Slow Cooker Aloo Gobi
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Servings: 8
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Meal Tags: Dinner, Make-ahead, One-pot
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup vegetable broth
- 1 large tomato, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 2 russet potatoes, peeled and diced
- 1 head cauliflower, cut into florets
- 1 19-oz can chickpeas, drained and rinsed
- 1/4 cup fresh cilantro leaves
- Salt and freshly ground black pepper
Preparation
In the bowl of the slow cooker, add the broth, tomato, onion, garlic, and ginger. Stir in the garam masala, ground turmeric, ground coriander, and cumin seeds. Add the potatoes, cauliflower, and chickpeas. Season with salt and pepper to taste. Cook until the potatoes are tender, about 3 to 4 hours on high or 6 to 8 hours on low.
Serve immediately topped with the cilantro or store in the refrigerator for up to 5 days.
Roasted Sweet Potato & Kale Salad
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Servings: 1
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Meal Tags: Dinner, Lunch, Salad
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Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegetarian
Ingredients
- 1 sweet potato, peeled and diced
- 1 tsp olive oil
- 2 tbsp avocado oil
- 2 tbsp apple cider vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 2 cups chopped green kale
- 1 cup shredded red cabbage
- 1/2 cup cooked quinoa
- 2 tbsp slivered almonds
- 1/2 avocado, sliced
- Salt and pepper to taste
Preparation
Preheat the oven to 375ºF.
Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.
Halibut with Green Beans, Tomatoes, and Olives
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Servings: 4
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Meal Tags: Dinner
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Dietary Tags: Dairy-free, Gluten-free, Pescatarian
Ingredients
- 3 cups halved baby potatoes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/2 pound green beans, trimmed
- 2 tablespoons capers
- 4 (4-ounce) halibut fillets
Preparation
Preheat the oven to 400°F.
In a large bowl, toss the potatoes with 1 tablespoon of the olive oil, the garlic powder, and salt and pepper.
Transfer the potatoes to a baking sheet, spread them in an even layer, and bake for about 20 minutes, or until they begin to brown.
Remove the potatoes from the oven and toss them gently. Add the green beans, tomatoes, olives, and capers to the baking sheet. Arrange the halibut fillets in the center of the pan. Drizzle everything with the remaining 1 tablespoon olive oil and season with salt and pepper.
Bake until the halibut fillets are cooked through and flake easily with a fork, about 15 minutes.
Serve immediately or let cool completely and store in the refrigerator for up to 3 days.