SERVINGS: 6
SERVING SIZE: ⅔ cup (200 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes

Ingredients

• 2 tablespoons (30 milliliters) olive oil
• 1 small red onion, diced
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 medium red bell pepper, sliced
• 2 large carrots, peeled and sliced on a bias
• 1 medium zucchini, sliced in half moons
• 1 14-ounce can (400 milliliters) light coconut milk
• ½ cup (120 milliliters) vegetable broth
• ½ cup canned pumpkin puree
• 2 tablespoons red curry paste
• 1 tablespoon pumpkin pie spice
• 2 tablespoons brown sugar
• 8 ounces pre-cooked chicken breast, chopped into bite-size pieces

Instructions

1. Heat oil in a Dutch oven over medium heat. Add onion and sauté until translucent, about 2 to 3 minutes. Add garlic, ginger, ¼ teaspoon salt and ⅛ teaspoon black pepper. Cook another 1 to 2 minutes, stirring occasionally to prevent burning.
2. Add bell pepper and carrots and cook 5 minutes or until vegetables are slightly tender but still crisp. Add zucchini and cook another 2 to 3 minutes until bright green.
3. Add coconut milk, vegetable broth, pumpkin puree, curry paste, pumpkin pie spice and brown sugar, plus the remaining salt and pepper. Increase heat to high and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes until thickened, giving flavors a chance to develop.
4. Add chopped chicken and stir until the chicken is warmed through and reaches a minimum internal temperature of 165°F (74°C).

Cooking note: Serve with cooked rice, cauliflower rice or bread for dipping.

NUTRITION PER SERVING: 215 calories, 10g total fat, 4g saturated fat, 32mg cholesterol, 774mg sodium, 18g carbohydrate, 3g fiber, 11g sugar, 13g protein, NA potassium, NA phosphorus

SERVINGS: 8
SERVING SIZE: 1 blondie (63 grams)
PREP TIME: 15 minutes
COOKING TIME: 30 minutes

Ingredients

• Cooking spray
• 1½ cups canned chickpeas, drained and rinsed
• ⅓ cup creamy no-stir peanut butter
• ½ cup brown sugar, packed
• 1 tablespoon vanilla bean paste
• 2 tablespoons instant espresso powder
• ¼ cup quick oats
• 2 tablespoons ground flaxseed
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon kosher salt
• Pinch flaky salt for topping (optional)

Instructions

1. Preheat oven to 350°F (176°C). Prepare an 8½-by-4½-inch loaf pan with cooking spray and line with parchment paper. Set aside.
2. Add chickpeas, peanut butter, brown sugar, vanilla bean paste, espresso powder, oats, flaxseed, baking soda, baking powder and salt to a food processor and blend until thoroughly combined and smooth, scraping sides one to two times during processing. Transfer batter to loaf pan and smooth top with spatula. Bake for 30 minutes, or until top is set.
3. Allow blondies to cool in the pan on a wire rack for at least 20 minutes. Lift parchment paper, transfer blondies to cutting board and cool for 15 minutes. Use a knife to cut into eight squares. Store leftover squares in an airtight container in the refrigerator.

NUTRITION PER SERVING: 186 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 362mg sodium, 26g carbohydrate, 3g fiber, 15g sugar, 6g protein, NA potassium, NA phosphorus

If you use the internet and you’re remotely interested in food-related content, you’re likely familiar with the current obsession with the air fryer. I can get on board with anything that makes vegetables taste great in record time. The real question I was interested in answering: Is the functionality worth it for yet another trendy appliance? Air fryers aren’t dainty by any account, so I took a deep dive into determining whether the counter real estate it takes up yields a significant return on investment.

The PowerXL Vortex Air Fryer claims to cook your favorite foods in a “turbo-charged whirlwind vortex of superheated air.” Sounds very futuristic, right? Essentially the idea is that you can crisp food items in a fraction of the time it takes in a full-sized oven and with much less added fats than with a deep-fat fryer. As for what foods can be cooked, the product description lists everything from meats to vegetables to doughnuts. The machine functions like a convection oven, so really anything goes.

First impression: The PowerXL Vortex Air Fryer looks very modern and has a digital screen (no actual buttons). When turned on, it lights up and the temperature, timer and presets become visible. I must admit, even though it’s large, it is much sleeker and quieter (and healthier, of course) than a deep fryer. Bonus: The parts are dishwasher-safe, which is a huge selling point for anyone who is short on time.

To get the full experience, I tested a variety of foods, so I could really compare air frying to oven cooking. I air-fried sweet potatoes, brussels sprouts, tofu, chickpeas and even a hunk of frozen chocolate chip cookie dough. In general, I found the main appeal to be speed. It takes just three minutes to preheat, and all the foods I made were ready in 10 minutes or less. I also appreciated how easy it was to mix things up halfway through the cook time; just pull out the basket, give it a shake and push it back in. It doesn’t heat up your kitchen, so it’s suitable for hotter months. Speaking of heat, the basket gets hot, so this is not a kid-friendly cooking tool by any means.

One claim I found to be misleading is that you need “little to no oil.” Technically this is true, but I found items were dry without a sufficient amount of added fat. I used about the same amount of oil as I would with roasting to create a product that was crispier. As a dietitian, it was slightly discouraging to see the included recipe book doesn’t include a single vegetable. Instead, foods like chicken tenders, bacon-wrapped potato tots and mozzarella sticks are featured for an appliance marketed for healthier cooking. Personally, the redeeming health-promoting quality of the air fryer is the ability to quickly and easily make vegetables appealing; this is how I would “sell it” to a nutrition client.

After using the PowerXL air fryer in multiple ways, I think this appliance makes the most sense for households of one or two people. Even the larger model isn’t roomy enough to fit vegetables for four individuals in one batch. I also would recommend it to anyone who prefers simple, straightforward meals and snacks, such as a protein with a side of vegetables. Finally, this air fryer could be a great investment for the fried-food lovers who want to lighten up favorites at home, but this is assuming a willingness to learn how to cook them in a different way. Regardless, I think it’s a fun and innovative machine that has a lot of potential in the world of healthier cooking.

Since the stay-at-home order started in mid-March, I’ve taken up a new tradition of baking on Saturday mornings and have really started to look forward to it every week. So much so that I wake up early (yes, on Saturday) because I’m so excited to get started.

Some weeks I follow a recipe but other times I make something up and hope for the best. This crunchy chocolate peanut butter granola was the latter and I loved it so much that I wanted to give you a formal recipe.

The best part about this one is you don’t need anything out of the ordinary to make it.

Crunchy Chocolate Peanut Butter Granola

Serves 8

Ingredients

• 1 ½ cups rolled oats (not quick or steel cut)
• 2 tablespoon unsweetened cacao powder
• ⅛ teaspoon kosher sea salt
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon natural salted peanut butter
• 2 tablespoon maple syrup
• ½ teaspoon vanilla extract
• ¼ cup unsalted peanuts
• ¼ cup bittersweet chocolate chips (70%)
• optional: flaky salt to finish

Instructions

Preheat oven to 300°F. Line a sheet pan with parchment paper and set aside.

Add oats, cacao powder and sea salt to a large bowl and mix until well combined.

Add oil, peanut butter, maple syrup and vanilla to a liquid measuring cup. Heat for 30 seconds and stir well with a fork.

Pour the liquid ingredients into the dry ingredients and stir until mixture evenly coats the dry ingredients. Transfer to the sheet pan and bake for 45 minutes, turning pan once halfway through.

Once the granola is done baking, remove pan from oven and top with a pinch of flaky sea salt (optional). Let cool completely.

Add peanuts and chocolate chips and toss everything together. Store in an airtight container for up to one week, or in the freezer for up to one month.

Best served with plain Greek yogurt or milk!

Cooking Notes

• Cacao powder and cocoa powder can be used interchangeably here as long as whatever you use is unsweetened (important).
• If you can’t find bittersweet chocolate chips (or don’t like them), sub whatever you like! Just know that the sweetness level will change.

And they are oh-so-manageable.

The chickpeas have kick and char. The tzatziki sauce balances that out with freshness while pulling everything together. The pistachios add crunch factor. I could go on, but I won’t.

Spicy Chickpea Power Bowls with Tzatziki

Serves 4

Ingredients

• 1 cup orzo pasta
• 1 Tbsp olive oil
• 1 14.5-oz can chickpeas, drained and rinsed
• ½ tsp granulated garlic
• ¼ tsp salt
• Pinch of cayenne pepper
• 1 cup full-fat plain yogurt
• ¼ cup fresh dill, chopped
• ¼ English cucumber, peeled and grated
• ½ lemon, juiced
• 1 clove garlic, minced
• 1 cup grape tomatoes, halved
• ½ English cucumber, thinly sliced
• ⅔ cup feta cheese crumbles
• ½ cup pistachios, shelled and chopped

Instructions

Cook orzo per package directions. Drain and rinse with cold water to stop cooking process, then set aside.

Meanwhile, make spicy chickpeas: Heat olive oil in a skillet over medium-high heat and add chickpeas, granulated garlic, salt and cayenne pepper. Toss occasionally and cook until browned – (about 5 to 7 minutes). Remove from heat and set aside.

While pasta and chickpeas cook, make tzatziki sauce: Add yogurt, dill, cucumber, lemon juice and minced garlic to a small mixing bowl and stir until well combined. Season with salt and pepper to taste.

To assemble: add cooked orzo, chickpeas, tzatziki sauce and all remaining ingredients to bowls and garnish with additional dill, and a lemon slice.

Will this work as leftovers?

Absolutely! It’s a great packed lunch since everything can be served at the same temperature (i.e. no separate containers required).

Customizations

The reason I lean on grain bowls is because of the customization – it’s easy to mix things up so you never get bored! Here are some of my favorite ways to customize these chickpea bowls:

• Swap quinoa or farro for the orzo.
• Use goat cheese instead of feta (or leave it off for a dairy-free option).
• Try red and yellow bell peppers in place of the tomatoes.
• Add mint instead of dill.
• Top with chopped almonds instead of pistachios.
• The one thing that I would not recommend changing: resist the temptation to skip the tzatziki – it’s the MVP of the bowl. I promise you’ll love it!

I’ve been longing for a Dutch oven for years but admittedly thought it was a kitchen tool I might never own because of the presumed high price tag. But the Marquette Castings Enameled 6-quart Dutch Oven is proof that quality doesn’t always come at a huge cost.

A quick Pinterest search on Dutch ovens teases photos of the perfect fall-apart pot roast, crusty French bread and whole roasted chicken with crispy brown skin. Basically, the Dutch oven is a total workhorse.

Taking it out of the box, my first impression was that it is larger and heavier than expected; its weight is the biggest drawback while also being a positive quality — more on that later!

The Dutch oven has handles on both sides, and its sturdy lid fits tightly and has a metal ornament on top. It is a beautiful iron red color (other colors available) that adds a pop of color to the kitchen and is pretty enough to hold a spot on the table. Busy folks will love the enamel coating, which is nonstick and easy to clean. It also means you can use less added fat in cooking — a nutritional bonus!

While I consider myself to be comfortable in the kitchen, I’m also confident this Dutch oven would be a great tool for beginners and advanced home cooks alike. There’s not really a learning curve, and meals could involve anything from a simple chili to a time-intensive beef bourguignon.

Functionality aside, there are two things to keep in mind from a safety perspective: While most of the tool’s appeal is its ability to withstand high heat, this makes both handles and the lid hot. Use an oven mitt when touching the Dutch oven while cooking. Secondly, the weight of the pot makes it difficult to maneuver, so take extreme care when lifting and transferring it.

After using the Marquette Castings Enameled 6-quart Dutch Oven in multiple ways, I would certainly recommend it to anyone looking to expand their cooking repertoire. It’s worth purchasing for the sole purpose of achieving a perfectly crispy crust on a homemade boule, but I know it’ll get a lot of use beyond that, too. Use a Dutch oven to make this recipe for a tasty tomato sauce to serve over pasta or vegetable noodles.

Simple Garlic-Parmesan Tomato Sauce

Serves 4

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 1 large stalk celery, minced
• 1 large carrot, peeled and diced
• 3 garlic cloves, crushed
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• 28-ounce can diced tomatoes (including juices)
• 1 bay leaf
• 1 tablespoon unsalted butter
• 2 ounces grated Parmesan cheese

Instructions:

1. Heat olive oil in Dutch oven over medium-high heat. Add shallot, celery and carrots and sauté until bright and slightly soft, about 2 to 3 minutes.
2. Add garlic and sauté another 1 to 2 minutes.
3. Season with salt and pepper.
4. Add tomatoes and bay leaf, stirring well to combine. Simmer for 20 minutes, stirring occasionally to prevent sticking and burning. Remove bay leaf.
5. Use an immersion blender to puree until smooth (if you don’t have an immersion blender, carefully transfer to a blender using a ladle).
6. Transfer back to the Dutch oven (if necessary), add butter and cheese and stir until melted and fully incorporated into sauce.
7. Serve on top of your favorite pasta or vegetable noodles.

SERVINGS: 12
SERVING SIZE: 1 tablespoon (15 grams)
PREP TIME: 40 minutes
COOKING TIME: 40 minutes

Ingredients

• 2¼ cups (530 milliliters) water
• 1½ cups pitted Deglet Noor dates

Instructions

1. In a medium saucepan, bring water to a boil.
2. Meanwhile, chop dates into small pieces of uniform size and place in a large bowl.
3. Once water is boiling, pour it over the chopped dates and let soak for 30 minutes.
4. Using an immersion blender or blender, blend dates and water until smooth.
5. Use a nut milk bag or muslin cloth over a fine mesh strainer (on top of a large bowl) to squeeze out liquid from the date solids, which should yield about 2 cups of thin liquid.
6. Transfer the liquid to a medium saucepan.
7. Bring to a boil, then lower heat to simmer and cook 30 minutes or until thickened to desired consistency, stirring occasionally.
8. Remove saucepan from heat and let cool before transferring to a clean glass jar or other storage container.

Cooking note: To reduce food waste, use date solids in baking (in place of prunes or mashed banana) or in oatmeal for subtle sweetness. Date syrup can be stored in the refrigerator for up to 1 week, during which time it will continue to thicken.

Nutrition information not available due to separation of solids and liquid.

As most salads are, this one is customizable. There are a lot of ingredients in here so do not feel obligated to include something you feel lukewarm about. I was obsessed with squeezing in as many colors as possible and it turned out beautiful.

How to Build a Mason Jar Salad

I recommend chopping everything while your quinoa is cooking, then creating an assembly line so you can divide up the ingredients evenly between jars. It goes fast and this way you don’t have to worry about forgetting anything.

Here is the salad-in-a-jar routine: dressing goes on the bottom followed by any hard ingredients. Greens and more delicate items (like the quinoa, herbs and green onions) goes at the top so it doesn’t get soggy before serving. Jars make awesome food storage containers!

You can make more than four if you want, but for food safety purposes I wouldn’t recommend storing these for longer than 3-4 days before eating.

Thai-Inspired Quinoa Salad Jars

Serves 4

Ingredients

Salad:

• 3 kale leaves
• ½ cup quinoa (cooked)
• 1 cup shelled edamame
• ¼ cup peanuts (unsalted)
• 1 small carrot, shredded
• ½ cup thinly sliced purple cabbage
• ½ red bell pepper, diced
• 2 Tbsp green onions, sliced thin
• 2 Tbsp cilantro, chopped

Dressing:

• ¼ cup peanut butter
• 3 Tbsp miso
• 2 Tbsp pure maple syrup
• 2 Tbsp rice vinegar
• 2 tsp sesame oil
• ¼ cup hot water (note: you might not need all of it)

Instructions

1. Cook quinoa per package directions.
2. Meanwhile, prep your vegetables and set them up in an assembly line (in order listed).
3. To make dressing, add all ingredients except water to a large mason jar and whisk or stir with a fork until well combined. Slowly stream in hot water while mixing until it reaches the consistency to your liking.
4. Line up four 16-oz, wide-mouth mason jars and add about ¼ cup of dressing to each. Then, layer the rest of the ingredients, evenly distributing between jars. Don’t be afraid to really pack it in!
5. Screw lids on tightly and store in the refrigerator until ready to serve.

We’ve got pumpkin, juicy blueberries, cinnamon, creamy Greek yogurt and tahini. These pumpkin blueberry muffins are the perfect match to your morning cup of coffee! They are filled with nourishing, satisfying ingredients while still being slightly indulgent because of the glaze. They’re also inadvertently oil-free but you would never miss it because the texture is spot on.

Muffins have long been one of my favorite things to bake. Technique-wise, there isn’t anything complicated you need to learn and they’re incredibly forgiving. The “muffin method” typically involves 1) mixing the dry ingredients, 2) mixing the wet ingredients and 3) putting it all together. Easy enough right? The one rule: just don’t over mix the batter.

Pumpkin adds a whole new element to muffins and quick breads because of its beautiful orange color and inherent moisture. It allows you to cut down on added fat and tastes great when combined and seasonal spices like cinnamon and molasses.

Can we talk about the tahini glaze for a second? I’m usually in the camp of skipping glazes, frostings, streusel, etc. on muffins because I like them to be heartier and less dessert-like. Since this glaze is used in a small amount and adds an interesting flavor contrast, I just had to include it.

Pumpkin Blueberry Muffins with Tahini Glaze

Serves 12

Ingredients

Muffins:

• 1 ½ cups white whole wheat flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• 5 oz container vanilla Greek yogurt
• 1 cup canned pumpkin puree
• 2 whole eggs
• ¾ cup brown sugar
• 1 ½ cups blueberries (fresh or frozen) tossed in 1 tbsp flour

Glaze:

• ½ cup powdered sugar
• 2 tbsp tahini
• 2 tbsp half & half (or milk)

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• In a large bowl, whisk dry ingredients (flour, baking soda, salt and cinnamon).
• In the bowl of a stand mixer, add wet ingredients (yogurt, pumpkin, eggs, vanilla and brown sugar). Mix on medium until all ingredients are well-combined.
• Add dry ingredients to wet ingredients in three to four batches on medium speed, taking care not to over mix the batter.
• Fold in blueberries, reserving about ¼ cup (use these to top muffins before baking, about two to three each).
• Divide batter evenly into a 12-muffin tin. Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
• Meanwhile, make the glaze: combine powdered sugar, tahini, and half & half (or milk) in a small dish and use a fork to stir until smooth.
• Once muffins are done, transfer to a cooling rack or plate and spoon glaze over the top before serving.

Notes:

• Tossing the blueberries in flour ensures you won’t end up with blue batter (especially if using frozen when the juices tend to transfer).
• Make sure you aren’t using pumpkin pie mix, which is sweetened. You’ll want to look for pure canned pumpkin and fortunately most grocery stores carry it now.
• Baking times may vary based on location or the muffin pan you use. I recommend you start checking them around the 20 minute mark just in case!

Storing and Freezing Muffins

I’m in a household of two, so polishing off 12 muffins before they start tasting funky can be a challenge. Here are some tips for storing and freezing these so you can enjoy them for a few months.

Tips for Storing:

• Make sure they are completely cooled before sealing.
• Store in a large container lined with paper towels to absorb any excess moisture that can lead to mushiness or mold.
• Eat within 2-3 days (even though they might still be fine after that point, I always find they decline fast after the second day).

Tips for Freezing:

• Transfer the muffins to a gallon-size zip top freezer bag and label with the date. If you’re concerned about freezer burn, you might consider double bagging to ensure that these are airtight.
• To bring them back to life just pull one out and microwave for 20-30 seconds or let rest at room temperature until thawed.
• Finish within three months.

What are the Components of a Traditional Banh Mi?

For those of you who have no idea what I’m talking about, a traditional banh mi involves the following, typically layered on a soft crusty baguette-style bun:

• Pork + Pork Paté
• Pickled daikon & carrot
• Cilantro
• Mint
• Jalapeño
• Cucumber slices
• Mayo
• Chile sauce

What’s not to like?

I wanted to create something that was inspired by the original, while being easier and more budget-friendly to make because 1) I knew the bread would be a challenge to find, and 2) The meat would be pricey. By the way, where can I get some paté?

I actually did check out the ground pork at my grocery store but it was 8x more expensive than the tofu so I made a last minute swap. I am SO glad I did because these turned out perfect.

Enter: tofu banh mi lettuce wraps.

Here’s What You Need:

Quick-Pickled Vegetables
Something a little fun and non-traditional about this recipe: you “quick pickle” the vegetables. I swear it’s not as complicated as you would think and this small extra step adds another big layer of flavor, so don’t skip it.

In staying true to tradition, I used daikon radish (that purple root vegetable pictured below), carrots and cucumber. Using a julienne chop will ensure the vegetables fit well in a mason jar while also making them easier to layer on your wraps later. Check out this tutorial for how to julienne. To make it really easy, you can also use this tool.

Simply add them to your jar and then add in a vinegar/water/sugar/salt solution and let them hang out and do their thang. The best part is, they’ll be ready by the time you finish prepping the rest of the meal.

Pan-Seared and Crumbled Tofu
I know some of you are probably far from seasoned tofu chefs (pardon the pun). I’ll be the first to admit that it’s not easy to cook with at first. The more I’ve experimented with tofu though, the easier it gets and now I will confidently say that I can make really delicious tofu in a short amount of time.

Here are a few reasons why I love it:

• Tofu is insanely budget-friendly (like I mentioned earlier). A 15-oz package was less than $2 or just $0.50/serving
• Tofu has a neutral flavor so it takes on the flavors of whatever you add to it. For this reason you can easily customize based on preference. I tend to stick with sweet/salty sauces and pan sear to get it nice and crispy on the outside, but the options really are endless.
• Tofu is nutrient-dense. One 4 oz serving contains 10 grams of heart-healthy protein, 88 grams of calcium, and is also one of richer sources of plant-based omega-3 fatty acids. [p.s. there’s a lot of misconception about soy and health. If you’ve heard scary things about soy consumption, I encourage you read this article to learn more about the science on this topic!]

Tofu Banh Mi Lettuce Wraps

Once I married all of these awesome flavors, I didn’t miss the pork one bit and the result was a beautiful plant-powered summer dinner that I’ll be making on repeat over the next few months.

The crispy tofu paired with sour pickled vegetables, bright herbs and creamy sauce covers all of the bases here. If you like these flavors as much as I do, give this one a try.

Serves 3-4

Ingredients

• 1/2 daikon radish, julienned
• 1/2 English cucumber, julienned
• 1 medium carrot, peeled and julienned
• 1/2 cup apple cider vinegar + 1/2 cup water
• 1 Tbsp sugar
• 1 tsp kosher salt
• 1 Tbsp canola oil
• 1, 14-oz block extra firm tofu
• Butter lettuce (or “living lettuce”)
• 1/2 cup cilantro, roughly chopped (plus extra leaves for garnish)
• 10 mint leaves, torn (plus extra for garnish)
• Jalapeño, sliced thin
• Spicy Mayo: 1/3 cup mayonnaise + 1 Tbsp sriracha

Instructions

Pickled Vegetables:

1. Add all of your julienned vegetables (or as many as you can fit!) to a 16 oz wide mouth mason jar.
2. Whisk the vinegar, water, sugar and salt in a liquid measuring cup and pour over the vegetables until your jar is full. Cover, shake and refrigerate while you prep the rest of the meal.

Tofu Crumbles:

1. Use paper towels to gently press water out of the tofu block. Flip onto its side, then halve to get two full-size (but shallow) rectangles. Slice each of these pieces into thirds (see photo above). Press more water out as able – the more dry, the more crispy it will get!
2. Heat canola oil over medium high in a cast iron skillet. Add tofu in a single layer, working in multiple batches if necessary. Fry until browned and crispy, about 5 minutes per side. Once tofu is done, transfer from skillet to a cutting board and chop into small crumbly pieces, turning heat down to medium. Add the crumbles back to the skillet and let sit to get a little bit more crispy.

Building the Wraps:

• Lay out your butter lettuce leaves and add: tofu crumbles, pickled vegetables, cilantro, mint, sliced jalapeño and spicy mayo

Notes

• I was able to find the daikon radish in my grocery store, but if you can’t find it you could sub regular red or Easter egg radishes
• If you’re spice averse, feel free to omit the fresh jalapeños
• Any type of lettuce will work as a vehicle. Try romaine or iceberg cups.

Cucumber tomato salad is perfect for using up those odds and ends that always seem to accumulate. You know… half a pint of grape tomatoes, half of a cucumber, a few sprigs of herbs. The ingredients are simple, but it still manages to pack big flavor.

Cucumber Tomato Salad Add-ins

Besides the obvious (cucumbers and tomatoes), you can jazz up the base ingredients with whatever you have on hand. For this recipe I went with fresh dill, salty feta cheese crumbles and red onion. Shallots, basil and lemon juice would be fantastic too!

Tips for Using Raw Onions in Salad

When it comes to using raw onion in a salad, I have a few suggestions because I know this can be a controversial ingredient:

• Slice the onions thin. Red onion is a fantastic way to add color and a peppery bite to a dish. Slice it thin so you get just the right amount in each bite (as opposed to huge chunks). Side note: this is a restaurant pet peeve of mine – when you order a salad and it comes out with huge pieces of raw onion. So long good breath! It’s been nice knowing you.
• Soak raw onions in cold water. You’ll notice in the recipe notes that I recommend soaking the raw onions while prepping the rest of the ingredients. This is a simple step that takes away some of the intense aftertaste. I also do this with radicchio to remove some of the bitterness.
• Use a small amount. This might go without saying, but don’t overdo it on the onions. I only used about one-quarter of a medium-size onion here, but you can certainly tailor this to your personal preference.

Besides serving cucumber tomato salad as a side dish, I love pairing it with orzo, chickpeas and tzatziki sauce to make a Mediterranean-inspired power bowl. You can also spoon it over grilled salmon or use it as a topping for “salad pizza”. It’s a beautiful and flavorful way to add some more vegetables to your meal.

Regardless of how you incorporate it, I think you’ll love having this salad stocked in the fridge. Take advantage of the flavorful seasonal produce while you can! You can thank me later.

Cucumber Tomato Salad

Serves 4

Ingredients

• 10 ounces grape tomatoes, halved
• 1 English cucumber, sliced in half moons
• ½ cup thinly sliced red onion
• ⅓ cup feta cheese crumbles
• 1 tablespoon extra-virgin olive oil
• 3 to 4 sprigs fresh dill (thick stems removed), chopped
• ¼ Kosher sea salt
• ⅛ teaspoon black pepper

Instructions

1. Add grape tomatoes, cucumber, onion and feta cheese to a medium bowl.
2. Drizzle with olive oil. Add dill, salt and pepper. Stir well to combine.
3. Garnish with additional dill!

When serving raw onions in a salad, I recommend soaking them in cold water while you prep the rest of your ingredients. This will take away some of the “bite” and save your breath!

Here are the star ingredients:

• Vanilla soy milk for flavor, a bit of sweetness + some protein
• Frozen banana. It’s my must-have smoothie ingredient for a super creamy texture
• Frozen mango for a tropical flavor
• Spinach to intensify the green color and squeeze in some extra nutrients
• Fresh grated ginger for a kick
• Matcha powder. This is my current favorite ingredient to experiment with it because it has such an interesting, complex flavor!

The Case for Smoothie Bowls

If you still haven’t tried a smoothie bowl, trust me when I say this isn’t one of those annoying, overhyped trends. The first time I tried one was in San Diego on my honeymoon. It’s the perfect warm weather breakfast and satisfies so many cravings.

Unlike a traditional smoothie in a glass, the consistency of a smoothie bowl is thicker because you use less liquid. Even better, there’s toppings involved making it a textural dream and way more satisfying because you eat it with a spoon.

Some of my favorite toppings for the açaí bowls we had in California were granola, cacao nibs and a generous drizzle of peanut butter, but that was a berry/açaí based bowl. Since the flavors are a little bit different here, I went with coconut, banana slices and hemp hearts. Feel free to get creative!

What is Matcha?

Matcha (MAH-cha) is Japanese green tea leaves that are ground into a powder and typically mixed into hot water (to make tea), or steamed milk (to make a latte). It used to be kind of a specialty item, but now I feel like you can find it at most grocery stores. I also see it on the menu at a lot of coffee shops!

In my experience, most of the appeal comes from the lower caffeine content. It has about half the amount as a cup of coffee so if you have a sensitivity to caffeine, this could be a nice happy medium between tea and coffee. It also screams afternoon pick-me-up! Matcha powder has this insanely beautiful green color that is just so Insta-worthy too. I can’t believe I just said that… but this is the world we live in.

Nutritionally, there is some literature to suggest health benefits from green tea consumption. When you use matcha powder versus steeped green tea, the leaves are consumed in their entirety so more of the antioxidants are retained. A little extra health benefit bonus!

In my opinion, this stuff is pricey so instead of drinking it daily I try to save it for special recipes or an occasional afternoon iced matcha latte.

If you’re new to smoothie bowls or matcha (or both!) this would be a great intro recipe. It’s simple and combines some familiar smoothie flavors with those that are a little bit more “eclectic”.

Oh, and that color of course. Just give it a try!

Matcha Green Tea and Ginger Smoothie Bowl

Serves 1

Ingredients

• ¾ cup vanilla soy milk
• 1 small frozen banana (or half a large one)
• ¾ cup frozen mango cubes
• 1 teaspoon matcha powder
• ⅓ cup fresh baby spinach leaves (small handful)
• 1 tablespoon fresh grated ginger
• Toppings of choice. I used hemp hearts, banana slices and coconut flakes but you could also try fresh berries, almond butter drizzle and granola.

Instructions

1. Add all ingredients (except toppings) to a high-powered blender and run until creamy and well combined.
2. Transfer to a bowl, then add toppings before serving.

Notes

The consistency of this should be thicker than a traditional smoothie since you eat it with a spoon. Any milk should work fine if you don’t like soy. Feel free to experiment with the fruit, although the color will change if you use something that isn’t neutral.

SERVINGS: 6
SERVING SIZE: 1 pineapple ring (110 grams) and 2 tablespoons coconut whipped cream (30 grams)
PREP TIME: 10 minutes
COOKING TIME: 15 minutes

Ingredients

• 1 pineapple
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• 1 13.5-ounce (400 milliliters) can full-fat coconut milk, refrigerated at least 8 hours
• ½ teaspoon (3 milliliters) pure vanilla extract

Instructions

1. Place a metal mixing bowl and beaters or whisk attachment in the freezer to chill.
2. Lay pineapple on its side on a sturdy cutting board and chop off the green top and hard bottom (about ½ inch off each side).
3. Stand pineapple upright and carefully cut off skin, working all the way around.
4. Remove any hard “eyes” with a small paring knife.
5. Lay pineapple on its side and slice into 6 ½-inch rounds.
6. Use a paring knife or small circular cookie cutter to carefully remove the core from each slice.
7. Arrange rings in a single layer on a cutting board and discard core and peel.
8. Heat grill or grill pan over medium-high heat.
9. In a small bowl, combine brown sugar, cinnamon and cayenne pepper.
10. Massage half the spice rub on one side of pineapple slices, then flip and repeat on the other side with the remaining spice rub.
11. Grill pineapple rings until browned, about 3 to 5 minutes per side.
12. Remove chilled can of coconut milk from the refrigerator, carefully turn the can upside down (taking care not to shake it) and open the bottom. Pour out the liquid and save for
    a later use.
13. Scoop out the thick solids and place in the cold mixing bowl.
14. Beat the cream solids with a mixer until creamy with stiff peaks, about 2 to 4 minutes.
15. Add vanilla extract and mix for 30 seconds until well combined.
16. To assemble, arrange one pineapple ring on a small plate and top with 2 tablespoons coconut whipped cream.
17. Garnish with extra cinnamon if desired.

Cooking note: To choose a can of coconut milk that will separate when chilled, do a “shake test” at the grocery store: The contents of the can should not move around inside when you shake it. Optionally add sweetener or other flavor to the whipped cream before serving. Cream can be stored for 3 days in an airtight container in the refrigerator.

NUTRITION PER SERVING: 107 calories, 7g total fat, 6g saturated fat, 0mg cholesterol, 6mg sodium, 12g carbohydrate, 1g fiber, 9g sugar, 1g protein, 144mg potassium, 37mg phosphorus

With four ingredients you can whip up a simple jam that’s heavy on the fruit, low in added sugar and has a beautiful vibrant color!

Now, if you’re totally weirded out by chia seeds, this is the post where I convince you that they’re actually cool and functional, in a nerdy food science kind of way. And yes, it’s the same seed that was responsible for the chia pet trend of the 90’s (come to find out, you can still buy them).

Besides being used to grow sprouts, the seeds are actually really versatile in the kitchen. Read on to find out how to use them, what the nutritional benefits are and of course to get the recipe for the raspberry lemon jam.

How to Use Chia Seeds

I love keeping chia on hand for tossing in random things for an added nutritional boost. I add them to overnight oats for creamier texture or oatmeal balls for cohesiveness. Another popular use is chia seed pudding, although I’m personally not as big a fan of that. Mix with water for an egg replacer in baked goods for the vegan folks (or in a pinch if you run out).

The Nutritional Benefits of Chia Seeds

One of the biggest reasons why chia seeds surged in popularity is because they’re a plant-based source of omega-3 fatty acids. While fatty fish provides the most efficient form of omega 3s, I always advocate for consuming a variety of food sources of each nutrient when possible and I also realize that not everyone consumes fish.

Even better, there are plenty of other great qualities in chia. Here are the nutrition facts at-a-glance (per 1/4 cup):

• 180 calories
• 11 grams fat
• 16 grams carbohydrate
• 13 grams dietary fiber
• 6 grams protein
• 230 milligrams calcium (18% of the Daily Value)
• 2.9 milligrams iron (16% of the Daily Value)

Why Would You Add Chia Seeds to Jam?

When added to liquid, chia seeds expand and become gelatinous. This basically creates a thickening quality which is exactly what you want when making jam or preserves so it’s easier to spread. This jam recipe is simple and can be switched up based on whatever fruit you have on hand and the sweetener you prefer. Here are a few other flavor combinations that could work:

• Strawberry Mint
• Blueberry Lemon
• Cherry Vanilla Almond
• Blackberry Orange Ginger

Raspberry Lemon Chia Seed Jam

Ingredients

• 1 12-ounce bag frozen raspberries
• Zest and juice from 1 lemon
• 2 tablespoons cane sugar
• 2 tablespoons chia seeds

Instructions

1. Add all ingredients except chia seeds to a medium saucepan. Bring to a low boil stirring occasionally to prevent sticking and burning.
2. Lower heat to a simmer and stir in the chia seeds. Partially cover and continue to simmer for 5 to 7 minutes until berries are broken down and slightly thickened.
3. Remove from heat and let stand until cooled to room temperature. Transfer to a jar and store in the refrigerator for up to one week.

This Greek orzo with creamy lemon Dijon dressing might be your new favorite make-ahead lunch option.

I feel like the theme of my winter cooking routine is “simplify”. After the start of the new year as social events started slowing down, I wanted to keep things as easy as possible, but still prioritize great-tasting meals.

This recipe checks all of the boxes and was originally created as a side dish because I had the ingredients on hand and needed something to pair with fish. The best part is, it can be made ahead of time (Sunday food prep!), doubles as a lunch entree, and is super flavorful from the addition of fresh lemon juice and salty feta cheese crumbles.

Let me also just say orzo is in the regular rotation in my house (and maybe it should be at yours too?). It’s a rice-shaped pasta that cooks in just seven minutes and can be doctored up with any vegetables you are currently loving. It has great chew, but doesn’t overwhelm the other ingredients, which can sometimes happen with larger pasta. I’m a big fan of the add-ins here and they really do shine.

Of course we have all of the best Mediterranean things: fresh grape tomatoes, Kalamata olives, feta, dill, red onion and a simple dressing to pull it all together. The lemon Dijon vinaigrette couldn’t be easier and has a great silkiness! Remember to keep tiny jars around for your homemade salad dressings.

The beans are totally optional but if you have them on hand, I say add them. You could easily substitute garbanzo beans or lentils too. The fiber will give this more staying power, plus I think we all need more beans in our life.

Make this Greek orzo on Sunday for an easy, fresh and interesting packed lunch option. Serve it over some spinach with your favorite seasonal fruit on the side for a flavorful and satisfying meal.

Greek Orzo Salad with Lemon Dijon Dressing

Serves 4

Ingredients

• 1 cup dry orzo pasta
• Juice from ½ lemon
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 14.5-ounce can Great Northern beans, drained and rinsed
• 1 cup grape tomatoes, halved
• ¼ cup minced red onion
• ¼ cup pitted Kalamata olives, halved
• ¼ cup feta cheese crumbles
• 4 to 5 sprigs fresh dill, rough chopped
• Fresh mint leaves, torn (optional)

Instructions

1. Cook orzo per package directions then drain and rinse with cold water to stop the cooking process.
2. Meanwhile, make the dressing by adding the lemon juice, olive oil, mustard, plus a pinch each of salt and black pepper to a small jar. Screw on the lid tightly and shake until creamy. Set aside.
3. Add all ingredients to a medium-size bowl and stir to evenly distribute the dressing. Garnish with extra herbs and lemon wedges.

Cooking note: Store in an airtight container in the refrigerator for up to three days.

Then of course there’s the refreshing bubbles. The subtle sweetness. The interesting flavor combinations. I could go on and on. It might seem silly, but I think my favorite quality is the fact that it just feels special to drink. Most of the local breweries here have kombucha on tap for a non-alcoholic option that looks almost identical when poured in a beer glass. Some even taste like it too! It’s more exciting than tap water without all of the sugar that comes with sodas and juices.

I love a good “kombucha happy hour” at the end of a workday when I’m not in the mood for alcohol but want to sip on something while I cook dinner too. You certainly don’t need to mix it with anything but for a special occasion, why not spruce it up a bit? I decided I wanted to do a riff on a margarita where the tequila is optional.

Spicy Kombucha Margaritas

Serves 1

Ingredients

• 1 lime, juiced
• 5 thin slices of jalapeño
• 5 fresh blackberries (any seasonal fruit can be substituted)
• 1 cup kombucha (Jalepeño Kiwi Cucumber was used, but any flavor works great)
• Ice

Instructions

1. Muddle lime juice with the blackberries and 3 jalapeño slices at the bottom of a stemless wine glass or jar.
2. Add the kombucha, stirring gently to combine.
3. Fill the remainder of your glass with ice and garnish with extra jalapeño.

This roasted blend has become such a staple in my house over the years that I almost forget that there’s actually a technique involved. And in addition to just sharing the recipe, the really cool thing about these is they they can be re-purposed in many different ways to keep things interesting without a whole lot of added effort. It’s basically one of those “cook once, eat three times” situations.

If you plan on roasting a variety of veggies on one sheet pan, it’s important to keep cook times in mind. Chop the hardiest vegetables in smaller pieces, and the quicker-cooking ones in slightly larger pieces. Something to note with Brussels sprouts — some will be bigger than others. I halve them if they are on the smaller side and quarter them if they are on the larger side.

You have many options with onions (slice into rings, chop into large chunks). I love halving an onion down the middle of the root end, then slicing each half into 3 to 4 wedges, leaving the root intact. I like doing it this way because it looks pretty and doesn’t tend to separate like it will if you chop it smaller.

A few more tips for the perfect roast:

• If you only have smaller sheet pans, you’ll probably need to divide your veggies into two batches to prevent overcrowding and steaming of the vegetables. Decrease the amount of vegetables you use if you only have time for one batch.
• Avoid messing with your vegetables too much while they are in the oven. If you want that nice browned edge, they need to hang out in one spot for awhile. Stir just once about two-thirds of the way through your cook time.
• Use a high-heat, neutral cooking oil like grapeseed.

Of course the classic way to use roasted vegetables is in the form of a side dish and since this blend has both the starchy and non-starchy covered, all you really need is a protein and dinner is served. I also love that so much of the time involved is hands-off, so you can move on to something else while you wait for them to cook.

There are also several ways to re-purpose these so you aren’t eating the same dinner multiple nights in a row.

Here are a few of my go-to options:

• Chop up the vegetables into small pieces and use them in a quiche
• Layer them on a bed of arugula, add your favorite cheese, beans and mustard-y dressing for a really delicious salad
• Use them on flatbread or pizza; finish with basil and a drizzle of balsamic glaze
• Toss the vegetables with orzo, olives and goat cheese for a tasty pasta side dish
• Top them with a cooked egg, diced avocado and hot sauce for a weekend brunch (or weeknight “breakfast for dinner”)

No matter how you serve these, I know you’ll make them again and again. Experiment with different combinations and spices to keep things interesting!

Perfect Roasted Vegetables

Serves 6 to 8

Ingredients

• 1 medium sweet potato, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 red onion, cut into six wedges
• 1 pound Brussels sprouts, hard ends chopped off, then halved (quarter the larger ones)
• 1 pint white button mushrooms, cleaned and stems removed
• 2 to 3 tablespoons grapeseed oil
• 2 teaspoons garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Line a large sheet pan with foil and spray with cooking spray, then add the vegetables to the pan (working in batches if necessary to keep one layer and prevent overcrowding).
3. Drizzle the vegetables with oil and toss to coat. Season with garlic powder, then salt and pepper to taste (along with any other seasonings you prefer).
4. Roast for 20 minutes uninterrupted, then remove pan from the oven and stir the vegetables around. Return to the oven for 10 more minutes until you see browned and crispy edges.

If you don’t have grapeseed oil, canola or vegetable oil will work too.

As a registered dietitian nutritionist who specializes in the culinary side of nutrition, I stand by my claim that the most important kitchen tool any home cook can own is a sharp, high-quality knife. It’s the one item that gets used almost daily (that is, if fresh fruits and vegetables are part of the equation). A good knife is the workhorse of the kitchen and the alternative dull, flimsy variety is enough to convince anyone to cook less often. Since it had been a while since I upgraded my own knife collection, I was interested to see how my older ones stacked up against this newer model.

The Kai Pro high-carbon Japanese stainless steel cutlery arrived carefully packaged — each knife sealed tightly and with plastic covers guarding the sharp tips. I immediately noticed the attractive hammered finish, which per the package, helps with food release. As a side note, I never thought about how key this feature really is. I received the 8-inch chef’s knife (my personal favorite amongst the knife family due to its versatility), the 6-inch utility knife (a new-to-me size) and the 3.5-inch paring knife. Each is NSF Certified, meaning it undergoes extensive product testing on a regular basis to ensure quality and is suitable for use in professional kitchens..

As soon as I unwrapped the chef’s knife, I could tell it was high-quality because of its weight: substantial enough for precision, but not too heavy to be a burden. The pointy tip was slightly worrisome; however, I soon realized that this feature comes in handy for chopping foods such as shallots and onions near the root end. Keep this in mind when moving around the kitchen with knife in-hand and make a note that these are likely not appropriate for younger sous chefs.

After using the 8-inch knife to chop a pineapple, I was impressed. I cut down the rough outer skin with no issue; in fact, I would describe it as easy. I experienced similar results with jalapeños, cilantro, limes and an avocado.

The other two sizes proved to be equally effective as the utility knife sliced through delicate heirloom tomatoes without even slightly smashing them — the classic indicator of a quality knife. The paring knife handled hulling strawberries and halving cherries safely and precisely. I especially liked the wide base for extra leverage.

In summary, having tested these on a variety of foods, these are products that I would certainly recommend to a friend or nutrition client who wants to invest in a high-quality knife that doesn’t break the bank. The price point is middle of the road, but if I hadn’t known, I would have thought it was a high-end product. Forget trendy kitchen tools and invest in quality knives that make your cooking routine easier.

Cans are perfect for when you need some produce in a pinch by the way. I think they get a bad rap for being nutritionally sub-par, but in reality some vegetables are actually more nutritious after having been cooked/processed.

A few of my favorite canned staples are:

• Beans (garbanzo, black, and pinto)
• Diced tomatoes for soups, chilis, marinara sauce and a stand-in for pizza sauce
• Corn (when out of season) for burrito bowls and Mexican-stuffed sweet potatoes
• Pumpkin for adding to oatmeal, smoothies and muffins/quick breads

What else would you add to this list?

I’m a huge proponent for keeping a well-stocked pantry because it makes weeknight cooking a million times easier and can be a lifesaver when you run out of fresh produce but still want to make a balanced meal.

So, back to this smoothie … I rummaged through the fridge to find anything that I thought would pair well with the pumpkin and here’s what I came up with:

• Milk for the liquid component. Use your favorite! I used 1 percent.
• Frozen banana, because in my opinion, no smoothie is complete without it. This is what makes smoothies extra creamy and it also adds a little bit of natural sweetness.
• Fresh figs because I needed to use some up ASAP before they went bad (do not procrastinate with the figs you guys).
• Cinnamon almond butter for fat, protein and flavor.
• Hemp hearts for more protein, texture and because in all honesty, smoothies are the opposite of photogenic without something on top, especially when they are pale orange in color.
• Cinnamon because I love it and seem to put it on almost every breakfast food out there.

The result is thick and creamy, has a serving of orange vegetables (always impressive at breakfast) and to be honest, kind of tastes like dessert.

Pumpkin & Fig Smoothie

Serves 1

Ingredients

• ¹⁄₂ large frozen banana
• 3 fresh figs, peeled and chopped
• ¹⁄₃ cup canned pumpkin
• 2 tablespoons cinnamon almond butter (see note)
• 1 cup milk
• 2-3 ice cubes
• 1tablespoons hemp hearts
• Cinnamon to garnish

Instructions

1. Add banana, figs, pumpkin, almond butter, milk and ice to a blender and blend on high until very smooth.
2. Pour into a glass, then top with the hemp hearts and a shake of cinnamon. Serve immediately.

Notes: If you can’t find a cinnamon almond butter (or don’t want to buy one specifically for this purpose), add regular almond butter + ¹⁄₄ tsp ground cinnamon.

I keep a gallon-sized zip top bag in my freezer for bananas that get too brown to eat raw. Just peel, break in half, and throw it in the bag to freeze. They make for the best smoothie add-in for extra creaminess and natural sweetness. You can also use them in baked goods! It’s way easier to use them if you peel before freezing.

While they are perfect as is (roasted, mashed or baked), I have a favorite way to eat them as of late, loaded up with toppings for a quick and complete weeknight meal.  There are so many possibilities but today I’m sharing three of my favorite combinations — buffalo chicken, chickpea and kale and Mexican.

My favorite part about these is how fast and customizable they are. If you have a protein, something green and a sauce of some sort on hand, these come together super fast with most of the time being hands-off (waiting for the potatoes to bake). If you want to make them even easier, bake the potatoes on the weekend and you’ll have a 20-minute meal ready for you all week.

To bake the potatoes, just scrub them well (no need to take the skin off), slice in half lengthwise and place them flesh-side down on a sheet pan lined with foil and sprayed. Bake at 400 degrees for 30-35 minutes or until easily pierced with a fork. Just a note: When in doubt, err on the side of leaving these in the oven longer — you don’t want them to be undercooked.

Once out of the oven, I like to fluff the flesh with a fork and season well with salt and pepper before adding all of the toppings. Which of these combinations sounds most delicious to you?

Buffalo Chicken

• Leftover shredded chicken (or rotisserie chicken)
• Bleu cheese crumbles
• Buffalo sauce
• Green onions + cilantro

Mexican

• Black beans
• Tomatoes
• Corn
• Avocado
• Cilantro
• Sriracha mayo

Spiced Chickpea and Kale Stuffed Sweet Potatoes

Serves 4

A flavorful and satisfying plant-based weeknight dinner.

Ingredients

• 2 medium sweet potatoes
• One bunch kale, rough chopped
• 2 cloves garlic, chopped
• 15 oz can chickpeas, drained & rinsed (dried with paper towels)
• ¹⁄₂ tsp smoky paprika
• ¹⁄₂ tsp garlic powder
• ¹⁄₃ cup tahini
• 1 Tbsp soy sauce or tamari
• 1 tsp hot chili sauce
• 1 tsp maple syrup
• 1 tsp rice vinegar
• to taste salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. Slice sweet potatoes lengthwise and place flesh side down on a greased baking sheet. Bake for 30-35 minutes or until easily pierced with a fork.
3. Meanwhile, heat a tablespoon of oil in a medium nonstick skillet and add garlic, cooking just until fragrant. Add kale and stir to coat. Cook 1-2 minutes and then add ¹⁄₄ cup water, cover and simmer for about 5 more minutes until bright green and wilted. Transfer to a plate.
4. Heat another tablespoon of oil in the same skillet and add the chickpeas, smoky paprika, and garlic powder. Cook until brown around the edges, about 10 minutes, stirring frequently. Season with salt and pepper to taste.
5. Lastly, to make the tahini sauce combine tahini through rice vinegar in a jar, mix well with a fork. Add about ¹⁄₄ cup hot water, put the lid on and shake until well combined.
6. Once the sweet potatoes finish cooking, fluff the flesh with a fork and season with salt and pepper. Top with kale, chickpeas, and tahini sauce plus more chili sauce if desired.