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Roasted Butternut Squash Soup‏

Simply delicious. Butternut squash makes for a perfect winter soup. Butternut squash has a sweet, nutty flavor and pairs well with tangy green apple and onions. It tastes fantastic and it’s easy to make. Not only is it nourishing, it also makes a great starter for dinner parties.

The best thing is, this soup can easily be made ahead. You can also roast your squash a day or two in advance and make the soup when you’re ready.

Butternut squash soup‏ is one of those soups you should at least try once. I recently made this one for a dinner party, as it was the perfect opportunity to make a creamy, albeit non-cream soup, as my dear German boyfriend is not partial to “thick” soups (let alone get him excited about the prospect of eating a squash) and so this was a great chance to convince him otherwise. Out of pure politeness, he would have to give this one a go. It was a hit. With him and my guests. Bravo. One win for my side.

Roasted Butternut Squash Soup‏
5 from 1 vote
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Roasted Butternut Squash Soup‏

Butternut squash has a sweet, nutty flavor and pairs well with tangy green apple and onions. This Butternut squash soup‏ tastes fantastic and it's easy to make.
Course Soup
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6
Autor Elle

Ingredients

  • 2 medium whole butternut squash (or Hokkaido), halved lengthwise and seeds removed
  • 1 medium Granny Smith apple, peeled, cored and diced
  • 2-3 yellow onions, diced
  • 8 fresh sage leaves
  • 2 1/2 cups vegetable or chicken broth (600 ml)
  • 2 1/2 cups water (600 ml)
  • 1 1/2 teaspoons sea salt, or to taste
  • freshly ground black pepper, to taste

Method

  1. Heat the oven to 425°F (215°C) and arrange a rack in the middle. Line a baking sheet with aluminium foil and place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until tender, about 50 minutes to 1 hour.
  2. Melt the remaining tablespoon of butter in a large saucepan over medium heat and add the apple, onion, and sage leaves. Season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
  3. When the squash is cool enough to handle, use a large spoon to scoop the flesh of the squash into the saucepan with the sautéed apples, onions and sage.
  4. Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, about 15 minutes.
  5. Using a hand-held blender purée the soup in batches until smooth.
  6. Season with salt and pepper, to taste. Enjoy!

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Apple Crumb Cake

A real classic: a delicious apple crumb cake with tender juicy apples and a brown sugar, oatmeal crumb topping. This apple cake is packed with apples — in the cake batter itself and thinly sliced apples under the streusel topping. It’s perfectly sweet without being super sweet — with half the amount of sugar as my recipe for Oma’s Apple Crumble. It’s a cake for anyone who likes a streusel cake with juicy apples.

What are the best apples to use in this apple cake?

I personally like to use sweet-tart apples. In this case Braeburn. Elstar is also a favourite. But a sweet apple variety, such as Boskop or the classic Cox-Orange are fantastic choices for baking. Or even a mix of sweet and sweet-tart apples.

Apple Crumb Cake
More tips for making this apple crumb cake:

  • The batter may seem a little thick and stiff when stirring in the apples but this is to be expected. The moisture from the chopped apples fluffs up the cake when baked.
  • For the oatmeal topping I use fine-cut rolled oats for their finer texture. But you could also use regular old-fashioned oats which have a little more bite to them.
  • I use spelt flour for this recipe, so it’s important not to over mix the batter as it has a sensitive gluten structure. Regular all-purpose flour can also be used in its place.
  • Like I mentioned, this streusel cake is not super sweet. If you want a sweeter cake, feel free to add 1-2 tablespoons more sugar to the batter. I use organic beet sugar as the beets come from organic farmers in Germany. For the topping, I use unrefined muscovado for it’s rich caramel-like flavor.
  • For this apple cake I use a Ø 24 cm springform pan, but you could use a 20 cm springform for a higher cake or 26 cm for a thinner cake. The only thing you need to adapt is the baking time, as this will vary. So keep a close eye on test regularly with a toothpick for doneness.
    Apple Crumb Cake

Apple Streusel Cake

Apple Crumb Cake

Looking for other apple cake recipes?

Try one of these delicious recipes:

Apfel Streuselkuchen Rezept
5 from 1 vote
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Apple Crumb Cake

A simple to make apple crumble cake that is packed with juicy apples. Not too sweet.
Course Dessert
Category Baking
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 336 kcal
Autor Elle

Ingredients

For the apple cake:

  • 1/2 cup butter melted (113 g)
  • 1 1/2 cups white spelt flour (Type 630) (230 g)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon (Ceylon)
  • 2 large eggs
  • 1/2 cup beet sugar or raw cane sugar (100 g)
  • 1/4 tsp vanilla powder
  • 4 large apples (or 5 medium/6 small apples)

For the oatmeal crumble topping:

  • 1/2 cup fine-cut oats (50 g)
  • 3 tablespoons soft brown sugar (I recommend raw cane sugar Muscovado)
  • 1/2 teaspoon cinnamon (Ceylon)
  • 1/4 cup butter, at room temperature (55 g)

For serving:

  • Icing sugar

Method

  1. Preheat oven to 350°F / 175°C. Grease a springform pan (Ø 23cm) and line the bottom with parchment paper.

  2. Melt the 1/2 cup of butter and set aside to cool.
  3. Prepare the crumble: Prepare the topping by stirring together the oatmeal, brown sugar and cinnamon. Add the butter and use your fingertips to incorporate, until it form crumbles. Set aside.
  4. Prepare the cake: In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
  5. Peel and core the apples. Cube three of the apples and cut the last apple into thin slices. Set aside.
  6. In a large bowl, with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the eggs and sugar, until light and creamy, about 3 minutes.

  7. With mixer on low, add the cooled, melted butter and the vanilla powder. Beat to combine.
  8. With mixer on low, slowly add the flour mixture and mix until JUST combined. Do not over mix!

  9. Remove bowl from mixer. Fold in the diced apple until they are coated with the batter. You can expect the batter to be quite sticky.
  10. Spoon batter-apple mix into an even layer in the prepared springform pan. Arrange the apple slices on top, then sprinkle the crumble topping evenly over the top of them.
  11. Bake in preheated oven for 45-50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
  12. Allow cake to cool in pan on a cooling rack for about 5 minutes, then run a knife around the edge and remove the outer ring of the springform pan. Serve warm or at room temperature, dusted with icing sugar. Enjoy!

Notes

  • I don’t this necessary, but if you are preparing this cake at a relaxed pace, or want to peel the apples at the very start, you can prevent the apples from browning by placing them in a bowl of water and a squeeze of lemon juice.
  • Read above for more tips on how to prepare this apple crumble cake

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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How did you like it?

Please let me know how this Apple Crumb Cake recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

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Walnut Date Loaf with Hokkaido (Vegan + GF)

Friends! Meet my new favorite bread. A walnut date loaf made with shredded hokkaido pumpkin. It’s a super bread of sorts. Super easy, super healthy and super delicious. Plus it’s gluten-free and vegan! Yep, this pumpkin bread has so many good things going on. It’s tender, moist, subtly spiced and something I think you are really going to love.

Flax is the miracle to keeping this vegan, with a little help from Medjool dates, which is a great binder for baked goods when they’re both vegan and gluten-free. And they add a subtle sweetness which is just the tiniest bit detectable in the overall flavor. It’s just enough to balance everything out. Ground up oats and almonds make the base, a little ceylon cinnamon and ginger add depth and finely chopped walnuts and unsweetened coconut chips add that extra oomph that makes it so special. Yep, I should have called it my morning glory bread. Every morning with it is simply glorious. That’s how good this bread is!

Walnut Date Loaf with Hokkaido (Vegan + GF) vegan, gluten-free

Walnuss-Dattel-Brot mit Hokkaido Kürbis Rezept, vegan, glutenfrei

A walnut date loaf (or rather Hokkaido pumpkin bread) that makes a delicious and healthy breakfast bread

Okay, I guess I could have described this an easy, healthy pumpkin bread recipe. But it’s so much more than that. In my world pumpkin bread sounds less than exciting. Unless it’s made with Hokkaido which is by far my favorite type of pumpkin. It has an amazing chestnut-like flavor and is so easy prepare for so many types of recipes. Simply because it doesn’t need to be peeled. Bonus points. And it doesn’t turn to mush. Which is also why I love roasting it. So grating it and adding it to bread, works like a dream. And the beauty is, that if you don’t like pumpkin, then you can substitute grated carrot in its place. Yep, a carrot walnut bread it pretty tasty too. And no one will ever guess that it’s vegan and gluten-free!
Zutaten Walnuss-Dattel-Brot mit Hokkaido Kürbis Rezept, vegan, glutenfrei

Grated pumpkin

Making your own oat flour is easy!

I remember my frustration of thinking, how can they not sell oat flour here in Germany. Then it dawned on me. Make my own. Really, it is possible to make your own oat flour. All you need is a high-powered blender and about 5 seconds of your time. It’s that quick. Just give it a couple whirls in your blender and voila, you have oat flour. Well, as good as oat flour needs to be for this recipe. And actually if you don’t have ground almonds on hand, you can do the same. Careful though, if you grind them too long, they’ll release their oils and you’ll be on your way to making your own almond butter.

Walnut Date Loaf with Hokkaido Pumpkin (Vegan + GF)
5 from 2 votes
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Walnut Date Loaf with Hokkaido (Vegan + Gluten-free)

Bursting with flavor, this walnut date loaf with Hokkaido pumpkin is made with simple, pure and wholesome ingredients and its naturally vegan and gluten-free. Transform this pumpkin bread into a carrot bread by simply subbing out the hokkaido for grated carrots. Recipe yields 1 loaf.
Course Snack
Category Baking, Gluten-free
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf
Calories 180 kcal
Autor Elle

Ingredients

  • 1 cup unsweetened almond milk (250 ml)
  • 50 g coconut oil
  • 10 Medjool dates, pitted (200 g)
  • 1 1/2 cups fine cut oats, ground (150 g) (certified gluten-free if needed)
  • 1/2 cup almond meal (50 g)
  • 2 tablespoons ground flaxseeds
  • 1 teaspoon ceylon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon phosphate-free baking powder (phosphate-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 3/4 cups grated Hokkaido pumpkin (140 g grated weight), about 1/2 a 600 g pumpkin
  • 1/2 cup finely chopped walnuts (50 g)
  • 1/3 cup unsweetened coconut chips (20 g)

Method

  1. Preheat the oven to 325°F / 165°C and grease and line a loaf pan with parchment paper. (I use a 30,5 x 13,5 x 8,5 cm ceramic loaf pan)
  2. Using a small saucepan, warm the almond milk and coconut oil on low just until the coconut oil is melted. Turn off the heat and add the dates. Let stand for 15 minutes until the dates soften.
  3. Meanwhile, grind the oats into a flour using a high-speed blender (about 20 seconds). Transfer to a large bowl, add the almond meal, ground flax seeds, cinnamon, ginger, baking powder, baking soda and salt. Whisk together until well combined.
  4. Transfer the soaked dates/almond milk mixture to a blender and purée until smooth.
  5. Pour the puréed date mixture into the bowl with the dry ingredients. Using a spatula, be sure to scrape out as much of the mixture as possible.
  6. Now stir everything together until a thick dough forms.
  7. Fold in the grated pumpkin, walnuts and coconut.
  8. Transfer the mixture to the prepared loaf pan, using the spatula to smooth the top.
  9. Bake for 65-70 minutes, or until a toothpick comes out clean.
  10. Let stand 5 minutes, then remove and place on cooling rack to cool completely before slicing.
  11. Store in a bread box or wrapped tightly up to 4 days.

Notes

  • For this recipe I use an Emile Henry 30,5 x 13,5 x 8,5 cm ceramic loaf pan.
    On occasion I have added the oats to the other dry ingredients and completely forgotten to grind them into a flour. Not is all lost, just add all the dry ingredients to the blender to grind to a fine consistency.
  • This walnut date loaf can also be made with grated carrots instead of Hokkaido pumpkin.

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Wie hat es geschmeckt?

Ich würde mich freuen wenn Ihr mir erzählt, wie Euch das Rezept für Walnut Date Loaf with Hokkaido (Vegan + GF) geschmeckt hat. Am einfachsten bewertet Ihr das Rezept unten mit Sternen ⭐ oder Ihr schreibt mir einen Kommentar. Vor allem wenn Ihr noch weitere Tipps für alle Leser habt.

Habt Ihr etwas am Rezept verändert?

Ich freue mich immer über Tipps und Anregungen von Euch. Hinterlasst einen Kommentar, damit alle sehen können, auf was für Ideen Ihr gekommen seid. Sharing is Caring :-).

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Potato and Green Bean Salad with Crispy Prosciutto

If there is one thing I love about spring and summer, it’s all the fresh produce. Which means there are endless options for salads and I am not just talking green salads. I’m thinking BBQ and picnic salads, which for me mostly brings up thoughts of potato salad, coleslaw and pasta salad. The classic pack and go type. Though, for me there is only one type of potato salad — one without mayonnaise, just like this potato and green bean salad.

Who says potato salad needs mayo?

Of course, there are a million other people who will agree that there is nothing better than a creamy potato salad with mayonnaise, but I’m not one of them. Instead of mayo, this potato and green bean salad is dressed with a simple mix of freshly squeezed lemon juice, a little zest, my favorite olive oil and fresh mint. Fresh summery flavors.

Potato and Green Bean Salad with Crispy Prosciutto

Grüne Bohnen und Kartoffeln sind eine traumhafte Kombination

Seit der liebste Schwabe im letzten Sommer zu Bohnen und Kartoffeln ein Tahin-Dressing mit viel glatter Petersilie versucht hat, ist er ein großer Fan dieser Kombi. Wahrscheinlich hat ihm deswegen dieser Salat hier auch so gut geschmeckt, obwohl ich ein anderes Dressing gemacht habe. Doch die Kombination aus Bohnen und Kartoffeln ist halt super vielseitig und schmeckt immer. Ihr könnt auch noch süße Cherry-Tomaten und ein Dijon-Dressing dazu machen (wie zum Beispiel hier). Oder wenn es ganz bequem sein soll geht auch ein frisches Sommer-Pesto. Auch bei den Kartoffeln könnt Ihr variieren. Wenn es welche gegeben hätte, hätte ich mich für junge Kartoffeln mit roter Schale entschieden. Leider gab es die nicht auf dem Markt. Also habe ich welche mit weißer Schale genommen. Das Gute an jungen Kartoffeln ist die dünne Schale, die Ihr ganz locker mit essen könnt. Dann fällt das lästige Schälen weg. Doch die Entscheidung überlasse ich ganz Euch.

Green Beans

Assorted New Potatoes

Die Inspiration für Bohnensalat mit Kartoffeln kam von einem Linsen-Rezept

Auch das kann passieren. Ich habe ein ähnliches Rezept auf Elle Republic mit Linsen, das ich sehr liebe. Ich habe es schon sehr häufig gemacht und kann immer noch nicht genug davon bekommen. Beluga Linsen mit Parmaschinken, grünen Bohnen, Koriander und Minze hört sich doch phantastisch an. Also habe ich gedacht, dass das auch mit Kartoffeln gut funktionieren kann. Der Gedanke kam mir, als ich auf dem Markt die knackigen, jungen Kartoffeln gesehen habe. Und das Ergebnis ist mindestens genauso lecker wie der Linsensalat.

Bohnensalat mit Kartoffeln und knusprigem Parmaschinken, Koriander, Minze, Zitrone, gesundes Rezept zum Grillen

Grüne und gelbe Bohnen bringen Farbe in den Salat

Ich mag ja knackige grüne Bohnen. Doch ich könnte mir gut vorstellen, dass gelbe Wachsbohnen mit grünen Bohnen gemischt auch sehr gut funktionieren. Der knusprige Parmaschinken bringt zusätzlich noch jede Menge Aroma mit. Ich mag den leicht salzigen Geschmack und finde, dass gebratener Parmaschinken so ziemlich jeden Salat extrem aufwertet. Salz und Kartoffeln sind ja sowieso ein Liebespaar. Doch wenn Ihr Vegetarier oder Veganer seid, könnt Ihr den Salat auch ohne den Parmaschinken genießen.

Potato and Green Bean Salad with Crispy Prosciutto
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Potato and Green Bean Salad with Crispy Prosciutto

This potato and green bean salad with prosciutto and fresh herbs makes a great side dish with fresh summer flavors. Serves four as a side or can be enjoyed on it own for two. Easily adaptable to suit a vegetarian or vegan diet. Naturally gluten-free.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Autor Elle

Ingredients

For the salad:

  • 500 g small new potatoes, scrubbed clean
  • 250 g green beans, trimmed and cut in half
  • 100 g paper-thin slices prosciutto di Parma, trimmed of excess fat and coarsely chopped
  • 1 medium red onion, cut in half and very thinly sliced
  • 1 small bunch cilantro, leaves removed (alternatively, use fresh flat-leaf parsley)

For the dressing:

  • juice from 1 1/2 large organic lemons
  • zest from 1/2 lemon
  • 4 tablespoons fresh mint, finely chopped
  • 6 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste

Method

  1. Place the whole potatoes in a large pot, cover with cold, salted water. Bring to a simmer on high heat, then reduce heat to maintain a simmer. Cook for 10 to 15 minutes (or more, depending on the size of the potatoes — it’s a good idea to check frequently for doneness), until pierced easily with a fork or a sharp knife. Drain and set aside to cool to room temperature (or slightly warm).
  2. While the potatoes are cooking, bring another pot of salted water to a boil. Add the green beans. Blanch until crisp-tender, about 4-5 minutes. Drain and run under cold water to cool. Set aside.
  3. In a small non-stick skillet, add the prosciutto and cook over moderate heat, stirring occasionally, until slightly crisp and browned, about 5 minutes; set aside to cool.
  4. To prepare the dressing, in a small bowl, whisk together the lemon juice, zest, mint, and olive oil. Season with salt and pepper, to taste.
  5. Once the potatoes have cooled, cut them in half or quarters and transfer to a serving bowl. Add the green beans, crisp prosciutto, red onion and fresh cilantro (or parsley). Toss with the dressing. Season with additional salt and pepper, if desired. Serve and enjoy!

Notes

  • If making ahead, feel free to let marinate until ready to serve. Once ready to serve, toss with the cilantro. Cilantro wilts easily, so best to add right before serving. Parsley on the other hand stands up well.
  • I went heavy on the green beans for this salad, so if you prefer potatoes to be more the focus then feel free to increase the amount of potatoes in this recipe.

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How did you like it?

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Roasted Pumpkin and Quinoa Salad with Almonds

So here it is, the first pumpkin dish of the season! And a simple recipe for a roasted pumpkin and quinoa salad. One packed with crunchy toasted almonds, richly flavored sun-dried tomatoes, fresh green onions and parsley. All of that tossed in a super-good-for-you dressing made with apple cider vinegar, olive oil and cumin. This is naturally vegan recipe (and gluten-free), but for anyone following a vegetarian diet who loves the salty flavors of Greek feta — go ahead and add some. Tastes awesome too!
Gerösteter Hokkaido-Kürbis auf Quinoa-Salat Rezept mit Mandeln und getrockneten Tomaten. Vegan, Glutenfrei

Fall is pumpkin season

Pumpkins are one of those things I buy in fall that seem to sit on my kitchen counter for weeks before I feel inspired enough to actually cook something with it. Soup is the usually choice, but it’s not quite soup weather yet. And although I love Hokkaido pumpkins, butternut squash is still my go-to pumpkin choice when it comes to soup. It’s not quite the season for those yet, so instead I picked up a couple of little Hokkaido pumpkins with every intention of using them right away! I managed one. I had actually planned to bake both of them and stuff them with a quinoa salad, but there was no chance of getting my favourite Schwabe excited at the prospect of eating a meal that comprised mainly of pumpkin. So instead I went with the salad version. Yep, here it is — a tasty roasted pumpkin and quinoa salad. Which meant quinoa salad for him, and the full deal for me.
Roasted Pumpkin and Quinoa Salad with Almonds, Sun-dried Tomatoes

Choose organic Hokkaido pumpkins for this roasted pumpkin and quinoa salad

The fab thing about cooking with Hokkaido pumpkins is that you don’t need to peel them. Way less work! And you can find them in plenty of smallish sizes so they is none of that “OMG what am I going to do with all this pumpkin?” business. If you like sweet potato then you will probably like Hokkaido’s too. I say probably. I’d say they are not quite so creamy and not quite so sweet, but they have a lovely resemblance to chestnuts. So maybe if you crossed a chestnut with a sweet potato? Anyhow, I like them. And of course, they are healthy too. They are packed with fibre and beta-carotene, especially since you get all those vitamins just underneath the skin. Oh yeah, since we are eating all of it, buy organic!

Gerösteter Hokkaido-Kürbis auf Quinoa-Salat Rezept mit Mandeln und getrocknete Tomaten. Vegan, Glutenfrei

Roasted Pumpkin and Quinoa Salad with Almondsi

Apple cider vinegar adds flavour and is healthy choice

So what about the dressing? Well, I am really trying to introduce more apple cider vinegar into my life. This stuff is seriously good for you — the health claims are endless! Of course it’s a change from my usual I-love-lemons routine, but a friend of my swears by it and ONLY uses it for her salad recipes. So here we go. I have to say the first bite of a salad using apple cider vinegar is always a bit surprising and a bit curious. The second bite, better. The third bite, OMG this is good and then I can’t stop myself from loving it. All I can say, is give apple cider vinegar a chance, it’s yummier than imagined and our bodies will definitely thank us for it. A roasted pumpkin and quinoa salad is a good place to start. 🙂

Roasted Pumpkin and Quinoa Salad with Almonds
5 from 1 vote
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Roasted Pumpkin and Quinoa Salad with Almonds

An easy and healthy quinoa salad with almonds and roasted pumpkin full of rich and warming fall flavors. This recipe serves 6 but makes terrific leftovers that can be enjoyed either cold or at room temperature.
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 436 kcal
Autor Elle

Ingredients

For the salad:

  • 1 small organic hokkaido pumpkin, max. 1 kg, trimmed, seeded and cut into wedges (unpeeled)
  • olive oil, for coating
  • 1 1/2 cups uncooked quinoa (300 g)
  • 1 cup whole raw almonds, toasted and finely chopped (130 g)
  • 4 green onions, thinly sliced (greens and white parts)
  • 10-12 oil-packed sun-dried tomato halves, finely chopped (about 65 g)
  • 1 small bunch flat-leaf parsley, chopped
  • 100 g feta cheese, crumbled (optional)

For the dressing:

  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons organic apple cider vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt, or to taste
  • freshly ground pepper, to taste

Method

  1. Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. Rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes. Transfer to a large salad bowl.
  3. Meanwhile, toss the pumpkin slices with a drizzle of olive oil (I do this directly on the baking sheet and toss them using my hands). Season with salt and pepper and spread evenly on the baking sheet. Roast in the oven for 25-30 minutes or until the pumpkin is tender.
  4. In a small bowl, whisk together the dressing ingredients until well combined. Pour the dressing over the quinoa, add the almonds, green onion, sun-dried tomatoes, parsley, and feta (if using) to the bowl and toss to combine. Taste and adjust salt and pepper, as desired. Transfer the pumpkin slices to the bowl and gently toss or serve as is.
  5. Enjoy warm or at room temperature. This dish also holds up well for leftovers the next couple of days.

Notes

  • It may seem like a lot of nuts for this recipe, but the crunchy almonds are a terrific complement to the other flavors and textures. I used whole raw almonds for this recipe, but you could also used slivered almonds if preferred. The nuts can be toasted on the stove top or roasted in the oven. Toasting nuts draws the natural oils to the surface, intensifying the rich nutty flavor and makes the nuts crunchier. A great addition to any salad! Read here for more tips.
  • Not everyone is a fan of pumpkin, so free to substitute with roasted sweet potatoes or other roasted vegetable of choice. I am willing to bet roasted carrots and parsnips would also taste with this dish.
  • The feta cheese is entirely optional for this recipe. It tastes great both ways. I like to enjoy this salad without and then add a little feta cheese to the leftovers to change things up a bit.

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How did you like it?

Please let me know how this Roasted Pumpkin and Quinoa Salad with Almonds recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.

Bulgur Salad with Sweet Potato, Chickpeas & Herbs

This simple recipe for bulgur salad with sweet potato, chickpeas, herbs and almonds makes the perfect side dish or main meal salad. I love the simple ingredient list and complexity of flavors and textures this combination makes. Bulgur, chickpeas, fresh parsley, mint and lemon are a dream team together. And ground cumin is right at home in this salad. Add sweet and creamy roasted sweet potato and crunchy slivered almonds, you have a dreamy tasting salad that even sweet potato nay-sayers will love. And it’s one that is perfectly suitable for vegetarians and vegans alike. Whether it’s for health or for taste, it doesn’t get better than this simple salad!

Vegane Bulgur-Salat mit Süßkartoffel, Kichererbsen, Petersilie, Minze; Mandeln und Zitrone Rezept

Makes great leftovers or a take to work salad

This is again one of those salads that I do as dinner or lunch for two, and since it is simply too filling to pile away ourselves, there are leftovers. Which in my typical fashion I like to enjoy for breakfast. Yes, it makes great leftovers, so go ahead and enjoy this salad as a filling and satisfying bring to work lunch. You can easily pep up the flavor with a little squeeze of lemon or simply some crumbled feta cheese. Or even top it with some sliced sweet cherry or baby roma tomatoes. Revamping leftovers is a great way to give yourself the feeling that you are eating something new and not a repeat from dinner.

Bulgur-Salat mit Süßkartoffel, Kichererbsen und Kräutern

Three reasons why I love this bulgur salad with sweet potato and chickpeas

  • It’s EASY and tasty! Yes, this salad is so easy to prepare and as simple as this recipe is, it doesn’t taste basic. It tastes delicious! Creamy, crunchy, nutty and fresh tasting all at once.
  • The bulgur can be cooked ahead of time. Or you could sub it out for a gluten-free grain like quinoa or even millet.
  • This salad makes for a perfect main meal salad since it is filling and satisfying and it packs great for lunches.
Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds
5 from 1 vote
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Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds

This fresh, herbed bulgur, sweet potato and chickpea salad makes a tasty and satisfying lunch. It's also a great side dish for the holidays.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 408 kcal
Autor Elle

Ingredients

For the salad:

  • 3/4 cup bulgur (150 g)
  • 1 tablespoon extra-virgin olive oil
  • 2 medium sweet potatoes, peeled and cut into 2cm pieces (600 g)
  • coarse sea salt, to taste
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1 medium red onion, diced
  • 1 small bunch fresh flat-leaf parsley, chopped
  • 2 tablespoons chopped fresh mint
  • seeds from 1/2 a pomegranate, or more
  • 1/2 cup slivered almonds, lightly toasted (50 g)

For the dressing:

  • 1 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • freshly squeezed juice from 1 large lemon

Method

  1. Pre-heat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
  2. In a medium saucepan, cook the bulgur according to package instructions. Transfer to a large salad bowl to cool.
  3. Meanwhile, in a bowl, or directly on the baking sheet, toss the sweet potato with the olive oil and a pinch of salt and spread out in a single layer on the lined baking sheet, careful not to crowd them. Transfer to the oven and roast for 30-35 minutes, tossing halfway through.
  4. While the sweet potatoes roast, dry fry the slivered almonds, shaking the pan often, until golden. Transfer to a plate and set aside.
  5. In a small bowl, mix together the dressing ingredients until well combined.
  6. Add the chickpeas to the bowl with the bulgur, along with the red onion, parsley and mint. Pour over the dressing and toss to combine. Add the pomegranate, almonds and roasted sweet potato and gently toss again to combine.
  7. Serve and enjoy!

Notes

  • Feel free to top it with a little feta cheese, if desired.
  • Make it gluten-free: trade out bulgur for quinoa or millet.

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Coconut Chickpea Curry with Sweet Potato

Creamy coconut chickpea curry! Oh how I love thee. This one’s a delicious mashup of the Indian subcontinent meets Southeast Asia. Onions, carrots, good ole taters and sweet potatoes are slow cooked in a rich tomato sauce spiced with ground coriander, cumin, cinnamon, turmeric and cayenne together with fresh ginger, garlic and red chili. To finish things off, there’s magical creamy coconut milk, oh-so loved chickpeas and fresh summer spinach. Dreamy. And a sure pleaser for vegans and non-vegans alike.
Coconut Chickpea Curry with Sweet Potato and Spinach and Basmati Rice

A simple and delicious coconut chickpea curry recipe

This coconut chickpea curry has the perfect balance of silky-creaminess and subtlety spiced flavor. It’s vegetable packed, super satisfying and most of all delicious. And despite the long list of ingredients and all the peeling and chopping, this recipe is actually super SIMPLE and EASY to prepare. I like to avoid the chaos by doing all the prep ahead of time. I even go so far as to mix all the spices in a bowl together so that all I have to do is toss them into the skillet all in one go rather than measuring them out one at a time.

Coconut Chickpea Curry with Sweet Potato and Spinach, in bowl with basmati rice
Coconut Chickpea Curry with Sweet Potato and Spinach, in bowl with basmati rice

An immunity-building and detoxifying curry

Lots of good things going one here. Spices like turmeric, cinnamon and ginger as well as onions and garlic, not only add a flavor boost, but they also offer loads of health benefits. The list is long, but here are just a few:

  • Onions and garlic have lots of disease-fighting, health-promoting properties. Plus garlic gets the liver to produce detoxification enzymes that help filter out toxic residues in the digestive system.
  • Cinnamon adds flavor and sweetens food naturally without the need for sugar. Plus it increases blood flow to the heart and can help regulate blood sugar and blood pressure.
  • Turmeric is renowned for its anti-inflammatory power. It also helps the liver detoxify, is a powerful antioxidant and has anti-bacterial, anti-viral, and anti-fungal properties – also a powerful healer when colds or the flu strike.
  • Ginger increases digestive enzymes, protects the lining of the stomach, has anti-inflammatory effects and helps to protect against cancer.
  • Let’s not forget sweet potatoes and carrots. The same compounds (beta-carotene) that give them their vibrant orange hue can also help improve your complexion and the appearance of your skin plus protect against cell damage and premature aging.

This healthy and hearty coconut chickpea curry with sweet potatoes and spinach makes a great meal that can be enjoyed as leftovers the next day. Serve as is or over brown rice, quinoa, or a low-carb option like cauliflower rice.

Coconut Chickpea Curry with Sweet Potato and Spinach
4.5 from 2 votes
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Coconut Chickpea Curry with Sweet Potato and Spinach

An easy to preare recipe for a healthy and hearty coconut chickpea curry with sweet potatoes and spinach. It makes a tasty meal that can be enjoyed by vegans and non-vegans alike. Serve as is, or over brown rice, quinoa, or a low-carb option like cauliflower rice.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 381 kcal
Autor Elle

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 medium yellow onions, chopped
  • 2 large carrots, diced
  • 3 large cloves garlic, minced
  • 1 1/2 tablespoons freshly grated ginger
  • 1 fresh red chili, seeded and finely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon coarse sea salt
  • a couple generous grinds of black pepper
  • 500 g package crushed tomatoes
  • 2 cups vegetable broth (500 ml)
  • 3 medium potatoes, peeled and diced (1-1/2 cm) (ca. 350 g)
  • 1 medium sweet potato, peeled and diced (1-1/2 cm) (ca. 300 g)
  • Juice from half a lemon (about 2 tablespoons)
  • 1 x 400 ml can coconut milk
  • 1 x 400 g can chickpeas, rinsed and drained
  • 4 generous handfuls fresh spinach leaves, hard stems removed and chopped
  • chopped fresh cilantro, to garnish (optional)

For serving:

  • Wholegrain basmati rice, or try quinoa

Method

  1. In a large deep saucepan or wok heat the oil over medium-high heat. Add the onion and carrot and cook, stirring often, until they start to brown a little, about 3-4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, for another 3-4 minutes, or until the onion is soft.
  2. Add the garlic, ginger, fresh chili, and spices (coriander, cumin, cinnamon, turmeric, cayenne, salt and pepper). Saute until fragrant, about 1 minute.
  3. Add the crushed tomatoes, stir to combine, and cook for 1 minute. Now stir in the broth, potatoes, sweet potatoes and lemon juice. Cover and bring to a light boil over high heat. Reduce the heat and continue to cook at a low simmer, partially covered, until the potatoes are tender, about 35-40 minutes.
  4. Stir in the coconut milk and chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted.
  5. Serve into bowls with rice and garnish with fresh cilantro. Enjoy!

Notes

  • Since there are quite a few spices in this recipe, I like to mix the dried spices together in a small bowl before I get started. I find this makes the cooking process much easier.
  • I buy organic coconut milk, which sometimes has a higher cream content then other times. On rare occasions the cream can look a little bit curdled. In my experience this doesn’t affect the flavor at all, however you may notice tiny flecks of white coconut cream in the sauce.
  • I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Easy, peasy and there is plenty of time to prepare the rice while the curry is cooking.

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Tahini Green Beans and Potatoes

Green beans and potatoes are a classic combination, reminding me once again that the simplest recipes are often the best. The magic of this side dish is the tahini dressing. A lemon-tahini-cumin dressing to be exact. Oh and lets not forgot about fresh parsley. it’s a key ingredient to making the overall flavor magical.

We loved this so much we ate it for dinner… ALL BY ITSELF.

Tahini Green Beans and Potatoes

Tahini — a versatile pantry item

Odds are if you have a jar of tahini around, it’s because you love hummus. I definitely do. But there are so many other ways to put tahini to use. Tahini tastes great with tangy ingredients like lemon, yogurt, even buttermilk making it a fantastic ingredient for salad dressings or dips with a Middle Eastern flair. It’s a terrific partner with chickpeas, roasted carrots, eggplant and even with noodles of all sorts. Another favorite variation is a dressing made with tahini, garlic, lemon, roasted sesame oil and tamari. So tasty!

Frühkartoffeln Isemarkt

Tahini green beans and potatoes of your choice

You’ll want to choose waxy potatoes that hold their shape well for salads. Red skinned, fingerling or baby new potatoes are also great choices, especially since they have a thin skin which doesn’t need to be peeled, meaning less work! I choose market fresh locally grown potatoes for this recipe and boiled them whole, with the skin on, then peeled them. I tend to think they cook better without taking on water and going mushy. The green beans are simply blanched and then shocked in an ice bath so they keep their beautiful bright green color.

Middle Eastern inspiration

This inspiration for this tahini green beans and potatoes recipe comes from my friend and Pilates instructor, Anna. She is the queen of bringing Middle Eastern flavors into every day simple meals. And she has ALL of Ottolenghi’s cookbooks! We enjoyed a salad similar to this one this past summer while BBQing on the Alster. I recall an amazing lemon-tahini dressing and green beans, cause I love them so much, but there was something else there too. And because of all raves and reminders from my favorite Scwhabe, I have finally made my own delicious version.

Tahini Green Beans and Potatoes
5 from 1 vote
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Tahini Green Beans and Potatoes

A super simple recipe for green beans and potatoes tossed in a lemon-tahini-cumin dressing. A healthy side dish with seriously delicious Middle Eastern flavors.
Course Side Dish
Category Mediterranean
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 210 kcal
Autor Elle

Ingredients

  • 650 g potatoes
  • 350 g green beans, trimmed
  • 1 small bunch flat-leaf parsley, chopped

Tahini-Cumin Dressing:

  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1/4 cup lukewarm water (60 ml)
  • 1 teaspoon cumin
  • 1 teaspoon sea salt

Method

  1. In a large pot, cover the unpeeled potatoes with cold, salted water. Bring to a boil, reduce heat to a simmer. Cook potatoes until tender when pierced with a fork, about 15-20 minutes, depending on size. Drain, let steam evaporate, cool slightly, then, using a paring knife, peel while still warm. Slice (or quarter) the peeled potatoes into a large serving bowl.
  2. Meanwhile, blanch the green beans in boiling salted water until crisp-tender, for about 2-3 minutes (or to desired degree of doneness). Drain and cool under cold running water (or plunge into an ice bath). Shake out the excess water.
  3. In a small bowl, whisk together the tahini, lemon juice, water, cumin and salt until well combined.
  4. Transfer the blanched green beans to the bowl with the potatoes. Add the parsley and the dressing, toss to combine.
  5. Serve warm or at room temperature. Enjoy!

Notes

I recommend regular tahini over white tahini since I think it has more flavor. And that’s what want here — flavor! 🙂

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Bulgur Salad with Halloumi and Lemon-Caper Dressing

Yes, the weather is chilly, but fresh-tasting dishes like bulgur salad with halloumi still find a way into my kitchen. This salad is packed with lots of wholesome, fresh flavors — ones that take you back to warmer days.

As a barbecue staple, halloumi doesn’t often make its way into my kitchen, but sometimes it’s just the perfect thing to satisfy the craving for something salty. Which is what brought me to this tasty bulgur salad with halloumi fried to perfection, together with rucola, fresh herbs, sweet tomato, green onion and pine nuts tossed together with in a tasty lemon-caper dressing.

Bulgur Salad with Halloumi and Lemon-Caper Dressing

Make this Bulgur Salad with Halloumi Your Own

Totally adaptable, this is a quick vegetarian salad recipe that you make your own. My favorite way to enjoy halloumi’s golden crust and chewy center is in a salad is with grilled eggplant and cherry tomatoes. A dream team. Bulgur is a classic for salads, like tabouleh, which are terrific with fresh herbs and tomatoes. But there are so many other grains that are perfect in salads. So try quinoa, Grünkern, or barley. All delicious choices.

Bulgur Salad with Halloumi and Lemon-Caper Dressing

How to Fry Halloumi

The simplest way to cook halloumi is to just fry slices in a dry non-stick skillet or grill pan. There’s no need for oil, in fact dry-frying helps create a nice golden crust on the outside while keeping the inside soft and perfectly ready to add to the salad. Thanks to the low levels of acid in this cheese, it remains firm on the outside and instead of melting, it browns instead. Which is exactly why it’s such a great popular choice for summer grilling. No need to wait until summer, it’s fantastic anytime of year!

Bulgur Salad with Halloumi and Lemon-Caper Dressing
5 from 1 vote
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Bulgur Salad with Halloumi and Lemon-Caper Dressing

Packed with fresh flavors, this quick and delicious bulgur salad with halloumi can be enjoyed anytime of year.
Course Salad
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 632 kcal
Autor Elle

Ingredients

For the salad:

  • 100 g bulgur
  • 1 x 200 g package organic halloumi, sliced
  • generous handful young arugula leaves
  • a handful of fresh mint or parsley or a mixture of both, chopped
  • 1 large tomato, diced
  • 2 green onions, finely chopped
  • 2 tablespoons pine nuts, lightly toasted

For the dressing:

  • 1 tablespoon extra-virgin olive oil
  • Freshly squeezed juice from 1/2 a lemon
  • 2 teaspoons capers (in brine), drained and chopped
  • 1 small clove garlic, minced
  • 1 fresh red chili, seeded, membrane removed and finely chopped (optional)

Method

  1. Cook bulgur according to package instructions; in lightly salted water for 10 minutes, until tender and fluffy. Transfer to a serving bowl to cool.
  2. In a small bowl, whisk together the olive oil with the lemon juice, capers, chili and garlic. Season with a little salt and pepper.
  3. Heat a dry, non-stick frying pan (or grill pan) over medium to medium-high heat, and gently fry the halloumi slices for about 2-3 minutes, until golden and crispy on both sides, turning carefully.
  4. Add the arugula, herbs, tomato, and green onion to the bowl with the bulgur; toss to combine. Pour over the dressing and toss again.
  5. Transfer to salad plates, garnish with the pine nuts and top with the halloumi slices. Enjoy!

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Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

Not only is this beet salad gorgeous, it also has a delicious poppy-seed dressing that makes it sing! Then there’s the roasted hazelnuts, creamy goat cheese and fresh herbs that transform an earthy root vegetable into something simply glorious. Yes, I know that not everyone likes beets but when cooked right, and paired with the right things, beets taste amazing!

Beet Salad with Goat Cheese & Hazelnuts — so easy!

What I also love about beet salad is that it is so easy to prepare. Yes, it takes time. Whole beets don’t roast quickly. But the total preparation takes mere minutes. So yes, this beet salad is easy, healthy and delicious! It can be served as a side dish or meal all on its own, and can be served warm or cold. It makes a delicious warm side dish, served along with couscous, a chickpea salad or roast chicken. And I also think it makes a great cold dish which can be served as a delicious addition to weekend brunch.
Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

How to roast beets without foil

I recently watched a documentary about heavy metal. And when it comes to cooking or wrapping your food with aluminum foil, well basically we shouldn’t do it. The metal can leach into our food, especially when you cook with it. I rarely use aluminum foil, but there is one thing ingrained in me since my childhood. Roasting beets in foil. We had beets growing in the garden and so boiled beets, roasted beets and beet greens were a regular occurrence. And in those days we wrapped our beets in a double layer of foil, just as we did potatoes on the BBQ. So I am trying to be more aware and either roasted my beets already peeled and sliced, or if doing them whole, simply choose to use a casserole dish with a lid, or a Dutch oven works just as well for this type of roasting. The choice is yours, so I have included both methods for this beet salad.
Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

This beet salad is so good!

It’s full of vitamins and minerals and it’s:
Colorful
Crunchy
Fresh
Healthy
& Oh-so delicious

I really hope you enjoy it is much as I do. Here’s to giving beets a second chance!

Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing
5 from 1 vote
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Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing

A delicious and easy to prepare beet salad that fantastic served warm but can also be enjoyed cold as a healthy side dish.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 245 kcal
Autor Elle

Ingredients

  • 4-5 medium beets, scrubbed (ca. 900 g)
  • Sea salt and freshly ground black pepper, to taste
  • 50 g crumbled goats cheese (or more)
  • handful roasted hazelnuts, coarsely chopped
  • 1 tablespoon finely chopped dill or flat-leaf parsley

For the dressing:

  • 2 tablespoon Greek yogurt
  • 2 tablespoon olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 2 1/2 tablespoon apple cider vinegar Natürtrub
  • 1 1/2 tablespoon poppy seeds
  • Sea salt and freshly ground black pepper to taste

Method

  1. Preheat the oven to 425°F / 220°C.
  2. Season the beets with salt and pepper and tightly wrap them in a double layer of foil. Roast on a baking sheet in the middle of the over until tender when pierced with a knife, 1 to 1 1/4 hours (depending on size).
  3. Alternatively, coat the bottom of an oven-safe casserole dish or Dutch oven with olive oil. Place the beets in the a single layer in the bottom of the baking dish, season with salt and pepper and cover with a tightly fitting lid (or cover tightly with foil) and roast until tender, checking for doneness between 50-60 minutes.
  4. Remove from oven and let stand for a couple of minutes. Transfer the warm beets to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.
  5. While the beets roast prepare the dressing. In a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, and poppy seeds. Season with salt and pepper, to taste.
  6. Slice the warm beets into bite-size wedges and transfer them to a serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with goats cheese, hazelnuts and fresh herbs. Serve immediately.
  7. Enjoy!

Notes

  • It is also possible to steam the beets in the oven. Toss beets with oil in a baking dish; season with salt and pepper. Add ¼ cup (60 ml) water. Cover pan tightly with a lid or foil (so that steam will build up) and roast beets until a tender when pierced with a knife, about 60–75 minutes.
  • I use Chevre goat’s cheese (without the rind) for this recipe.
  • Store-bought roasted hazelnuts can be used for this recipe, otherwise roast the hazelnuts in a dry skillet over medium heat, toast the hazelnuts, stirring them to color evenly, until the skins char in places and begin to split and flake, about 10 minutes. Transfer the nuts into a clean kitchen towel and wrap the towel around them. Rub the nuts against one another inside the towel to remove the skins. Do not worry if some bits of skin remain. Transfer the nuts to a cutting board and chop coarsely; you want an uneven mixture of some hazelnut halves and some small pieces.
  • This recipe was inspired by Julia Turshen’s Beet Salad with Poppy Seed and Chive Dressing from her cookbook Now and Again. I’ve adapted the dressing slightly and serve the beets roasted rather than boiled and top them with roasted hazelnuts, goat cheese and fresh herbs.

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How did you like it?

Please let me know how this Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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Chickpea Chili with Roasted Sweet Potato

Here’s an A M A Z I N G chickpea chili that’s actually not as you would expect a typical chili to be. Simple put: it’s remarkable! It’s full of so many tasty flavors… from fresh red chili, garlic and turmeric to cumin, cinnamon, and paprika, and then if that not enough there’s plenty of extra tastiness from honey, tahini and soy sauce. Fresh tomatoes add even more umami effect — like we needed any more! — and all those flavors are bound together into the most perfect chili base ever. Centre stage is one of my all-time favorite combinations: chickpeas and sweet potatoes. Enter lime and cilantro and I’m in food heaven. Did I mention I also used coconut milk? F O O D L O V E. Yes, say goodbye to traditional chili F O R E V E R!

Chickpea Chili with Roasted Sweet Potato
In my recipes I love to use acacia honey for its mild and sweet, floral flavor. I also use Japanese soy sauce (also known as shoyu, literally “soy oil”) as I prefer the flavor over Indonesian or Chinese versions. I stick to using an all-purpose soy sauce from Kikkoman since it has a sweeter, less harsh flavor than other versions. If you are using a gluten-free tamari you can expect a stronger flavor due to the high soy bean content, so I would slightly reduce the amount if using it in this recipe.

Kurkuma Wurzeln, Turmeric
Kurkuma Wurzeln (auch Turmeric genannt)

For a livelier taste, I recommend using fresh turmeric, but a word of warning – fresh turmeric stains easily, so unless you want to turn your hands and kitchen yellow, handle with care! If you get it on your clothes all is not lost: lemon juice usually removes the stain. Just squeeze a little on to the affected area and leave for about 15 minutes before putting in the wash.

Speaking of turmeric, I recently read a funny (or not so funny!) article about a woman who decided to give herself a homemade turmeric mask facial treatment — apparently it helps brighten your completion so you can really get a healthy glow. Glow it did. She turned yellow. Bart Simpson yellow. Or in her case Lisa Simpson. Can you imagine? That stuff really stains! So she tried good old lemon juice. Big fail! OMG her poor skin.

The solution. Water and sugar.

So although lemon may work with some stains, if your hands get really stained while you are cooking with turmeric, then just mix a few tablespoons of sugar with some water, and then scrub your hands together. It works magic! A simple and awesome way to remove turmeric stains!

Grünkern für Kichererbsen Chili mit Süßkartoffel
Grünkern

A side note: I serve my chickpea chili with Grünkern (which is spelt grains harvested young, then dried and smoked), but short-grain brown rice or freekeh (similar to Grünkern but made from drum wheat), even pearled barley, are great options too.

Chickpea Chili with Roasted Sweet Potato
5 from 1 vote
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Chickpea Chili with Roasted Sweet Potato

Course Main Course
Category Curry
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Autor Elle

Ingredients

For the sweet potato:

  • 1 large sweet potato, peeled and chopped into small bite-sized pieces
  • extra-virgin olive oil, about 1/2 tablespoon or more
  • sea salt and freshly ground pepper, to taste

For the chili:

  • 1 tablespoon coconut oil
  • 5 small shallots, finely chopped
  • I sweet pointed red pepper, finely chopped
  • 3 small to medium-sized vine-ripened tomatoes, finely chopped
  • 1 fresh red chili, finely chopped
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground turmeric (or 3 teaspoons fresh grated with a microplane)
  • 1 teaspoon cinnamon
  • 1 teaspoon ground paprika
  • 3 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 tablespoon honey
  • 1 x 400 ml can organic coconut milk
  • juice of one lime
  • 3 tablespoons finely chopped fresh cilantro, plus more for garnish

To serve:

  • short-grain brown rice or other chewy and nutty grain such as Grünkern, or freekeh (depending on the choice you’ll want to start cooking this as soon as you prep the sweet potatoes)
  • lime wedges

Method

  1. Preheat oven 450°F/220°C and place the rack in the upper third. Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the sweet potatoes with olive oil until coated, season with salt and pepper. Spread out evenly on the prepared baking sheet.
  3. Bake, stirring halfway through, until golden and cooked through, about 20-25 minutes, depending on size of pieces. Remove from oven and set aside.

    NOTE: Once the sweet potatoes have been in the oven for about 10 minutes, start preparing the rest of the dish.

  4. Using a large saucepan or deep skillet, heat the coconut oil over medium heat. Add the shallots and slowly sauté until transparent, about 10 minutes.
  5. Add the chopped red pepper, tomatoes and chili. Sauté 3-4 minutes, stirring occasionally.
  6. Add the chickpeas and spices (cumin, cinnamon, turmeric and paprika); stir well to combine.
  7. Stir in the minced garlic, soy sauce, tahini, honey, coconut milk and sweet potato. Simmer for 5 minutes, stirring occasionally.
  8. Add the lime juice and cilantro; reduce heat to low and simmer for 2 minutes.
  9. Remove from heat, and divide into bowls. Sprinkle with more fresh cilantro and serve with rice and a wedge of lime. Enjoy!

Notes

  • This dish is more mild than spicy, so for more kick add another fresh chili or serve with Sambal Oelek chili sauce on the side.
  • This recipe for Chickpea Chili with Roasted Sweet Potato can also be made in advance and heated up again before serving. Tastes just as great!

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Apple Crumble with Cranberries

What a combination! This apple crumble is made with juicy pieces apples and tart cranberries surrounded by a deliciously crisp crumble made with oats and whole wheat spelt flout, raw cane sugar, maple syrup and cinnamon. It’s the perfect autumn dessert. I absolutely love this combination of flavors!

Cranberry Apple Crumble – something everyone loves!

It’s almost certain that everyone can be won over with apple crumble. Whether it’s Oma’s traditional apple crumble cake, or a less sweet apple crumb cake. Apples baked in desserts are simply good. And this recipe is no different. The basics are the same, but instead this version has the addition of fresh cranberries — which are popping up more and more in supermarkets — and although it contains butter and sugar, it also has some redeeming qualities which don’t sacrifice taste. This is a dessert after all!

Cranberry Apple Crumble

A sweet treat with lots of good for you things too!

Whole wheat spelt flour as well as fine cut mixed oats add a nutritious element to this dessert. I like to use an organic fine cut oat mix which is made with whole grain oats, barley and spelt, as well as some seeds (linseeds, sesame and sunflower seeds). It adds an extra element of flavor, texture and natural goodness. For the sweetener, I like organic raw cane sugar, as it is unrefined and adds a caramel note, plus pure Canadian maple syrup, which is simply a must as part of my Canadian upbringing. For the warming effect, which is also good for the soul, it’s spiced with cinnamon, nutmeg and vanilla.

Cranberry Apple Crumble

Sweet but not too sweet, I hope you enjoy this simple cranberry apple crumble recipe as much as I do. This dessert is terrific served on its own, or with a dollop of vanilla ice cream, whipping cream, vanilla sauce or even some toasted nuts. If you want the apple crumble to be vegan, then replace the butter with vegan margarine or other alternative.

This cranberry apple crumble recipe can be served in porcelain ramekins (which is my favorite for serving guests) or in a square casserole dish (20 x 20cm).

Apfel-Crumble mit Cranberries
5 from 1 vote
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Cranberry Apple Crumble

Apple crumble with cranberries and oat flakes is simply a delicious dessert! The crumble topping tastes great on its own, but is also delicious with vanilla sauce or ice cream.
Course Dessert
Category Baking
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 399 kcal
Autor Elle

Ingredients

For the filling:

  • 1 large apple, peeled and finely chopped (200 g)
  • 1 cup fresh cranberries (or frozen) (100 g)
  • 1/2 cup soft brown sugar (Muscovado) (80 g)
  • 1/8 teaspoon sea salt
  • 1 tablespoon arrowroot powder (or other starch)
  • 2 tablespoons water
  • 2 tablespoons unsalted butter (30 g)
  • 1/8 teaspoon vanilla
  • pinch ground nutmeg

For the base and crumble topping:

  • 1 1/4 cup fine cut oats (125 g) (I like mixed oats with seeds)
  • 1 cup whole wheat spelt flour (115 g)
  • 1/2 teaspoon salt
  • 60 g soft brown sugar (Muscovado)
  • 1 tsp cinnamon (Ceylon)
  • 1/4 tsp nutmeg
  • 85 g unsalted butter, melted
  • 2 tablespoons pure maple syrup

Method

  1. Preheat the oven to 325°F / 170°C degrees and grease 6 ramekins (Crème Brûlée forms with 9cm) with butter (alternatively use a 20 x 20 cm square casserole dish).

  2. In a medium saucepan, add the apple, cranberries, brown sugar, and salt. Cook over medium-high heat, stirring often, until apple is tender and cranberries burst, about 6-7 minutes.
  3. Whisk together the arrowroot powder and water in a small bowl, and stir into apple mixture. Cook, stirring often, until the mixture thickens, about 1 minute.
  4. Remove from the heat; stir in the butter, vanilla and ground nutmeg. Stir mixture, and set aside while you prepare the rest.
  5. In a medium bowl, add the oats, flour, salt, sugar, cinnamon and nutmeg; whisk together to combine. Add the melted butter and maple syrup and stir until combined.
  6. Press half of the crumble mix into the bottoms of the prepared ramekins.
  7. Evenly distribute the apple-cranberry mixture between the ramekins. Sprinkle each with the remaining crumb mix.
  8. Transfer to the oven and bake the the preheated oven for 25 minutes (up to 35 minutes if using a casserole) until the top is golden brown and the juices of the fruit is bubbling.
  9. Serve warm and enjoy!

Notes

  • If you are preparing this in the casserole, you can also make this as crumble bars. Just line the greased casserole with parchment paper, then allow to cool fully before removing from the baking dish and slicing.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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Cauliflower and Potato Curry with Chickpeas

This rich tomato-y cauliflower and potato curry is deeply nourishing and provides quick comfort during the last weeks of winter. There’s lots of vegetables (cauliflower, spinach and potatoes), a slew of spices (that hopefully everyone has in their spice drawer), and a rich stew-y tomato richness that is balanced out with a little coconut milk, plus chickpeas to fill it out a little more — sorry, I’m simply addicted and couldn’t overlook adding yet another can of chickpeas to one of my recipes. Plus, I particularly love them in curries and with cauliflower.

Cauliflower and Potato Curry with Chickpeas and Spinach,

Vegane Rezept für Blumenkohl-Kartoffel-Curry mit Kichererbsen und Spinat,

A cauliflower and potato curry recipe without curry powder

What is curry anyway? Well that really depends on where it’s coming from and how it’s used. Curry is typically a combination of many, many dried spices blended together. And there are so many different types, and depending on the producer, a typical curry powder can contain from 10 to 20 different herbs and spices. But there are three main ingredients in most curries, and that is: turmeric, cumin, and coriander. And those tasty spices are what I like to use to create my own simple curry. Which I too vary, from recipe to recipe. In this version, I use the magical three, plus fresh ginger, garlic and onions, a little cayenne pepper and paprika. This gives it a subtle curry flavor that let’s the stew-y tomato richness shine through.

Cauliflower and Potato Curry with Chickpeas and Spinach, vegan recipe,

Helpful in the kitchen:

For recipes like this cauliflower and potato curry I love to use a wok. Not a classical wok, but one that is sort of like a saucepan and skillet hybrid. I’ve been using one from Kitchenaid for ages, which is similar to this one from Silit.

There are certain products and produce that I almost always buy organic or locally sourced. This isn’t always because it tastes better, but products like ground turmeric, I like to purchase in organic quality to avoid pesticides, fungicides, and irradiated products. Fresh turmeric can also be used; generally I use 1 cm of fresh (peeled and grated) for 1 tsp dried.

Cauliflower and Potato Curry with Chickpeas
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Cauliflower and Potato Curry with Chickpeas

Healthy and easy cauliflower and potato curry in a rich tomato sauce with chickpeas and spinach. Feel free to switch out spinach for other greens, like kale or Swiss chard. Naturally suitable for anyone following a vegan, vegetarian and gluten-free diet. Serve with your favorite grain for a satisfying meal. Serves 4-6.
Course Main Course
Category Curry
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5
Calories 185 kcal
Autor Elle

Ingredients

  • 1 tablespoon coconut oil
  • 2 small yellow onions, diced
  • 3 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika (sweet)
  • 1/8 teaspoon cayenne pepper
  • sea salt plus freshly ground pepper, to taste
  • 2 cloves of garlic, minced
  • 2 teaspoons peeled and grated fresh ginger
  • 1 fresh chili pepper, seeded and thinly sliced
  • 3 small firm potatoes, peeled and diced (1,5 cm pieces, ca. 300 g)
  • 1 small head of caulilflower, cut into small florets (ca. 400-450 g florets)
  • 2 x 400 g can organic diced tomatoes
  • 2 cups vegetable broth (500 ml)
  • 1 x 200 g can organic coconut milk
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 100 g spinach hard stems removed and chopped
  • Freshly chopped parsley or cilantro to garnish

To serve:

  • whole grain basmati rice (or quinoa, millet or other grain of choice)

Method

  1. Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.
  2. Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.
  3. Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.
  4. Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.
  5. TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.
  6. Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.
  7. Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!

Notes

I choose to go with a deeper tomato flavor for this curry. If you prefer a richer coconut flavor, then reduce the broth by 125 ml and use a full-sized (400 g) can of coconut milk.

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Roasted Sweet Potato Pear Salad with Quinoa

Sweet Potato Pear Salad. This is the perfect salad for anyone that loves sweet. The deep roasted flavors of sweet potatoes and pears are exactly that. Together with quinoa, they make for rich and flavorful salad that is healthy, packed with protein and fiber — and one that offers the distinct seasonal flavor of fall.

Roasted Sweet Potato Pear Salad with Quinoa

For me, sweet potatoes are classic addition to any fall menu and as I was growing up they were an absolute must at Thanksgiving or Christmas. Albeit back then I despised them. And turnips. But I’ll never get over the turnips. I still can’t even walk into the same room as them. Cooked turnips that is. As for sweet potatoes, they are something I’ve had a fleeting love affair with over the years. Sometimes I love them, sometimes I don’t. They fall into that category of ” I need to be in the mood” and sometimes it just ain’t jiving. I think it has to do with their sweetness. At times it’s just too much of a good thing. Are you thinking what I’m thinking? Yes, this salad is sweet. Naturally sweet. But I guess I was in the mood. 😉

Here in Germany, sweet potatoes are slowly making their way to mainstream. It didn’t used to be that way. They were hard to find. I used to search relentlessly for them in the “early years”. That was way back when I was making homemade dog food for “the best dog in the world” Chloe. My Rhodesian Ridgeback who also happened to have “the best personality in the world”. My world, of course. She had a sense of humor, and she smiled. I swear!

Here’s a little secret, dogs L O V E sweet potatoes! And yes, it does sound a little crazy that I used to cook for my dog. But…she had allergies. So it made sense. And, surprisingly enough it’s easy, cheaper and healthier. And best part, she and I both enjoyed it. 🙂

Sweet Potato and Pear Salad with Quinoa
5 from 1 vote
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Sweet Potato and Pear Salad with Quinoa Salad

The deep roasted flavors of a sweet potato, pear and quinoa salad. Together they make for rich and flavorful salad that is healthy, packed with goodness!
Course Salad
Category Mediterranean
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Autor Elle

Ingredients

  • 1 organic sweet potato, unpeeled and sliced into wedges (feel free to peel if you prefer)
  • 1 large pear, halved, cored, each half cut into 4 wedges
  • extra-virgin olive oil, for drizzling
  • sea salt and freshly ground pepper
  • 1 tablespoon fresh thyme leaves
  • 2 cups water (500 ml)
  • 1 cup quinoa (200 g)
  • 1/3 cup pumpkin seeds, toasted (50 g)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 medium red onion, diced
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 2 handfuls baby arugula leaves

Method

  1. Preheat the oven to 350°F / 180°C.
  2. In a medium bowl, toss the sweet potato and pears with a little olive oil and the thyme, plus a little salt and pepper. Bake in the oven on a baking tray lined with parchment paper for 40 minutes.
  3. Meanwhile, bring the water to the boil, add the quinoa and cook for 20 minutes. Fluff with fork.
  4. While the quinoa is cooking, toast the pumpkin seeds. Do so by dry frying them in small skillet until golden.
  5. Transfer the quinoa to a large serving bowl. Stir in the red wine vinegar and olive oil. Add the red onion, parsley, arugula, pears, and sweet potato, season with salt and pepper and garnish with the pumpkin seeds. Serve warm and enjoy!

Chloe: sweet potato lover & best dog in the world! #memories

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Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad

Yes to oven roasted pumpkin! That’s right, it’s the time of year again. Pumpkin recipes are on the rise! And this one, I have to say is pretty special. First there is oven roasted pumpkin specially prepared with ginger, garlic, fresh chilies, coriander and a little honey (or maple syrup for vegans!). All tossed together with Hokkaido pumpkin (my favourite!) and roasted in the oven to perfection. Then served tossed in a lemony bulgur salad with fresh cilantro, mint, roasted almonds, pomegranate and crumbled feta cheese. What a combo! Vibrant with color, simple and delicious! Plus leftovers also taste great!

Roasted pumpkin and bulgur salad tastes great with feta

First of all, I am a big fan of Hokkaido pumpkin and feta together. You can practically just roast the two together and call it a meal. Which is probably what inspired me to make my recipe for oven roasted pumpkin with feta. As simple as it sounds, there’s a little more to it than that. Like almonds, parsley and a little chili. It’s one of my fall favourites and definitely worth a try. So yes pumpkin and feta. The feta of course is optional in this recipe, but I definitely recommend including it. I’ve done a version with and without, and my favourite Schwabe, although he’s not vegan, would tell you he likes the version sans feta best. So I say, serve the feta on the side, and give both ways a try.

Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad
Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad

What is Hokkaido pumpkin?

Hokkaido pumpkin’s name comes from its home – an island in Japan. It’s only in the last 20 years has the Hokkaido pumpkin also been cultivated in Europe and has since then become a really popular choice during fall. Compared to its pumpkin relatives, the solid, tasty orange-red flesh of Hokkaido pumpkin is extremely nutrient dense. This is because it contains less water than other pumpkins. It also has a low-fat content, making it the ideal fall vegetable for those watching their figure. The color already indicates that it is loaded with beta carotene, which our bodies convert to vitamin A and is vital for a healthy vision, skin and hair. And because the skin is edible you will get even more beta-carotene than from other pumpkins.
Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad

5 from 1 vote
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Ginger-Chili Oven Roasted Pumpkin with Bulgur Salad

A vibrant coloured and flavourful fall salad made with oven roasted pumpkin tossed together with bulgur, fresh herbs, almonds, pomegranate and feta. Makes terrific leftovers and is easily adaptable for anyone following a vegan or gluten-free diet. Serves 4 or more as a side dish.
Course Salad, Side Dish
Category Mediterranean
Servings 4
Calories 462 kcal
Autor Elle

Ingredients

  • 1,3 kg Hokkaido pumpkin. ends trimmed, seeded and cut into evenly sized chunks, approximately 2-3cm wide.
  • 1 tablespoon fresh ginger, peeled and grated
  • 2 fresh red chilies, seeds, membranes removed and finely chopped
  • 2 cloves garlic, minced
  • 2,5 tablespoons olive oil
  • 2 tablespoons honey (for vegans: maple syrup)
  • 1 teaspoon ground coriander
  • fine sea salt and freshly ground black pepper, to taste
  • 1 cup bulgur (200g)
  • 1 small red onion, finely chopped
  • juice of one large lemon, plus more to taste
  • small bunch cilantro, chopped
  • handful mint leaves, chopped
  • 4 tablespoons slivered almonds, lightly toasted (ca 30 g)
  • seeds from ½ a pomegranate
  • crumbled feta, to taste

Method

  1. Pre-heat oven to 200°C / 400°F and line a large baking sheet with parchment paper.

  2. In a large bowl, combine the pumpkin pieces with the ginger, chili, garlic, olive oil, honey and coriander; season well with salt and pepper and toss until well combined. Transfer to the prepared baking sheet. Bake for 25-30 minutes, tossing halfway through until the pumpkin is golden and tender. Remove from the oven and set aside to cool slightly.
  3. Meanwhile cook bulgur according to package instructions. Drain excess liquid if necessary and transfer to a large serving bowl to cool while the pumpkin finishes roasting.
  4. Add the slightly cooled pumpkin to the bowl with the bulgur (including the bits of chili, ginger and oil from the baking sheet).
  5. Squeeze over the lemon juice, add the herbs, and half of roasted almonds and pomegranate seeds. Toss to combine, adjust seasoning as desired and scatter with the remaining almonds and pomegranate seeds. Garnish with crumbled feta, serving more on the side, if desired. (I think feta makes it even tastier!).
  6. Serve at room temperature and enjoy!

Notes

  • Make this recipe gluten-free by switching out the bulgur for quinoa or millet.
  • For a vegan version, trade honey for maple syrup and skip the feta.

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Lacinato Kale Pesto – quick, easy, delicious!

Lacinato Kale Pesto is a spin on the traditional Genoese pesto. Take some green leaves, extra virgin olive oil, some pine nuts, a little garlic, add some Italian aged cheese and you have yourself a green sauce that will elevate any dish and will give you those healthy fats and polyphenols you need on a daily basis. The green leaves of cavolo nero (also known as Tuscan or Lacinato kale) replaces basil and it does not disappoint. Simply DELICIOUS!

The kale, which has a sweet and nutty quality, is quickly blanched in boiling water to amp up the flavours and soften the crisp leaves. Pulsed in a food processor with garlic and olive oil, the pesto tastes amazing with small pasta, like farfalle, volanti or penne. This dish is a great comfort food and is easily whipped up on a weeknight when you’d rather spend your time binge-watching Modern Love.

Lacinto Tuscan kale

Lacinato Kale Pesto

I hope you will LOVE this pesto as much as I do. It’s:

  • Fresh & big on flavor
  • Versatile
  • Packed with greens — yes, super healthy!
  • Cheesy
  • Garlicky
  • & most of all super delicious

Lacinato Kale Pesto with Pasta

Uses for Lacinto Kale Pesto

  • This kale pesto recipe is a delicious way to pack in some greens this winter. You can use pesto for so much more than just pasta. Here are just a few ideas:
  • Toss it with spaghetti squash or warm pasta and top with diced tomatoes for added fresh flavours
  • Use it as pizza sauce or spread it on any sandwich
  • Mash it with avocado and spread it on toast
  • Serve it with roasted potatoes or mushroom caps
  • Toss it with white beans
5 from 1 vote
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Lacinato Kale Pesto - quick, easy, delicious!

Lacinato Kale Pesto is an absolutely delicious way to eat your greens. Use it like regular basil pesto—on pasta, over roasted vegetables and more!
Course Sauce
Category Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 208 kcal
Autor Elle

Ingredients

  • 12 Lacinato kale leaves, ribs removed
  • 3 cloves garlic
  • 3 tbsp pine nuts (lightly roasted, if desired)
  • 1/2 teaspoon finely grated lemon zest
  • 2/3 cup grated parmesan (65 g)
  • 1/4 cup extra-virgin olive oil, or more as needed (4-5 tablespoons)
  • sea salt & freshly ground pepper, to taste
  • pinch chili flakes (optional)

Method

  1. Bring a pot of water to a boil and blanch the kale for 2 minutes.
  2. Strain and plunge kale into an bowl of ice cold water. Drain kale and squeeze excess water from it.
  3. In a food processor, combine garlic and pine nuts, lemon zest, chili (if using) and grind to a coarse paste.
  4. Add Parmesan and kale and blend until smooth.
  5. With motor still running, slowly drizzle in olive oil and season with salt and pepper.
  6. Eat immediately or store in a glass jar in the fridge for about 4 days. Store pesto airtight in the refrigerator with a thin layer of olive oil over top to avoid oxidation and preserve that vibrant green color.

Notes

Tips for serving with pasta: Before you drain your pasta, reserve some of the cooking liquid. That pasta cooking water contains starches that help attach the sauce to the pasta. Toss pasta and pesto with small splashes of the cooking water until you’re satisfied with the consistency.

Make it vegan: Omit the parmesan. Substitute 2 to 3 tablespoons nutritional yeast, to taste, or use vegan parmesan.

Recommended equipment: I like this Philips food processor (affiliate link). It’s affordable and does the job.

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Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

My favorite ever winter pasta salad is loaded up with vegetables, roasted to perfection. First there is roasted Tuscan kale — yes roasted! With slightly crispy edges and tender leaves. And then there are roasted sweet potato, good ole spuds, and parsnip — PLUS oven roasted chickpeas! All of which are tossed with spiral noodles and a to-die-for herb-buttermilk dressing. Yeeees!

Why pasta salads can be considered healthy

If your pasta salad is packed with nutrition ingredients, then there are more than one reason why you might want to enjoy this type of salad more often. Once cooked and cooled, the structure of the pasta (and potatoes), turns into something that is called “resistant starch”. Meaning it resists being broken down by enzymes and being fully absorbed. So it makes you feel full AND at the same time, it’s providing lots of prebiotics which nourish the good bacteria in your gut. Good news for the waistline.

Zutaten für Nudelsalat

Im Ofen Geröstete Schwarzkohl

And at the same time this winter pasta salad includes probiotics in the dressing from natural Greek yoghurt and buttermilk. So we are really looking after our intestinal flora. Not to mention all the other fabulous nutrients we are getting from the roasted vegetables, leafy greens and fresh herbs.

Winter Nudelsalat mit geröstetem Gemüse und Buttermilch-Dressing

Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

How to make this Winter Pasta Salad

Like other pasta salads, this winter version is pretty easy to make! The kale is roasted first — which is really quick — then the the rest of the vegetables are roasted on one tray, while the chickpeas are roasted on the other. Basically it is a 3-step process. Kale: 8 minutes, mixed vegetables for 10 minutes, before adding the chickpeas, then another 10 minutes and finally a quick switching of place till everything is nice and golden brown. Simple!

While the vegetables roast, you can start to prepare the other ingredients. Bringing pasta water to a boil, cooking it until al dente and preparing the buttermilk dressing.

Once the veggies are roasted (tender and lightly browned), remove them from the oven. Add all of the ingredients to a large bowl, drizzle over the dressing and give everything a gentle toss until evenly coated. That’s it!

Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

How to adapt this pasta salad recipe

I like to use Tuscan kale for this salad, but regular curly kale would also work fine. Just give it a good toss with with a dash of olive oil and rub the leaves together so that they are all coated with the oil.

I particularly love root vegetables like sweet potatoes and parsnip in this salad, but you could also swap out them out with hokkaido or butternut squash.

A mix of fresh herbs adds an extra layer and depth of flavour. Any mix of soft herbs will do, try basil, chives, or your favourite combination. If you don’t have fresh herbs on hand, then use arugula leaves.

Winter Nudelsalat mit geröstetem Gemüse und Buttermilch-Dressing

drehen
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Winter Pasta Salad with Roasted Vegetables & Buttermilk Dressing

A winter pasta salad make for a delicious way to enjoy winter kale and roasted vegetables together with pasta and flavorful buttermilk fresh herb dressing.

Course Salad
Category Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 517 kcal
Autor Elle

Ingredients

For the pasta salad:

  • 150 g dry pasta of choice (e.g. farfalle, penne, fusilli)
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 bunch of Tuscan kale, stemmed and coarsely chopped (or curly kale)
  • 2 small sweet potatoes, peeled and diced (375 g)
  • 1 medium parsnip, peeled and diced
  • 2-3 potatoes, peeled and diced (250 g)
  • Coarse sea salt and freshly ground pepper, to taste

For the chickpeas:

  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon ground cilantro
  • 1/4 teaspoon cayenne
  • Freshly ground black pepper

For the dressing:

  • 1/3 cup organic buttermilk (80 ml)
  • 3 tablespoons greek yoghurt
  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons freshly chopped herbs (e.g. dill, parsley, mint and coriander — see tips)

Method

  1. Preheat the oven to 450°F / 230°C and line a baking sheet with parchment paper. Place the kale leaves on the tray and drizzle with about 1/2 tablespoon (or more) olive oil. Use your hands to toss until evenly coated. Season with salt and pepper. Roast the kale leaves for 8-10 minutes. Remove from oven and set aside to cool.
  2. Reduce the oven heat to 425°F / 220°C and line two baking sheets with parchment paper.
  3. Place the vegetables on one of the baking sheets, drizzle with 1 tablespoon oil and season with salt and pepper. Spread in an even layer, careful not to crowd, and roast in the middle of the oven for 10 minutes.
  4. Meanwhile, in a medium bowl, toss the chickpeas with oil and spices and season with salt and pepper. Transfer to the second baking sheet and spread in an even layer.
  5. After vegetables have been in oven for 10 minutes, move them to the top third rack, and place the tray with the chickpeas on the bottom third rack. Roast for 20-25 minutes, switching the tray positions and tossing halfway through, until vegetables are tender and golden brown.
  6. While vegetables and chickpeas are cooking, prepare the pasta and dressing. Cook the pasta in boiling salted water until al dente. When done, drain and rinse the pasta.
  7. In a small bowl, mix together the dressing ingredients until well combined.
  8. To assemble the salad, add the kale leaves, pasta, roasted vegetables and chickpeas to a large serving bowl. Drizzle over the dressing and toss gently until well coated. Serve and enjoy!

Notes

  • A mix of herbs is best for the dressing as it adds another layer of flavour. Soft herbs like dill, parsley, mint, coriander, basil and chives are good choices. Otherwise, try using arugula leaves in their place.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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Butternut Squash Stew with Chickpeas

This butternut squash stew with chickpeas recipe is simple to make and packed with warm and smoky flavors. It has a slight tex-mex chili influence thanks to the smoked paprika. Fresh ginger and red chili give it a little extra kick, with lime juice balancing it out and adding a little sunshiny brightness. Served over short-grain brown rice, this vegetarian and vegan stew is makes for a light and delicious fall meal.

I like to serve this stew with brown rice, but you could also enjoy it on its own, with another grain of choice, or even a simple salad and flatbread. And if you are a big pumpkin fan and doing a meal for two, it’s also hearty enough all on its own.

Easy to make comfort food that’s also healthy

This vegetarian and vegan butternut squash stew with full of comforting, warm, fall flavors. Full or good-for-you ingredients, it’s guilt-free comfort food. Best part is that it is super easy to pull together, making it also a lunch option — okay a home office lunch option. There isn’t a lot of standing over the stove so you can simply relax while it simmers away.

Butternut Squash Stew with Chickpeas

How to make Butternut Squash Stew with Chickpeas

  • Using either a Dutch oven or large saucepan, the onions are slowly sautéed until softened, before adding the garlic, ginger and chili. Then comes the squash and the remaining aromatics. That’s where the deliciousness starts.
  • Next, pour in the tomatoes and water. Stir. Bring to a simmer. Cover, and let cook at a light simmer for 10 minutes, then stir in the chickpeas and simmer for another 5-10 minutes. That’s pretty easy so far, right?
  • Last, remove from heat, squeeze 1/2 a lime over the stew. Add some fresh herbs. And voila, and it’s ready for serving! Satisfying and healthy.

Butternut Squash Tips

The butternut squash should be about 15 cm long since we only need a small pumpkin for this recipe. Otherwise, choose one that is 20-30 cm, and use half for this dish. That was you get a butternut squash with its full flavor and aroma.

The great thing about pumpkins and winter squash is that the store well and keep long. With cool, dry temperatures they can easily be stored for 2-3 weeks, or even up to 2-3 months. Once the squash has been peeled or cut, it should be consumed within one week. However, you could also freeze its flesh in portions for future use.

And one final question, as to whether you can consume the flesh, the answer is no. With this type of pumpkin the peel is not edible and even with cooking, it will not soften. To peel the squash, first cut it in half, then trim the ends, and finally scoop out the seeds. The flesh right under the skin is somewhat fibrous, so you can be quite generous with the amount you peel away.

Butternut Squash Stew with Chickpeas and Rice

Looking for butternut-squash recipe inspiration?

Then try one of these delicious pumpkin recipes:

Kürbiseintopf mit Kichererbsen
4.5 from 2 votes
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Butternut Squash Stew with Chickpeas

A pumpkin stew made with butternut squash, chickpeas and smokey chili flavors. Served with short grain rice this makes a healthy and light meal. Without rice, a meal for 2.
Calories 409 kcal
Autor Elle

Ingredients

  • 200 g short-grain brown rice
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon freshly peeled and grated ginger
  • 1 fresh red chilli, deseeded and finely chopped
  • 1 small butternut squash (700 g), peeled, seeded, cut into bite-size pieces (3cm)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 x 400 g can organic diced tomatoes
  • 400 ml water
  • 1 x 400 g can organic chickpeas
  • juice from half a lime
  • 1 bunch flat-leaf parsley, chopped
  • generous handful mint, chopped (ca. 3 tablespoons)
  • 1 small red onion, finely chopped
  • 1 avocado, sliced

Method

  1. In a medium saucepan cook rice in double the amount of water for 35-40 minutes (according to package instructions). Set aside for 5 minutes, covered, then fluff with a fork.
  2. Meanwhile, heat 2 the oil in a large saucepan. Add the onion and cook on a medium heat for 10 minutes, stirring occasionally, until soft.
  3. Add the garlic, ginger, fresh chilli and butternut squash. Stir for 2 minutes. Then add the spices and tomato paste. Stir for 1 minute.
  4. Stir in the chopped tomatoes and water. Season with salt and pepper. Increase the heat and bring to a boil. Lower the heat to medium to medium-low and cook, covered, for 10 minutes.
  5. Add the chickpeas, and cook 5-10 minutes longer until the squash is tender.
  6. Stir in the lime juice and most of the fresh herbs (leaving some for garnish). Taste and adjust seasoning, if needed.
  7. Serve into bowl with the cooked rice, sprinkled with the red onion, remaining herbs, and slices of avocado, if using. Enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify. 

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Butternut Squash Stew with Chickpeas recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

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Coconut Roasted Sweet Potato and Quinoa Salad

Coconut roasted sweet potatoes. Don’t you just love this time of year? Time to enjoy roasted vegetables of all kinds. And how about them sweet potatoes? Wedges is where it is at. The edges get a little crispy and browned and the centers remain soft and tender. So good!

And it’s this simple:

Baked sweet potatoes wedges with coconut oil
Steamed quinoa, cause I love it
Shaved coconut, since these are coconut roasted sweet potatoes after all
Toasted cashews and fresh herbs
A seriously delicious chili-lime dressing

The result is a flavorful and nutritious fall dish that’s easy to prepare and served up for lunch or dinner in well under an hour.

Geröstete Süßkartoffeln mit Kokos und Quinoa, gerösteten Cashewnüssen, frischen Kräutern und einem super aromatischen Chili-Limetten-Dressing, Glutenfreies Rezept

Coconut roasted sweet potato and the world beyond

Sweet potatoes have been a staple in my kitchen for about as long as I can remember. Growing up, they were pretty much only baked or mashed. But there is so much more you can do with them! Have you tried sweet potato toast yet? It’s toast without the toast. Normally I would throw a slice of my super easy gluten-free seed bread in the toaster and top it with avocado, but you can also toast slices of sweet potato and top it with anything you might otherwise put on toast. Because sweet potatoes are loaded with beta-carotene (which converts to a whole lot of vitamin A) and are a good source of fiber sweet potato toast toast makes a nutrient-packed and delicious breakfast or snack — that’s also gluten-free. That’s right, add it to the list!

Süßkartoffeln mit Kokos, Süßkartoffel Ecken, Gebackene Süßkartoffeln Rezept

Süßkartoffeln mit Kokos, Süßkartoffel Ecken, Gebackene Süßkartoffeln Rezept

Geröstete Süßkartoffeln mit Kokos und Quinoa, gerösteten Cashewnüssen, frischen Kräutern und einem super aromatischen Chili-Limetten-Dressing, Gebackene Süßkartoffeln Rezept

5 from 1 vote
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Coconut Roasted Sweet Potato and Quinoa Salad

This hearty coconut roasted sweet potato and quinoa salad features crisp and tender roasted sweet potatoes, toasted cashews and a super flavorful, chili-lime dressing. It makes for a great light lunch or dinner on its own, or a side dish. Naturally gluten-free.
Course Salad, Side Dish
Category Asian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Autor Elle

Ingredients

For the coconut roasted sweet potatoes:

  • 3 medium sweet potatoes (about 1 kg), peeled and cut into wedges
  • 2 tablespoons coconut oil, melted
  • sea salt and freshly ground pepper, to taste
  • 1/3 cup uncooked quinoa (70 g)
  • 1/2 cup unsweetened shaved coconut, lightly toasted (20 g)
  • 1/3 cup raw cashews, lightly toasted (40 g)
  • 1 small bunch fresh cilantro, chopped
  • small handful mint leaves, chopped

For the chili-lime dressing:

  • juice from 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut palm or mascobado sugar
  • 2 tablespoons roasted sesame oil
  • 1 fresh red chili, seeded and chopped

Method

  1. Preheat the oven to 425°F / 220°C and line a baking sheet with parchment paper.
  2. To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them in the melted coconut oil. Arrange in a single layer and season with salt and pepper. Bake for 25-30 minutes until golden and tender, tossing halfway through.
  3. Meanwhile, rinse the uncooked quinoa in a fine mesh strainer. Place in a medium saucepan and cook according to package instructions, for about 15 minutes. Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes.
  4. While the sweet potatoes and quinoa is cooking, toast the shaved coconut and cashews (I do this in a skillet, first the coconut and then the cashews).
  5. In a small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil and fresh chili.
  6. Arrange the coconut roasted sweet potato on a serving platter, sprinkle with quinoa, drizzle with dressing, and garnish with the toasted coconut, cashews and fresh herbs. Serve immediately and enjoy!

Notes

  • It is also fine to leave the skin on the sweet potatoes. Just make sure they are organic.
  • Of course sweet potatoes taste awesome any which way you cook them, but if you want to change this up, butternut squash would be a great substitution.
  • I really loved the dressing for this coconut roasted sweet potato salad and almost wish I had made more quinoa to soak up up its delicious flavor. So feel free to increase the amount of quinoa to 1/2 a cup (100 g) and even make more dressing if you like!

Did you try this recipe?

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How did you like it?

Please let me know how this Coconut Roasted Sweet Potato and Quinoa Salad recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

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Roasted Green Beans with Lemon and Dill

Hello fellow green bean loving friends! If any of you have had to endure some a childhood of very mediocre limp green beans (or worst canned ones!), then I am telling you now, forget those days. Green beams done right are awesome. Of course, blanched, crisp-but-tender beans are fantastic in a salad, BUT if you want to make green beans the main event, then try roasting them! Together with a drizzle of olive oil, a squeeze of lemon, some zest, fresh summer dill, sweet onions, pine nuts and parm — OMG a dream. And I dare say, as simple as this sounds, it’s a symphony of flavour! I could have devoured this all on my own.

Roasted Green Beans with Lemon, Dill, Parmesan and Pine Nuts

Fall in love with fresh summer beans — and roasted green beans!

With summer here, green beans often make their way into my kitchen. But mostly in some sort of salad and sometimes a curry. I rarely do beans as a side dish and after this roasted green bean recipe I really have to wonder “why not”?! Big high-five on these ones. They are terrific served alongside anything coming off the grill, or as a simple dinner with some new potatoes or a serving of rice, your favourite fish, or even a couple other sides. Or be greedy and just eat the beans!

Roasted Green Beans with Lemon, Dill, Parmesan and Pine Nuts

Roasted Green Beans with Lemon, Dill, Parmesan and Pine Nuts

Fresh, in season, ingredients taste best

The best kind of beans you can get at local ones sold at the farmers market. So green, so fresh, so delicious! They taste like you just got them out of the garden. And if you really want to jazz things up you could celebrate summer’s bounty and make this salad with a mix of green and yellow beans.

Wondering what else to do with them? Well, here are three more delicious and healthy recipes featuring green beans that I really love:

Tahini Green Beans and Potatoes
New Potato Salad with Green Beans and Cherry Tomatoes
Beluga Lentils with prosciutto, Baby Green Beans, Cilantro & Mint

Tasty green beans will add a burst of green goodness to any meal! So I hope you enjoy this simple roasted green bean recipe!

Roasted Green Beans with Lemon and Dill
5 from 1 vote
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Roasted Green Beans with Lemon and Dill

Roasted green beans tossed with lemon and dill makes an incredibly simple and tasty side dish! A delicious way to enjoy fresh, in season, green beans!
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 221 kcal
Autor Elle

Ingredients

  • 500-550 g green beans, washed, trimmed and dried
  • 3 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • coarse salt and freshly ground pepper, to taste
  • finely grated zest of 1 organic lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 a medium red onion, finely diced
  • 2 tablespoons freshly chopped dill
  • 1/4 cup pine nuts lightly roasted (25 g)
  • grated parmesan cheese, to garnish

Method

  1. Heat oven to 425° / 220° degrees and line a baking sheet with parchment paper.
  2. Toss beans with 1 tablespoon olive oil. Spread in single layer on a baking sheet and sprinkle with a pinch of salt and pepper.
  3. Roast in oven for about 13-15 minutes, stirring halfway through cooking time. The beans should have a bite to them but no longer taste raw.
  4. Meanwhile, in a small bowl, mix together the garlic with 1 teaspoon coarse sea salt (less if using fine sea salt); add the lemon zest and lemon juice. Whisk in 2 tablespoons olive oil.
  5. Transfer the beans to a serving bowl. Add the red onion and dill; pour over the dressing and toss to combine. Taste and adjust seasoning with more pepper and lemon juice if necessary. Scatter the pine nuts over and garnish with freshly grated parmesan. Serve hot or room temperature. Enjoy!

Notes

Parmesan goes nicely with the roasted green beans, so feel free to toss some extra parmesan in with the beans before garnishing.

I almost always use a coarse sea salt for my recipes. I highly recommend 100% natural Marisol Flor de Sal from Portugal.

Did you try this recipe?

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How did you like it?

Please let me know how this Roasted Green Beans with Lemon and Dill recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).

This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same. More about advertisements on Elle Republic.