Sweet Potato & Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for topping)

Culinary:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet.
3. Roast sweet potatoes for 25 minutes, stirring halfway through.
4. In the last 5 minutes of roasting, add red bell pepper to the baking sheet.
5. Warm tortillas in a dry skillet or oven.
6. Assemble tacos by filling each tortilla with roasted sweet potatoes, black beans, and red bell pepper.
7. Top with avocado slices and fresh cilantro.

Greek Yogurt Chicken Salad

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 cup Greek yogurt
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon lemon juice

Culinary:

1. In a large bowl, combine Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
2. Add shredded chicken, celery, red onion, and parsley to the bowl.
3. Mix well until all ingredients are combined.
4. Chill in the refrigerator for at least 30 minutes before serving.

Avocado & Mango Salsa

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Culinary:

1. In a mixing bowl, combine avocado, mango, red onion, and jalapeño.
2. Add lime juice and fresh cilantro.
3. Season with salt to taste.
4. Gently toss to combine all ingredients.
5. Serve immediately or chill until ready to use.

Quinoa-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup shredded cheese (optional)
• Fresh cilantro, for garnish

Culinary:

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
3. In a large bowl, mix cooked quinoa, diced tomatoes, black beans, corn, cumin, and chili powder.
4. Stuff the bell peppers with the quinoa mixture.
5. Place stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
6. Remove foil, sprinkle cheese on top (if using), and bake for an additional 10 minutes or until peppers are tender.
7. Garnish with fresh cilantro before serving.

Chia Seed Pudding with Berry Compote

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen)
• 2 tablespoons honey

Culinary:

1. In a bowl, combine chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well and refrigerate for at least 4 hours or overnight, until pudding has thickened.
3. In a saucepan, heat mixed berries and honey over medium heat until berries break down and sauce thickens (about 5-7 minutes).
4. Let berry compote cool slightly.
5. Serve chia seed pudding topped with berry compote.