Name: Sweet & Spicy Harvest Bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 c Acorn Squash, peeled, deseeded, cubed; 1 large Beet, peeled, cubed; 1 lb Brussels Sprouts, halved; 1 Avocado, cubed; 1 Red Pear, thinly sliced; 1/4 c crumbled Feta; 1/4 c toasted slivered almonds; 1/2 c quinoa; 1 lime, quartered into wedges; 2 tsp salt; 1 1/2 tsp ground black pepper; 1 1/2 tsp ground chipotle pepper*; 1 Tbsp Avocado or Olive Oil

October 15, 2020October 15, 2020

Sapna2 Comments

Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall! Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season. The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere! They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe. I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut. The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

Avocado
Red Pears
Feta
Toasted Pecans
Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful! The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season! Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight! It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

Low Carb
High in Fiber
High in Protein
Vitamins K, C, A, and B-6
Good Source of Iron
Good Source of Folate

Well! What are you waiting for? You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

Sweet & Spicy Harvest Bowl

October 15, 2020

by Sapna

Persons

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Notes

*Adjust the amount of chipotle pepper according to spice level

Ingredients

2 c Acorn Squash, peeled, deseeded, cubed
1 large Beet, peeled, cubed
1 lb Brussels Sprouts, halved
1 Avocado, cubed
1 Red Pear, thinly sliced
1/4 c crumbled Feta
1/4 c toasted slivered almonds
1/2 c quinoa
1 lime, quartered into wedges
2 tsp salt
1 1/2 tsp ground black pepper
1 1/2 tsp ground chipotle pepper*
1 Tbsp Avocado or Olive Oil

Instructions

Preheat oven to 375 degrees
Line a baking sheet with a silicone mat, parchment paper or aluminum foil
In a bowl, add oil, 1 1/2 tsp salt, black pepper, and chipotle pepper. Mix well
Add in the squash, beets and brussels sprouts. Toss well to coat all the veggies evenly
Add the veggies to the baking sheet and bake for 35 minutes
Meanwhile, thoroughly rinse the quinoa to remove the saporins
In a medium saucepan, bring to a boil 1 c water and add rinsed quinoa and 1/2 tsp salt
Let it cook for 10-12 minutes or until all the water has burned off. Remove from heat and cover for 5 minutes. When ready to use, remove cover and fluff with a fork.

To Assemble:

Add the roasted veggies, quinoa, avocado, toasted almond slivers, feta, and pears to a bowl.
Serve hot with a lime wedge!

Tags

Autumn,

Clean Eating,

Eat a Rainbow,

Eat your colors,

Fall,

Farm fresh,

Farmers Market,

Fresh Vegetables,

Gluten Free,

Harvest,

Healthy,

Protein,

Raw Foods,

Sustainable,

vegetarian

October 2, 2020

Sapna3 Comments

Fall Nourish Bowl

I love the Autumn season. The colors, the change in flavors, the hint of crisp air and everything else about Fall is just perfect!

Making this nourish bowl with a hint of Fall flavors was fun. I decided to roast the veggies with oregano and smoked paprika for some warmth in the taste.

For a pop of spice, I added charred Shishito peppers which made this dish so perfect!

Instead of dressing, I used hummus which becomes smooth and creamy as a dressing when combined with the hot roasted veggies.

This nourish bowl is so filling, try it out for your next lunch or dinner. You’ll be so satisfied and comforted.

From my kitchen to yours, I hope you enjoy this bowl!

Fall Nourish Bowl

October 2, 2020

by Sapna

Persons

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Ingredients

2 c spinach
1/2 c quinoa
1 medium sweet potato
1 zucchini, chopped
1 yellow squash, chopped
1 large beet, peeled and chopped
10 shishito peppers
1/2 c hummus
1 1/4 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp dried oregano
1 1/2 Tbsp Olive or Avocado Oil
1 tsp kosher salt
1 tsp red chili flakes

Instructions

For the quinoa:

Thoroughly rinse the quinoa and mix with 1 c water and 1/4 tsp salt. Bring to a boil over high heat then reduce med-low heat and keep at a simmer for 10 minutes, until all of the water has evaporated.
Remove from heat and cover to steam for 5 minutes.

For the roasted veggies:

Preheat oven to 400 degrees F.
In a large bowl, mix together 1 Tbsp oil, 1 tsp salt, smoked paprika, oregano, and black pepper.
Add in the chopped veggies and toss well to make sure everything is coated properly!
Line on a baking sheet and bake for 30-35 minutes.

For the Shishito peppers:

In a cast iron skillet, heat 1/2 Tbsp oil on high flame.
Add in Shishito peppers and roast for 5-10 minutes or until you have a nice char on them.
Remove from heat and set aside.

To assemble:

In a wide bowl, add in 1 c spinach to each bowl.
Scoop in 1/2 c cooked quinoa into each bowl.
Divide the veggies in half into each bowl.
Add in the Shishito peppers and sprinkle kosher salt over the peppers.
Top with hummus on each bowl.
Sprinkle with red chili flakes.
Serve hot!

Tags

Eat a Rainbow,

Eat your colors,

Fiber,

Gluten Free,

Healthy,

Sustainable,

Vegan,

vegetarian,

Veggies

Here are the cooking tools I used for this dish:

September 30, 2020

Sapna1 Comment

Creamy Fennel Orzo

This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!

Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.

I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.

If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.

Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!

From my kitchen to yours, enjoy!

Creamy Fennel Orzo

September 30, 2020

by Sapna

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Notes

**To make this a vegan/vegetarian dish, omit the chicken.

Ingredients

For the orzo:

1 c orzo
2 c water
1/2 Tbsp salt

For the Creamy Fennel:

1 fennel bulb, sliced
1 yellow onion, sliced
1/2 c coconut cream
2c veggie broth
2 tsp oil
1/2 tsp salt
1/2 ground black pepper
1/2 crushed red pepper
1/2 tsp smoked paprika
2 rotisserie chicken thighs

Toppings:

Chimichurri Sauce

Instructions

For the orzo:

In a medium saucepan, add water, orzo and salt. Bring to a low boil, then reduce heat and simmer for 15 minutes, or until all of the water has boiled off.
Remove from heat and cover for 5 minutes.

For the fennel broth:

Heat a skillet on medium flame, and add oil to it. Add fennel and onions slices and let cook for about 8-10 minutes, until golden brown and you get a sweet caramelized aroma.
Add veggie broth and bring to a boil. Season with salt, pepper, and crushed red pepper.
Cook for another 5-7 minutes until liquid is thick in consistency.
Reduce heat to low and add coconut cream and smoked paprika. Mix until you have a smooth texture.
Cook for an additional 5 minutes, then remove from heat.
Add the cooked orzo to the creamy fennel and toss so that all of the orzo is covered in the sauce.
Divide between 2 bowls and top with chicken thigh.
Drizzle Chimichurri sauce over the orzo and chicken.
Serve hot!

Tags

creamy,

dairy free,

Fennel,

Low Cal,

Vegan,

vegetarian

September 28, 2020

Sapna2 Comments

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

by Sapna

Persons

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Spinach Chickpea Stew with Garlic Couscous

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!

Tags

30 minute meals,

chickpeas,

couscous,

Eat a Rainbow,

Fiber,

Healthy,

make ahead,

Quick and Easy,

Spinach,

Stews,

Vegan,

vegetarian,

weeknight meals,

Zucchini

September 18, 2020September 17, 2020

Sapna1 Comment

Samosa Puffs

Every Indian household is sure to have samosas for any occasion. Whether we were visiting relatives or friends, at a wedding, holidays, celebrations of any kind…. well, you get the point! Samosas everywhere. When I went off to college, my mom used to make dozens and dozens and put them in large zip top bags that I would freeze and microwave them as I was in the mood for them.

My roommates and friends at college also benefited. There were many nights sitting in our common room studying over samosas, sharing heartbreaks or girl talk or just hanging out.

These samosa puffs are a fun twist to the traditional samosas that are usually filled in a cone made of freshly kneaded dough. The girls had fun with the flaky pastry and loved that I kept the filling with the traditional potatoes and peas that they are used to.

From my kitchen to yours, I hope you enjoy these delicious Samosa Puffs!

Samosa Puffs

September 18, 2020

by Sapna

Cuisine Indian

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Notes

** If you don't have chaat masala or aamchur powder, you can replace it with equal amounts of lemon juice

Ingredients

10 sheets of square pastry sheets
2 large potatoes, peeled, boiled, and crumbled (not mashed)
1/2 c green peas
1 Serrano pepper, chopped (adjust to spice level)
1 Tbsp ginger, grated or paste
1 tsp CHAAT MASALA or AAMCHUR (mango) powder
1/2 tsp salt
1/2 tsp CUMIN seeds
1 tsp CAYENNE pepper (adjust to spice level)
1 tsp CUMIN powder
1 tsp FENNEL powder
1 Tbsp milk

Instructions

Heat a nonstick pan on medium flame, and add oil to it.
Add the cumin seeds and wait for them to sizzle.
Add in the ginger and Serrano pepper and cook for 30 seconds.
Add in the peas and cook them for 2-3 minutes.
When the peas have a bright green color to them, add in the chaat masala, cayenne pepper, cumin powder, and fennel powder. Mix well and let the spices cook for an additional 30 seconds to bloom them and release the flavors.
Finally, add in the boiled, crumbled potatoes and salt and mix well. Cook for an additional 2-3 minutes.
Remove from heat and set aside.

Assembly:

In each pastry square, fill about 1-2 Tbsp of filling in the center.
Brush the edges with milk and seal tightly. If needed, use a fork to seal the pastry.
Repeat until all the puff pastry sheets are filled.
Preheat oven to 400F.
Brush the Samosa Puffs with more milk on the outside to give it a crisp surface while it bakes.
Bake for 20 minutes or until golden brown and the pastry has cooked through.
Remove from oven and let cool for 10 minutes.
Serve hot with your favorite chutneys!

Tags

Appetizers,

comfort,

Desi Fusion,

Desi Khana,

Indian,

Indian Food,

Kid Friendly,

make ahead,

party food,

Potato filling,

Samosa,

vegetarian

September 16, 2020September 16, 2020

Sapna5 Comments

Rainbow Crunch Salad

Bright, crunchy, colorful and easy to assemble with a creamy coconut jalapeño dressing, this salad is a perfect addition to your meal.

Easy to make, this salad has plenty of texture, meets my rainbow requirements, and is quick to pull together for any meal. A twist on the traditional slaw, the Rainbow Crunch Salad is a healthier version with a low cal coconut jalapeño dressing to finish off a delicious salad.

With school started, life still crazy between Covid, fires, and whatever else you want to throw in there, I want to keep it easy and quick for this salad. Chopping the veggies doesn’t take very long and the Coconut Jalapeño dressing is blended in less than a minute.

Here’s what you need for the salad:

Red Cabbage
Carrots
Colored Bell Peppers
Cucumber
Edamame
Nuts

I’ve used this as a lunch meal, a side salad for fish and chicken dishes, or even a quick afternoon snack if I had some leftovers.

Try it out! From my kitchen to yours, enjoy!

Rainbow Crunch Salad

September 16, 2020

by Sapna

Prep Time

10 minutes

Total Time

10 minutes

Ingredients

For the Salad:

1/2 med red cabbage, thinly sliced
2 large carrots, grated
1 colored bell pepper, chopped
1 cucumber, chopped
1/4 c edamame
1/4 c mixed nuts

For the dressing:

1 13.5 oz can of coconut cream
2 jalapeños
1 lime, juiced
1 tsp garlic powder
1 tsp cumin powder
1 tsp salt
1/4 tsp black pepper

Instructions

Toss all of the ingredients in a bowl and mix well.
In a blender, add all of the ingredients of the dressing and blend for 30 seconds until well mixed.
Pour at least 1/3 of the dressing onto the salad and add more if you like it more creamy.
Enjoy!

Tags

15 minute meals,

Appetizers,

Eat a Rainbow,

Eat your colors,

Fiber,

fresh,

Healthy,

Kid Friendly,

Quick and Easy,

Salad,

Summer,

Sustainable,

Vegan,

vegetarian

Sweet & Spicy Harvest Bowl

Sweet & Spicy Harvest Bowl

Notes

Ingredients

Instructions

To Assemble:

Tags

Share this:

Like this:

Fall Nourish Bowl

Fall Nourish Bowl

Ingredients

Instructions

For the quinoa:

For the roasted veggies:

For the Shishito peppers:

To assemble:

Tags

Share this:

Like this:

Creamy Fennel Orzo

Creamy Fennel Orzo

Notes

Ingredients

For the orzo:

For the Creamy Fennel:

Toppings:

Instructions

For the orzo:

For the fennel broth:

Tags

Share this:

Like this:

Spinach Chickpea Stew with Garlic Couscous

Spinach Chickpea Stew with Garlic Couscous

Ingredients

For the Stew:

For the Garlic Herb Couscous:

Instructions

For the Stew:

For the Couscous:

To serve:

Tags

Share this:

Like this:

Samosa Puffs

Samosa Puffs

Notes

Ingredients

Instructions

Assembly:

Tags

Share this:

Like this:

Rainbow Crunch Salad

Rainbow Crunch Salad

Ingredients

For the Salad:

For the dressing:

Instructions

Tags

Share this:

Like this: