Sweet Potato and Black Bean Tacos

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can black beans, drained and rinsed
• 1 tsp cumin powder
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 8 small corn tortillas
• 1/4 cup cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Culinary:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
2. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
3. Warm the tortillas in a dry skillet or microwave.
4. Fill each tortilla with roasted sweet potatoes and black beans.
5. Top with cilantro and a squeeze of lime juice.
6. Serve immediately and enjoy.

Lemon Garlic Chicken Skewers

Ingredients:

• 500g chicken breast, cubed
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Wooden skewers, soaked in water

Culinary:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add cubed chicken to the marinade and refrigerate for 30 minutes.
3. Thread the marinated chicken onto skewers.
4. Grill or broil the skewers for 5-7 minutes on each side until fully cooked.
5. Serve with a side of tzatziki or salad.

Caprese Avocado Toast

Ingredients:

• 2 slices of whole grain bread
• 1 ripe avocado
• 1 tomato, sliced
• Fresh mozzarella, sliced
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste

Culinary:

1. Toast the slices of bread to your liking.
2. Mash the avocado and spread it on the toasted bread.
3. Top with tomato slices, mozzarella, and fresh basil.
4. Drizzle with balsamic glaze and season with salt and pepper.
5. Serve immediately for a fresh and vibrant snack or breakfast.

Spicy Chickpea Stew

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 2 cups vegetable broth
• 1 can diced tomatoes
• 2 tbsp olive oil
• Fresh cilantro for garnish

Culinary:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until soft.
2. Add cumin, cayenne, and paprika, stirring until fragrant.
3. Pour in vegetable broth and diced tomatoes, and bring to a simmer.
4. Add chickpeas and cook for 15 minutes, allowing flavors to meld.
5. Season with salt and pepper. Garnish with fresh cilantro before serving.

Mango Coconut Chia Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 tbsp honey or maple syrup
• 1 ripe mango, diced
• 1/4 tsp vanilla extract

Culinary:

1. In a bowl, mix chia seeds, coconut milk, vanilla extract, and honey.
2. Stir well and let it sit in the refrigerator for at least 4 hours or overnight.
3. Once set, top the chia pudding with fresh mango pieces.
4. Serve chilled for a refreshing dessert or breakfast.