Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
,

Sweet Potato-Black Bean Burrito Bowl

,

Sweet Potato-Black Bean Burrito Bowl

Serves: 2

For the quinoa:

  • 1 cup quinoa
  • 2 cups water
  • Salt to taste
  • 1 teaspoon chopped cilantro (Optional)

For the guacamole:

  • 2 ripe avocados, seeded and peeled
  • 1 tablespoon leamon juice
  • 1 garlic clove minced or ¼ teaspoon garlic powder
  • 1 small onion chopped finely
  • 1 jalapeño chopped finely
  • salt and pepper to taste

For the Vegetables:

  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • ½ cup sliced bell pepper
  • Salt to taste

For the sweet potato:

  • 1 small sweet potato
  • 1 teaspoon olive oil
  • Salt and pepper to taste

For the Bowl:

  • 1 can black beans,drained and rinsed
  • 1 cup cooked sweet corn
  • 1 cup chopped tomatoes
  • ½ cup lettuce chopped
  • Quinoa
  • Cooked vegetables
  • Guacamole

Method:

  1. Cook quinoa by adding 1 cup quinoa and 2 cups water in a pan. Add salt to taste. Keep it aside.
  2. Prepare guacamole by adding all the ingredients written under 'For the guacamole' and keep it aside.
  3. Add 2 teaspoon in a pan. Add sliced onion and bell pepper. fry them till they are cooked. Turn off the heat and add salt and pepper to taste.
  4. Wash and peel the sweet potato and cut into small chunks. Heat oil in a pan. Add sweet potato chunks, salt and pepper. Mix well and cook till they are soft enough to be pierced by a fork.

How to assemble:

  1. Add quinoa to the bowl and then add black beans.
  2. Add all the cooked vegetables and sweet potatoes.
  3. Add chopped tomatoes, corn and lettuce.
  4. Top with guacamole.
  5. Mix well everything and enjoy!

Butternut squash sauce pasta

Butternut Squash Sauce Pasta

Serves: 2 persons

IMG_0052.JPG

Ingredients:

  • Half of the butternut squash
  • 1 medium onion chopped
  • 2-3 garlic cloves chopped
  • 1 tablespoon olive oil + 1 teaspoon for pasta
  • Salt and pepper to taste
  • ¼ teaspoon red chilli flakes (optional)
  • 2 cups water
  • ¼ teaspoon basil leaves or oregano (I used penne whole wheat pasta)
  • 2 cups pasta

Butternut Squash

Method:

  1. Peel the skin of butternut squash and cut into half. We are using only half of the squash for this recipe. Scoop out the seeds and chop into small pieces. I measured 2 cups of chopped pieces.
  2. Heat oil in a pan. Add chopped garlic, onion and squash pieces. Sauté for a minute on low-medium heat. Add 2 cups of water and salt to the pan. Start cooking the mixture. Cook until everything is soft on a medium to high heat.
  3. Meanwhile, boil pasta into the pan according to the package instructions. Add little salt and a teaspoon of oil while boiling.
  4. Let the squash mixture cool down a bit. Then, add it to a grinder along with the water and make a fine paste.
  5. Add this paste into the same pan. Turn the heat on to low-medium. Add cooked pasta along with pepper and chilli flakes. Check the salt. If necessary, add accordingly to the pasta.
  6. Turn the heat off. Sprinkle some seasoning while serving hot.

Notes:

  1. If you think the pasta sauce is thick, add water to adjust the consistency as per your choice.
  2. I wanted my pasta to be vegan. But if you don't want, you can add milk instead of water to make it more creamy.
  3. Add seasoning as per your choice.
  4. Sprinkle some parmesan cheese on top.