Southwest Sweet Potatoes

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A zesty blend of cumin, chili powder, cayenne pepper, and clove lends big-time flavor to this hearty vegetarian meal. (And we say “meal” as the sweet potato packs a satisfying and nutrient-dense punch.) Black beans offer additional protein, while the cherry tomatoes give a juicy sweetness. We love ours drizzled with Primal Kitchen Cilantro Lime Dressing & Marinade.

This recipe yields 4 servings

INGREDIENTS

  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 yellow onion, chopped
  • 1 garlic clove, chopped
  • 10 cherry tomatoes, chopped
  • 1 can black beans (or ½ cup dry)
  • ¼ cup fresh cilantro
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons sea salt
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, chopped
  • 1 yellow onion, chopped
  • 1 garlic clove, chopped
  • 10 cherry tomatoes, chopped
  • 1 can black beans (or 64g dry)
  • 15g fresh cilantro

DIRECTIONS

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Pierce sweet potatoes with a fork and bake them for about an hour or until you can easily pierce with a fork.

  3. In a skillet on medium heat, add olive oil, onion, and garlic. Cook for five minutes or until onions are fragrant.

  4. Add zucchini, yellow bell pepper, cumin, chili powder, cayenne, and sea salt. Cook until vegetables are soft.

  5. Add cherry tomatoes, cilantro, and black beans and cook for another 2 minutes.

  6. When the potatoes are done, remove them from the oven and cut halfway down the middle. Using a fork, fluff the inside of the potato to make room for filling.

  7. Scoop the vegetable-bean filling into each potato. Garnish with fresh cilantro and drizzle with Primal Kitchen Cilantro Lime Dressing & Marinade.

TIPS

**If you prefer roasted vegetables, toss onion, garlic, zucchini, and yellow pepper in olive oil and spices. Lay them flat on a cooking sheet and bake for about 20 minutes at 375 degrees. Remove from the oven and toss with cilantro, beans, and cherry tomatoes before adding to the potatoes.

Classic Stuffed Peppers with Cauliflower Rice

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Stuffed Bell Peppers: This is one of our all-time favorites for when the temperatures drop. The red peppers and vegetables get sweeter as they bake, rendering this dish a cozy, comforting meal for fall. We love using organic beef for its protein and richness, but opting for vegetables only is just as satisfying.

This recipe yields 6 servings

INGREDIENTS

  • 6 bell peppers
  • 1 lb ground beef
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 head of cauliflower, finely processed into rice
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 6 ounces tomato paste
  • 1 tablespoon sea salt, divided
  • 1 teaspoon pepper
  • 6 bell peppers
  • 450 g ground beef
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 1 head of cauliflower, finely processed into rice
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 170 g tomato paste
  • 1 tablespoon sea salt, divided
  • 1 teaspoon pepper

DIRECTIONS

  1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius.

  2. Cut a thin slice off the top of all six bell peppers and clean out the inside, disposing of the seeds and membranes. Place them face up in a glass baking dish lined with parchment paper. Set aside.

  3. Make cauliflower rice using the grater attachment of a food processor. Pulse until its a fine rice-like consistency. Set aside.

  4. In a skillet over medium heat, add olive oil, onion, garlic, zucchini, carrot and ½ tablespoon sea salt. Cook until onion is fragrant and zucchini has softened.

  5. Turn up to high heat and add ground beef and the remaining sea salt. Once beef is browned, add tomato paste.

  6. Lastly, add cauliflower rice. Mix all the ingredients together until well combined.

  7. Fill each bell pepper to the top with beef and vegetable mixture.

  8. Cover with foil and bake for 35 minutes or until peppers are tender.

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Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Moroccan Kabobs

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A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs

INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.

Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

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