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Quinoa, Sweet Potato & Black Bean Patties with Spicy Chipotle Sauce

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Some major recipe testing went on in the GTK kitchen last week and we’ve finally perfected these bad boys.  Introducing the quinoa, sweet potato and black been patties…hello little darlings, so glad we finally met!  I love these because first of all they consist of three of my favorite foods…quinoa, sweet potatoes and black beans. Um, need I say more?

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Okay, I will go on…also because you can make them ahead and eat them throughout the week….like for lunch every day, which is what I may or may not be doing this week.  I’m slightly obsessed with the spicy chipotle sauce, we use it on our shrimp tacos as well and I just can’t get enough.

Talk about a guiltless, protein packed meal right here.  Another great way to enjoy these patties is on a salad with a light vinaigrette.  Whichever way you decide to serve them up, we hope you love them as much as we do!!

quinoacakes

Quinoa, Sweet Potato & Black Bean Patties with Spicy Chipotle Sauce
 
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Serves: Makes 8 patties
Ingredients
For the Patties:
  • ½ medium yellow onion, finely diced
  • 1 clove garlic, minced
  • 1 medium carrot, peeled and finely diced
  • 1 stalk celery, peeled and finely diced
  • 1 tsp olive oil
  • 1½ C cooked quinoa
  • 1 large or 2 small sweet potatoes, steamed, skin removed and mashed
  • ½ C black beans, rinsed and drained
  • ¼ C fresh chopped cilantro
  • 1 egg, beaten
  • ½ tsp freshly ground pepper
  • ½ tsp kosher salt
For the Spicy Chipotle Sauce:
  • 1 C Fage 0% greek yogurt
  • 2 Tbsp Mexican crema or sour cream
  • 2 chipotle peppers in adobo + 1 Tbsp sauce (can find this in the Hispanic section in any grocery store - freeze unused can of chipotle peppers in a ziploc bag and reuse when needed) - use less if you want the sauce milder.
  • ½ tsp kosher salt + more to taste
Instructions
For the Patties:
  1. Preheat oven to 400 degrees. In a skillet sautee onion, carrots, celery and garlic in olive oil for approximately 5 minutes until the vegetables cook down and soften. Set aside to cool.
  2. In a large bowl combine cooked quinoa, mashed sweet potatoes, black beans, sauteed vegetables, egg, cilantro and S & P. Mix until thoroughly incorporated.
  3. Line roasting pan with parchment paper. Form mixture into patties and place on parchment paper. Bake in oven for 20-25 minutes.
For the Spicy Chipotle Sauce:
  1. Add all ingredients to a blender or use an immersion blender until all ingredients are boken down and thoroughly incorporated. Serve alongside patties. Store remaining in airtight container in the refrigerator for up to 5 days.

Southwest Chicken Quinoa Bowl with Creamy Avocado Dressing

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*Featured in the May Issue of Scottsdale Health Magazine*

Say hello to your next totally delicious and really easy weeknight meal that’s packed with all the right ingredients!  We are huge fans of all things bowls.  Why is it so much more fun to deconstruct the meal and put it all in a bowl first?  The typical bowl will have some type of grain or noodle as the base with your choice of veggies, meat or fish on top along with a delicious dressing.  Our bowl creations are endless and this Southwest Chicken Quinoa bowl with Creamy Avocado Dressing is one of our absolute favorites.  Check out how easy this deliciousness is to create.

You can even make the chicken and the quinoa for this recipe ahead of time and then all you need to do is assemble.  How simple is that?  So, we started with marinating the chicken breasts in lime juice, garlic, honey and some olive oil.  Let it hang out in the fridge for at least an hour or even overnight.  Heat a grill pan or bbq to medium-high heat and cook the chicken for 3 to 5 minutes on each side or until cooked through.

Set the chicken aside to cool and start on the creamy avocado dressing.  Now you can start assembling the bowl with all of the remaining ingredients.  Divide the quinoa evenly between the bowls and begin adding the purple cabbage, black beans, diced tomatoes, corn, avocado, sliced jalapeño and fresh cilantro.  Drizzle the avocado dressing over the top and you are good to go!  You can even squeeze some fresh lime juice over the top as well.  Fresh citrus is always a game changer!  We are sure you will love this recipe as much as we do.

Check out this recipe for chili lime chicken which would be perfect served in a bowl like this too!

 

Southwest Chicken Quinoa Bowl with Creamy Avocado Dressing
 
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Serves: 2
Ingredients
  • 1 medium chicken breast
  • 2 limes
  • 1 clove garlic, pressed
  • 1 tsp honey
  • 2 Tbsp olive oil
  • 3 C quinoa, cooked according to package instructions
  • ¼ C purple cabbage, chopped
  • 1 roma tomato, chopped
  • ¼ C black beans, drained and rinsed
  • 1 jalapeno, thinly sliced
  • ½ avocado, sliced
  • 2 Tbsp fresh cilantro, chopped
For the Creamy Avocado Dressing:
  • ⅔ C 0% Greek yogurt
  • ½ medium lime, juiced
  • ¼ avocado
  • 1 tsp honey
  • kosher salt to taste
Instructions
  1. Rinse and trim chicken breast, pat dry. Add chicken breast to a large ziploc bag. Add juice of 1 lime, garlic, honey and olive oil to the bag. Allow to marinade in the fridge for at least 1 hour or overnight.
  2. Heat an indoor grill pan or bbq to medium-high heat. Cook chicken for 3-5 minutes per side, depending on thickness.
  3. While chicken is cooling add ingredients together for the creamy avocado dressing. In a small food processor or blender add all dressing ingredients except for salt. Blend until incorporated, season with salt to taste.
  4. Divide quinoa evenly between two serving bowls. Top with purple cabbage, tomatoes, black beans, jalapeno, avocado and cilantro. Slice chicken and divide between the two bowls. Serve with remaining lime wedge and creamy avocado lime dressing.

Chicken Tortilla Soup – Loaded with veggies

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Chicken tortilla soup is quite possibly one of the most delicious soups ever!  That is a very bold statement, I know,  but it’s actually true. This recipe has been a staple in our family for years.  It’s loaded with delicious veggies and is really easy to make.  Our GTK version is super hearty and sure to fill you up!  Here’s a little secret, it doesn’t have to be cold outside to enjoy soup either.  We might say that all the time but when you live in the desert and it’s hot as heck most of the year, you can’t let the weather totally dictate the food you make.  It’s soup season dang it!  We are just going to crank up the AC, grab a blanket and simmer some yummy soup on the stove top…thank you very much.

Okay, sorry about the rant.  I’ll get back to the good stuff here.  This chicken tortilla soup is easy peasy to make.  We cook our chicken breasts, but you could certainly use a store bought rotisserie chicken to save yourself a little time. Or use those leftovers from your sheet pan roasted chicken.  There is ZERO shame in that.  Just cut the breasts up into small bite sized pieces and that part is dunzo!  If you are cooking your own chicken, season the boneless skinless breasts lightly with salt and pepper and bake them for about 14 minutes, or until cooked through.

While the chicken is baking, you’ll want to start cooking down the celery and onion just until they are translucent and soft, about 2-3 minutes.  Then you add in the garlic and saute for one more minute.  Add in the diced tomatoes with juice, tomato sauce and stock.  Next, throw in the chili powder, cumin and salt and pepper and cook for 5 minutes.  Now it’s time to add the diced chicken, corn, corn tortillas and black beans. Cook for another 10 minutes. The corn tortillas are like a special little surprise in this soup.  Anyway, it’s just so good!  Before enjoying, load it up with your favorite toppings.  We LOVE avocados and fresh cilantro.  You could also do some shredded cheese (the hubby and kids are all over this one)…fresh chopped tomatoes, tortilla chips, hot sauce…the list goes on and on.  Enjoy!

Check out some of our other favorite hearty soup recipes:

http://www.goodthymekitchen.com/sausage-white-bean-kale-soup-with-parmesan-crisps/

http://www.goodthymekitchen.com/winter-vegetable-soup/


Chicken Tortilla Soup
 
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Serves: 4
Ingredients
  • 2 Boneless skinless chicken breasts
  • 1 14 oz. can diced fire roasted tomatoes
  • 1 14 oz. can tomato sauce
  • 4 cups low sodium chicken stock
  • ⅓ cup onion - diced
  • 2 stalks celery - chopped
  • 1 clove garlic - minced
  • ½ C fresh corn
  • 1 can black beans drained and rinsed
  • 1 tablespoon olive oil
  • 3 corn tortillas - torn into bite sized pieces
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon pepper
  • ½ teaspoon salt
*Optional toppings: fresh cilantro, diced avocado, chopped tomatoes and shredded jack cheese
Instructions
  1. Preheat oven to 425°
  2. Season chicken breasts lightly with salt and pepper and bake 14 minutes or until cooked through. Set chicken aside to cool then cut into small bite sized pieces.
  3. Preheat large stock pot on medium high. Heat olive oil and add celery and onion and saute about 2-3 min until translucent. Add garlic, and saute 1 more minute. Add can of tomatoes with the juice and the can of tomato sauce. Pour in the 4 cups of chicken stock. Add in the chili powder, cumin and salt and pepper. Cook for 5 minutes.
  4. Add diced chicken, corn, torn up corn tortillas and black beans and cook for 10 more minutes.
  5. Serve with tortilla chips, fresh cilantro, sliced avocado and chopped tomatoes

Buddha Bowl with Herbed Yogurt

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Behold our delicious Buddha bowl with herbed yogurt!

Buddha bowls are all the rage lately and for good reason!  What’s not appealing about piling your favorite proteins and veggies on top of quinoa, rice or cauliflower rice? Plus it’s fun to say…I mean who names this stuff anyways?? Buddha bowls traditionally are made up of some sort of healthy grain, raw or cooked veggies, a natural fat like avocado, and a protein such as beans or chicken.  You really can’t go wrong, you can also pile greens in there like kale or chard.  It’s a one bowl meal that is satisfying and will leave you dreaming about what combination you can create for your next bowl.

This buddha bowl we made is literally filled with foods that we had on hand in our kitchen, really no planning was involved with this combination at all. The base is steamed cauliflower rice topped with black beans, chopped avocado, cooked sweet potatoes, cucumber slices, pickled beets and an herbed yogurt on the side.  We sprinkled hemp hearts on top to add a mild, nutty flavor.  Hemp hearts also have huge nutritional benefits, they are exceptionally rich in omega 6 and omega 3, two essential fatty acids.

There are NO rules with these bowls, just fill them up with your favorite combos.  The more colorful the better.  Since you’re supposed to eat the rainbow, these little (big) bowls are the perfect opportunity. Snap a pic and show us what your buddha bowl looks like, we would love to see what ingredient combos you come up with!

Check out our favorite pretty breakfast bowl:

http://www.goodthymekitchen.com/pitaya-bowl/

 


Buddha Bowl with Herbed Yogurt
 
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Serves: 2
Ingredients
  • 1 sweet potato
  • ½ C sliced cucumbers
  • 1 avocado, chopped into cubes
  • ½ C black beans, drained and rinsed
  • 2 C cauliflower rice, cooked
  • ¼ C pickled beets - can buy in the grocery store or make yourself. See instructions in notes.
  • 2 Tbsp hemp hearts
For th Herbed Yogurt:
  • ½ C 0% greek yogurt
  • 1 Tbsp chopped scallions, green tops only
  • 1 Tbsp chopped chives
  • 1 Tbsp chopped dill
  • 1 small clove garlic, minced
  • ¼ tsp ground pepper
  • ¼ tsp kosher salt
Instructions
  1. Fill a medium saucepan with water and bring to a boil. Add sweet potato, bring to a low boil and cover with a lid for 15 minutes until sweet potato is cooked through. Remove sweet potato and set aside.
  2. While sweet potato is cooking assemble the herbed yogurt. In a smal bowl mix all ingredients together until incorporated.
  3. Warm cauliflower rice over the stovetop or in the microwave. While the rice is warming cut the sweet potato into 2 inch slices.
  4. Line two medium bowls with cauliflower rice. Evenly divide between the two bowls the sweet potatoes, sliced cucumbers, avocado, black beans and pickled beets into sections within the bowl. Add a dollap of herbed yogurt and sprinkle with hemp hearts over the top.
*Note - To pickle beets, peel the skin off the outside with a vegetable peeler. Use a spiralizer to spiralize the beets. In a small saucepan bring ½ C of white vinegar and ¼ C granulated sugar to a boil, cook for 5 minutes. In a mason jar add spiraized beets. Pour vinegar/sugar over the top and close the lid. Let stand for at least 15 minutes before using. Store pickled beets in the fridge for up to 1 month.

Simple Shrimp Tostadas

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Talk about an easy peasy dinner that literally takes minutes to make and is so deliciously yum and guess what???  It’s also super healthy!!  Yay!!  We are obsessed with all things tacos or tostadas, I mean, how can you not be?  But how can a tostada be healthy you ask?  Well, allow us to introduce you to the BAKED (not fried) tostada with black beans, beautifully sauted shrimp, fresh avocado, tomatoes, cilantro and jalapeños!  That’s IT guys.  Oh yea, you can also top them with a little greek yogurt (or sour cream if you want) but we like to use greek yogurt because it’s healthy and practically tastes the same.  Squeeze a little fresh lime on these cute little guys and you are good to go!  You may already know how we feel about fresh citrus.  If you don’t know, we love it!!  It’s the perfect way to wake up a meal…you will be amazed at what a little pinch of fresh citrus will do to a recipe.  Amazing!  Try it!  Hopefully you will add these to your list of recipes to make in the very near future.  Easy and delicious!


Simple Shrimp Tostadas
 
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Serves: 4-6
Ingredients
  • 8 corn tortillas
  • 2 Tbsp olive oil + 1 tsp
  • 1½ lb wild large shrimp, shelled and deveined
  • 1½ C chopped kale or romaine lettuce
  • 1 can black beans, rinsed and drained - can also use refried beans if you prefer
  • 2 roma tomatoes, seeded and chopped
  • 1 jalapeno pepper, sliced thin
  • 1 large avocado, chopped - use two if you love avocado like we do!
  • ½ C cilantro, chopped
  • 2 limes, cut into wedges
  • ⅓ C 0% greek yogurt or sour cream
  • kosher salt
Instructions
  1. Preheat oven to 400 degrees. Lightly brush the 2 Tbsp of olive oil on both sides of corn tortillas and place on sheet pan. Cook 4-5 minutes, flip and cook the other side 4-5 minutes.
  2. Preheat large skillet over medium high heat. Add 1 tsp of olive oil in skillet. Season both sides of shrimp with kosher salt. Sear shrimp for approximately 2 minutes per side. Remove from heat.
  3. Assemble tostadas - we like to smash the beans slightly before so they don't fall off of the tostada. Spread beans on the base of the tostada. Add chopped lettuce, tomatoes, avocado, jalapeno, shrimp and cilantro. Top with a dollap of freek yogurt or sour cream and squeeze a lime or two over the top.
*Other optional ingredient toppings - black olives, corn, bell peppers, salsa, cotija cheese. Get creative and use ingredients you love!

Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema

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This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in our post are our own.

Without a doubt, these little street tacos are our new taco obsession! Let’s face it, we’ve never met a taco we didn’t like but some are definitely better than others. Filled with sweet potatoes, black beans, sautéed shallots, cotija cheese, cilantro, pickled red onions and topped with lime crema, they make for the perfect bite every time. Every ingredient that goes into these tacos is healthy, protein packed and full of FLAVOR!

We used S&W Brand of organic black beans in the tacos. We love that S&W offers an entire line of organic beans in all different varieties, aside from the organic and classic varieties they also offer low sodium as well. The S&W beans don’t disappoint, the texture is perfect, unlike a lot of other brands of canned beans that we have used that tend to be mushy. Of course the most important part is the taste, which is on point as well! Canned beans are a staple in both of our pantries because really…who has hours on end to soak and cook beans? Not us and probably not you either! It doesn’t get much easier than popping a can open, draining, rinsing and then adding to your favorite recipe…like these street tacos! One other bonus is that beans are an incredible source of fiber and protein. We use beans in a ton of our recipes from soups, to salads, and sometimes even desserts like black bean brownies…yum! In our opinion S&W offers the highest quality of beans, they have been in the biz for over 120 years so they know what they are doing and it shows in the quality of their products. Pick up a few cans for yourself with this special coupon offer ($1 off 2 cans of beans through April).  Who doesn’t love an opportunity to save some dough??
http://swbeans.com/coupons-2/?utm_source=ICReferral&utm_campaign=Spring17&utm_medium=Influencer

So these delicious and unique tacos are a cinch to throw together, the only cooking involved is steaming the sweet potatoes (super easy) and a 3 minute sauté of the shallots….oh and a quick warming of the corn tortillas.  Once the sweet potatoes and shallots are cooked through, add S&W organic black beans (drained and rinsed) cotija cheese, cilantro and lime juice.  Mix everything together and pile a heaping tablespoon onto each corn tortilla. But wait…you can’t forget the toppers!!

The pickled red onions and lime crema take these tacos to the next level.  You can purchase pickled onions at the store or you can save yourself a few bucks and quickly make them at home with just a few ingredients.  Thinly slice a red onion, add to a bowl and pour warm water and red wine vinegar over the top. Stir in a little sugar and season with kosher salt to taste, let stand for at least 30 minutes before serving.  Easy peasy! These pickled onions keep really well in the fridge for a few days so we suggest making extra because they are delicious in a salad or on a sandwich too!!  You won’t regret having extra left over!

Also the lime crema is not allowed to be skipped either.  Greek yogurt, fresh lime juice and salt…that’s it people!  These street tacos will not disappoint, and they are made with ingredients that you can feel good about so eat up!

Check out all of the S&W products on their website at:

http://swbeans.com/

Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema
 
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Serves: Makes approx 16 street tacos or 8 regular corn tacos
Ingredients
For the Pickled Red Onions:
  • 1 medium red onion, thinly sliced
  • ½ C warm water
  • ¼ C red wine vinegar
  • ½ tsp sugar
  • kosher salt to taste
For the Lime Crema:
  • ½ C 0% plain greek yogurt
  • juice of 1 lime
  • kosher salt to taste
For the Street Tacos:
  • 2 sweet potatoes peeled and chopped into ½ inch cubes
  • 1 C S&W organic black beans, rinsed and drained
  • 1 large shallot thinly sliced (1/2 C)
  • 1 tsp extra virgin olive oil
  • juice of 2 limes + 2 limes to garnish (cut into wedges)
  • ½ C chopped cilantro
  • ¼ C cotija cheese, crumbled
  • 16 mini corn tortillas (street taco size) or 8 corn tortillas
  • kosher salt to taste
Instructions
For the Pickled Red Onions:
  1. Place sliced onions in a medium bowl. Pour vinegar and warm water over the onions. Stir in sugar and season with kosher salt to taste. Let stand for at least 30 minutes before using - can be made at least 2 days ahead.
For the Lime Crema:
  1. In a small bowl add greek yogurt and lime juice and mix. Season with kosher salt to taste.
For the Street Tacos:
  1. Place sweet potatoes in stovetop steamer until tender and cooked through - about 5 minutes.
  2. While sweet potatoes are steaming, warm oil in a skillet over medium heat, add sliced shallots and sautee 3 minutes until soft.
  3. In a large bowl add black beans, sweet potatoes, shallots, lime juice, cotija cheese and cilantro and mix together. Place a large spoonful of sweet potato filling on each tortilla and garnish with pickled red onions, lime crema and lime wedges.

 

Fully Loaded Chicken Chorizo & Blue Corn Nachos

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Did someone say NACHOS??? In my opinion nachos are the best part of the Super Bowl, well nachos and the commercials, duh!! This year we are kicking it up a notch and serving up these chicken chorizo nachos loaded with orange bell peppers, cherry tomatoes, black beans, jalapeños and pepper jack cheese.  Can I just say that it really doesn’t matter who wins the football game when you have these nachos in front of you.

Aside from taking 10 minutes to brown up the chicken chorizo, these nachos are a cinch to throw together.  Just layer the toppings on top of the blue corn tortilla chips and pop them in the oven.  Hold off on adding the fresh cilantro and sour cream drizzle until after they come out of the oven.  We also waited to add the jalapeños but you can throw them in the mix before you bake them if you want.

Now really…how can you argue that the excitement of the Super Bowl game wins out over these melty cheesy spicy nachos? Get excited for Sunday because now you can sit back and eat these nachos while watching some hilarious commercials, awesome half-time entertainment, and oh…a football game, almost forgot about that minor detail!!


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Fully Loaded Chicken Chorizo & Blue Corn Nachos
 
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Serves: 4-6
Ingredients
  • 1 lb chicken chorizo
  • 8 oz blue corn tortilla chips
  • ½ C red or orange bell pepper, chopped
  • ½ C cherry tomatoes, halved
  • ½ C black beans, rinsed and drained
  • 1½ C pepperjack cheese, shredded
  • ¼ C sliced jalapenos
  • ½ C fresh cilantro, chopped
  • sour cream or creme fraiche - drizzled
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium - high heat. Add chicken chorizo, breaking up with a spatula as it cooks. Cook the chorizo for approximately 10 minutes until chorizo is browned. Set chorizo on a paper towel lined plate to soak up excess oil.
  3. Using a sheet pan with raised sides or a cast iron platter arrange blue corn tortilla chips evenly. Sprinke with bell peppers, tomatoes, black beans and chorizo evenly over chips. Top with grated pepperjack cheese.
  4. Transfer to oven and cook for 20 minutes until cheese begins to bubble and turns golden brown. Garnish with fresh jalapeno slices, cilantro and drizzled sour cream or creme fraiche.

Southwest Corn Salad with Honey Lime Vinagrette

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Nothing says summer like this delicious Southwest corn salad. It’s kind of embarrassing how excited we get for sweet summer corn. It’s almost like candy and there really isn’t anything better.  Just cook the corn by either steaming or boiling it. Once it’s cooled, the kernels can be removed simply by standing the corn upright in a large shallow bowl and cutting from the top down. Make it at least a couple hours before serving so the flavors have time to come together. It’s also delicious the next day! And the next day after that too!! This corn salad recipe is a staple in both of our houses and we get asked by friends to bring it to parties all the time! You are sure to be a hit at your next gathering with friends if you make this salad. Pair this Southwest corn salad with our Carne Asada with Fresh Pico de Gallo for a special Mexican themed meal.

southwestcornsalad

Southwest Corn Salad with Honey Lime Vinagrette
 
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Serves: 8
Ingredients
  • For the Corn Salad:
  • 4 ears corn - shucked
  • 1 15oz can black beans rinsed and drained
  • 1 C cherry tomatoes, halved
  • ¼ red onion sliced thin
  • ½ C cilantro, chopped
  • ⅓ C feta crumbled
  • S & P to taste
  • For the Honey Lime Vinaigrette:
  • juice of 2 large limes
  • 2 Tbsp honey
  • ⅓ C white balsamic vinegar
  • ¼ C good quality olive oil
Instructions
For the Corn Salad:
  1. Steam or boil corn for 5 minutes. Remove from heat. (For a thyme saving tip you can also steam in microwave - wrap corn individually in damp paper towel. Heat in microwave for 3-4 minutes until corn is cooked).
  2. Allow corn to cool thoroughly, remove corn from the cob.
  3. In a large mixing bowl combine all ingredients for salad and gently fold together. Set aside.
For the Honey Lime Vinaigrette:
  1. In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking.
  2. Drizzle the desired amount of vinaigrette over the corn salad and stir to distribute evenly. Can serve immediately or make 1 day in advanced.
This recipe makes more vinaigrette than you will need for the corn salad, store the remaining dressing in an airtight container in the refrigerator for up to 5 days.