Seafood Weekly Menu 03/2022

Chili with Beans, Sweet Potato and Quinoa

by Fattig.student
Vegetarian
Gluten-free
50 min
Chili with Beans, Sweet Potato and Quinoa

ingredients

  • 1 dl quinoa
  • 1/2 x green chili
  • 1/2 x red onion
  • 1/2 x sweet potato
  • 20 g taco spice mix
  • 400 g diced tomatoes
  • 200 g black beans
  • 100 g corn
  • 1/2 x avocado
  • 1/2 dl sour cream
  • 2 tbsp fresh coriander
  • 1/4 x lime

method

  1. Cook quinoa according to the instructions on the package.
  2. Dice the green chili, red onion and sweet potato.
  3. Cook the red onion in a saucepan until soft. Add the taco seasoning and cook for another minute before adding the diced tomatoes and sweet potato cubes.
  4. Continue to cook for about 15 minutes - until the sweet potato is tender. Meanwhile, rinse black beans and corn.
  5. Add black beans, corn and cooked quinoa at the very end. Serve and top the chili with sour cream, avocado, fresh coriander and lime juice.

Black Bean Tacos with Pico de Gallo and Guacamole

by Fattig.student
Vegetarian
30 min
Black Bean Tacos with Pico de Gallo and Guacamole

ingredients

  • 1/2 x green chili
  • 2 x tomato
  • 1 x red onion
  • 4 tbsp fresh coriander
  • 2 clove garlic
  • 3 x avocado
  • 1/4 x lime
  • 4 x tortillas
  • 200 g black beans
  • 20 g taco spice mix
  • 20 g lamb's lettuce
  • 1/2 dl sour cream
  • 50 g corn

method

  1. Start making the pico de gallo by finely chopping green chili and coriander, and dicing the red onion and tomatoes. Mix together in a bowl and set aside.
  2. Make guacamole by adding minced garlic to a bowl together with avocado and lime juice. Mash with a fork, and season with salt and pepper.
  3. Heat the tortillas according to the instructions on the package.
  4. Heat the black beans with taco seasoning and splash of water in a pan.
  5. Fill the tortillas with lamb's lettuce (corn salad), black beans, pico de gallo, guacamole, sour cream and corn.
  6. Note! If you're following the weekly menu, set aside about a third of the pico de gallo and guacamole for later this week.

Bean Burgers with Quinoa and Sweet Potatoes

by Fattig.student
Vegetarian
60 min
Bean Burgers with Quinoa and Sweet Potatoes

ingredients

  • 1/2 dl quinoa
  • 1/2 x sweet potato
  • 1/2 x red onion
  • 200 g kidney beans
  • 20 g taco spice mix
  • 4 slices bread
  • 20 g lamb's lettuce
  • 1/2 dl sour cream

method

  1. For this dinner, we'll be using half of the leftover guacamole and pico de gallo made earlier this week.
  2. Cook the quinoa according to the instructions on the package.
  3. Dice the sweet potato into small cubes, and bake in the middle of the oven at 225 degrees for about 10-15 minutes, or until tender throughout.
  4. Chop the red onion and add to the food processor along with taco seasoning, baked sweet potato and kidney beans. Blend until you have a well combined, yet textured dough. Transfer to a bowl and mix with the cooked quinoa. If you don't have a food processor, you may mash everything by hand.
  5. Shape the dough into burger patties. If the dough is a little sticky, wet your hands a little and continue. Place on a baking tray lined with parchment paper, and bake on the middle rack of the oven at 225 degrees for about 20 minutes. Flip the patties halfway.
  6. Serve the veggie patties on bread with sour cream, lamb's lettuce, pico de gallo and guacamole.

Healthier Sweet Potato Nachos

by Fattig.student
Vegetarian
Gluten-free
30 min
Healthier Sweet Potato Nachos

ingredients

  • 1/2 x sweet potato
  • 200 g kidney beans
  • 20 g taco spice mix
  • 1/2 dl sour cream
  • 50 g corn
  • 1/4 x lime

method

  1. For this dinner we'll use the reft of the pico de gallo and guacamole leftovers from earlier this week.
  2. Thinly slice the sweet potato and place on a baking tray lined with parchment paper. Bake in the centre of the oven at 215 degrees for about 8-10 minutes. Flip them halfway through. Let them cool and crisp up a little on a cooling rack afterwards.
  3. Heat the kidney beans in a frying pan with taco seasoning and a small splash of water.
  4. Place the sweet potato slices on a plate, and top with beans, pico de gallo, guacamole, corn and sour cream. Serve with fresh lime juice.
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