A vibrant salad with the perfect mix of crunch, creaminess, and spice Say goodbye to boring salads—this kale bowl is bold, ...

If you’re looking for a creamy, smoky dip recipe packed with flavor, this sweet potato dip is your answer. It's a versatile ...

This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it with ...

1. 15.5-ounce can low-sodium chickpeas, rinsed and patted very dry. 4 1/2 Tbsp.. safflower oil, divided. Kosher salt. 3. medium sweet potatoes (2 pounds total), scrubbed and cut into 1-inch wedges ...

Roast for 25 to 30 minutes, flipping halfway, until potatoes are cooked through and chickpeas are crispy and golden. 4. In the same bowl, add chicken with olive oil, sesame oil, onion powder ...

These seasonal vegetarian dinners, like veggie quiches and pasta dishes, are low-calorie and have at least 15 grams of ...

This rice bowl borrows from Middle Eastern and Mediterranean flavors in combining roasted chickpeas and sweet potatoes with a mix of raw vegetables and a tahini dressing. The chickpeas and sweet ...

Brush base and side of a 22cm-diameter round tart tin or baking dish with oil. Arrange sweet potato and leek alternating in prepared dish, horizontally, working in a spiral from outside into centre, ...

Place the sweet potatoes on the baking sheet. Prick each one several times with a fork. Roast for 45 to 60 minutes, or until they are very tender when pierced with a skewer.

Add chickpeas to baking sheet with sweet potatoes and spread out in a single layer. Roast until potatoes are tender and chickpeas are browned and crisped, 15–20 minutes. Step 4 ...

Peel and dice sweet potato into 1-inch cubes. Toss in a bowl with 3 tsp melted coconut oil and a pinch of salt. Spread in an even layer on a baking sheet and roast 30 minutes, or until tender.