soup is a healthy one-pot soup that will fill you up, give you energy, and is full of flavor!
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Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs might just be the best deviled eggs you’ve ever eaten. This recipe adds a fun Bloody Mary twist to this popular appetizer, garnished with gherkins and olives. Bloody Mary Deviled Eggs are perfect for any holiday party, brunch, New Year’s Eve, or even brunch.
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Chai Spice Pumpkin Muffins
The perfect afternoon snack with your cup of coffee or chai. Soft and moist muffins filled with pumpkin flavor and loaded with chai spices, this muffin is sure to be your new fall favorite.
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Quinoa Fiesta Salad
Fresh and beautiful veggies from across the rainbow to make amazing salads are my favorite. This Quinoa Fiesta Salad is one of my family’s favorites. As a mom, it makes me happy that the girls are getting so much nutrition in one bowl. The kids look at the colors and get excited to eat a rainbow and I love that they are enjoying fresh and healthy ingredients!
This salad does triple duty which I love. A dish which becomes a meatless entree can also serve as a side dish or a salad depending on my mood. The cherry on top of this recipe is that it takes less than 30 minutes to make and is very forgiving if you need to substitute or leave out ingredients.
HOW DO I MAKE A QUINOA FIESTA SALAD?
1. Cook the quinoa. While the quinoa is cooking, you can get the dressing and your other ingredients ready!
2. Make the Cilantro Lime Dressing. I love this dressing because it is so light. If you choose to leave it out as I do for my girls, simply replace it with a drizzle of Olive Oil, lemon juice, salt, and pepper.
3. Combine all of your ingredients in a large bowl and toss well to mix.
4. Enjoy and get addicted to this salad as much as my family and I are!
Quinoa Fiesta Salad
September 13, 2021
Category
Appetizers
Entree
Vegetarian
Persons
6
Prep Time
10 minutes
Cook Time
15 minutes
Wait Time
5 minutes
Total Time
25 minutes
Ingredients
- 1 c quinoa, rinsed thoroughly
- 2 c water
- 1/2 tsp salt
- 1 15oz can black beans, rinsed and drained
- 1 c fresh sweet corn
- 1 c English cucumber, diced
- 1 medium red onion, diced
- 1 red Bell Pepper, diced
- 1 mango, peeled and cubed
- 1 avocado, diced
For the Cilantro Lime Dressing:
- 2 bunches fresh cilantro
- 2-3 garlic cloves
- ¼ cup fresh lime juice
- 2 tsp agave
- ½ tsp ground coriander
- 1/2 tsp ground cumin
- ½ tsp sea salt
- ½ c extra-virgin olive oil
Instructions
For the quinoa:
- Combine the rinsed quinoa, water, and salt in a medium saucepan.
- Bring to a boil then reduce heat and simmer to cook for 15 minutes.
- Remove from heat, cover and let steam for 5 minutes.
- Meanwhile, combine all of the ingredients for the dressing in a blender. Blend until you have a smooth consistency.
- In a large bowl, combine the quinoa, veggies, and beans. Toss well.
- Add in the cilantro lime dressing and mix well.
- Divide into bowls and serve at room temperature or cold.
© 2023 Copyright A Li\'l Bit of Spice
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Sweet Potato Sabudana Khichdi with Cashews
Sabudana or tapioca pearls cooked with sweet potatoes and cashews is a popular vegan and gluten-free dish that is consumed in Gujarati households, especially during fasts. Continue reading “Sweet Potato Sabudana Khichdi with Cashews”
Grilled Eggplant Sandwich with a Basil Pistachio Pesto
This eggplant sandwich has it all. Earthy spices rubbed onto grilled veggies that have just a hint of a smoky flavor, fresh mozzarella melted just enough from the heat of the veggies. Oh, you can’t forget the rustic basil pistachio pesto that brightens up the whole sandwich in each bite.
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Back to School Dinners Made Easy
My oldest is going off to 1st Grade on Tuesday. I still can’t get over the fact that she is in grade school. When did she grow up? The school season starting also means sports, after school activities, homework, loads of laundry, and the list goes on. As much as I love cooking, on many of these nights, I’ll be looking for a nutritious but quick meal. And definitely meals that the kiddos are going to eat. I’ve compiled below some of our favorite family approved recipes. The best is that most of these take about 30 minutes to prepare so you can focus on homework, preparing lunch for the next day or spending time with your family.
Click on the recipe title below each image to get the recipes!
Easy Chicken Ramen with GF Noodles
Skinny Skillet Veggie Enchiladas
Butternut Squash and Lentil Salad
Middle Eastern Vegan Protein Bowl
Sprouted Moong Beans Sabzi Gujarati Style
One Pan Baked Salmon and Rainbow Veggies
Italian Stuffed Artichoke with a Garlic Cayenne Dip
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice
It doesn’t get any tastier (or easier) than this delicious Citrus Herb Salmon topped with a sweet and spicy Mango Pico on a bed of Cilantro Lime Brown Rice. Ready in 30 minutes (yep, even the brown rice), this is the perfect healthy meal to serve your family. Continue reading “Citrus Herb Salmon with a Mango Pico and Cilantro Lime Rice”
Simple Homemade Crunchy Granola
Sweet, crunchy, nutty, and deliciously addicting! This Crunchy Granola has it all and it is so quick and easy to make! Add it to your yogurt, cereal or eat it for a snack. It also makes a great gift!
I’ve got this friend Michelle. She is one the most amazing moms I know. She and I are workout buddies, lunch wine partners, we turn to each other when our children worry or frustrate us, and she’s who I bounce my recipes off of all the time. Between our busy schedules, toddler/kid tantrums, and crazy lives whilst dealing with Covid, somehow we always find time to talk about food.
Whether we discuss what’s for dinner, ordering out, trying to find ways to get our kids to eat breakfast in a decent amount of time that is faster than a snail’s pace, food always makes its way into our daily conversations.
Several years ago, I had hosted an Easter Egg hunt and brunch potluck. Michelle was kind enough to volunteer to make some granola. Before this, I never thought to make granola at home, we always bought it. Man it was good.
At that time, my oldest was not really fond of eating granola. At another time, we were invited over to their place for brunch and sure enough there was granola. Michelle’s daughter Eleanor called it crunch-crunch and of course, in toddler language, that was good enough for Sanaya to start eating granola.
This crunchy granola recipe is in honor of Michelle and Eleanor who introduced homemade granola to my family after which we have never turned back to store bought. It is especially a nod of thank you and love to Eleanor’s love of crunch-crunch.
WHAT MAKES THIS GRANOLA SO CRUNCHY?
I’ve recently learned a secret during my experiments in the kitchen. If I melt the maple syrup and olive oil together for a couple of minutes. Once I’ve added this to the granola mix and it starts to cool down, the maple syrup starts to coagulate. As this heats and cools during the baking process, it will help the granola harden into one large chunk which you can then break into pieces.
WHAT MAKES THIS SO SPECIAL?
The simplicity of this granola I think is what I love best. It literally takes me 3 minutes to combine all the dry ingredients, another 3 minutes to heat up the syrup and oil and add it to the granola mix. After that, basically a waiting game for the granola to cook and cool down enough so we all can eat it without burning our mouths.
I always use coconut in my granola – it’s a staple I don’t think I can live without in my granola. As for the nuts, I chose to use almond slivers and pistachios. I kept the pistachios whole for an added crunch and they taste SO good roasted. You can easily give them a rough chop if you have little ones who are not able to have whole nuts just yet.
Well… what are you waiting for? Go ahead. Try this recipe and get hooked like we have!
From my kitchen to yours, I hope you enjoy this deliciously Simple Homemade Crunchy Granola.
Simple Homemade Crunchy Granola
March 19, 2021
Category
Breakfast
Persons
6
Prep Time
6 minutes
Cook Time
22 minutes
Wait Time
5 minutes
Total Time
28 minutes
Ingredients
- 1 1/2 c old fashioned rolled oats
- 1/2 c coconut flakes
- 1/2 c raw almond slivers
- 1/2 c pistachios (optional: roughly chopped up)
- 1/4 tsp salt
- 3 Tbsp Olive Oil
- 1/3 c maple syrup
- 1 tsp vanilla extract
- 1 Tbsp Brown Sugar
Instructions
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment paper or silicone mat.
- In a large bowl, combine oats, coconut flakes, almonds, pistachios, brown sugar, and salt. Stir to mix well.
- In a small saucepan, combine maple syrup and oil. Simmer over medium heat for 2-3 minutes until completely emulsified. Add in the vanilla extract and give it a quick whisk.
- Pour over the oats mixture and stir to combine thoroughly.
- Transfer granola mix to the baking sheet and spread into a thin, even layer.
- Bake for 20-25 minutes.
- Granola should be golden brown in color.
- Remove from oven and let cool for 5 minutes.
- Store in an airtight container for up to 2 weeks!
© 2023 Copyright A Li\'l Bit of Spice
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Roasted Rainbow Veggies
Roasting vegetables is one of my favorite ways to eat any vegetable. Having several different colors and cooking them together is the best in my book! You get plenty of vitamins and minerals and the different colors are just so pretty to look at! These Roasted Rainbow Veggies are the perfect way to serve your veggies for adults and kids, making them fun, easy, and healthy.
Rainbows have always been popular in our home, with me always telling my girls to eat their colors and the girls loving anything to do with rainbows, unicorns, and princesses. Roasting the veggies in a rainbow on a sheet pan is about the easiest recipe I have ever made. The vast array of vitamins and minerals that we get to eat with our dinner makes this one of my healthiest recipes.
For my colors, I chose beets, carrots, yellow squash, asparagus, and purple potato. You don’t have to stick to those same colors. Honestly, go for what you find in your fridge. Here are a few ideas to get you started for your own Roasted Rainbow Veggies:
RED: beets, tomatoes, red bell pepper
ORANGE: carrots, butternut squash, acorn squash, pumpkin
YELLOW: yellow squash, yellow bell pepper, golden beets, yellow onions
GREEN: zucchini, broccoli, asparagus, brussels sprouts
BLUE/PURPLE: purple sweet potatoes, purple carrots, eggplant, purple onions
So now that you have options, how do you make your own Roasted Rainbow Veggies? All you need is a good chopping board, a sharp knife, and a sheet pan. As to the flavors, my standard is to add a little dried oregano for taste with salt, pepper, and olive oil. Roast in the oven for 25-30 minutes (times do vary based on the type of veggies you choose), and serve it up with any dinner.
I can’t wait to see what veggies you chose to make your rainbow. Be sure to let me know in the comments or tag me on Instagram or Facebook!
From my kitchen to yours, I hope you enjoy these quick, delicious, and healthy Roasted Rainbow Veggies!
Roasted Rainbow Veggies
March 17, 2021
Category
Appetizers
Persons
4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 large beet, peeled and chopped in 1" cubes
- 3-4 med sized carrots, peeled, sliced in rounds
- 1 yellow squash, chopped in half moons
- 1 bunch asparagus, chopped in 1" pieces
- 1 purple sweet potato, peeled and chopped in 1" cubes
- 2 Tbsp Olive Oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried Oregano
Instructions
- Preheat oven to 400 degrees F.
- Arrange all the veggies on a sheet pan, then drizzle with olive oil. Season with salt, pepper, and oregano.
- Give the veggies a quick toss to incorporate the oil and seasoning.
- Bake for 25-30 minutes.
- Remove from oven and let cool for 2-3 minutes before serving.
© 2023 Copyright A Li\'l Bit of Spice
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Springtime Lentil Salad
Spring is almost here. I can feel it in the air and I’m so excited! It’s one of my favorite seasons when all the flowers bloom, the grass is luscious green, and the weather is perfect! This amazing lentil salad is a nod to that feeling and to welcome spring in my life because I cannot wait a moment longer.
Perfectly cooked, tender lentils, crisp and juicy bell peppers, fresh mint, sweet pomegranates, sharp onions, the crunchy cucumbers all drizzled with a fresh basil vinaigrette. How can you say no to that? While the lentils are cooking, you can chop the veggies and make the vinaigrette so all you have to do is toss the salad together when the lentils are done. Make this on the weekend as part of your meal prep, have it for lunch, or even serve it for dinner as a side. It’s so versatile, quick, easy, and delicious.
Not only does this wonderful lentil salad taste good and is quick to make, it is packed with protein and nutrients. Check it out:
- Great source of protein – 13 gm per serving
- 23% DRI of Fiber
- 30% DRI of Iron
- 24% DRI of Phosphorous
- 77% DRI of Vit. C
- 127% DRI of Folic Acid
- 60% DRI of Vit. K
In addition to how nutrient dense this salad is and delicious it is to gobble up, I love how versatile it is. Add in some goat cheese for a little decadence, change out the mint to parsley if the mint is too strong for you, add in a few more veggies for more crunch or even toss in some nuts if you please.
So… try out this delicious Springtime Lentil Salad and welcome the new season with me!
Springtime Lentil Salad
March 10, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
For the Lentils:
- 1 cup lentils uncooked, french green or brown lentils, rinsed
- 3 c water
- 1 tsp salt
For the Salad:
- 1 c English cucumber, finely diced
- 1 c red onion, finely diced
- ¾ cup fresh mint leaves, roughly chopped, loosely packed
- 1/4 c pomegranate arils
- 1 c orange bell pepper, finely diced
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Basil Vinaigrette
- 1 c basil packed
- ¼ c white wine vinegar
- 1 Tbsp agave
- 3 cloves garlic
- ¼ tsp crushed red pepper
- ½ c olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
For the Lentils:
- In a medium sized saucepan, combine the lentils, water, and salt together. Bring to a boil on high heat then reduce to low and simmer for 20-25 minutes.
- Meanwhile, combine all of the ingredients for the vinaigrette in an air tight jar and shake vigorously until emulsified.
- When the lentils are done, drain any excess water and transfer the lentils to a large bowl. Add in chopped veggies, pomegranate, and mint and toss well. Season with salt and pepper.
- Drizzle the vinaigrette over the top right before serving and give it a good toss to combine with the salad.
- Enjoy!
© 2023 Copyright A Li\'l Bit of Spice
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Brussels Sprouts Grain Bowl
If you have been following me then you know how much I love my bowls. Experimenting with different flavor profiles, playing around with new dressings, and oftentimes using whatever vegetables are left in the fridge waiting to be saved from their last moments are the best part of creating my new bowl.
My brussels sprouts were facing a similar fate as mentioned above. I had enough left that I could create a whole new dish with just them, but so few that I didn’t want to waste them either. Grain bowls are perfect for these types of situations especially if you are using a variety of different ingredients.
This one turned out so delicious that I actually went out and bought more brussels sprouts even though I am trying to move on to spring veggies! We’ve now had this bowl 4 times in the last 2 weeks and no one in my household minds – in fact, they love it !
I added in some sweet potato for a little starch, sweetness, and fiber, and avocado for protein. As for the dressing, keeping it simple was the best route. I made a honey dijon dressing that worked wonders. The tang from the dijon and the sweet honey are a perfect balance to the bowl.
So…what are you waiting for? Try this delicious Brussels Sprouts Grain Bowl and become a fan too!
Brussels Sprouts Grain Bowl
March 5, 2021
Category
Salads
Persons
4
Serving Size
1 Bowl
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Ingredients
- 1lb Brussels Sprouts, halved (quartered for larger ones)
- 2 med sized Sweet Potatoes, peeled, cubed
- 1 Avocado, sliced
- 1/4 c cashews, dry roasted, roughly chopped
- 1 tsp Everything Bagel seasoning
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp turmeric
- 2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1 Tbsp Olive Oil
For the quinoa:
- 1/2 c quinoa, uncooked
- 1 c water
- 1/4 tsp salt
For the Honey Dijon Dressing:
- 1/2 cup olive oil
- 2 Tablespoon Apple Cider Vinegar
- 2 Tablespoon Honey
- 4 teaspoons dijon mustard
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400 degrees F
- Line a baking sheet with parchment or silicone mat.
- In a large bowl, combine the cumin, paprika, salt, black pepper, turmeric, cayenne pepper, garlic powder, onion powder, and ground ginger. Add in the oil and mix well until combined.
- Add in the brussels sprouts and sweet potato and toss to coat completely.
- Transfer to the baking sheet and bake for 30 minutes.
- Meanwhile, rinse the quinoa thoroughly. Transfer to a medium sized saucepan and add the water and salt. Bring to a boil on med high heat, then reduce to simmer and cook uncovered for 15 minutes.
- Remove quinoa from heat, cover, and let sit for 5 minutes before fluffing with a fork.
- On the side, add all of the ingredients for the dressing into an airtight jar/container. Shake vigorously until all of the ingredients have emulsified.
- When the veggies are done, assemble the bowl.
- Divide the quinoa equally into 4 bowls followed by the veggies. Add the sliced avocados and chopped cashews. Drizzle the dressing and garnish with the Everything Bagel seasoning.
- Enjoy warm!
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used for this recipe:
21 Healthy Recipes to Kick Start the New Year
The holidays this year have been as non-traditional as possible but that hasn’t kept many of us from cooking and baking our favorite foods. I have definitely been doing my share of baking, cooking and eating massive amounts of desserts, drinks, and carbs. As always, this leads me to making New Year’s resolutions which have standards that are set too high. Instead of setting impossible standards and going on an extreme diet, one of my resolutions is to eat healthy, nutrient dense foods. Less processed, more home made where I can control the ingredients, especially the salt and sugar.
To help “reboot” our bodies and cleanse it of the all the heavy (and mostly unhealthy) foods eaten over the holidays, I’ve compiled a list of 21 Healthy Recipes to Kick Start the New Year. It is my sincere hope that this list will help you eat healthier without having to sacrifice great taste. Welcome to 2021 everyone!
Breakfast Oat Muffins
An easy make ahead, these delicious oat muffins are versatile and fun to make with kids. Grab one on your way to work, school, or your home office!
Almond Coconut Porridge
A delicious porridge that you can make ahead the night before and add so many healthy toppings to, this Almond Coconut Porridge is the perfect healthy start to your day!
Apple Pie Oatmeal
Steel cut oats cooked with apples and cinnamon to give you a creamy apple pie taste are one of our favorite types of oats. Try them out and you will want a bowl of this Apple Pie Oatmeal over and over again!
Breakfast Soufflé Bites
These easy egg bites filled with fresh and healthy veggies. Perfect to make ahead, freeze and reheat for busy mornings.
Sweet Potato and Beet Hash with Fried Eggs
A superfood dish that can be used for breakfast or brunch, this delicious meal is the perfect start to any day. Packed with fiber, non-dairy calcium, beets help fight inflammation, detox the body, and boost energy!
Butternut Squash and Lentil Salad
The perfect winter salad that keeps you full, nourished and packs a punch with a variety of flavors and textures, this Butternut Squash and Lentil Salad is a great lunch or dinner option!
Rainbow Fajita Bowl
Filled with colorful and fresh veggies, this healthy bowl is low on carbs and calories but provides a good source of nutrition.
Paneer Cabbage Cups
A fun healthy option with a bit of Indian fusion, these Paneer Cabbage Cups are light and filling.
Adai Waffles / Lentil Waffles
Who says waffles have to be for breakfast only? Or that they have to be sweet? These savory lentil waffles are filled with 4 different types of lentils and lots of veggies. Have a couple with a side of Masala Salsa or Chutney, you can’t go wrong!
15 minute Masala Pasta
Make a batch of this pasta sauce filled with veggies and delicious spices to freeze and use for any meal. Combine it with your gluten free or fresh pasta and you will have a veggie loaded pasta that even fussy kids will eat in less than 15 minutes!
Fresco Carpaccio
A light and healthy salad, this Carpaccio is very simple to make and disappears just as quickly! A great afternoon snack or side salad, you must try this!
Tomato Avocado Cucumber Salad
Packed with protein, healthy fats, and fresh fruit, this delicious salad is perfect to take to work or have on the side with a meal!
Microgreens Salad
A nutrient-dense salad that is light to eat and will make you wanting more, it’s very simple and quick to put together.
Roasted Masala Chickpeas
A healthy snack that will keep you going when you have munchies in the afternoon. Store these in an air tight container and enjoy whenever your tummy desires!
Roasted Chili Almonds
Another great snack to have or one to add to a cheese board, these Roasted Chili Almonds take only 5 minutes to make. Store in an airtight container and enjoy for up to 2 weeks.
Rainbow Lentil Stew
This stew is filled with fresh, colorful veggies that are packed with nutrition and flavor. You can make it in a dutch oven or slow cooker and enjoy it for one of the many rainy days ahead this winter and spring.
Sweet & Spicy Harvest Bowl
Just as it’s name implies, there are plenty of sweet and spicy notes in this bowl. Beets, brussels sprouts, acorn squash, and pears over a bed of quinoa is just the beginning of the deliciousness here. The veggies are roasted with chipotle powder to give it hints of spicy and smoky that bring together the perfect amount of pepper.
Spinach Dal
On a consistent rotation in our home, this Spinach Dal has becoming popular. Taking only 10 minutes to make, you can’t go wrong with this delicious Indian lentil dish.
Quinoa Stuffed Butternut Squash
This Quinoa Stuffed Butternut Squash is filled with fruits and veggies and topped with a delicious Apple Cider Vinaigrette, every bite will burst with a multitude of flavors.
Easy Chicken Ramen with GF Noodles
For those rainy nights, this Ramen is the perfect way to cuddle up and enjoy a warm broth filled with veggies and gluten free fresh pasta noodles. The best part, it takes less than 30 minutes to make!
Tandoori Gobi (Cauliflower) Zucchini Boats
A fun fusion dish that is filled with the traditional Tandoori flavor. Roasted in the oven then broiled, the cauliflower give hints of the charred smoky flavor combined with the Tandoori marinade. Serve it with a side of cooling Mint-y Pomegranate Raita and be prepared to have your taste buds take a trip to India!
Well, I hope you enjoyed this list of healthy recipes to kick start your New Year! I’m going to be adding more to continue our journey of healthy eating. In the meantime, tag me when you make a recipe of mine on Facebook or Instagram or feel free to leave a comment below. Let me know what recipes you would like to see also.
I wish all of you a Happy New Year filled with lots of healthy eating (and a little not so healthy eating).
~Sapna
Top 15 Recipes of 2020
The year 2020 has not been without its challenges though I feel stronger coming out of it and ready to start a new year. One thing I am very proud of myself for doing is relaunching my blog and getting more creative with my work. I’ve managed to publish quite a few recipes and many of them were pretty popular. I want to thank all of you for taking the time to visit my blog and trying my recipes.
I wish all of you a Happy New Year as you read the top 15 from this year based on reader reviews and responses. I hope to continue growing and sharing my love of cooking with you in 2021. Here are the top 15 recipes of 2020.
Sweet Potato and Beet Hash with Fried Eggs
A delicious, nutrient dense brunch dish that will become of one your favorites right away. Easy to make it vegan by omitting the egg, this recipe is also sustainable using the beet greens along with spinach for the base of the hash.
Butternut Squash and Lentil Salad
A warm lentil salad with a sweet butternut squash, the crunchy seeds, apples and pomegranates with feta crumbles adding a little creaminess is the perfect blend for this salad. Another nutrient dense dish that can fill you up for lunch or dinner.
Instant Pot Tortilla Soup
A quick and easy soup that is packed with flavors and perfect for a winter weeknight. Settle in with a bowl of this Instant Pot Tortilla Soup which takes only 4 minutes to cook!
Pineapple Fried Rice
A quick stir fry that takes only 20 minutes to make this Pineapple Fried Rice is filled with texture, flavor, and an exotic touch. Try it out for your next Thai night.
A staple in almost every Indian home, Aloo Parathas are perfect for brunch, a rainy day, or pretty much anytime!
Spiced Plum Crumble Bars
A delicious treat that can be eaten for snack, breakfast, or as a nibble with your afternoon tea.
Rangoli Ladoos
These sweet Ladoos (truffles) are a delicious and easy recipe that can be made any time of the year, but especially for festivals such as Diwali, Holi, and Navratri. Try them out and you will have your very own batch made in less than 15 minutes!
A delicious, light, and healthy appetizer, these are perfect for any type of party or dinner. Brighten up your table during the Holidays with these colorful Tinseltown Tostadas.
Tandoori Gobi (Cauliflower) Zucchini Boats
A quick and easy recipe that is packed with traditional Indian flavors, make these healthy Tandoori Gobi Zucchini Boats to bring some spice to your table.
Skinny Skillet Veggie Enchiladas
These are a great way to Enchiladas while cutting down the carbs significantly. The flavor is still there and packs a good punch! No wonder they are so popular.
A delicious salsa with the addition of mango makes for a yummy sweet and spicy bite. So versatile, you can eat this Mango Pico with practically anything!
A delicious Indian Fusion recipe, this Pear Halwa Cake is a great dessert to have at any holiday or birthday table! Make it for Easter, Mother’s Day, Birthdays and Anniversaries alike!
Lemon Ricotta Pancakes
These light and fluffy pancakes have become a weekend staple in our home. Try them once and you’ll be addicted too!
Chocolate Samosa
A sweet twist on the traditional Samosas, these irresistible Chocolate Samosas are filled with Nutella. I promise it will be very hard to stop at Just one!
Adai Waffles / Lentil Waffles
Healthy Lentil Waffles that are packed with proteins, vitamins, and minerals. These are your one stop shop for a complete meal.
Thank you so much for making 2020 so special for me. I have enjoyed and embraced cooking for you. Which recipes have you tried? Feel free to leave comments below, or tag me with your pictures on Facebook or Instagram. See you in 2021!
Herb Roasted Acorn Squash with Pomegranates and Pistachios
This fall and winter season I have been obsessed with acorn squash and pomegranates. It only made sense that I find a way to combine the two together. The girls love the rainbow shape this takes on when cut so I wanted to create something fun for them too.
The great thing about acorn squash is that it is a little sweet naturally but it will still take on any flavor you give it. If you haven’t tried them yet, I made some Fire Roasted Poblano Tacos recently with acorn squash part of the filling. It took on the spices really well so I wanted to go on the opposite spectrum this time and season it with something a little more mild.
I chose mostly fresh herbs that would bring out the more earthy flavors. To help give it a little crust, I also added a little Parmesan.
Anyways, here are a few fun nutrition facts about acorn squash:
- A nutrient dense food, acorn squash is loaded with vitamins, minerals and fiber yet is comparatively low in saturated fat, sugar and salt.
- Great source of phytonutrients, particularly carotenoids which have antioxidant properties.
- Acorn squash is a starchy fruit, however, because it is so nutrient dense, there’s a good balance to eating this squash. The high fiber content slows down digestion which helps you stay full longer and slows down the release of glucose in your blood. This process helps in maintaining weight and stabilizing your blood sugar.
So now that you know about my favorite squash this season, let’s move on to my favorite fruit of the season.
Pomegranates!
- Pomegranates are known as one of the healthiest fruits on Earth!
- High in fiber (7gms in 1 cup of arils), they also contain an impressive amount of protein (3gm in 1 cup of arils), and 16% of DRI of Folate (also in 1 cup of arils)
- A great source of antioxidants which help with anti-inflammatory properties.
- they improve exercise performance by delaying fatigue and increasing blood flow.
Basically, this is one healthy dish that you can have this winter season and enjoy every bite of it! Try it out and tag me on Instagram @bitofspice146.
From my kitchen to yours, I hope you enjoy this delicious Herb Roasted Acorn Squash with Pomegranates and Pistachios.
Herb Roasted Acorn Squash with Pomegranates and Pistachios
December 15, 2020
Category
Appetizers
Vegetarian
Persons
4
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Ingredients
- 1 med acorn squash, de-seeded and sliced in 1" half moons
- 1/2 c shredded Parmesan cheese
- 1 Tbsp fresh Thyme
- 1 Tbsp fresh Rosemary, chopped
- 1 tsp fresh Marjoram, chopped
- 1 tsp dried Basil
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp Olive Oil
To garnish:
- 1/4 c pomegranate arils
- 2 Tbsp pistachios
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
- In a bowl, mix together thyme, rosemary, marjoram, basil, garlic powder, Parmesan cheese, salt, pepper, and oil. Add in the squash and toss well to evenly coat each piece.
- Line on the baking sheet and use any remaining mixture to top off the acorn squash.
- Bake for 22-25 minutes.
- Meanwhile, on medium heat, dry roast the pistachios until they release a nutty aroma and are lightly golden.
- When the squash is baked, remove from the oven and let cool for a couple of minutes.
- Transfer to a platter and garnish with toasted pistachios and pomegranate arils.
- Serve warm.
Notes
** I have added a minute amount of salt as the Parmesan cheese is already salty. If you want to make this vegan, omit the Parmesan cheese and increase the amount of salt to 3/4 tsp.
** Cutting squash can be tricky as they have a very hard exterior. Slice off the bottom of the squash and microwave on high for 1-2 minutes to soften it before chopping to make the process easier.
**Make it Sustainable. Save the seeds, wash them and dry them out. You can plant your own acorn squash or roast them with spices and have a healthy snack!
© 2023 Copyright A Li\'l Bit of Spice
Here are the tools I used to make this dish:
Spinach Chickpea Stew with Garlic Couscous
I’ve recently learned that my girls like chickpeas in any form. I used to think it was just Roasted Masala Chickpeas that they gobbled down, but I’ve been paying attention and I’m glad I have! Watching both of them gobble down this stew was amazing. They are one of the few girls who also love to eat spinach in any form, cooked or uncooked (I feel blessed) so I knew I was going to use it to give some green to this dish!
I’m totally adding this to my weeknight meal list as it took me only 20 minutes to pull together! I got the couscous started on the side and takes only 15 minutes to make!
Can you tell I’m ready for the autumn season to begin? I’ve had a fun summer enjoying the hot weather but between the smoke from all the fires and a broken AC during the multiple heat waves, I am looking forward to the end of the year. Hot stews are just the thing to warm you up during the cold months and this recipe is a great one where you get to spend more time enjoying the food than making it!
Try it out and let me know what you think. Tag me on Instagram @bitofspice146 and use the #bitofspice146 hashtag. I would love to see your versions of my recipes!
From my kitchen to yours, enjoy this delicious stew!
Spinach Chickpea Stew with Garlic Couscous
September 28, 2020
Category
Soups
Vegetarian
Persons
4
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Ingredients
For the Stew:
- 1 can chickpeas, drained and rinsed
- 3 tomatoes, chopped
- 1/2 white onion, chopped
- 1 c zucchini, chopped
- 1 c yellow squash, chopped
- 2 c spinach
- 1 1/2 c marinara sauce or your favorite pasta sauce
- 5 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 c vegetable broth
- 1 Tbsp Oil, EVOO or Avo
- Zest and juice of 1 lemon
For the Garlic Herb Couscous:
- 1 c couscous
- 1 1/4 c water
- 1 Tbsp Oil, Avo or EVOO
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
Instructions
For the Stew:
- In a stockpot, heat oil over medium high flame.
- Add the onions, garlic, zucchini, and yellow squash. Stir and cook for 3-5 minutes until the veggies are tender.
- Add in the red chili flakes, paprika, and spinach. Continue cooking for an additional 1-2 minutes.
- Add in the chickpeas, marinara/pasta sauce, tomatoes, salt, pepper, broth and the zest and juice of a lemon.
- Mix all of the ingredients well and bring to a boil on high heat. Reduce heat to medium, cover and simmer for 15 minutes.
For the Couscous:
- Bring water to a boil in a saucepan.
- Stir in couscous, remove from heat and cover. Let it stand for 5 minutes.
- Remove cover and add in the garlic, oil, salt and pepper. Toss gently and set aside until stew is done.
To serve:
- Place the couscous in a bowl and top with chickpea stew. Serve hot!
© 2023 Copyright A Li\'l Bit of Spice
Skinny Skillet Veggie Enchiladas
Enchiladas are one of my favorite Mexican meals. What I don’t love is the amount of work and clean up goes into making a good batch of enchiladas. Making the filling, rolling the enchiladas, and the baking sometimes feels like too much work. And I don’t always have an hour or more to dedicate on a weeknight when I am craving enchiladas. Let’s be honest… I don’t think anyone does.
These Skinny Skillet Veggie Enchiladas satisfy my cravings for enchiladas without the fuss. I can make them in less than 30 minutes (yep!) and the only dishes I have to clean are my chopping board and skillet! Literally made it super easy!
You can work ahead for these and have the veggies chopped up to save time but really, it’s not that time consuming. Speaking of veggies, of course I added a rainbow of them. Yellow squash, green zucchini, red bell peppers, purple onions, corn, and poblano peppers!
If you want to add meat, a quick shortcut is to add in shredded rotisserie chicken. Cut down the amount of beans by half or increase the amount of enchilada sauce by another 1/4 cup to avoid having a dry dish.
Make sure you are using an oven safe skillet. Here is the one I like to use. You only need to pop the skillet in the oven for 5 minutes so the cheese can melt and get a golden color.
For spices, I used smoked paprika, cayenne pepper, chipotle powder and a little ancho chili powder. I know it seems like a lot, but a little of all of them really helps create a depth of flavor.
Serve it with some Mango Pico and Guacamole to add the finishing touches.
From my kitchen to yours, enjoy this delicious meal!
Skinny Skillet Veggie Enchiladas
August 30, 2020
Persons
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 onion, finely chopped
- 1 poblano pepper, deseeded and chopped
- 1 red bell pepper, finely chopped
- 1 zucchini, finely chopped
- 4 cloves garlic, minced
- 1 c fresh or frozen corn
- 1 15 oz can black beans, drained and rinsed
- 1 tsp cumin seeds
- 1 tsp cayenne pepper
- 2 tsp cumin powder
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 1/2 tsp ancho chili powder
- 2 tsp Avocado Oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 c red enchilada sauce
- 3 flour tortillas, cut into 1-2" thick strips
- 1 c Mexican blend cheese
- 2 green onion stalks, green part only (save the white bulbs for another recipe), chopped
- 1 lime, sliced into wedges for garnish
Instructions
- Preheat oven to 450ºF
- On medium flame, heat an oven proof skillet and add oil to the skillet
- Add in the poblano peppers, and onions and saute for 2-3 minutes. Add in the garlic and roast an additional 30 seconds
- Add in the squash, zucchini, and bell peppers and saute for an additional 3 minutes until they are tender
- Add in the spices, beans, and corn and mix well
- Stir in the enchilada sauce
- Toss in the tortillas to cover the skillet evenly, and with a spatula, gently press into the mixture to cover with enchilada sauce. Don't mix it in, you just want it coated with the sauce so it doesn't dry out
- Turn off heat and sprinkle cheese evenly over the top
- Bake in preheated oven for 5 minutes or until cheese is melted and golden brown on top
- Remove from oven and let cool for minutes before serving
- Garnish with green onions and lime and serve hot
© 2023 Copyright A Li\'l Bit of Spice
Meal Planning Ideas
The first couple of days back to school reminded me of how I felt when I had my kids. I thought I was prepared but you never are. So this weekend, I’m working on some meal prepping and planning so that I can save time and focus on work and the girls’ school time. Continue reading “Meal Planning Ideas”
Easy Chicken Ramen with GF Noodles
I was never a big ramen fan until my sister-in-law Sarika took me to this tiny little ramen restaurant in Oakland. I can’t stress enough how good that ramen was. It was simply delicious with layers of flavor in the broth and each bite just filling you with warmth and comfort.
Recently, Taste Republic and I decided to partner together to come up with some new recipes and when I saw their gluten free linguini, I knew I wanted to make ramen with it instantly. Fresh pasta that are thin enough to substitute for traditional ramen noodles and they cook in just 3 minutes!
This recipe literally took me less than 30 minutes to make and part of the reason is I used rotisserie chicken. A perfect weeknight recipe that’s a little different from having to precook in an instant pot or slow cooker (don’t get me wrong, I love both of those devices!) and you can still make a delicious meal in 30 minutes – yes please!
Here are a few more weeknight meals you may enjoy:
Greek Tortellini Salad
15 minute Masala Pasta
Sausage & Zucchini Linguini
Roasted Garden Salad
Instant Pot Tortilla Soup
From my kitchen to yours, I hope you enjoy this recipe.
Easy Chicken Ramen with GF Noodles
August 13, 2020
Category
Soups
Persons
4
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- 5 c chicken broth
- 5 cloves garlic, minced
- 2" knob of ginger, sliced
- 1 1/2 Tbsp chili flakes
- 1/3 c soy sauce, low sodium
- 1/4 c mirin*
- 6 oz mushrooms
- 1 9 oz package of Taste Republic gluten free linguini
- 4 eggs
- 2 rotisserie chicken breasts, sliced
- 4 c spinach
- 2 tsp sesame oil
- 4 Tbsp spring onions, sliced
- sesame seeds to garnish
Instructions
- In a deep pot boil water for the eggs. For soft boiled eggs, cook for 7 minutes then transfer to an ice bath to stop the cooking. For hard boiled, cook for 13 minutes then transfer to an ice bath.
- To make the ramen broth, combine the garlic (with 1 tsp set aside for the spinach), ginger, 4 Tbsp soy sauce, mirin, chili flakes and broth in a sauce pot. Bring to a boil, reduce heat, cover and simmer for 25 minutes.
- In a skillet, heat the sesame oil and cook the remaining 1 tsp garlic for 30 seconds. Add in the remaining soy sauce and spinach and saute for 1-2 minutes. Do not let the spinach completely wilt. Remove from heat and set aside.
- When you've removed the eggs from the water, add in the noodles and cook for 2 minutes. Remove the noodles and transfer them directly to your bowls.
- Add in the broth, chicken, spinach, mushrooms and eggs. Top with spring onions, chili flakes and sesame seeds.
Notes
*If you cannot find mirin, you can always substitute with a dry sherry or sweet marsala wine. You can also use dry white wine or rice vinegar but be sure to add 1/2 tsp of sugar for every Tbsp of liquid.
To make this recipe Vegan/Vegetarian: replace chicken broth with low sodium veggie broth. Omit chicken and add tofu.
© 2023 Copyright A Li\'l Bit of Spice
What you’ll need:
*Disclaimer: I have partnered with Taste Republic to use their gluten free pastas for my 30 minute meal series. This recipe is a product of that partnership.
15 minute Masala Pasta
*This is an ad post.
All I can say is that things are getting crazier! My first born is starting Kindergarten tomorrow and though it’s going to be different because she’s going to be upstairs in her room instead of at a new school with new friends, I’m still an emotional wreck! I just can’t believe she’s grown so much! Where’s my baby that I brought home from the hospital? I have a 5 year old now!
Let’s talk food so I don’t have to think about that… for now. This dish actually does take 15 minutes to make. No joke. How? Because I use Taste Republic‘s gluten free, fresh fusili pasta. The more I try their fresh pastas, the more I’m loving them. So far, the cauliflower linguini, tortellini, and now the fusili have been on point! Even better, because it is fresh pasta, it takes 3 minutes to cook!
Once upon a time, the girls would eat nothing but red sauce with their pasta. Then it went to green (pesto). Then brown butter. We are now back to the red sauce which I am thankful for because this masala pasta uses marinara sauce combined with spices to give it an Indian twist.
Here are some ingredients that are key to this pasta:
Taste Republic Gluten Free Fusili – fresh pasta that is great with taste and time!
Frozen Mixed Vegetables – this is my first hack to make this dish in under 15 minutes.
Favorite Marinara Sauce – I use whatever jar I have opened in my fridge and it works perfect
Indian spices: cayenne pepper, garam masala, cumin powder, coriander powder – this give the pasta additional depth of flavor. Add just enough to give it a hint not take over the dish!
This fusion dish is amazing because of the mix of flavors and how quickly you can put it together. Try it out and bring a little of India and a little of Italy to your home.
From our kitchen to yours, I hope you enjoy this 15 Minute Masala Pasta!
30 minute Masala Pasta
Persons
4
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Ingredients
- 1 9oz package Taste Republic gluten free fusili
- 1 med onion, chopped finely
- 1 bell pepper, chopped finely
- ¼ c frozen mixed veggies
- 3 cloves garlic, minced
- 1 jar (about 1½ pounds) your favorite pasta sauce
- ¼ tsp ajwain (carom seeds)
- ¼ tsp haldi (turmeric)
- ½ tsp lal mirch (cayenne pepper)
- ¾ tsp cumin powder
- 1 tsp coriander powder
- 2 tsp Italian seasoning
- 1 Tbsp Avocado (or Olive) Oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- In a sauce pot, heat oil on medium flame. Add in the carom seeds.
- When they splutter, add in the onions and sauté until translucent, about 3-5 minutes.
- Add in garlic and sauté for another 30 seconds.
- Add in the turmeric, and let it bloom for about 30 seconds.
- Once the turmeric has mixed in well, add in all the veggies. Mix well and cook for about 5 minutes or until they are tender.
- Add in the rest of the spices and mix well.
- While the veggies continue to cook, add pasta to boiling water and cook for 3 minutes.
- Transfer them directly to the pasta sauce when cooked. Toss gently so all the pasta is coated in the sauce.
- Remove from heat and serve hot with garlic naan or garlic bread.
© 2023 Copyright A Li\'l Bit of Spice
