Southwest Sweet Potato Burrito Bowl with Smoky BBQ Mayo (Vegan + Easy Grain Bowl)
Life has been a little busy lately. Over the weekend I took a last-minute trip to New York City to see Connor Storrie on Saturday Night Live, and today we’re heading to Florida for a few days in the sunshine. But before all the travel, I had to share this bowl I made last week because it’s exactly the kind of simple, satisfying dinner I keep coming back to.
This Southwest Sweet Potato Burrito Bowl is hearty, smoky, and packed with flavor. Roasted sweet potatoes, brown rice, black beans, creamy avocado, and peppery arugula all come together in one cozy bowl, finished with a smoky BBQ southwest mayo drizzle that ties everything together.
It’s the kind of meal that feels nourishing and comforting at the same time — and it’s perfect for weeknight dinners or meal prep lunches.
Why You’ll Love This Bowl
• Packed with plant-based fiber and protein
• Easy to make with pantry staples
• Great for meal prep
• Naturally vegan and dairy-free
• Customizable with whatever you have on hand
Grain bowls are one of my favorite ways to cook because they’re flexible and forgiving. If you have a grain, a roasted vegetable, something creamy, and a great sauce, you’re already most of the way there.
Ingredients
For the Bowl
1 cup brown rice
2 medium sweet potatoes, peeled and cubed
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon cumin
½ teaspoon chili powder
1 (15 oz) can black beans, drained and rinsed
2 cups arugula
1 avocado, sliced
1 lime, cut into wedges
Optional toppings:
pepitas, cilantro, pickled red onion, or corn
Smoky BBQ Southwest Mayo
½ cup mayonnaise (vegan if desired)
1–2 tablespoons BBQ sauce
½ teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon chili powder
juice of ½ lime
1–2 tablespoons water to thin
How to Make the Bowl
1. Roast the Sweet Potatoes
Preheat oven to 425°F.
Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, chili powder, and salt. Spread on a baking sheet and roast for 25–30 minutes, until caramelized and tender.
2. Cook the Rice
Cook the brown rice according to package directions. For extra flavor, cook it in vegetable broth instead of water.
Once cooked, fluff with a fork and squeeze a little lime juice over the top.
3. Warm the Beans
Heat the black beans in a small skillet with a pinch of cumin and salt until warmed through.
4. Make the Smoky BBQ Mayo
In a small bowl, whisk together the mayo, BBQ sauce, smoked paprika, cumin, chili powder, and lime juice. Add water a tablespoon at a time until the sauce is smooth and drizzle-able.
5. Assemble the Bowls
Divide the rice among bowls. Top with roasted sweet potatoes, black beans, arugula, and avocado. Drizzle generously with the smoky BBQ mayo and finish with a squeeze of lime.
Tips for the Best Burrito Bowl
Roast the sweet potatoes until deeply caramelized. That smoky sweetness is what anchors the whole bowl.
Don’t skip the sauce. The smoky BBQ mayo ties all the flavors together.
Add crunch. Pepitas or tortilla strips are great for texture.
Variations
This bowl is easy to customize depending on what you have on hand.
Try adding:
• grilled corn
• roasted cauliflower
• cilantro-lime rice
• shredded cabbage instead of arugula
• crispy chickpeas for extra protein
What’s Next
Now we’re off to Florida for a few days, and I’m excited to share some of the plant-based spots and meals we find in Naples while we’re there. Stay tuned for some travel food inspiration coming soon.
Healthy Peanut Butter Granola (Vegan + Naturally Sweetened)
If you keep oats, peanut butter, and maple syrup in your pantry, you’re 20 minutes away from the coziest homemade granola.
This healthy peanut butter granola is lightly sweet, perfectly crunchy, and packed with fiber from ground flax. It smells like cinnamon and vanilla while it bakes — and tastes even better layered over creamy vegan yogurt with fresh fruit.
It’s one of those simple back-pocket recipes that makes weekday mornings feel put together.
And the best part? It’s naturally sweetened with maple syrup, made with pantry staples, and completely vegan.
Why You’ll Love This Peanut Butter Granola
✔️ Naturally sweetened with maple syrup
✔️ Made with simple pantry ingredients
✔️ High in fiber (thanks to ground flax + oats)
✔️ Vegan and dairy-free
✔️ Perfect for meal prep
✔️ Crunchy clusters every time
This homemade granola is hearty enough for breakfast, but simple enough to throw together on a Sunday afternoon while the kids are playing and the oven is already warm.
Ingredients You’ll Need
2 ½ cups rolled oats
½ cup natural peanut butter (drippy, unsweetened)
⅓ cup pure maple syrup
1 tablespoon ground flax (for fiber + texture)
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of sea salt
That’s it. No refined sugar. No oils. No fillers.
How to Make Peanut Butter Granola
Step 1: Mix
Preheat your oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, stir together the peanut butter, maple syrup, vanilla, cinnamon, and salt until smooth. Fold in the oats and ground flax until everything is evenly coated.
Step 2: Spread
Spread the mixture onto your prepared baking sheet in an even layer. Gently press it down with the back of a spoon — this helps create those big crunchy clusters.
Step 3: Bake
Bake for about 20 minutes, stirring once halfway through.
If you love bigger clusters, stir gently and re-press slightly.
Step 4: Cool Completely
This is key. Let the granola cool fully before breaking it apart. It will crisp up as it cools.
How to Get Big Crunchy Granola Clusters
If you’re searching for how to make crunchy peanut butter granola, here are the tricks:
Use natural, drippy peanut butter
Don’t over-stir during baking
Press the granola down before baking
Let it cool completely before breaking
Patience = crunch.
How to Serve Peanut Butter Granola
This vegan peanut butter granola is incredibly versatile:
Layered with vanilla yogurt (I’ve been loving Cocojune lately) + fresh berries
Sprinkled over smoothie bowls
Mixed into overnight oats
With almond milk as a cereal
By the handful straight from the jar
Packed into snack containers for school or car rides
It also makes a beautiful addition to a brunch board or breakfast spread.
Storage Tips
Store in an airtight glass jar or container at room temperature for up to 1 week (though it rarely lasts that long here).
You can also freeze it for longer storage — just let it come to room temperature before serving.
Nutrition Notes
Oats provide complex carbohydrates and fiber
Ground flax adds omega-3s and additional fiber
Peanut butter offers plant-based protein and healthy fats
Maple syrup keeps it naturally sweetened without refined sugar
This makes it a balanced vegan breakfast option that keeps you full.
Variations
Want to switch it up?
Add chopped peanuts or pecans before baking
Stir in mini dark chocolate chips after cooling
Mix in shredded coconut
Add chia seeds for extra fiber
Fold in dried cherries or cranberries after baking
FAQs
Is this peanut butter granola gluten-free?
Yes — just make sure your rolled oats are certified gluten-free.
Can I make this nut-free?
You can substitute sunflower seed butter for a nut-free version.
Why isn’t my granola crunchy?
It likely needs more cooling time. Granola crisps as it cools — don’t skip that step.
The Bottom Line
This healthy peanut butter granola is simple, cozy, and endlessly adaptable. It’s the kind of recipe that makes your kitchen smell warm and inviting — and makes weekday mornings feel easier.
If you make it, tag me @KellysGreenKitchen so I can see your bowls 🤍
Shaved Brussels Sprouts Salad with Crispy Quinoa & Vegan Honey Dijon
This shaved Brussels sprouts salad is packed with crispy baked quinoa, roasted chickpeas, carrot ribbons, and a creamy vegan honey Dijon dressing. A crunchy, high-protein winter salad that’s perfect for meal prep.
This recipe started because I was roasting Brussels sprouts for something else… and when I chopped them, I had a pile of loose leaves left on the cutting board.
Absolutely not throwing those away.
So I shaved them into a salad.
Then I remembered I had leftover cooked quinoa in the fridge. Instead of reheating it (again), I baked it until golden and crispy — basically turning it into little crunchy croutons.
Add chickpeas, sweet carrot ribbons, dried cranberries, toasted almonds, and a creamy vegan honey Dijon…
And suddenly we have a winter salad that actually feels exciting.
Why You’ll Love This Brussels Sprouts Salad
Naturally gluten-free
Plant-based and high in protein
Uses leftover cooked quinoa
Full of texture (crunch x 3)
Perfect for winter meal prep
Balanced sweet + savory + tangy
This is not a sad salad. This is a crunchy, cozy, satisfying bowl.
The Secret to Making Raw Brussels Sprouts Taste Better
If you’ve ever thought raw Brussels sprouts taste bitter, here’s the fix:
✨ Massage them with olive oil and salt.
After shaving, drizzle with a little olive oil and sprinkle with sea salt. Gently massage for 1–2 minutes. This softens the texture and removes the bitter edge.
It completely transforms them.
Ingredients
For the Salad
4 cups shaved Brussels sprouts
1 cup cooked quinoa
1 cup chickpeas (drained and patted dry)
1 tablespoon olive oil
½ teaspoon sea salt
1 cup carrot ribbons (use a vegetable peeler)
¼ cup dried cranberries
¼ cup toasted sliced almonds or pecans
For the Vegan Honey Dijon Dressing
3 tablespoons vegan mayo
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon olive oil
Pinch sea salt
Fresh cracked pepper
Whisk until smooth and creamy. Add 1–2 teaspoons warm water if you prefer a thinner dressing.
How to Make Crispy Baked Quinoa
Preheat oven to 400°F.
Spread cooked quinoa on a towel and let dry for 20–30 minutes (this helps it crisp).
Toss quinoa and chickpeas with olive oil and sea salt.
Spread evenly on a parchment-lined baking sheet.
Bake on the top rack for 20–30 minutes, stirring halfway through.
Let cool completely — it crisps as it cools.
You want golden, crunchy bits that act like salad croutons.
Assemble the Salad
Massage shaved Brussels sprouts with olive oil and a pinch of salt.
Toss with half of the dressing and let sit 5–10 minutes.
Add carrot ribbons, dried cranberries, and toasted nuts.
Top with crispy quinoa and chickpeas just before serving.
Drizzle with remaining dressing and toss lightly.
Protein Content
Thanks to quinoa, chickpeas, and nuts, this salad provides approximately 10–14 grams of plant-based protein per serving, depending on portion size.
Variations
Add thinly sliced apple for extra sweetness
Toss in roasted delicata squash for a heartier winter version
Add avocado for creaminess
Sprinkle with vegan parmesan-style cheese
Mix in arugula for a softer base
Meal Prep & Storage Tips
Store dressing separately for best texture.
Crispy quinoa stays crunchy for 2–3 days in an airtight container.
Shaved Brussels sprouts can be prepped up to 24 hours in advance.
FAQs
Can you eat raw Brussels sprouts in salad?
Yes! When thinly shaved and massaged with olive oil, they become tender and mild.
How do you make quinoa crispy for salad?
Dry it thoroughly before baking and spread in a thin layer. Let it cool fully after baking for maximum crunch.
Is this salad gluten-free?
Yes — it’s naturally gluten-free and fully plant-based.
If you make this Shaved Brussels Sprouts Salad with Crispy Quinoa, tag @kellysgreenkitchen_ so I can see your crunchy creations 🤍
Vegan Jam Heart Cookies
If I’m being honest…these were supposed to be ready on February 14th.
Instead, sickness has been living rent free in our house, so we made them on February 15th. Which honestly feels more realistic anyway.
Between school germs, lingering coughs, and the general February fatigue that seems to settle into New England this time of year, Valentine’s baking got pushed by exactly one day.
And you know what? They were still perfect.
These vegan jam heart cookies are soft, lightly almond-flavored, filled with homemade strawberry jam (made from frozen berries — because it’s February), and dusted with powdered sugar. They look bakery-level impressive but are surprisingly simple to make, even with kids helping.
Flour on the counter included.
Why You’ll Love These Vegan Jam Heart Cookies
Completely egg-free and dairy-free
Made with simple pantry ingredients
Frozen strawberries work beautifully for the jam
Perfect for Valentine’s Day… or February 15th
Soft, tender texture with a bright jam center
They feel special without being complicated — which is exactly the kind of baking I want this time of year.
Homemade Strawberry Jam
Using frozen strawberries in winter is not just convenient — it’s smart. They’re picked at peak ripeness and break down beautifully when simmered.
Ingredients
1 lb frozen strawberries
½ cup organic cane sugar
1 tbsp fresh lemon juice
Instructions
Add frozen strawberries and sugar to a saucepan.
Cook over medium heat until thawed and juicy (about 5–8 minutes).
Reduce to a simmer and cook 20–30 minutes, stirring occasionally, until thick and glossy.
Stir in lemon juice.
Cool completely before using.
For cookie filling, simmer until slightly thicker than traditional jam — you want it spreadable but not runny.
Vegan Almond Heart Cookies
These cookies are tender thanks to almond flour and have just a hint of almond extract that pairs perfectly with strawberry.
Ingredients
1 cup vegan butter, softened
¾ cup sugar
2 tbsp unsweetened almond milk
1 tsp vanilla extract
¼ tsp almond extract
1 ¾ cups all-purpose flour
¾ cup almond flour
½ tsp salt
Instructions
Cream butter and sugar until light and fluffy (2–3 minutes).
Add almond milk, vanilla, and almond extract.
Mix in flour, almond flour, and salt just until combined.
Form into a disk, wrap, and chill for 1 hour.
Preheat oven to 350°F.
Roll dough ¼-inch thick and cut heart shapes. Cut a small heart window in half of them.
Bake 8–10 minutes, just until edges are lightly golden.
Cool completely.
To assemble:
Spread jam on the bottom cookies.
Dust cut-out tops with powdered sugar.
Gently sandwich together.
Baking With Kids (The Real Version)
The hearts may not all be symmetrical. There may be powdered sugar in places powdered sugar should not be. Someone might eat jam with a spoon.
But that’s kind of the point.
These cookies felt simple, cozy, and exactly right for a slightly delayed Valentine’s celebration.
Because sometimes love looks less like perfect timing and more like making heart cookies on February 15th when everyone is finally feeling human again.
Storage Tips
Store assembled cookies in the refrigerator for up to 4 days.
Bring to room temperature before serving.
Jam can be made ahead and stored in the fridge for up to 2 weeks.
Creamy Dill + Chive Vegan Tzatziki
A fresh, dairy-free tzatziki perfect for dipping, drizzling, and dolloping on everything.
There are some recipes that quietly become staples in your kitchen — not flashy, not complicated — just reliable, fresh, and endlessly versatile.
This creamy dill + chive vegan tzatziki is exactly that.
It’s bright with lemon, garlicky (but not overpowering), packed with fresh herbs, and made with dairy-free yogurt for a light, plant-based twist on the classic Mediterranean sauce.
Serve it with warm pita and crunchy veggies, spoon it over grain bowls, or drizzle it across roasted vegetables and big leafy salads. It’s the kind of sauce that makes simple meals feel elevated.
And honestly? It gets even better the next day.
Why You’ll Love This Vegan Tzatziki
🌿 Completely dairy-free
🥒 Fresh, herby, and bright
✨ Ready in 10 minutes
🥗 Works as a dip and a sauce
🥙 Perfect for snack boards, bowls, and salads
🫙 Keeps 3–4 days in the fridge
Ingredients
1 cup plain unsweetened dairy-free yogurt (almond or coconut-based works well)
½ cup finely grated cucumber, excess liquid squeezed out
1 small garlic clove, grated
1–2 tablespoons fresh lemon juice
1 tablespoon good olive oil
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
¼ teaspoon sea salt
Fresh cracked pepper to taste
Optional:
Tiny splash red wine vinegar
Extra olive oil and herbs for topping
How to Make Vegan Tzatziki
Step 1: Prep the cucumber.
Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This keeps your tzatziki thick and creamy.
Step 2: Mix.
In a bowl, stir together the yogurt, cucumber, garlic, lemon juice, olive oil, dill, chives, salt, and pepper.
Step 3: Chill.
Let it rest in the fridge for at least 30 minutes. The herbs bloom and the flavors deepen beautifully.
Step 4: Finish.
Before serving, drizzle with olive oil and sprinkle with extra herbs.
How to Use Tzatziki
This isn’t just a dip — it’s a “put it on everything” sauce.
Try it:
With warm pita triangles
Alongside carrots, celery, and bell peppers
Dolloped over quinoa or farro bowls
Spoonfuls over roasted chickpeas and sweet potatoes
Drizzled across big herby salads
Spread inside wraps or sandwiches
For grain bowls or salads, thin it slightly with a teaspoon or two of water or extra lemon juice.
Tips for the Best Tzatziki
Squeeze the cucumber well. This is key.
Use fresh herbs. Dried won’t give the same brightness.
Let it rest. Even 30 minutes makes a difference.
Taste and adjust. Add more lemon if you love brightness, more garlic if you want more punch.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Stir before serving.
Frequently Asked Questions
Can I use regular yogurt?
Yes! If you’re not dairy-free, full-fat Greek yogurt works beautifully.
What kind of dairy-free yogurt is best?
Plain, unsweetened varieties with a thicker consistency work best. Avoid flavored or sweetened options.
Can I make this ahead?
Absolutely — it actually tastes better after a few hours in the fridge.
If you make this, tag me @kellysgreenkitchen — I love seeing how you use it on bowls and snack boards 🥒🌿
Herby Lemon–Dijon Quinoa (Gluten-Free Mediterranean Bowl)
Gluten-free • Plant-based • ~15g protein per serving
After a night of chips, chips, and more chips, this was exactly what my body was craving. Fresh herbs, fluffy quinoa, sweet roasted squash, peppery arugula, and a bright lemon–Dijon dressing made with Brightland olive oil — simple, nourishing, and deeply satisfying.
This bowl works beautifully warm or chilled and makes an ideal make-ahead lunch or easy weeknight dinner.
Ingredients
For the quinoa bowl
1 cup dry quinoa, rinsed
2 cups water or vegetable broth
2 cups roasted squash (butternut or delicata), cubed
1 (15-oz) can chickpeas, drained and rinsed
¼ cup thinly sliced red onion
1 cup chopped cucumber
2 big handfuls arugula
¼ cup chopped fresh herbs (parsley, dill, mint, or a mix)
Salt & black pepper
For the Lemon–Dijon dressing
¼ cup extra-virgin olive oil (I use Brightland)
2½ tbsp fresh lemon juice
1½ tsp Dijon mustard
1 tsp maple syrup
1 small garlic clove, finely grated
1 tsp herbs de provence
½ tsp kosher salt
Fresh black pepper
Instructions
1. Cook the quinoa
Bring quinoa and liquid to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat and let steam for 5 minutes, then fluff with a fork.
2. Roast the squash
Preheat oven to 425°F. Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes, until caramelized and tender.
3. Make the dressing
Whisk all dressing ingredients in a small bowl until smooth and emulsified.
4. Assemble the bowl
In a large bowl, toss warm quinoa with chickpeas, roasted squash, red onion, and most of the dressing.
5. Finish fresh
Fold in cucumber, arugula, and fresh herbs. Taste and adjust seasoning. Add more dressing if needed.
Serving Tips
Serve warm, room temp, or chilled
Add vegan feta, toasted pine nuts, or avocado if desired
For meal prep: store without arugula and add greens just before serving
Why You’ll Love This Bowl
✔️ Naturally gluten-free
✔️ ~15g plant protein per serving
✔️ Fresh but still cozy
✔️ Perfect post–Super Bowl reset (no deprivation energy here)
Variations
Swap the grain: farro (not GF) or brown rice
Add crunch: toasted almonds or pumpkin seeds
Boost protein: add lentils or extra chickpeas
Final Thoughts
This is one of those bowls that feels resetting without feeling restrictive — bright, herby, nourishing, and deeply comforting. Exactly what I want when I’m easing back into the week.
If you make this, tag me @kellysgreenkitchen_— I love seeing your bowls 💚
Smoky Chickpea Salad & Tabbouleh Wraps
These Smoky Chickpea Salad & Tabbouleh Wraps are one of those recipes I keep coming back to when I want something fresh, filling, and packed with plants, without turning lunch into a whole production.
The base is a creamy smashed chickpea salad with cool crunchy cucumbers and a small but mighty smoky twist (hello, BBQ sauce 👀). Paired with bright, lemony tabbouleh and wrapped up in warm homemade tortillas, this combo hits that sweet spot between nourishing and satisfying.
They’re perfect for weekday lunches, meal prep, or slicing in half and packing up for a picnic. And if you’re intimidated by homemade tortillas — don’t be. They’re simpler than you think, and I’ve linked my go-to recipe below.
Why You’ll Love These Wraps
Plant-packed & filling thanks to chickpeas, herbs, and veggies
Fresh + creamy with lots of texture
Easy to prep ahead (just assemble when ready)
Flexible — swap herbs, add greens, or throw in extra veggies you have on hand
Serves 4 (makes about 4–6 wraps)
Ingredients
Chickpea Salad
2 cups cooked chickpeas, drained and rinsed
2 Tbsp olive oil
½ cup vegan mayo
1 tbsp Dijon mustard
2 tsp BBQ sauce
½ cup finely chopped cucumber (seeded if very juicy)
½ tsp each of garlic powder, onion powder, smoked paprika and cumin
Salt and black pepper, to taste
Tabbouleh
2 cups finely chopped fresh parsley
2 Tbsp chopped fresh mint
½ cup finely chopped tomato
2 scallions, thinly sliced
Juice of 1 lemon
2 Tbsp olive oil
Salt, to taste
For Serving
Homemade tortillas (or store-bought if you are short on time)
Optional: extra herbs, leafy greens, or a drizzle of tahini
Instructions
1. Make the chickpea salad
Add chickpeas to a bowl and lightly mash with a fork — you want some texture left. Stir in olive oil, mayo, Dijon, BBQ sauce, chopped cucumber, salt, pepper and other spices. Taste and adjust seasoning as needed.
2. Make the tabbouleh
In a separate bowl, combine parsley, mint, tomato, and scallions. Toss with lemon juice, olive oil, and salt until bright and well mixed.
3. Warm the tortillas
Heat tortillas briefly in a dry skillet or wrapped in a clean kitchen towel in the oven until soft and pliable.
4. Assemble the wraps
Spoon chickpea salad down the center of each tortilla, top with tabbouleh, and add any extras you love. Roll tightly and serve whole or sliced in half.
Tips & Variations
Add shredded romaine or baby arugula for extra crunch
Swap bulgur-style tabbouleh for quinoa if you want more heft
Make both fillings ahead and assemble just before serving
These are great cold, but exceptional with warm tortillas
Winter Harvest Bowl with Creamy Maple Tahini
With February here, I’m leaning into simple, cozy bowls made with winter vegetables that are easy to find and easy to love. This Winter Harvest Bowl is built around roasted sweet potatoes, carrots, onion, and corn, served over Palmini rice and finished with a creamy maple tahini dressing.
It’s the kind of meal that works just as well for a weeknight dinner as it does for make-ahead lunches — comforting without being heavy, nourishing without trying too hard.
This bowl includes 7 different plants, making it naturally fiber-rich, balanced, and satisfying.
Why this bowl works
Sweet potatoes & carrots are winter staples and rich in beta-carotene, supporting skin and immune health
Onions add depth and flavor as they caramelize in the oven
Corn brings contrast and a touch of natural sweetness
Palmini rice, made from hearts of palm, keeps the base light while still feeling hearty
Tahini adds healthy fats and creaminess without dairy
Ingredients (serves 2–3)
Roasted vegetables
1 medium sweet potato, peeled and diced
2–3 carrots, sliced into coins or half-moons
1 small onion, sliced
1 cup corn (fresh or frozen, thawed)
Olive oil
Kosher salt and black pepper
Base
1 package Palmini rice, rinsed and drained
Creamy maple tahini dressing
¼ cup tahini
1½ tablespoons maple syrup
1–2 tablespoons lemon juice
1 small garlic clove, grated (optional)
Warm water, to thin
Salt, to taste
Instructions
Roast the vegetables
Preheat oven to 425°F.
Toss sweet potatoes, carrots, onion, and corn with olive oil, salt, and pepper. Spread evenly on a sheet pan and roast for 25–30 minutes, flipping once, until tender and lightly caramelized.Prepare the Palmini rice
Rinse and drain the Palmini rice well. Warm in a skillet over medium heat with a drizzle of olive oil and a pinch of salt for 3–4 minutes, until heated through.Make the maple tahini dressing
Whisk tahini, maple syrup, lemon juice, garlic (if using), and salt. Add warm water a tablespoon at a time until smooth and pourable.Assemble the bowls
Spoon Palmini rice into bowls, top with roasted vegetables, and drizzle with the maple tahini dressing.
Variations & swaps
Add chickpeas or white beans for extra protein
Swap Palmini rice for quinoa, farro, or brown rice
Finish with red pepper flakes or chili crisp for heat
Add fresh herbs (parsley or cilantro) if you have them
Make-ahead tips
Roast vegetables and dressing can be made up to 3 days ahead
Store components separately for best texture
Dressing may thicken in the fridge — thin with warm water before serving
Dijon Tahini Roasted Veggie Bowl
This Dijon Tahini Roasted Veggie Bowl is one of those recipes that quietly becomes a staple. It’s simple, flexible, and deeply satisfying — the kind of meal that works just as well for a quick lunch as it does for an easy, feel-good dinner.
Crispy rosemary-roasted potatoes and chickpeas come straight off the sheet pan and land on a bed of fresh greens, finished with creamy avocado slices and a generous drizzle of Dijon tahini. Warm, fresh, savory, and balanced — no complicated steps, just good ingredients doing their thing.
Why You’ll Love This Bowl
One sheet pan + one bowl
Cozy but still fresh and light
Pantry-friendly ingredients
Naturally plant-based and filling
Easy to customize based on what you have
Ingredients
For the Roasted Veggies
1½–2 lbs baby potatoes, halved
1 can chickpeas, drained, rinsed, and patted dry
1 small red onion, sliced into wedges
3 tbsp olive oil
2–3 cloves garlic, minced or smashed
1½ tbsp fresh rosemary, finely chopped
(or 1 tsp dried)Salt and black pepper
Optional: ½ tsp smoked paprika
For the Bowl
Mixed greens, arugula, or baby spinach
1–2 ripe avocados, sliced
For the Dijon Tahini Sauce
¼ cup tahini
1–2 tbsp Dijon mustard (to taste)
2 tbsp lemon juice
1 small clove garlic, finely grated (optional)
2–4 tbsp warm water
Salt, to taste
Instructions
1. Roast the Potatoes & Chickpeas
Preheat your oven to 425°F and line a large sheet pan with parchment paper.
Add the potatoes, chickpeas, red onion, olive oil, garlic, rosemary, salt, pepper, and smoked paprika (if using) to the pan. Toss well to coat everything evenly, then spread into a single layer.
Roast for 30–35 minutes, flipping once halfway through, until the potatoes are tender and golden and the chickpeas are lightly crisp.
2. Make the Dijon Tahini Sauce
In a small bowl, whisk together the tahini, Dijon mustard, lemon juice, and garlic (if using). The mixture will thicken at first — this is normal.
Slowly whisk in warm water, one tablespoon at a time, until the sauce is smooth and drizzleable. Season with salt and adjust lemon or Dijon to taste.
3. Assemble the Bowl
Add a generous handful of greens to each bowl. Top with the warm roasted potatoes and chickpeas, then layer on avocado slices.
Drizzle with the Dijon tahini sauce and finish with cracked black pepper or fresh herbs if you like.
Serve immediately while the veggies are warm.
Tips & Variations
Massage the greens with a little olive oil and lemon if they’re hearty
Add grains like rice, farro, or quinoa for a more filling bowl
Kid-friendly option: serve the sauce on the side
Meal prep: roast the veggies and make the sauce ahead; assemble fresh
This is the kind of bowl you can come back to again and again — simple, nourishing, and endlessly adaptable.
If you make it, I’d love to see how you serve it 💚
Lemon Leek Glow Orzo (with Chickpeas & Rainbow Carrots)
Vegan • Easily Gluten-Free • Weeknight-Friendly
There’s something about winter cooking that makes me crave food that feels cozy but still bright — comforting enough for cold days, but not heavy. This Lemon Leek Glow Orzo hits that sweet spot perfectly.
It’s built around leeks, one of my favorite cold-weather vegetables. They peak in late fall through winter and early spring, and when you cook them slowly, they turn soft, sweet, and almost jammy — the kind of flavor that makes a simple dish feel special without much effort.
Add in rainbow carrots for color, chickpeas for staying power, tender orzo, and lots of lemon, and you’ve got a one-pan meal that feels nourishing, fresh, and deeply satisfying.
This is the kind of recipe you make once… and then keep coming back to.
Why Leeks?
Leeks are part of the allium family (like onions and garlic), but they’re milder and slightly sweet — especially when cooked low and slow. They’re also rich in prebiotic fiber, which supports gut health, plus antioxidants and vitamin K. In other words: cozy and nourishing.
Ingredients
1 cup orzo (gluten-free or regular)
2 leeks, thinly sliced (white + light green parts)
1 cup rainbow carrots, thinly sliced
1 can chickpeas, drained and rinsed
2–3 cups baby spinach
1 lemon (zest + juice)
Olive oil
Salt & black pepper
1 teaspoon Dijon mustard (this is the secret ingredient that takes the flavor over the top!)
Fresh herbs (parsley, dill, or chives)
Red pepper flakes (optional)
How to Make It
Cook the orzo according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook slowly, stirring occasionally, until soft and lightly golden — about 8–10 minutes.
Add the rainbow carrots and cook for another 3–4 minutes, until just tender.
Stir in the chickpeas, black pepper, and a pinch of red pepper flakes if using. Let everything warm through.
Add the cooked orzo to the skillet and toss to combine.
Fold in the spinach and let it wilt.
Finish with lemon zest, lemon juice, and the Dijon mustard. Drizzle with olive oil and adjust seasoning to taste.
Serve warm, with extra lemon if you like things bright.
Make It Your Own
This recipe is incredibly flexible:
Use regular orzo if gluten-free isn’t needed
Swap chickpeas for white beans or another protein of your choice
Toss in other seasonal veggies you love
Cozy, Bright, and Nourishing
This Lemon Leek Glow Orzo is proof that simple ingredients can still feel exciting. It’s cozy enough for winter nights, brightened up with lemon, and packed with seasonal produce that makes you feel good after you eat it.
If you make it, I’d love to hear how you customize it 🤍
Butternut Squash, Spinach & Corn Quesadillas
There’s something about a snow day that calls for comfort food that doesn’t require a lot of effort. In between sledding, skiing, or just being outside in the cold, this is the kind of dinner that hits just right—warm, cozy, and easy enough to pull together without much thought.
These butternut squash quesadillas are one of those meals that feels both nourishing and comforting. Roasted squash gets lightly mashed and mixed with sweet corn, wilted spinach, and warm spices, then folded into tortillas with melty vegan cheese and crisped until golden. They’re kid-friendly, adult-approved, and perfect for those nights when you want something satisfying without a big production.
Simple ingredients. Cozy flavors. Exactly what you want waiting when everyone comes back inside.
Ingredients
2 cups butternut squash, peeled and cubed
Olive oil
Salt and pepper
½ teaspoon cumin
¼ teaspoon garlic powder
¾ cup corn (fresh or frozen, thawed)
2 cups fresh spinach, chopped
Shredded vegan cheese (I love using Violife for its meltiness
Flour tortillas
Optional for serving: avocado slices, guacamole, vegan sour cream, salsa
Instructions
1. Roast the butternut squash
Preheat the oven to 425°F. Toss the cubed squash with olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.
2. Mash the filling
Transfer the roasted squash to a bowl and lightly mash with a fork. You want it mostly creamy with a little texture.
3. Add the veggies
Stir in the corn and garlic powder. In a skillet, quickly sauté the spinach just until wilted, then fold it into the squash mixture. Taste and adjust seasoning as needed.
4. Assemble the quesadillas
Lay out a tortilla and spread a generous layer of the squash mixture on one half. Sprinkle with shredded vegan cheese and fold the tortilla over.
5. Cook until golden
Heat a skillet over medium heat with a little olive oil. Cook each quesadilla for 2–3 minutes per side, until golden brown and the cheese is melted.
6. Slice and serve
Cut into wedges and serve warm with your favorite toppings.
Serving Notes
Keep them simple and plain for kids
Add avocado, guacamole, or a drizzle of crema for adults
These are perfect alongside a simple green salad or a mug of soup on extra-cold days
Why You’ll Love This Recipe
Cozy and comforting without feeling heavy
Naturally plant-based and easy to customize
Perfect for snow days, winter weekends, or any busy weeknight
This is one of those recipes that quickly becomes part of the winter rotation—easy, reliable, and exactly what you want when it’s cold outside.
Chickpea & Veggie Cottage Pie (Plant-Based, Family-Friendly)
There’s something about cottage pie that feels instantly familiar — warm, comforting, and deeply satisfying. This Chickpea & Veggie Cottage Pie is a plant-based take on that classic, made lighter and brighter without losing any of the cozy appeal.
A simple, savory filling of chickpeas, peas, corn, and carrots comes together easily and stays mild enough for kids to enjoy. On top, instead of traditional mashed potatoes, I use Palmini mashed “potatoes” made from hearts of palm. They create that classic cottage pie look and texture, but with a lighter feel that still delivers on comfort.
It’s the kind of meal that works for everyone at the table — one base, no extra cooking — with easy ways to elevate it for adults while keeping it approachable for kids.
Why You’ll Love This Recipe
Family-friendly: Mild, familiar flavors kids love (ketchup optional but encouraged)
Plant-based & nourishing: Protein-rich chickpeas, fiber-filled veggies
Easy upgrade: One meal, simple add-ons for adults
Weeknight-ready: Straightforward ingredients, no complicated steps
Ingredients
Chickpea & Veggie Filling
1 tablespoon olive oil
1 shallot, finely diced
2 cloves garlic, minced
2 cans chickpeas, drained and rinsed
1 cup frozen peas
1 cup corn
1 cup diced carrots
2 tablespoons tomato paste
1 teaspoon dried thyme
Salt and pepper, to taste
Splash of vegetable broth or water (as needed)
Topping
2 containers Palmini mashed “potatoes” (hearts of palm)
2–3 tablespoons vegan butter (or regular butter, if preferred)
Salt, to taste
Optional Adult Finish
Caramelized shallots
Fresh herbs (parsley, thyme, or chives)
Extra cracked pepper or flaky salt
Instructions
Make the filling
Heat olive oil in a large skillet over medium heat. Add the diced shallot and cook until soft and lightly golden. Stir in garlic and cook for 30 seconds until fragrant.Build the base
Add chickpeas, peas, corn, carrots, tomato paste, thyme, salt, and pepper. Stir well and cook for 5–7 minutes, adding a splash of broth or water if needed so everything stays saucy but not wet.Prepare the mash
Warm the Palmini mash in a saucepan or microwave. Stir in vegan butter until creamy and smooth. Season lightly with salt.Assemble
Transfer the chickpea mixture to a baking dish. Spread the Palmini mash evenly over the top, smoothing with a spatula.Bake
Bake at 375°F for 20–25 minutes, until warmed through and lightly golden on top. For extra color, broil for 2–3 minutes at the end.Finish & serve
Serve as-is for kids, or finish adult portions with caramelized shallots, fresh herbs, and extra seasoning at the table.
Make It Your Own
Add mushrooms or lentils for extra depth
Stir fresh herbs directly into the filling
Serve with a simple green salad or steamed green beans
Turn leftovers into next-day lunch bowls
Cozy, Familiar, and Weeknight-Perfect
This Chickpea & Veggie Cottage Pie is proof that comfort food doesn’t have to be heavy to be satisfying. It’s nourishing, flexible, and easy enough for busy nights — the kind of meal that brings everyone to the table without extra work.
If you try it, let me know how you finish yours — ketchup, herbs, or both 💛
No-Bake Peanut Butter Chia Granola Bars
There’s something about a long, cozy weekend that makes homemade snacks feel extra special. These no-bake peanut butter chia granola bars are one of those recipes you’ll find yourself making again and again — simple pantry ingredients, quick to pull together, and always a hit with kids.
They’re lightly sweet, chewy, and perfect for lunchboxes, after-school snacks, or those moments when everyone seems to be hungry right now. No oven, no fuss — just stir, press, chill, and slice.
And yes… if you’re wondering whether you should add chocolate chips, the answer is always YES 🍫
Ingredients
1½ cups rolled oats
½ cup creamy peanut butter
⅓ cup maple syrup
2 Tbsp chia seeds
2 Tbsp ground flaxseed
Pinch of salt
½ tsp vanilla extract
Optional add-ins: mini chocolate chips, shredded coconut, chopped peanuts
Instructions
Line an 8x8-inch pan with parchment paper.
In a small saucepan over low heat, gently warm the peanut butter and maple syrup until smooth and pourable. Remove from heat and stir in the vanilla and salt.
In a large bowl, combine the oats, chia seeds, flaxseed, and any optional add-ins.
Pour the warm peanut butter mixture over the dry ingredients and stir until everything is evenly coated.
Transfer the mixture to the prepared pan and press it down firmly using the back of a measuring cup or glass.
Refrigerate for at least 1–2 hours, until set. Slice into bars and enjoy.
Storage Tips
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months. Let thaw slightly before eating.
Why We Love These
Oats provide fiber and staying power
Peanut butter adds healthy fats and protein
Chia seeds and flax give a gentle nutrient boost
No baking required — perfect for busy days and cozy weekends alike
These are the kind of snacks that disappear quickly around here, and I hope they become a staple in your kitchen too. If you make them, don’t forget to save the recipe — and definitely don’t skip the chocolate chips 🤍
The Scoop Bowl: Guac Rice & Three-Bean Bowl
Some nights call for a recipe.
Others call for something that just works—no matter what’s in the fridge, who’s eating, or how much energy you have.
This Guac Rice & Three-Bean Bowl (aka The Scoop Bowl) is one of those meals. It’s cozy, flexible, kid-approved, and comes together quickly using pantry staples. Scoop it with corn chips, eat it as a bowl, or roll it up into a burrito—it’s dinner that adapts to real life.
Inspired by the 30-plants-a-week challenge and the flexible, feel-good approach to plant variety popularized by Life Alive, this bowl makes eating more plants feel easy—not overwhelming.
Why You’ll Love This Bowl
🌱 9 plants in one meal (yes, spices count!)
⏱️ Ready in about 15 minutes
👨👩👧 Kid-friendly (chips + guac always win)
🌯 Bowl, scoop, or burrito
🥑 Plant-based, but easily customizable for meat eaters
Ingredients (Serves 3–4)
For the Bowl
3 cups cooked rice pilaf
1½ cups three-bean trio (kidney, pinto & black beans), drained and rinsed
2 cups greens (spinach or baby greens)
1 cup diced tomatoes
1 tablespoon olive oil
Dollop of guacamole (my recipe here or you can use store-bought)
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon garlic powder
Salt & pepper, to taste
For Serving
Corn chips (for scooping)
Optional: tortillas (for burritos), salsa, vegan sour cream, hot sauce
Optional add-ins for meat eaters: grilled chicken, steak, or shrimp
How to Make It
1. Warm the Base
Heat olive oil in a large skillet over medium heat. Add the rice pilaf and beans and cook, stirring, until warmed through—about 3–4 minutes.
2. Add the Greens & Spices
Stir in the greens, cumin, paprika, chili powder, and garlic powder. The greens will wilt right into the rice in 1–2 minutes. Season with salt and pepper.
3. Add Tomatoes
Fold in the diced tomatoes and warm just until everything is combined.
4. Make the Guac
Mash the avocados with lime juice and salt. Keep it chunky or smooth—totally up to you.
5. Assemble
Spoon the rice and bean mixture into bowls and top generously with guacamole.
How to Eat It
Scoop it: Serve with corn chips for an easy, interactive dinner
Bowl it: Enjoy as-is with extra guac and toppings
Roll it: Spoon into tortillas and roll up for a quick burrito 🌯
The 9 Plants in This Bowl 🌱
Rice
Black beans
Pinto beans
Kidney beans
Greens (spinach)
Tomatoes
Avocado
Corn
Cumin / Paprika / chili powder / garlic powder (spices count!)
Tips & Variations
No time to make guac? Store-bought works perfectly—especially when avocados are questionable 🥑
Add corn, fresh herbs, or pickled jalapeños if you have them
Leftovers keep well for 3–4 days (add guac fresh)
A Flexible Weeknight Favorite
This is the kind of dinner that meets everyone where they are—plant-based at its core, easy to customize, and simple enough for busy nights. It’s proof that adding more plants to your week doesn’t have to be complicated.
If you make The Scoop Bowl, tag @KellysGreenKitchen_! I love to see your creations.
Rainbow Immunity Soup (Lemon Ginger)
When soup season hits — especially when it feels like everyone has a sniffle — this is the kind of meal I want simmering on the stove. This Rainbow Immunity Soup is bright, cozy, and nourishing without being heavy. It comes together in one pot, takes about 20 minutes, and is packed with color, flavor, and feel‑good ingredients.
The flavor base is simple but powerful: lemon, ginger, turmeric, and garlic. From there, I load it up with carrots, bell peppers, spinach, chickpeas, and Palmini rice, which keeps the soup light and easy to digest while still making it satisfying.
This is the kind of soup I make for reset lunches, quick weeknight dinners, or anytime I want something comforting that still feels fresh and energizing.
Why I Love Using Palmini
I love swapping in Palmini rice for traditional grains in soup because it lets the broth and veggies shine. Hearts of palm naturally contain fiber and minerals like potassium, magnesium, iron, and zinc, which support overall wellness — especially during cold and flu season.
Palmini also has a mild flavor and tender texture, so it soaks up the lemon‑ginger broth beautifully without weighing the soup down.
Ingredients
Olive oil
1 small onion or shallot, diced
3–4 cloves garlic, minced
1–2 tablespoons fresh ginger, grated
1 teaspoon turmeric (fresh or ground)
Black pepper
3 carrots, sliced
1 bell pepper, chopped
1 can chickpeas, rinsed and drained
4–5 cups vegetable broth
1 pouch Palmini rice, rinsed
Big handful of spinach
Zest and juice of 1–2 lemons
Salt, to taste
Optional add‑ins:
Red pepper flakes for gentle heat
Fresh parsley or cilantro
Splash of coconut milk for creaminess
How to Make Rainbow Immunity Soup
Heat olive oil in a large pot over medium heat. Sauté the onion until soft and translucent.
Add garlic, ginger, turmeric, and black pepper. Cook for about 30 seconds until fragrant.
Stir in the carrots and bell pepper and cook for 3–4 minutes.
Add the chickpeas and vegetable broth. Bring to a gentle simmer and cook until the carrots are tender.
Stir in the Palmini® Hearts of Palm Rice and spinach and cook until the spinach wilts.
Finish with lemon zest and plenty of fresh lemon juice. Season with salt to taste.
Serving & Storage Tips
This soup is perfect on its own, but you can make it heartier by adding quinoa or extra chickpeas.
Store leftovers in an airtight container in the fridge for up to 4 days.
The flavors get even better the next day, making it great for meal prep.
Soup Season Staple
This Rainbow Immunity Soup is everything I want during soup season: colorful, cozy, and simple enough to make on a busy night. It’s a reminder that nourishing food doesn’t have to be complicated — sometimes it’s just one pot, a squeeze of lemon, and a bowl full of color.
If you try this recipe, let me know what veggies you add or how you make it your own.
If you’re looking for a light, plant-based swap that still feels satisfying, Palmini rice is my go-to for soups like this. It has a mild flavor, tender texture, and keeps bowls cozy without feeling heavy — perfect for soup season.
✨ You can get 20% off Palmini here by using my code KELLYSGREENKITCHEN20.
Sweet Potato & Chickpea Patties (Kid-Friendly + Flexible)
Some of my favorite dinners are the ones that come together without a plan — just a few ingredients, a little improvising, and something that actually works for the whole family. These sweet potato and chickpea patties started exactly that way, when I was standing in the kitchen trying to figure out what to make for dinner, and quickly turned into a meal everyone was happy with.
They’re crispy on the outside, soft on the inside, naturally plant-based, and incredibly flexible. You can keep them simple and kid-friendly, or dress them up for adults with a few easy toppings. Same base, two vibes — which is pretty much my favorite kind of dinner.
Why We Love These Patties
Mild, cozy flavors that kids actually enjoy
Made with simple pantry ingredients
Easy to customize for different ages and preferences
Great for weeknight dinners, lunches, or leftovers
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
2 medium sweet potatoes, cooked and mashed
1/4 cup breadcrumbs or panko (use gluten-free if needed)
1 small clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika (optional but recommended)
Olive oil, for cooking
Instructions
Cook the sweet potatoes. Roast, steam, or microwave the sweet potatoes until very tender. Let cool slightly, then mash until mostly smooth.
Mash the chickpeas. In a large bowl, mash the chickpeas with a fork, leaving some texture.
Combine the mixture. Add the mashed sweet potatoes, breadcrumbs, garlic, salt, pepper, and smoked paprika to the bowl. Mix until combined. The mixture should hold together easily — if it feels too wet, add another tablespoon of breadcrumbs.
Form the patties. Shape the mixture into small patties, about the size of your palm.
Cook. Heat a thin layer of olive oil in a skillet over medium heat. Cook patties for 3–4 minutes per side, until golden brown and crisp on the outside.
Serve warm. Remove from the pan and serve immediately with your favorite sides and toppings.
Serving Ideas
For kids, we keep things simple:
Plain with ketchup for dipping
Served on a bun like a veggie burger
For a more grown-up version:
Top with sliced avocado
Drizzle with tahini sauce
Finish with fresh herbs or greens like parsley, cilantro, or microgreens
Both versions start with the same patties — just different toppings depending on who’s at the table.
Easy Side Idea: Quick Rice Pilaf
We served these patties with a quick rice pilaf on the side. I keep it simple by cooking rice with a little olive oil, garlic, and salt — sometimes adding a handful of herbs or veggies if I have them on hand. It’s an easy, neutral side that works for both kids and adults.
Make It Your Own
These patties are very forgiving and easy to adapt. You can:
Add them to a grain bowl or salad
Prep them ahead for lunches
Serve them as sliders or wraps
Swap seasonings to change the flavor profile
They’re one of those recipes that doesn’t require perfection — just a few good ingredients and a flexible mindset.
If you’re looking for a low-stress, family-friendly plant-based dinner that doesn’t feel boring, these sweet potato and chickpea patties are a great place to start. They’re simple, comforting, and easy to make your own — whether you’re feeding kids, adults, or both at the same table.
Trader Joe’s Cauliflower Gnocchi Glow-Up (One Pan, 20 Minutes)
This is one of those recipes I come back to again and again — cozy, comforting, and endlessly adaptable. If you’ve ever had a bag of cauliflower gnocchi sitting in your freezer and weren’t quite sure what to do with it, this is your answer.
Crisped up in a pan, tossed with my homemade vegan pesto, and finished with sautéed greens and a dollop of vegan ricotta, this dish feels like pasta night… without the heaviness. It’s kid-approved, adult-friendly, and perfect for busy weeknights when you want something satisfying but simple.
I usually grab the cauliflower gnocchi from Trader Joe’s, but the beauty of this recipe is how flexible it is — homemade pesto or store-bought, whatever veggies you have on hand, and easy swaps for mixed diets.
Why You’ll Love This Recipe
One pan and minimal cleanup
Ready in about 20 minutes
Totally customizable
Cozy, comforting, and kid-friendly
Nutrient-dense without feeling “healthy”
Ingredients
1 bag cauliflower gnocchi
1–2 tablespoons olive oil
½ small onion, thinly sliced
2 big handfuls fresh spinach
¼–⅓ cup vegan pesto
Salt and black pepper, to taste
Vegan ricotta, for topping
How to Make It
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the cauliflower gnocchi in a single layer. Cook for 6–8 minutes, stirring occasionally, until golden and crisp.
Push gnocchi to one side of the pan. Add onion and sauté 2–3 minutes until soft.
Add spinach and cook just until wilted.
Lower heat, toss everything with pesto, and season with salt and pepper.
Serve warm and finish with a dollop of vegan ricotta.
Nutrition Highlights (Simple + Approachable)
This is one of those meals that feels indulgent but is quietly nourishing:
Cauliflower gnocchi provides fiber and veggies as the base
Olive oil + nuts in the pesto deliver healthy fats that help keep you full
Spinach adds iron, vitamin C, and antioxidants
Basil contains natural antioxidants that support overall wellness
Nutritional yeast in the pesto (if used) adds B vitamins and a cheesy flavor without dairy
It’s balanced, satisfying, and gentle enough for kids — no separate meal required.
Why Kids Love It
The gnocchi are soft and comforting, the pesto is creamy and familiar, and everything is blended together — no obvious veggie pieces to negotiate over. It tastes like pasta night, which makes it an easy win for picky eaters.
Make It Your Own
More veggies: mushrooms, zucchini, peas, roasted broccoli
More protein: chickpeas, white beans, lentils, vegan sausage
Mixed eaters: serve with grilled chicken or meat on the side
Extra creamy: stir vegan ricotta right into the pan
Serving & Storage
Best enjoyed fresh, straight from the pan
Leftovers keep in the fridge for up to 3 days
Reheat gently with a splash of olive oil
This cauliflower gnocchi glow-up is proof that weeknight dinners don’t need to be complicated to be good. One pan, 20 minutes, and a meal everyone actually wants to eat 🤍🌿
Creamy Tomato & Spinach Pasta Bake
This creamy tomato and spinach pasta bake is one of those easy, flexible dinners that checks all the boxes: quick, comforting, and kid-approved. It comes together in about 20 minutes and works with whatever you have on hand — vegan or not.
The sauce is tomato-based but creamy thanks to ricotta, giving it that cozy, familiar feel kids love. And if vegetables are a tough sell in your house, the spinach melts right into the sauce and practically disappears.
Perfect for busy weeknights, meal prep, or a casual family dinner.
Ingredients
12 oz pasta (regular or gluten-free; I love using Brami protein pasta
1–2 cups cherry tomatoes, halved (or chopped tomatoes)
1 cup vegan ricotta (I use Kite Hill)
1 can chickpeas, drained and rinsed
2 cups fresh spinach (or frozen, thawed and squeezed)
2 tbsp Brightland olive oil
Salt, to taste
Optional toppings:
Vegan mozzarella, regular mozzarella, or breadcrumbs
Instructions
Preheat oven to 375°F.
Cook pasta until just al dente. Drain and set aside.
In a large skillet, warm olive oil over medium heat. Add tomatoes and cook until soft and slightly saucy, about 5 minutes.
Stir in chickpeas and spinach. Cook until spinach wilts.
Add ricotta and salt, stirring until creamy and combined.
Fold in cooked pasta.
Transfer to a baking dish and top with cheese or breadcrumbs if using.
Bake for 15–20 minutes, until bubbly and lightly golden on top.
Customization Ideas
Use dairy ricotta or vegan ricotta
Add ground meat or plant-based crumbles
Blend half the chickpeas into the sauce for extra creaminess
Swap spinach for kale or zucchini
Serving Notes
Serve warm with garlic bread, toast, or a simple side salad. Leftovers reheat beautifully and make an easy lunch the next day.
Vegan Potato Latkes
There are certain foods that feel bigger than the recipe itself — dishes that carry memories, people, and moments with them. For me, latkes are one of those.
I don’t personally celebrate Chanukah, but over the years I’ve been lucky to celebrate with friends — gathering in warm kitchens, candles glowing, plates piled high with crispy potato latkes, and the inevitable debate over applesauce versus sour cream. It’s one of those traditions that makes you feel instantly welcomed, whether you grew up with it or not.
This vegan latke recipe is inspired by those evenings. It took a few iterations to get right — adjusting the texture, squeezing out more liquid than I thought humanly possible, and playing with the bind until the latkes held together and crisped beautifully. The result is everything I love about a classic latke: crunchy edges, tender centers, and that unmistakable comfort that comes from frying potatoes in oil.
I’m sharing these in honor of Chanukah and sending love to everyone observing the holiday. And even if you’re just here for cozy winter cooking, these latkes deserve a spot on your table.
Why You’ll Love These Vegan Latkes
• Crispy on the outside, tender on the inside
• Made with simple pantry ingredients
• Naturally dairy-free and egg-free
• Perfect for holidays, gatherings, or a cozy winter dinner
Ingredients
2 lbs russet potatoes, peeled
1 small onion
3 tbsp all-purpose flour (or gluten-free flour blend)
2 tbsp ground flaxseed + 5 tbsp water (flax egg)
1 tsp salt
½ tsp black pepper
Neutral oil for frying (avocado or vegetable oil)
Instructions
Prepare the flax egg by mixing ground flaxseed with water. Set aside for 5 minutes to thicken.
Grate the potatoes and onion using a box grater or food processor.
Transfer the mixture to a clean kitchen towel and squeeze out as much liquid as possible — this step is key for crispy latkes.
Place the drained potatoes and onion into a large bowl. Add flour, flax egg, salt, and pepper, and mix until combined.
Heat a generous layer of oil in a large skillet over medium-high heat.
Scoop about ¼ cup of the mixture per latke into the hot oil and gently flatten.
Fry for 3–4 minutes per side, until deeply golden and crisp.
Transfer to a paper towel–lined plate and sprinkle with a little extra salt while hot.
How to Serve
Latkes are best served immediately while hot and crispy. I love them with:
Classic applesauce
Vegan sour cream or cashew cream
Fresh chives or scallions
For a heartier meal, serve alongside a bright winter salad or roasted vegetables to balance the richness.
Food has a way of bringing people together, especially during the darker, colder months. These vegan latkes are a reminder that you don’t need to grow up with a tradition to appreciate it — sometimes being welcomed into it is just as meaningful.
Wishing warmth, comfort, and good food to all who are celebrating Chanukah 🤍
Winter Glow Bowl 🥗
When the days get dark at 4pm and all you want is something warm, bright, and nourishing… this bowl delivers. The Winter Glow Bowl pulls together everything that tastes best in December: lemony kale, caramelized sweet potato, crispy roasted Brussels sprouts, juicy apples, sweet-tart dried cranberries, creamy avocado, and the simplest lemon Dijon drizzle that ties it all together.
It’s the kind of bowl that feels equal parts wholesome + comforting — perfect for a cozy lunch, and easily upgraded to a hearty dinner with quinoa and crispy chickpeas. Every bite hits a different note: sweet, savory, crunchy, creamy, bright. Total cold-weather mood booster.
Ingredients
For the Bowl
2 cups chopped kale
1 tbsp olive oil
Juice of ½ lemon
Pinch of salt
1 cup roasted Brussels sprouts, halved
1 small sweet potato, roasted & cubed
½ apple, diced
2 tbsp dried cranberries
½ avocado, sliced
Lemon Dijon Dressing
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tsp maple syrup (optional, but recommended)
1 tbsp olive oil
Salt & pepper, to taste
Instructions
Prep the kale: Toss the kale with olive oil, lemon juice, and a pinch of salt until it softens and turns bright green.
Roast the vegetables: Roast Brussels sprouts and sweet potato at 425°F for 20–25 minutes, or until golden and caramelized.
Assemble the bowl: Add kale to your bowl, then top with roasted Brussels, sweet potato, diced apples, dried cranberries, and avocado.
Dress it up: Whisk together the lemon Dijon dressing and drizzle over top.
Finish: Add flaky salt, cracked black pepper, or a sprinkle of nuts/seeds if desired.
💡 Make It a Meal
This bowl is perfect for lunch, but you can make it heartier for dinner by adding:
Fluffy quinoa
Crispy roasted chickpeas
A handful of toasted pecans or pumpkin seeds
It becomes a full, cozy, satisfying meal that still feels light and bright.
🧡 Why You’ll Love It
Uses peak December ingredients
Naturally plant-based
Sweet + savory balance
Meal-prep friendly
Bright, cozy, and totally satisfying
If you’re craving something nourishing but still full of color and crunch this time of year, the Winter Glow Bowl will be in your weekly rotation in no time. It’s simple, wholesome, and exactly the kind of bowl that brings a little brightness to cold winter days.
Let me know what you add to yours — quinoa, crispy chickpeas, pecans… or nothing at all because it’s already perfect ✨🥗