Coffee & Quinoa

  • Home
  • About
  • Recipes
  • Links
  • Contact
You are here: Home / Archives for Home / Side Dishes / Vegetables

Chipotle Honey Mashed Sweet Potatoes

March 20, 2013 by Erica

Chipotle Honey Mashed Sweet Potatoes

Guess what kind of food I have for you today?

Sweet potatooooooes!

Sometimes I’m so predictable.

BUT not just any sweet potatoes. Creamy mashed sweet potatoes with a kick of chipotle and a drizzle of honey. If you only eat sweet potatoes once in your life, make sure they’re these ones.

Chipotle Honey Mashed Sweet Potatoes

Side note, does anyone know how to take a good picture of mashed potatoes? If I could have a guest photographer for all future mashed potato posts… that would be great.

Anyway, I’m kind of obsessed with the combination of chipotle/honey/sweet potato that I first came across in these tacos (my favorite!) from Naturally Ella. It’s good in everything! Well, that might be an exaggeration. But if I’m ever wondering what to do with some leftover sweet potatoes, that flavor combination always comes to mind.

These potatoes would be great with a pork chop and a side of green veggies… or just scooped straight out of the serving bowl (not that I would know anything about that!). I was also thinking of using them as a bed for a cauliflower steak with some sort of veggie gravy, which is probably what I’ll do next time. So many possibilities!

In other news, guess what I have for you tomorrow? Just a little sneak peak:

Coffee & Quinoa

And there won’t be any sweet potatoes in them, I promise.

Although, truth be told, I might choose these sweet potatoes over cupcakes if I had to make the choice… yep, there’s a very good chance that I would. Luckily no one in their right mind would make you choose between those two things. That would just be cruel! I’ll take sweet potatoes AND cupcakes, please.

Chipotle Honey Mashed Sweet Potatoes

5.0 from 1 reviews
Chipotle Honey Mashed Sweet Potatoes
 
Print
Hands-on time
5 mins
Cook time
50 mins
Total time
55 mins
 
Author: Erica
Yields: 4
Ingredients
  • 3 lbs sweet potatoes (about 3 large sweet potatoes)
  • 2 Tbsp butter or Earth Balance
  • 2 chipotle chili peppers from a can of chipotle chilies in adobo, minced
  • 1 Tbsp adobo sauce (from the can of chipotle peppers)
  • 2 Tbsp honey
  • ¼ tsp kosher salt
Instructions
  1. Preheat oven to 400. Scrub sweet potatoes and pierce several times with a fork. Bake until very soft when squeezed with an oven mitt, about 50 minutes.
  2. Scrape the sweet potato flesh into a large bowl and discard the skins. Add remaining ingredients and beat with a hand mixer (or mash by hand) until thoroughly combined.
  3. Serve hot!
Notes
Inspired by Eat, Live, Run.
3.2.1753

 

Filed Under: Vegan, Vegetables, Vegetarian Tagged With: chipotle, honey, sweet potato

Grilled Portobellos with Meyer Lemon Pesto and Spinach

February 6, 2013 by Erica

Grilled Portobellos with Meyer Lemon Pesto and Spinach | coffeeandquinoa.com

Monday was all about cake. Not to give it away, but Friday is going to be all about cookies. And unlike Monday’s cake, Friday’s cookies contain absolutely zero vegetables. So let’s try to squeeze in some green stuff in the meantime, shall we?

Grilled Portobellos with Meyer Lemon Pesto and Spinach | coffeeandquinoa.com

Look at all that spinach! I feel healthier already.

I don’t know about you, but I tend to do a lot of baking on the weekends. It’s what Nate calls my “wake and bake” (hah) – scones, cakes, muffins, etc. If we haven’t destroyed all the sweets by the time Sunday night rolls around, I try to bring them into work and pawn them off on my unsuspecting co-workers on Monday morning. They think I’m being generous, but really I’m just trying to get all the butter and sugar out of my house before I go back for more. By mid-week, I’m (hopefully) back to my healthy weekday routine of veggies, gym, and yoga.

And that’s where these portobellos come in! Last summer I discovered the portobello/pesto combination and fell in love. And while I eagerly await summertime basil (like, reeeeally eagerly), I figured I’d make a different but equally tasty citrus pesto.

Grilled Portobellos with Meyer Lemon Pesto and Spinach | coffeeandquinoa.com

This was my first time using meyer lemons! My regular grocery store doesn’t have them, so I trudged out in a snowstorm the other day to pick some up from another nearby store. And I’ve have to say it was worth it! They are so pretty.

Grilled Portobellos with Meyer Lemon Pesto and Spinach | coffeeandquinoa.com

If you can’t find meyer lemons, you could use a regular lemon here. Because the rind is much thicker, though, I would probably suggest using only the juice and zest, instead of tossing whole chunks of regular lemon in.

For this dish, I spread a layer of lemon pesto on top of the grilled portobello, then topped with spinach and a sprinkling of parmesan and pine nuts. You could also add a quinoa layer (or combine it with the spinach) for a more filling dish. I haven’t tried it, but I’m sure it would be delicious!

Grilled Portobellos with Meyer Lemon Pesto and Spinach | coffeeandquinoa.com

Grilled Portobellos with Meyer Lemon Pesto and Spinach

Serves 2 as an entree or 4 as a side

Ingredients:

For the meyer lemon pesto:

1 meyer lemon

1 small clove garlic

1 Tbsp olive oil

1/4 cup grated parmesan cheese

1/4 cup pine nuts

1/2 tsp honey

sprinkle of salt and pepper

For the grilled portobellos:

4 portobello mushrooms

olive oil

salt and pepper

2 small cloves garlic

10 oz. fresh spinach leaves

handful of toasted pine nuts

sprinkle of grated parmesan cheese

Instructions:

Preheat oven to 375. Break the stems off the portobello caps, and clean each cap with a damp paper towel. I prefer to leave the gills in, but you can scrape them out if you wish. Brush both sides lightly with olive oil and sprinkle with salt and pepper. Roast for 25 minutes with the gills facing up, then turn gills face down for another 5 minutes.

While the mushrooms are cooking, make the pesto. If using a meyer lemon, cut it into chunks and remove the seeds, then toss the entire chunks into the food processor. (If using a regular lemon, add only the zest and juice of the lemon to the food processor.) Blend with the rest of the pesto ingredients, scraping the sides with a spatula occasionally, until smooth.

Heat a large pan over medium heat. Add a tiny drizzle of olive oil. Once hot, saute the garlic for 30 seconds to a minute. Add the spinach, a few handfuls at a time, and saute until wilted and bright green.

To assemble, spread a layer of lemon pesto inside each mushroom. Pile 1/4 of the spinach into the mushroom cap and top with a sprinkle of extra parmesan and pine nuts.

Enjoy!

Time:

35 minutes

Filed Under: Dips & Spreads, Main Dishes, Vegetables, Vegetarian Tagged With: lemon, mushrooms, pesto, portobello, spinach

Shredded Brussels Sprouts with Garlic and Lemon

November 15, 2012 by Erica

garlicky lemon brussels sprouts

Have I told you that I love vegetables?

Probably. There’s no way I could be vegan if I didn’t.

Have I told you that sometimes, while I’m chopping vegetables, I’m chopping with one hand and eating with the other?

garlicky lemon brussels sprouts

Nate has to witness this all the time. (Sorry hun.) But he’s usually busy trying to eat the vegetables that I’m chopping, too. Competition for chopped vegetables – I’m pretty sure that’s how you lose a finger. And I’m VERY sure that my mom had a no-hands-on-the-cutting-board rule.

Luckily, this isn’t the story of a dinnertime emergency room trip. It’s the story of a pile of shredded vegetables that I made Nate eat for dinner.

garlicky lemon brussels sprouts

How awesome is it that I have a boyfriend who will eat spaghetti squash and brussels sprouts for dinner and say it reminds him of his childhood? I’ll tell you: It’s really awesome.

Now despite the fact that the spaghetti squash dominates these pictures, it’s the brussels sprouts I’m here to tell you about. I recently learned that shredded brussels sprouts are even more delicious than whole ones. There are several restaurants in Salt Lake that serve them this way, and it’s worth going out just to get them! This recipe is from the Copper Onion, one of my favorite restaurants in Salt Lake (although not at all vegan-friendly… sad face).

These brussels sprouts are chopped up, quickly sauteed in a bit of oil, and tossed with minced garlic and lemon juice. As easy as that! They make a great easy side dish to pasta or any other hearty entree. Try them and let me know what you think!

Shredded Brussels Sprouts with Garlic and Lemon
 
Print
Hands-on time
10 mins
Cook time
3 mins
Total time
13 mins
 
Author: Erica
Yields: 6
Ingredients
  • Extra virgin olive oil
  • About 25 brussels sprouts
  • Salt and pepper to taste
  • 2 garlic cloves, minced
  • Juice of 1 lemon
Instructions
  1. Thinly slice brussels sprouts using a mandolin or a sharp knife.
  2. Add garlic and lemon to the serving dish.
  3. Heat a large pan over medium-high heat. Add a bit of olive oil. Once hot, add brussels sprouts and salt and pepper to taste.
  4. Saute until brussels sprouts are bright green and slightly softened. (This takes me 2-3 minutes.)
  5. Pour brussels sprouts into the bowl with garlic and lemon. Toss to coat and serve warm.
  6. Enjoy!
Notes
Recipe from the Copper Onion via http://www.abc4.com/content/news/dailydish/story/Shaved-brussel-sprouts-with-garlic-and-lemon-from/TqyQzQV0QEKnK7XkhhHbtg.cspx
3.1.09

 

Related Posts Plugin for WordPress, Blogger...

Filed Under: Vegan, Vegetables, Vegetarian Tagged With: brussels sprouts, green stuff, vegan

  • « Previous Page
  • 1
  • 2
  • 3

Welcome

Hi, I'm Erica! I'm a lover of all types of food, although I’m mostly vegetarian these days. I like salad, but I LOVE chocolate. This blog is a place where I try to balance the two.
Read More…

  • 
  • 
  • 
  • 
  • 

Subscribe via email

Get new posts delivered straight to your inbox!

Recipes by Category

Three-Ingredient Mint Meringues (Gluten-Free)
Coconut Butter Cups with Meyer Lemon Curd
Milk Chocolate Peanut Butter & Jelly Cups | coffeeandquinoa.com
Butternut Squash Ricotta Cheesecake | coffeeandquinoa.com
Swedish Apple Pie

Archives

my foodgawker gallery
my healthy aperture gallery
View my Tasty Kitchen Profile

Connect

Hi, I'm Erica! I'm a lover of all types of food, although I’m mostly vegetarian these days. I like salad, but I LOVE chocolate. This blog is a place where I try to balance the two.

My Ultimate Avocado Toast | coffeeandquinoa.com
Herbed Tomato Soup with Cornbread Croutons | coffeeandquinoa.com
Our Wedding - Part Two | coffeeandquinoa.com
Blueberry Kale Stem Smoothie | coffeeandquinoa.com
Shredded Kale and Brussels Sprout Salad | coffeeandquinoa.com
Our Wedding 9.20.14 | coffeeandquinoa.com
  • 
  • 
  • 
  • 
  • 

Copyright © 2025 · Coffee & Quinoa · Site Design by Heather Mackan · Built on GenesisWP