Free Recipe Cookbook — Macros & 1-Tap Shopping

Mediterranean Chickpea & Spinach Pasta

Mediterranean · 40 min · beans · vegetarian

Ingredients & steps ↓

12 oz Whole wheat penne pasta
1 can (15 oz) Canned chickpeas
4 cups Fresh spinach
1 pint Cherry tomatoes
3 Garlic cloves
3 tbsp Olive oil
½ cup crumbled Feta cheese
1 Lemon
to taste Salt
to taste Black pepper

Cook the pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to burst.
Drain and rinse the chickpeas, then add to the skillet. Cook for another 2 minutes.
Stir in the spinach and cook until wilted, about 2 minutes.
Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss everything together to combine.
Remove from heat, sprinkle with crumbled feta cheese, and season with salt and pepper to taste.
Serve hot, garnished with extra lemon wedges or feta if desired.

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Mediterranean Chickpea & Tomato Breakfast Toasts

Mediterranean · 30 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
1 cup Cherry tomatoes
4 slices Whole wheat bread
2 tbsp Olive oil
2 cloves Garlic
2 tbsp chopped Fresh parsley
1 Lemon
to taste Salt and pepper

Drain and rinse the canned chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds.
Add chickpeas and cherry tomatoes to the skillet. Cook for 5-7 minutes until tomatoes burst and chickpeas are heated through.
Meanwhile, toast the slices of whole wheat bread.
Squeeze lemon juice over the chickpea and tomato mixture, and season with salt and pepper to taste.
Spread the remaining 1 tablespoon of olive oil over the toasted bread slices.
Top each toast with the chickpea and tomato mixture. Garnish with chopped parsley.
Serve immediately for a warm, flavorful Mediterranean breakfast.
Enjoy your vibrant, healthy start to the day!

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Mediterranean Chickpea & Tomato Toasts

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
2 cups Cherry tomatoes
4 slices Whole wheat bread
2 cloves Garlic
2 tbsp Olive oil
1 Lemon
1/4 cup Fresh parsley
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas. Mash them slightly with a fork or potato masher.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped garlic and sauté for 1 minute.
Add cherry tomatoes to the skillet and cook for 5 minutes until they soften. Stir in chickpeas and cook for another 3 minutes. Season with salt, pepper, and lemon juice.
Toast the slices of whole wheat bread until golden brown.
Spread the warm chickpea and tomato mixture evenly over each toast.
Garnish with chopped fresh parsley and a drizzle of olive oil.
Serve immediately for a hearty, nutritious Mediterranean breakfast.

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Mediterranean Chickpea & Tuna Bowl

Italian · 35 min · beans · pescatarian, gluten-free

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
2 cans (5 oz each) Canned tuna in olive oil
1 cup Cherry tomatoes
1 large Cucumber
1 small Red onion
1/4 cup Kalamata olives
1/2 cup crumbled Feta cheese
2 tbsp chopped Fresh parsley
2 tbsp Olive oil
1 Lemon
to taste Salt and pepper

Drain and rinse the chickpeas. Dice the cucumber and red onion. Halve the cherry tomatoes. Chop the parsley.
In a large bowl, combine chickpeas, tuna (drained), cherry tomatoes, cucumber, red onion, olives, and parsley.
In a small bowl, whisk together olive oil, juice of half the lemon, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and toss gently to combine.
Sprinkle crumbled feta cheese on top. Squeeze fresh lemon juice over the bowl before serving.
Divide into four bowls and serve immediately or chill for 10-15 minutes for a cooler salad.

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Mediterranean Chickpea & Tuna Grain Bowl

Italian · 35 min · beans · pescatarian, gluten-free

Ingredients & steps ↓

1 1/2 cups cooked quinoa
1 can (15 oz) canned chickpeas
2 cans (5 oz each) canned tuna in olive oil
1 cup cherry tomatoes
1 cucumber
1 small red onion
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1 lemon
3 tablespoons olive oil
to taste salt
to taste black pepper

Cook the quinoa according to package instructions and let it cool slightly.
Drain and rinse chickpeas; drain tuna. Chop cherry tomatoes, cucumber, red onion, and parsley.
In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the grain mixture and toss gently to combine.
Top the bowl with flaked tuna and crumbled feta cheese.
Serve immediately or chilled for a refreshing, hearty lunch.

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Mediterranean Chickpea Pasta Primavera

Mediterranean · 40 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

12 oz Dry penne pasta
3 tbsp Olive oil
1 large Red bell pepper
2 small Yellow zucchini
1 pint Cherry tomatoes
15 oz Canned chickpeas
3 Garlic cloves
1/4 cup Fresh basil
1 Lemon
to taste Salt
to taste Black pepper

Cook the penne pasta in boiling salted water according to package instructions until al dente. Drain and set aside.
While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add chopped garlic and diced red bell pepper to the skillet; sauté for 3-4 minutes until fragrant and peppers soften.
Add sliced yellow zucchini and cook for another 3 minutes until slightly tender.
Stir in drained chickpeas and halved cherry tomatoes; cook for 3-4 minutes until heated through.
Add cooked pasta to the skillet, squeeze fresh lemon juice over, and toss to combine.
Chop fresh basil and stir into the pasta mixture; season with salt and pepper to taste.
Serve immediately, garnished with additional basil if desired.

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Mediterranean Chickpea and Quinoa Bowl

American · 35 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 1/2 cups Cooked quinoa
1 can (15 oz) Canned chickpeas
1 cup Cherry tomatoes
1 medium Cucumber
1 small Red onion
1/2 cup Feta cheese
2 tbsp Olive oil
2 tbsp Lemon juice
1 tsp Dried oregano
to taste Salt & pepper

Cook the quinoa according to package instructions; set aside to cool slightly.
Drain and rinse the chickpeas. In a skillet, heat 1 tbsp of olive oil over medium heat. Add chickpeas and cook for 5-7 minutes until slightly crispy.
Chop cherry tomatoes, cucumber, and red onion into bite-sized pieces.
In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together remaining olive oil, lemon juice, dried oregano, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Sprinkle feta cheese on top before serving.

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Mediterranean Chickpea and Roasted Vegetable Bowl

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
2 Red bell pepper
2 Zucchini
1 large Red onion
1 pint Cherry tomatoes
3 tbsp Olive oil
1 tsp Paprika
1 tsp Ground cumin
1 tsp Garlic powder
to taste Salt
to taste Black pepper
1/4 cup Fresh parsley
1 Lemon
2 cups Cooked quinoa

Preheat the oven to 400°F (200°C). Chop the red bell peppers, zucchini, and red onion into bite-sized pieces. Drain and rinse the chickpeas.
In a large bowl, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
Roast the vegetables and chickpeas in the oven for 25-30 minutes, until tender and slightly caramelized.
While roasting, cook the quinoa according to package instructions if not pre-cooked.
Once roasted, squeeze fresh lemon juice over the vegetables and chickpeas. Chop the parsley finely.
Assemble bowls by dividing cooked quinoa among four bowls. Top with roasted vegetables and chickpeas, fresh cherry tomatoes, and parsley.
Drizzle each bowl with a teaspoon of olive oil and additional lemon juice if desired. Serve warm or at room temperature.

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Mediterranean Chickpea and Spinach Breakfast Bowl

Mediterranean · 25 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1 can (15 oz) Canned chickpeas
4 cups Fresh spinach
1 cup Cherry tomatoes
½ cup crumbled Feta cheese
2 tablespoons Olive oil
2 cloves Garlic
1 Lemon
to taste Salt and pepper

Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in chickpeas and cook for 5 minutes until slightly crispy.
Add cherry tomatoes and cook for another 2 minutes until they soften.
Toss in the fresh spinach and cook until wilted, about 2 minutes.
Squeeze lemon juice over the mixture and season with salt and pepper to taste.
Divide the mixture into 4 bowls and sprinkle with crumbled feta cheese.
Serve immediately, garnished with extra lemon if desired.

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Mediterranean Chickpea and Spinach Pasta

Mediterranean · 30 min · beans · vegetarian

Ingredients & steps ↓

12 oz Pasta (penne or spaghetti)
1 can (15 oz) Canned chickpeas
4 cups Fresh spinach
1 pint Cherry tomatoes
3 Garlic cloves
3 tbsp Olive oil
1 Lemon
½ cup Feta cheese (optional)
to taste Salt and pepper

Cook the pasta in salted boiling water according to package instructions until al dente, about 10 minutes. Drain and set aside.
While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
Stir in drained chickpeas, cook for another 2 minutes to heat through.
Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
Squeeze fresh lemon juice over the mixture, season with salt and pepper to taste. Toss in the cooked pasta, mixing well to combine.
Serve immediately, topped with crumbled feta cheese if desired.

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Mediterranean Chickpea and Spinach Stir-Fry

Mediterranean · 40 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
6 cups Fresh spinach
1 pint Cherry tomatoes
3 Garlic cloves
3 tbsp Olive oil
1 Lemon
½ cup Feta cheese (optional)
to taste Salt
to taste Black pepper

Drain and rinse the canned chickpeas. Mince the garlic cloves. Halve the cherry tomatoes. Juice the lemon.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally.
Stir in cherry tomatoes and cook for another 3-4 minutes until they start to soften.
Add the fresh spinach gradually, stirring until wilted, about 3-5 minutes.
Squeeze lemon juice over the stir-fry and mix well. Remove from heat.
Optional: Crumble feta cheese over the top before serving.

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Mediterranean Chickpea and Tomato Breakfast Toasts

Mediterranean · 25 min · beans · vegetarian, vegan, dairy-free

Ingredients & steps ↓

4 slices whole grain bread
1 can (15 oz) canned chickpeas
1 cup cherry tomatoes
2 tbsp olive oil
2 cloves garlic
1 lemon
2 tbsp fresh parsley
to taste salt
to taste black pepper

Drain and rinse the chickpeas. In a bowl, mash them slightly with a fork.
Heat 1 tbsp of olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds.
Add cherry tomatoes to the skillet and cook until they soften, about 3-4 minutes.
Stir in the chickpeas, a squeeze of lemon juice, salt, and pepper. Cook for another 2-3 minutes to heat through.
While the chickpea mixture cooks, toast the bread slices until golden brown.
Divide the warm chickpea and tomato mixture evenly over the toasted bread slices.
Garnish with chopped parsley and a drizzle of olive oil. Serve immediately.

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Mediterranean Chickpea and Vegetable Stir-Fry

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

2 cans (15 oz each) Canned chickpeas
2 Red bell pepper
2 Zucchini
1 pint Cherry tomatoes
3 Garlic cloves
3 tbsp Olive oil
1 Lemon
1/4 cup Fresh parsley
to taste Salt and pepper

Drain and rinse the chickpeas; set aside.
Chop the red bell peppers, zucchini, garlic, and parsley.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the garlic and sauté for 30 seconds until fragrant.
Add the bell peppers and zucchini; cook for about 8 minutes until tender.
Stir in the chickpeas and cherry tomatoes; cook for another 5 minutes until heated through.
Squeeze lemon juice over the stir-fry; season with salt and pepper to taste.
Garnish with chopped parsley and serve warm.

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Mediterranean Egg & Veggie Breakfast Skillet

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

8 large Eggs
1 cup Cherry Tomatoes
2 medium Bell Peppers (any color)
2 medium Zucchini
1/2 cup crumbled Feta Cheese
2 tablespoons Olive Oil
2 Garlic Cloves
1 teaspoon Dried Oregano
to taste Salt and Pepper

Dice the bell peppers and zucchini. Halve the cherry tomatoes and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Add bell peppers and zucchini to the skillet. Cook for about 5-7 minutes until tender.
Stir in cherry tomatoes and cook for another 2-3 minutes until they soften.
Make four small wells in the vegetable mixture. Crack an egg into each well.
Sprinkle oregano, salt, and pepper over the eggs and vegetables. Cover the skillet and cook until eggs are set, about 5-7 minutes.
Sprinkle feta cheese over the top just before serving.
Serve hot, garnished with additional herbs if desired.

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Mediterranean Egg and Veggie Breakfast Hash

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

2 tbsp olive oil
2 red bell pepper
2 zucchini
1 cup cherry tomatoes
2 cloves garlic
1/4 cup fresh parsley
4 large eggs
1/2 cup feta cheese
to taste salt
to taste black pepper

Heat olive oil in a large skillet over medium heat.
Chop red bell peppers, zucchini, and garlic; add to skillet and sauté until tender, about 5-7 minutes.
Add cherry tomatoes and cook for another 2-3 minutes until they soften.
Scatter chopped parsley over the vegetables.
Create four small wells in the veggie mixture and carefully crack an egg into each well.
Cover the skillet and cook for 5-7 minutes until eggs are set to your desired doneness.
Sprinkle feta cheese over the top, season with salt and black pepper.
Serve hot, garnished with additional parsley if desired.

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Mediterranean Egg and Veggie Breakfast Skillet

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

2 tbsp Olive oil
1 large Red bell pepper
2 medium Zucchini
1 cup Cherry tomatoes
2 cloves Garlic
4 large Eggs
1/2 cup Feta cheese
2 tbsp Fresh parsley
to taste Salt
to taste Black pepper

Heat olive oil in a large skillet over medium heat.
Add chopped red bell pepper and zucchini; sauté for about 5 minutes until softened.
Stir in minced garlic and cherry tomatoes; cook for another 2-3 minutes.
Create four small wells in the vegetable mixture and crack an egg into each well.
Cover the skillet and cook for 4-6 minutes until eggs are set to your liking.
Sprinkle crumbled feta cheese and chopped parsley over the top.
Season with salt and black pepper to taste, then serve immediately.

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Mediterranean Herb & Feta Breakfast Frittata

Mediterranean · 30 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

8 large eggs
1/2 cup crumbled feta cheese
1 cup halved cherry tomatoes
2 cups chopped fresh spinach
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
to taste salt
to taste black pepper

Preheat oven to 375°F (190°C).
In a large bowl, whisk eggs with salt, pepper, oregano, and chopped parsley.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Add cherry tomatoes and spinach; cook until spinach wilts, about 2 minutes.
Pour the beaten eggs into the skillet, spreading evenly.
Sprinkle feta cheese over the eggs.
Transfer the skillet to the oven and bake for 15-20 minutes until set and golden on top.
Slice and serve warm, garnished with additional parsley if desired.

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Mediterranean Salmon & Avocado Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) Salmon fillets
2 Avocados
1 cup Cherry tomatoes
1 Cucumber
1 Lemon
3 tbsp Olive oil
1/4 cup Fresh parsley
2 Garlic cloves
to taste Salt
to taste Black pepper

Preheat the oven to 400°F (200°C). Season the salmon fillets with salt, pepper, and 1 tablespoon of olive oil. Place on a baking sheet and bake for 15-20 minutes until cooked through.
Meanwhile, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and slice the avocados.
In a small bowl, whisk together the juice of half a lemon, 1 tablespoon of olive oil, minced garlic, chopped parsley, salt, and pepper to make the dressing.
Divide the cooked salmon into 4 portions. In bowls, assemble the salads by adding the mixed vegetables, avocado slices, and a piece of salmon each.
Drizzle with the lemon herb dressing before serving.

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Mediterranean Salmon & Roasted Veggie Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) Salmon fillets
1 cup Cherry tomatoes
2 medium Zucchini
1 large Red bell pepper
3 tbsp Olive oil
1 Lemon
3 Garlic cloves
1 tsp Dried oregano
to taste Salt
to taste Black pepper

Preheat oven to 400°F (200°C).
Chop zucchini and red bell pepper into bite-sized pieces. Toss vegetables with 1 tablespoon olive oil, half the garlic (minced), oregano, salt, and pepper. Spread on a baking sheet and roast for 20 minutes.
While vegetables are roasting, season salmon fillets with salt, pepper, and remaining garlic. Heat 1 tablespoon olive oil in a skillet over medium heat.
Cook salmon skin-side down for 4-5 minutes, then flip and cook another 3-4 minutes until cooked through.
Slice lemon and prepare cherry tomatoes. After roasting, toss vegetables with cherry tomatoes and a squeeze of lemon juice.
Assemble bowls: divide roasted vegetables and tomatoes among serving bowls, top with a salmon fillet, and garnish with additional lemon wedges if desired.

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Mediterranean Salmon and Veggie Bowl

Mediterranean · 35 min · fish · pescatarian, gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 (6 oz each) Salmon fillets
1 pint Cherry tomatoes
1 large Cucumber
1/2 cup Kalamata olives
1 small Red onion
1/4 cup Fresh parsley
3 tbsp Olive oil
1 Lemon
to taste Salt and pepper

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place salmon fillets on the sheet, season with salt, pepper, and 1 tablespoon of olive oil. Bake for 15-20 minutes until cooked through.
While salmon bakes, chop cherry tomatoes, cucumber, red onion, and parsley. Combine in a large bowl.
Add Kalamata olives to the vegetable mixture. Drizzle with 1 tablespoon of olive oil and the juice of half a lemon. Toss gently.
Once salmon is cooked, flake into large pieces and add to the bowl. Mix everything together.
Taste and adjust seasoning with salt, pepper, and additional lemon juice if desired.
Divide the salad among four bowls and serve immediately.

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Mediterranean Spinach and Feta Egg Muffins

Mediterranean · 30 min · vegetarian, keto, low-carb

Ingredients & steps ↓

8 large Eggs
2 cups Fresh spinach
1/2 cup Feta cheese
1 cup Cherry tomatoes
1 tablespoon Olive oil
to taste Salt
to taste Black pepper

Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
In a large bowl, whisk the eggs until well combined. Add a pinch of salt and pepper.
Heat olive oil in a skillet over medium heat. Sauté spinach until wilted, about 2-3 minutes. Let cool slightly.
Chop cherry tomatoes and crumbled feta cheese.
Mix the sautéed spinach, cherry tomatoes, and feta into the beaten eggs.
Pour the mixture evenly into the muffin tin cups, filling about 3/4 full.
Bake for 12-15 minutes, until the muffins are puffed and golden. Let cool slightly before removing.
Serve warm or at room temperature, garnished with additional feta or herbs if desired.

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Mediterranean Stuffed Bell Pepper Bowls

Mediterranean · 35 min · turkey · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 large Bell peppers (mixed colors)
1 lb Ground turkey
1 cup Cherry tomatoes
1 small Red onion
3 Garlic cloves
2 tbsp Olive oil
1/4 cup Kalamata olives
1/4 cup Fresh parsley
1 Lemon
to taste Salt and pepper

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Lightly brush with olive oil and place in a baking dish.
In a large skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant, about 2 minutes.
Add ground turkey to the skillet, cook until browned, about 5-7 minutes. Season with salt and pepper.
Chop cherry tomatoes, olives, and parsley; stir into the cooked turkey mixture. Squeeze lemon juice over and cook for another 2 minutes.
Stuff each bell pepper with the turkey mixture. Place the tops back on if desired.
Bake in the oven for 20-25 minutes until peppers are tender.
Remove from oven, garnish with additional parsley if desired, and serve warm.

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Mediterranean Stuffed Bell Peppers

Mediterranean · 40 min · vegetarian, gluten-free

Ingredients & steps ↓

4 large Bell peppers
2 tbsp Olive oil
1 cup Cooked quinoa
1 cup Cherry tomatoes
½ cup Feta cheese, crumbled
¼ cup Kalamata olives, sliced
2 tbsp Fresh parsley, chopped
2 Garlic cloves, minced
to taste Salt
to taste Black pepper

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush with olive oil and place in a baking dish.
In a bowl, combine cooked quinoa, cherry tomatoes (halved), crumbled feta, sliced olives, chopped parsley, minced garlic, salt, and pepper.
Stuff each bell pepper with the quinoa mixture, pressing down gently.
Bake uncovered for about 25-30 minutes, until peppers are tender and filling is heated through.
Remove from oven and let cool slightly before serving.

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Mediterranean Stuffed Bell Peppers (Vegan)

Mediterranean · 40 min · vegetarian, vegan, dairy-free

Ingredients & steps ↓

4 large Bell peppers
1 cup Cooked quinoa
1 cup Cherry tomatoes
1 medium Cucumber
1/2 cup Kalamata olives
1 small Red onion
2 Garlic cloves
1/4 cup Fresh parsley
2 tbsp Lemon juice
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
In a bowl, combine cooked quinoa, chopped cherry tomatoes, diced cucumber, chopped kalamata olives, finely chopped red onion, minced garlic, chopped parsley, lemon juice, olive oil, salt, and pepper. Mix well to create the stuffing.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25-30 minutes until peppers are tender.
Remove from oven, garnish with additional parsley if desired, and serve warm.

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Mediterranean Stuffed Eggplant Boats

Mediterranean · 40 min · beans · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

4 medium Eggplants
1 cup Cherry Tomatoes
1 small Red Onion
3 Garlic Cloves
1 can (15 oz) Canned Chickpeas
2 tbsp Olive Oil
1/4 cup Fresh Parsley
1 Lemon
1 tsp Ground Cumin
1 tsp Paprika
to taste Salt & Pepper

Preheat oven to 375°F (190°C). Cut eggplants in half lengthwise and scoop out some flesh to create boats. Brush the insides with 1 tbsp olive oil, salt, and pepper. Place on a baking sheet and bake for 20 minutes until slightly softened.
Meanwhile, finely chop the red onion, garlic, and eggplant flesh. In a skillet, heat 1 tbsp olive oil over medium heat. Sauté onion, garlic, and chopped eggplant flesh until fragrant and softened, about 5 minutes.
Add canned chickpeas (drained and rinsed), cherry tomatoes (halved), cumin, paprika, salt, and pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally. Remove from heat and stir in chopped parsley and lemon juice.
Spoon the chickpea mixture into the eggplant boats. Return to the oven and bake for another 15 minutes until the eggplants are tender and filling is heated through.
Remove from oven, garnish with additional parsley if desired, and serve warm.

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Mediterranean Tuna & Chickpea Power Bowl

Italian · 35 min · fish · pescatarian, gluten-free

Ingredients & steps ↓

2 cans (5 oz each) canned tuna in olive oil
1 can (15 oz) cooked chickpeas
1 cup, halved cherry tomatoes
1, diced cucumber
1 small, thinly sliced red onion
1/2 cup, crumbled feta cheese
1/4 cup, chopped fresh parsley
1, juiced lemon
2 tbsp olive oil
to taste salt
to taste black pepper

Drain the canned tuna and chickpeas. In a large bowl, combine tuna, chickpeas, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
Pour the dressing over the salad mixture and gently toss to combine.
Sprinkle crumbled feta cheese and chopped parsley on top.
Divide the mixture into four bowls and serve immediately, or refrigerate for up to 2 hours for flavors to meld.

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Mediterranean Veggie & Egg Breakfast Bowl

Mediterranean · 25 min · vegetarian, gluten-free, keto, low-carb

Ingredients & steps ↓

4 large Eggs
1 cup Cherry Tomatoes
1 medium Zucchini
1/2 cup Kalamata Olives
1/2 cup crumbled Feta Cheese
2 tablespoons Olive Oil
2 tablespoons chopped Fresh Parsley
to taste Salt
to taste Black Pepper

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add chopped zucchini and cook for about 5 minutes until tender.
Add cherry tomatoes and olives to the skillet; cook for another 3-4 minutes until tomatoes soften.
Create four small wells in the veggie mixture and crack an egg into each well.
Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
Sprinkle crumbled feta and chopped parsley over the top.
Season with salt and pepper to taste, then serve immediately.

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Mediterranean Zucchini Noodle Breakfast Bowl

Mediterranean · 25 min · vegetarian, low-carb

Ingredients & steps ↓

4 medium Zucchini
1 cup Cherry Tomatoes
½ cup crumbled Feta Cheese
2 tablespoons Extra Virgin Olive Oil
4 large Eggs
¼ cup chopped Fresh Basil
to taste Salt
to taste Black Pepper

Using a spiralizer or vegetable peeler, turn the zucchini into noodle-like strands and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add cherry tomatoes and cook for 3-4 minutes until slightly softened.
Add the zucchini noodles to the skillet and sauté for 3-4 minutes until just tender. Season with salt and pepper.
In a separate small pan, heat the remaining 1 tablespoon of olive oil and fry the eggs sunny-side up or to your preferred doneness.
Divide the zucchini noodles and tomatoes among four bowls.
Top each bowl with a fried egg, crumbled feta, chopped basil, and a drizzle of extra virgin olive oil.
Serve immediately for a fresh, Mediterranean-inspired breakfast.

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Meen Kuzhambu Rice Bowl

Indian · 40 min · fish · pescatarian, gluten-free, dairy-free

Ingredients & steps ↓

1 lb firm white fish fillets
3 cups cooked rice
1.5 tbsp tamarind paste
6 shallots
1 tbsp kashmiri chili powder
2 tsp ground coriander
1/4 tsp fenugreek seeds
1 sprig curry leaves
1/2 tsp ground turmeric
2 tbsp sesame oil

Heat sesame oil over medium, add fenugreek seeds and curry leaves, then sliced shallots and cook 5 minutes.
Stir in chili powder, coriander and turmeric for 30 seconds.
Add tamarind dissolved in 1.5 cups water and simmer 8 minutes until the gravy thickens slightly.
Slide in the fish pieces and simmer gently 8 minutes until cooked through; season with salt.
Serve the tangy curry ladled over warm rice.

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Memphis-Style Dry-Rubbed Pork Ribs

Bbq · 360 min · pork · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

2 racks St. Louis-cut pork spare ribs
3 tbsp brown sugar
2 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp kosher salt
1 tbsp black pepper
1/2 cup apple juice
4 chunks cherry wood chunks

Peel the membrane from the back of each rib rack and pat dry.
Combine brown sugar, paprika, garlic powder, onion powder, salt, and pepper and coat both racks generously.
Set the smoker to 250°F with cherry chunks and smoke the ribs meat-side up for 3 hours, spritzing with apple juice each hour.
Continue smoking until the internal temperature reaches 200°F and the meat pulls back from the bone tips, about 2 to 3 more hours.
Dust the ribs with a light second coat of the rub during the last 15 minutes.
Rest 15 minutes, then slice between the bones into individual ribs.

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Merluza en Salsa Verde

Spanish · 35 min · shrimp · pescatarian, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

4 pieces hake fillets
10 oz fresh clams
3/4 cup frozen peas
3 garlic cloves
large handful flat-leaf parsley
2/3 cup dry white wine
1 tbsp all-purpose flour
1/4 cup olive oil
1 tsp fine salt

Soften the sliced garlic in the olive oil over medium-low heat without coloring.
Stir in the flour and cook 1 minute, then add the wine and 2/3 cup water.
Swirl the pan to build a light green sauce and season with salt.
Season the hake and lay it skin-side down in the sauce; add the clams and peas.
Cover and cook 8 minutes, swirling occasionally, until the fish flakes and the clams open.
Stir through the chopped parsley and serve.

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Mexican Breakfast Breakfast Burritos

Mexican · 30 min · beans · vegetarian

Ingredients & steps ↓

8 Large eggs
4 large Flour tortillas
1 cup Cheddar cheese, shredded
1 cup Refried beans
½ cup Salsa
1 tbsp Cooking oil
to taste Salt
to taste Black pepper

In a bowl, whisk the eggs with a pinch of salt and pepper.
Heat ½ tablespoon of oil in a skillet over medium heat. Pour in the eggs and scramble until just set. Remove from skillet and set aside.
Warm the refried beans in the same skillet until heated through.
Lay out the tortillas on a clean surface. Divide the scrambled eggs, refried beans, shredded cheese, and salsa evenly among the tortillas.
Roll up each tortilla tightly to form burritos.
Place the burritos seam-side down in the skillet and cook over medium heat for 2-3 minutes per side until golden and crispy.
Serve warm with extra salsa if desired.

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Mexican Breakfast Breakfast Tacos

Mexican · 25 min · vegetarian

Ingredients & steps ↓

8 small corn tortillas
8 large eggs
2 medium fresh tomatoes
1 small onion
1/4 cup chopped cilantro
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
to taste salt
to taste black pepper

Chop tomatoes, onion, and cilantro. Set aside.
In a skillet, heat olive oil over medium heat. Sauté onions until translucent, about 3 minutes.
Add chopped tomatoes and cook for another 2 minutes. Season with salt and pepper.
In a bowl, beat eggs with a pinch of salt. Pour into the skillet and scramble with tomato mixture until just set, about 3-4 minutes.
Warm the tortillas in a dry skillet or microwave for 30 seconds.
Divide the egg mixture among tortillas. Top with shredded cheese and cilantro.
Serve immediately with optional hot sauce or salsa.

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Mexican Breakfast Egg and Salsa Wraps

Mexican · 25 min · vegetarian, dairy-free

Ingredients & steps ↓

8 Large eggs
4 Flour tortillas
2 Fresh tomatoes
1 small Red onion
1 bunch Fresh cilantro
1 Jalapeño pepper
2 tbsp Olive oil
to taste Salt
to taste Black pepper

Dice the tomatoes, red onion, and jalapeño finely. In a bowl, combine them with chopped cilantro, a pinch of salt, and a splash of olive oil to make fresh salsa.
In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack the eggs into a bowl, whisk, and pour into the skillet. Scramble the eggs until just set, about 3-4 minutes.
Warm the flour tortillas in a dry skillet or microwave for about 20 seconds.
Assemble the wraps by placing a quarter of the scrambled eggs on each tortilla, topping with a generous spoonful of fresh salsa, and folding the tortillas over to enclose the filling.

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Mexican Breakfast Huevos a la Mexicana

Mexican · 25 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

6 large eggs
2 medium tomatoes
1 small onion
2 serrano peppers
2 tbsp chopped cilantro
1 tbsp olive oil
to taste salt
to taste black pepper

Finely dice the tomatoes, onion, and serrano peppers.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes.
Add the tomatoes and serrano peppers to the skillet. Cook for about 5 minutes until the mixture is slightly thickened.
Crack the eggs into a bowl, beat lightly, then pour into the skillet with the vegetable mixture.
Gently stir to combine everything, cooking until the eggs are just set, about 5-7 minutes.
Season with salt and pepper, and garnish with chopped cilantro.
Serve hot with warm tortillas or crusty bread if desired.

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Mexican Breakfast Huevos a la Mexicana Tacos

Mexican · 25 min · vegetarian, dairy-free, low-carb

Ingredients & steps ↓

8 large eggs
2 medium tomatoes
1 small onions
2 jalapeño peppers
1/4 cup chopped cilantro
8 corn tortillas
2 tbsp olive oil
to taste salt
to taste black pepper

Dice the tomatoes, onions, and jalapeños. Chop the cilantro finely.
In a skillet, heat 1 tbsp of olive oil over medium heat. Sauté onions, jalapeños, and tomatoes until soft, about 5 minutes.
In a bowl, whisk the eggs with a pinch of salt and pepper. Pour into the skillet with vegetables. Cook, stirring gently, until eggs are scrambled and cooked through, about 5 minutes.
While eggs cook, warm the corn tortillas in a dry skillet or microwave for 30 seconds.
Remove the egg mixture from heat and stir in chopped cilantro.
Serve the scrambled eggs on warm tortillas, garnished with additional cilantro if desired.

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Mexican Breakfast Huevos en Salsa Verde

Mexican · 30 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

8 Fresh tomatillos
2 Small jalapeño peppers
2 Garlic cloves
1/4 cup Fresh cilantro
8 Eggs
2 tbsp Vegetable oil
to taste Salt
to taste Black pepper

Wash the tomatillos, jalapeños, and cilantro. Remove husks from tomatillos and cut into quarters.
In a blender, combine tomatillos, jalapeños, garlic, and cilantro. Blend until smooth. Season with salt and pepper to taste.
Heat vegetable oil in a skillet over medium heat. Pour the salsa verde into the skillet and cook for about 5 minutes, stirring occasionally.
Crack the eggs directly into the salsa or make small wells and carefully crack eggs into each well.
Cover the skillet and cook on low heat until eggs are set, about 7-10 minutes.
Taste and adjust seasoning if needed. Serve hot with warm tortillas or bread if desired.

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Mexican Breakfast Potato and Egg Hash

Mexican · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

3 medium Russet potatoes
1 Red bell pepper
1 Yellow onion
2 Garlic cloves
6 large Eggs
2 tablespoons Olive oil
1 teaspoon Chili powder
1 teaspoon Cumin
to taste Salt
to taste Black pepper
2 tablespoons, chopped Fresh cilantro

Peel and dice the potatoes into small cubes. Dice the red bell pepper and onion. Mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the potatoes, season with salt, pepper, chili powder, and cumin. Cook until golden and crispy, about 10 minutes, stirring occasionally.
Add the diced bell pepper, onion, and garlic to the skillet. Cook for another 5-7 minutes until vegetables are softened.
Create four small wells in the hash and crack an egg into each well. Cover the skillet and cook until eggs are set, about 3-4 minutes.
Garnish with chopped cilantro before serving.

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Mexican Breakfast Tostadas with Refried Beans and Eggs

Mexican · 30 min · beans · vegetarian

Ingredients & steps ↓

4 large Corn tortillas
1 cup Refried beans
4 large Eggs
1/2 cup Cheddar cheese, shredded
1 Avocado
1 Tomato
1/4 cup, diced Red onion
2 tbsp, chopped Fresh cilantro
1 tbsp Olive oil
to taste Salt
to taste Black pepper
1 Lime

Preheat the oven to 400°F (200°C). Place corn tortillas on a baking sheet and bake for 5-7 minutes until crispy. Remove and set aside.
While tortillas are baking, heat refried beans in a small saucepan over medium heat until warmed through.
In a non-stick skillet, heat 1 tbsp of olive oil over medium heat. Crack in the eggs and cook sunny-side up or over-easy, seasoning with salt and pepper.
While eggs cook, dice the tomato and avocado. In a small bowl, combine tomato, avocado, red onion, cilantro, a squeeze of lime, salt, and pepper to make a simple salsa.
Spread a layer of refried beans on each crispy tortilla. Top with a cooked egg and sprinkle with shredded cheddar cheese.
Garnish with the fresh salsa, extra cilantro, and a squeeze of lime juice.
Serve immediately while warm and crispy.

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Mexican Chicken & Avocado Lettuce Wraps

Mexican · 30 min · chicken · gluten-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless, skinless chicken breasts
2 large avocados
1 large tomato
1 small red onion
1/4 cup cilantro
8-10 leaves Lettuce leaves (romaine or butter lettuce)
1 lime
2 tbsp olive oil
1 tsp each spices (cumin, paprika, garlic powder, chili powder)

Season the chicken breasts with cumin, paprika, garlic powder, chili powder, salt, and pepper.
Heat 1 tbsp of olive oil in a skillet over medium heat. Cook the chicken until browned and cooked through, about 8-10 minutes. Let rest, then shred with two forks.
While chicken cooks, dice the tomato, red onion, and chop cilantro. Slice avocados and squeeze lime juice over them to prevent browning.
In a bowl, combine diced tomato, red onion, cilantro, avocado slices, and a squeeze of lime. Mix gently to make a fresh salsa.
Warm the lettuce leaves slightly if desired, and set them on serving plates.
Divide the shredded chicken among the lettuce leaves and top with the avocado salsa.
Serve immediately, garnished with additional cilantro or lime wedges if desired.

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Mexican Chicken & Avocado Salad Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

4 pieces (about 1 pound) boneless chicken breasts
2 large avocados
1 cup cherry tomatoes
1 small red onion
1/4 cup chopped cilantro
2 lime
2 tablespoons olive oil
each 1 teaspoon spices (cumin, chili powder, garlic powder, paprika)
to taste salt & pepper

Season chicken breasts with cumin, chili powder, garlic powder, paprika, salt, and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side. Let rest, then slice thinly.
While chicken cooks, dice avocados, halve cherry tomatoes, and finely chop red onion and cilantro.
In a large bowl, combine chopped avocados, cherry tomatoes, red onion, and cilantro. Squeeze lime juice over the mixture and gently toss to combine.
Arrange cooked chicken slices over the avocado and vegetable mixture in bowls.
Drizzle with remaining olive oil and additional lime juice if desired.
Serve immediately for a fresh, hearty, paleo-friendly lunch.

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Mexican Chicken and Cabbage Bowl

Mexican · 35 min · chicken · gluten-free, dairy-free, low-carb, high-protein

Ingredients & steps ↓

1 lb boneless chicken breasts
4 cups shredded green cabbage
2 bell peppers (mixed colors)
2 tbsp olive oil
1 lime
3 garlic cloves
1 tsp cumin
1 tsp paprika
1 tsp chili powder
to taste salt and pepper

Slice chicken breasts into thin strips. Season with cumin, paprika, chili powder, salt, and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 8 minutes. Remove and set aside.
In the same skillet, add remaining olive oil. Sauté sliced bell peppers and minced garlic until tender, about 5 minutes.
Add shredded cabbage to the skillet with peppers and garlic. Cook until slightly wilted, about 3-4 minutes.
Return chicken to the skillet and toss to combine. Squeeze fresh lime juice over the mixture.
Divide the mixture into 4 bowls and serve immediately.
Optional: garnish with chopped cilantro or avocado slices.

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Mexican Chicken and Corn Quesadilla Bowl

Mexican · 40 min · chicken · gluten-free, high-protein

Ingredients & steps ↓

2 cups cooked chicken breast, shredded
1 cup corn kernels, frozen or canned
1 cup bell peppers (any color), sliced
½ cup red onion, sliced
1 cup black beans, rinsed and drained
1 cup white rice
1 cup cheddar cheese, shredded
2 tablespoons olive oil
1 teaspoon each spice blend (cumin, chili powder, paprika)
to taste salt and pepper

Cook the rice according to package instructions. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced bell peppers and red onion; sauté until tender, about 5 minutes.
Add shredded chicken, corn, black beans, cumin, chili powder, paprika, salt, and pepper to the skillet. Cook until heated through, about 5-7 minutes.
Divide cooked rice into bowls. Top with the chicken and vegetable mixture.
Sprinkle shredded cheddar cheese over each bowl.
Drizzle with remaining olive oil or a squeeze of lime if desired. Serve immediately.

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Mexican Chicken and Rice Skillet

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

1 lb Boneless, skinless chicken breasts
1 cup White rice
1 cup Cherry tomatoes
2 total Bell peppers (red and green)
1 medium Onion
3 Garlic cloves
2 cups Vegetable broth
2 tbsp Olive oil
1 tsp Cumin
1 tsp Chili powder
Optional, for garnish Fresh cilantro

Dice the chicken breasts into bite-sized pieces. Season with a pinch of salt, cumin, and chili powder.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 7-8 minutes. Remove and set aside.
In the same skillet, add the chopped onion and minced garlic; sauté until translucent, about 3 minutes.
Add diced bell peppers and cherry tomatoes to the skillet; cook for another 5 minutes until slightly softened.
Stir in the rice, ensuring it gets coated with the spices and vegetables. Pour in the vegetable broth and bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed.
Return the cooked chicken to the skillet, stir to combine, and cook for an additional 3-5 minutes to heat through.
Garnish with chopped cilantro if desired and serve hot.

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Mexican Chicken and Sweet Potato Skillet

Mexican · 40 min · chicken · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

4 pieces (about 1 lb) boneless, skinless chicken breasts
2 large medium sweet potatoes
2 tablespoons olive oil
2 medium bell peppers (red, yellow, or green)
1 medium red onion
3 cloves garlic cloves
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
to taste salt
to taste black pepper
for garnish fresh cilantro
1 for garnish lime

Dice the sweet potatoes into small cubes. Peel and chop the red onion and garlic. Slice the bell peppers into strips.
Season the chicken breasts with salt, pepper, chili powder, cumin, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until cooked through. Remove and set aside.
In the same skillet, add the remaining olive oil. Sauté the onion, garlic, and bell peppers until softened, about 5-7 minutes.
Add the sweet potato cubes to the skillet, season with a little salt, and cook for about 10-12 minutes, stirring occasionally, until tender.
Slice the cooked chicken and add it back to the skillet, mixing everything well to combine and heat through.
Garnish with chopped cilantro and squeeze fresh lime over the top before serving.

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Mexican Chicken with Cauliflower Rice

· 45 min · chicken · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb skinless chicken thighs
1 medium head cauliflower florets
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 lime
to taste salt
to taste pepper

Dice the chicken thighs into bite-sized pieces.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add diced chicken, season with 1/2 tsp salt, pepper, chili powder, cumin, and garlic powder.
Cook for 8-10 minutes, stirring occasionally, until cooked through and browned.
Meanwhile, pulse cauliflower florets in a food processor until rice-sized grains form.
Add cauliflower to the skillet with chicken and cook for 5-7 minutes, stirring frequently, until tender.
Squeeze lime juice over the cooked chicken and cauliflower rice before serving.

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Mexican Huevos a la Mexicana Wraps

Mexican · 20 min · vegetarian, dairy-free

Ingredients & steps ↓

8 large eggs
2 medium tomatoes
2 bell peppers (red, green, or yellow)
1 small onion
1/4 cup chopped cilantro
4 large tortillas (flour or whole wheat)
1 tablespoon olive oil
to taste salt
to taste black pepper

Dice the tomatoes, bell peppers, and onion.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and bell peppers until softened, about 5 minutes.
Add the tomatoes to the skillet and cook for another 2-3 minutes until they release some juice.
Crack the eggs into a bowl, whisk with a pinch of salt and pepper, then pour into the skillet. Stir gently to combine with the vegetables, cooking until eggs are just set, about 3-4 minutes.
Chop cilantro and sprinkle over the egg mixture.
Warm the tortillas in a separate pan or microwave for a few seconds.
Divide the scrambled eggs among the tortillas, roll up to form wraps.
Serve immediately, optionally with salsa or hot sauce.

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Mexican Paleo Sweet Potato & Avocado Bowl

Mexican · 35 min · vegetarian, vegan, gluten-free, dairy-free

Ingredients & steps ↓

3 medium Sweet potatoes
2 large Avocados
1 cup Cherry tomatoes
1/4 cup Cilantro
1 large Lime
2 tbsp Olive oil
to taste Salt
to taste Black pepper
1 small Red onion
1 Jalapeño

Peel and cube the sweet potatoes. Toss with 1 tablespoon of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 20-25 minutes until tender and slightly caramelized.
While the sweet potatoes are roasting, dice the red onion, cherry tomatoes, and jalapeño. Chop cilantro and halve the avocados.
In a bowl, combine the diced onion, tomatoes, jalapeño, chopped cilantro, juice of half a lime, a pinch of salt, and the remaining olive oil to make a fresh salsa.
Slice the avocados and set aside.
Once the sweet potatoes are roasted, assemble the bowls by dividing the sweet potatoes among four bowls. Top with avocado slices and spoon over the fresh salsa.
Squeeze the remaining lime juice over each bowl before serving. Garnish with additional cilantro if desired.

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