This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table. 

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time. 

Ingredients

• Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
• Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
• Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
• Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup white basmati rice uncooked, properly rinsed
• 1-2 teaspoon fresh minced garlic
• 1 large lime zested
• 2 teaspoons lime juice freshly squeezed
• 1 ½ teaspoon salt or to taste
• ⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
• ¼ cup cilantro finely diced
• 2 cups chicken or vegetable broth or water
• olive oil for cooking

Instructions

• Heat olive oil in a large skillet and cook garlic.
• Add rice, season with salt and pepper, and toast for 2-3 minutes.
• Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
• Remove from heat, add lime juice, and let it sit for 10 minutes.
• Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder.  Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.  

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and  Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Cilantro Lime Rice appeared first on The Yummy Bowl.

This ultra cheesy baked cabbage casserole is bursting with rich flavor.

We like to serve our Russian cabbage ''pie'' with sour cream or fresh parsley.

Our favorite cabbage recipes include fried cabbage, unstuffed cabbage rolls to old fashioned cabbage casserole.

Ingredients

• Eggs - at room temperature for easy binding.
• Yogurt and mayo - for low-fat version use only nonfat yogurt without mayo. Still great, but the taste will be slightly different.
• Cabbage filling - regular green cabbage.
• Gf flour (or regular all-purpose flour) - I like to use my go-to flours (King’s Arthur, Bobs Red Mill 1-to-1 or Schar Mix C or Universal).
• Mozzarella Cheese - melty cheese is great and mozzarella is the winner here.

This cabbage recipe is more of a breakfast casserole or strata, vegetable frittata, quiche, Spanish tortilla, or a thick pancake.

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Prep. Preheat oven to 375˚F and grease an 8 or 9-inch round baking dish or tart pan with butter or neutral cooking oil spray (I use olive oil).

Wet ingredients. In a medium mixing bowl, add eggs, yogurt, and mayonnaise and whisk until blended. Set aside. 

Dry ingredients. In a large bowl combine together flour, black pepper, baking powder, corn starch.

Whisk the flour mixture into the batter until smooth. 

Prepare the cabbage mixture. In another mixing bowl add cabbage and 1 teaspoon salt.

Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well. 

Here, you can add more seasonings if you like.

📋Slice the cabbage thinly, just like you would for a coleslaw. Medium short and very thin slices are ideal for the casserole to cook through. It will also be easier to cut it into even slices.

Assemble. Layer the cabbage evenly across the baking dish.

Pour in the batter.

Bake. Sprinkle grated mozzarella cheese on top of the filling.

Bake in preheated oven for about 35-40 minutes or until the top is golden brown and the cabbage pie has set. 

Optional add-on: in this step, you can choose to garnish your easy cabbage casserole with black & white sesame seeds!

Let the pie cool. Remove from the oven and let set for 15 minutes before cutting into slices.

Garnish the cabbage casserole with parsley and serve with yogurt or sour cream. 

• If you have extra cabbage and need recipe ideas, check out this extensive roundup collection of the best cabbage recipes.

The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. 

• Related: Ground beef and cabbage

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Cabbage Casserole Recipe

This is one of the best cabbage meals you’ll ever have. Ultra cheesy cabbage pie is bursting with rich flavor. It is made using simple ingredients like shredded cabbage, mozzarella cheese, and eggs. We like to serve this cabbage casserole with sour cream or greek yogurt and some freshly chopped parsley.

Course Breakfast, Main Course

Cuisine Russian, Ukranian

Keyword cabbage cheese bake, cabbage pie, one pot cabbage casserole

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 slices

Calories 300kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 large eggs
• ¼ cup plain low-fat greek yogurt
• ¼ cup mayonnaise I used vegan mayonnaise
• ¼ cup flour gluten free blend or regular all purpose, see notes
• 1 teaspoon baking powder gluten-free if neccessary
• 1 teaspoon cornstarch
• 1 pound cabbage about 6 cups thinly sliced
• 1 teaspoon salt or to taste
• Pinch of black pepper
• 1 ⅓ cup mozzarella cheese grated
• Butter for greasing the baking dish
• Freshly chopped parsley for garnish

Instructions

• Preheat oven to 375 degrees Fahrenheit and grease an 8 or 9-inch round baking dish with butter or neutral cooking oil spray.
• In a medium mixing bowl, add eggs, yogurt, and mayo and whisk until blended. Set aside.
• In a large mixing bowl combine flour, black pepper, baking powder, and corn starch. Whisk flour mixture into the batter until smooth.
• In another mixing bowl add cabbage and 1 teaspoon salt. Massage the cabbage well to soften and release juices and for the cabbage to absorb the salt well.
• Layer the cabbage evenly across the baking dish. Pour in the batter.
• Sprinkle grated mozzarella cheese on top and bake for about 35-40 minutes or until the top I golden brown and the cabbage pie has set.
• Remove from the oven and let set for 15 minutes before cutting into slices. Garnish with parsley yand serve with yogurt or sour cream.

Video

Notes

• Flour - I like to use King's Arthur Measure Measure for Measure, Schar Universal, or Mix C, Bobs Red Mill 1 to 1 with xantham gum is preferred but it can be without too. Also, single-ingredient flours such as oat flour (you can easily do it yourself by grinding the oats in a coffee grinder),  tapioca, or cassava flour will work just fine.
• This cabbage pie can also be dairy free - use vegan mayonnaise (it’s quite popular in Europe and the flavor is on par with the original, even better!), soy yogurt, or coconut yogurt. Any plant-based yogurt will do, just make sure it's thick as sour cream or creme fraiche. And yes, the flavor is slightly different, but if you are dairy free you already know that and are used to it. We make it with soy products too!
• Slice the cabbage quite thin, just like you would for a coleslaw. We can't work with long strips either. Medium short and very thin slices are ideal for the pie to cook through and as a bonus, it's easier to cut the pie into slices without it falling apart in seconds.
• It has great texture - Soft on the inside and crispy on the outside. This cabbage casserole flavor is mild but savory. Boost the overall taste with extra herbs, spices, sun-dried tomatoes, olives, tomatoes, or carrots. All are very welcome and make a great breakfast casserole. 

Nutrition

Calories: 300kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 142mg | Sodium: 602mg | Potassium: 171mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 28mg | Calcium: 138mg | Iron: 1mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Easy Cabbage Recipes

If you have leftover cabbage, I have a delicious collection of 40+ Best Cabbage Recipes.

This recipe has been inspired from here.

The post Baked Cabbage Casserole appeared first on The Yummy Bowl.

Loving these? Try my Christmas Tree Brownies next!

How to make Gluten Free Shortbread Cookies

• Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.

• In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.

• Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.

• Add water or milk, depending on what you prefer. 

• In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.

• When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture. 

• Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.

• In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour. 

• Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies). 

• Place the rolled out dough into the fridge to chill for 2 hours. 

• When ready, remove the dough from the fridge and cut the cookies. 

• Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.

• Let cool and decorate with frosting or eat as they are. Both ways are delicious!

More Christmas Recipes You'll Like:

• Cranberry Orange Mini Loaves Breads (Gluten-Free)
• Almond Cranberry Tart (Gluten-Free, Vegan, Dairy-Free)
• Pork Tenderloin With Lingonberry Sauce
• Homemade Lingonberry Sauce

For more festive recipes be sure to take a look at our Christmas recipes.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Gluten Free Christmas Tree Shortbread Cookies

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day. These cookies taste too good to enjoy them only during one holiday!

Course Baking, Cookies

Cuisine American

Keyword christmas tree cookies, christmas tree shortbread cookies, gluten free shortbread

Prep Time 2 hours hours 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14 cookies

Author Julia | The Yummy Bowl

Ingredients

• ½ cup white rice flour
• ⅓ cup cornflour
• 4 tablespoon powdered sugar
• 3 oz butter room temperature
• ¼ teaspoon xanthan gum
• 1 teaspoon water or plant-based milk
• 3 pcs egg yolks
• ¼ teaspoon baking powder gluten-free
• 3 tablespoon dried cranberry washed and dried

Instructions

• Place cranberries in a small bowl with warm water and leave them to soak for at least 30 minutes. Then take them out and place them on a paper towel to dry out. This will help the berries to soften and remove the excess chemicals that are used for dried fruits. Set aside.
• In a medium mixing bowl, add butter, powdered sugar and stir with a fork to combine.
• Then, add egg yolks to the mix, one by one. Keep stirring with the fork until all the ingredients are combined.
• Add water or milk, depending on what you prefer.
• In a separate mixing bowl, combine 2 flours, baking powder, xanthan gum.
• When all of these ingredients are combined, strain the flour mixture and add portion by portion to the butter mixture.
• Keep stirring the batter (it should be easy enough to stir it with a fork). The batter should be tender, slightly sticky, and hold its shape. Finally, stir in the cranberries.
• In case your batter looks dry, add 1 more teaspoon of water/milk. If it’s more liquid, then a few spoons of rice flour.
• Roll the dough into a ball and wrap it up in a plastic wrap. Start rolling the dough until it’s even and to the desired thickness. (This dough makes about 14 standard size Christmas tree shape cookies).
• Place the rolled out dough into the fridge to chill for 2 hours.
• When ready, remove the dough from the fridge and cut the cookies.
• Transfer the cookies to the preheated oven to 350 F for 10-14 minutes.
• Let cool and decorate with frosting or eat as they are. Both ways are delicious!

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Shortbread Cookies with Cranberries appeared first on The Yummy Bowl.

These brownies are similar to my classic brownies, easy to make, deliciously fudgy, and full of flavor.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Chocolate chips - melted with oil and then added to batter create a dense, moist, and deep chocolate flavor for these Christmas brownies.
• Eggs - use two large and beat at least 2 minutes until foamy (about 2-3 minutes), eggs create the cakey texture and crumbly top.
• Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.

• Powdered sugar glaze - powdered sugar mixed with milk or any juice (great for flavor) until desired consistency. Start with about 4-5 tablespoons of powdered sugar and add milk in ½ teaspoons, stir well until you get the thick consistency. To make a test, drizzle some whisked mixture onto parchment paper or a piece of brownie and let set for 5-10 minutes. If it goes clear or very light and loses the thick texture, you need to add more powdered sugar.

• For decoration, use white chocolate chips as an alternative! You’ll need about ½ cup of white chocolate bark or chips (you’ll probably have leftovers but it is easier to melt in larger quantities). You may not need to use all of it and you can freeze it in a zip lock bag later for your next use. Reheat the same way. 

• Muscovado sugar - Hands down my favorite sugar for brownies! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark). 

Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor, is very moist and fine. 

All those characteristics make it a wonderful sugar for baking. It's worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.

Instructions

Preheat oven to 350ºF.

Prepare a 9 inches square baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later. 

Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it.

When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips.

Stir constantly until about 70-80 percent of the chocolate chips are melted.

Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.

In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.

Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.

In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, cocoa powder).

Whisk until just combined. Add this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth. 

Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!), and bake for 20-25 minutes.

When time is up, insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should be still quite moist.

Remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack.

For easier and even cutting, place the brownies in the fridge for at least 30 minutes.

Remove from the fridge and cut the batter in half.

Make a zig-zag cut on both sides creating 3 triangles on each. 

Gently slide the triangles out and trim the edges where needed. Eat the leftovers!

Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.

Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!

Powdered sugar makes a grate glaze if you have different shapes and textures to work with and your decorations are more complex. It also gives a shiny finish that just loooks stunning and festive.

With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.

Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles. 

Let those Christmas Brownies set and serve immediately!

FAQs

For more festive recipes be sure to take a look at our Christmas recipes.

💗I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, Instagram & Pinterest!💗

Gluten Free Dessert Recipes

• Nutella Banana Cheesecake Chimichangas
• Gluten Free Chocolate Chip Banana Bread
• Gluten Free Chocolate Pumpkin Bread
• Christmas Shortbread Cookies With Cranberries
• Cranberry Orange Mini Loaves

ALL DESSERT recipes.

Recipe

Print

Gluten Free Christmas Brownies

Gluten-Free Christmas Brownies are a great alternative to traditional Christmas cookies. With minimal mess, no rolling the dough or cutting out the shapes, and then endlessly decorating the christmas cookies. These brownies are easy to make, fudgy and full of flavor.

Course Dessert

Cuisine American

Keyword christmas brownies, christmas tree brownies, gluten free brownie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Chill time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 brownies

Calories 457kcal

Author Julia | The Yummy Bowl

Ingredients

For Brownies

• 8 ounce semi sweet chocolate chips about 1 cup
• 7 tablespoon olive oil
• ⅔ cup light brown muscovado sugar see notes
• 2 large eggs
• 2 teaspoon vanilla
• ¼ cup cocoa powder good quality
• 3 tablespoon cornstarch
• 2 ½ tablespoon Gluten Free flour blend with Xantham Gum
• ½ teaspoon kosher salt

Decoration

• 5 tablespoons powdered sugar
• milk or juice
• sprinkles
• food coloring

Instructions

• Prep. Preheat oven to 350ºF.
• Prepare a 9 inches baking pan lined with parchment paper and leave a few inches of overhang on the sides so you can easily remove the brownies later.
• Melt the chocolate using the double boiler method. Heat up a small saucepot with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with olive oil and chocolate chips. Stir constantly until about 70-80 percent of the chocolate chips are melted. Take the bowl off the pot and continue stirring until all the chips are melted and the texture smooth.
• In a medium mixing bowl beat the eggs for 2-3 minutes until bubbly.
• Pour in the melted chocolate mixture and mix on low until smooth. Add vanilla and sugar. Mix on low.
• In a separate mixing bowl add all the dry ingredients (GF flour, cornstarch, salt, cocoa powder). Whisk until just combined. Add the this to the wet ingredients bowl and gently combine with a spatula until the batter becomes thick and smooth.
• Pour the brownie batter into a prepared baking dish, even out with a spatula as much as you can (the batter will be sticky!) and bake for 20-25 minutes. Insert a toothpick in the center and if it comes out slightly moist and with crumbs you’re good to go. The center should still be very moist. When ready, remove from oven and let cool for 15 minutes in the pan, then gently remove and let cool completely on a wire rack. For easier and even cutting, place the brownies in the fridge for at least 30 minutes.
• Remove from the fridge and cut the batter in half. Make a zig-zag cut on both sides creating 3 triangles on each. 
• Gently slide the triangles out and trim the edges where needed. Eat the leftovers!
• Decorate. With powdered sugar: mix about 4-5 tablespoons of powdered sugar with a teaspoon of milk added gradually. Whisk and add more milk/powdered sugar until you reach the desired thick consistency.
• Add food coloring now. Place the thick mixture into a pastry piping bag or a zip lock bag, cut out a very small tip of one corner and decorate the brownies!
• With chocolate: Melt the white chocolate the same way you did with semi-sweet chocolate chips but without oil. You can add a little oil (about 1 teaspoon) if needed for a smoother consistency. If using food coloring, add it now.
• Place the chocolate in a pastry piping bag or a heatproof bag and use the smallest round tip you have (or just cut out a small piece from the corner of the heatproof bag). Drizzle over each brownie triangle and immediately add the sprinkles. 
• Let those Christmas Brownies set and serve immediately!

Notes

• Muscovado sugar - Hands down my favorite sugar! You can use either dark (results in a more dense, stronger toffee-like flavor and VERY moist textured brownies) or light muscovado sugar (also dense and moist but not so strong as dark). Muscovado is unrefined raw cane sugar, processed as little as possible which helps the sugar to retain much of its natural molasses. It has a strong smoky and toffee-like flavor is very moist and is very fine. All those characteristics make it a wonderful sugar for baking. Worth noting that it is not the same as brown sugar you see in stores. In fact, brown sugar is refined white sugar with molasses added during the manufacturing process. You can also tell by the texture difference.
• Gluten-free flour blend - preferably a blend already consisting of Xantham Gum like my premixed gluten-free flour blend.
• Make it fun - zest from one or two oranges will give a great flavor and smell to your brownies! Also instead of vanilla extract, rum or almond extract will give your brownies a new spin.
• When removing the Christmas brownies from the oven they will be moist and for better cutting, these require complete cooling and preferrably refrigerating.

Nutrition

Calories: 457kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten-Free Christmas Brownies appeared first on The Yummy Bowl.

What a great addition to any Valentine gift basket!

Be sure to check more delicious treats next and go ahead to my 25+ Healthy Valentine's Day Desserts (Roundup).

This chocolate bark is delicious and easy to make, even if you have never made chocolate bark before. You also don’t need any premium chocolate, fancy candy molds, or thermometers!

How To Make Chocolate Bark

• Candy melts - like chocolate when melted, allow you to add vibrant colors and designs to your treats. You can buy them online, at your local grocery store's baking section, or at a party supply store.
• Types of chocolate - Almond bark, dark chocolate bark, chocolate melts, or good melty chocolate chips are perfect for this bark.
• Lindor (Lindt) Chocolate Truffles - these delicious truffles come in several different flavors (I used strawberry white chocolate truffles and original milk chocolate Lindor truffles).

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Melt chocolate. Melt the semi-sweet chocolate using the double boiler method.

For smoother and easier pouring drizzle some olive or coconut oil into the mix.

Stir frequently until the chocolate becomes smooth and easily pourable.

Prepare a cookie sheet lined with parchment paper.

Once the chocolate is hot and melted pour it out onto a sheet pan and spread it out in a thin layer using an offset spatula or a long knife. Let it cool.

I find the double boiler method easiest and yielding the best results, though you can also melt the chocolate in the microwave.

Melt the white chocolate chips and candy melts the same way as mentioned above.

Spoon large dots over the first layer of chocolate until the whole area is covered.

Using a wooden toothpick or skewer, lightly swirl both white and pink chocolate layers together.

Toppings. Top with valentine sprinkles, truffles (I cut them in half).

Refrigerate for 30 minutes until the chocolate is hardened.

Break apart and serve or wrap up in transparent paper with some ribbons for a perfect gift for that special one.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Valentine Chocolate Bark With Lindor Truffles (Best Valentine’s Day Gift!)

Calling all chocolate lovers! Valentine’s day is just around the corner and you know what that means…chocolate! Do you usually give your sweetheart a box of Valentine’s chocolate? Why not take it to the next level by making your loved one some extra special Valentine's Chocolate Bark With Luxurious Lindor Truffles?

Course Dessert

Cuisine American

Keyword chocolate bark, lindt chocolate bark, valentine chocolate

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 630kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup White chocolate chips or Almond Bark Vanilla
• ½ cup candy melt pink or ½ cup white chocolate bark or chips and food coloring
• 1 cup semi sweet or milk chocolate chips or Chocolate Almond Bark
• ¼ cup cake sprinkles
• Lindt chocolate truffles

Instructions

• Melt the semi-sweet chocolate using the double boiler method.
• Melt the chocolate using the double boiler method. Heat up a small saucepan with a few inches of water in it. When it starts to simmer, place a heatproof bowl over the top with the chocolate chips. For smoother and easier pouring drizzle some olive or coconut oil to the mix. Stir frequently until chocolate becomes smooth and easily pourable.
• Prepare a cookie sheet lined with parchment paper. Once the chocolate is hot and melted pour it out onto a sheet pan and spread it out in a thin layer using an offset spatula or a long knife. Let it cool.
• You can melt the chocolate in the microwave too, but for me, double boiler method seems to be the most easiest and gives the best results.
• Melt the white chocolate chips and candy melt the same way as mentioned above. Spoon large dots over the first layer of chocolate until the whole area is covered. Using a wooden toothpick or skewer, lightly swirl both white and pink chocolate layers together. There is no right or wrong way of doing that, just use your imagination.
• Top with valentine sprinkles, Lindor chocolate (I cut them in half). Refrigerate for 30 minutes until chocolate is hardened. Break apart and serve or wrap up in tranbsparent paper with some ribbons for a perfect gift for that special one.

Video

Nutrition

Serving: 1large piece | Calories: 630kcal | Carbohydrates: 54g | Fat: 44g | Saturated Fat: 35.7g | Cholesterol: 5mg | Sodium: 380mg | Fiber: 1g | Sugar: 38g | Calcium: 60mg

FAQs

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Valentine Chocolate Bark appeared first on The Yummy Bowl.

I had so much fun making these pizzas (and eating was even more fun!) You can make Halloween pizza into a main course with a side salad or slice into appetizer-size pieces for a party. 

Serve it as a party appetizer or quick dinner before trick-or-treating.

How to Make Mummy Pizzas

STEP 1

Preheat oven to 350 F.

In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.

STEP 2

Add egg, season with salt and pepper, and stir in the ground chicken.

Mix to combine all the ingredients well.

If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).

STEP 3

Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.

You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.

Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.

STEP 4

Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes. 

You should end up with 4 mummy pizzas. 

STEP 5

Remove the baking sheet from the oven, let cool to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.

Add one thin tomato slice on each. 

Using a knife, cut a mozzarella stick into long, thin slices - varying in length and size as needed for each pizza.

Arrange the cheese on top as on the picture below. (The best way is to actually simply pull the string cheese apart)

STEP 6

Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).

Decorate with sliced olives on each pizza near the top center to create mummy eyes. 

Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Storing And Freezing Instructions

Any leftovers can be stored in the fridge for up to 2-3 days. Reheat in microwave or preheated oven at 350 degrees Fahrenheit until warmed through.

You may need to add new fresh toppings.

To freeze, I recommend freezing only the pizza part and for best flavor these should go in the freezer unbaked.

Freeze for up to 2-3 months in an airtight container or bag. Thaw overnight in the fridge and continue with baking instructions.

Recipe

Print

Healthy Halloween Mummy Pizzas (Gluten Free)

Halloween Mummy Pizzas are healthy and easy gluten-free pizza for the holiday period. Make these mummies with your kids during Halloween or use the simple gluten-free pizza base all year around!

Course Appetizer

Cuisine international

Keyword gluten free dairy free pizza, gluten free pizza base, mummy pizza, spinach pizza

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 mummy pizzas

Calories 281kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 tablespoon pizza sauce or tomato sauce
• ⅔ lb ground chicken
• 5 mozzarella sticks
• 3 oz spinach
• 1 egg
• 1 large tomato
• 4-5 green olives
• 4-5 black olives
• pinch of salt pinch of pepper
• olive oil for greasing the surface

Instructions

• Preheat oven to 350 F.

  In a blender or food processor blend spinach leaves into an almost paste-like mixture. Transfer to a bowl.
• Add egg, season with salt and pepper, and stir in the ground chicken.

  Mix to combine all the ingredients well.

  If too runny, add 2 tablespoons of gluten-free breadcrumbs and set aside for few minutes so the crumbs can soak in the mixture (you may or might not need to add these, depends on the spinach leaves).
• Spinach pizza dough. On a baking sheet lined with parchment paper place a 4-inch springform pan (remove the bottom first leaving only the outer ring). Grease with vegetable oil.

  You can use an even smaller pan or any similar round shape for the chicken spinach pizza base.

  Press the chicken and spinach mixture into the mold and even it out so it becomes about ½ inch (2-3 cm) thick.
• Detach the ring and repeat with the rest of the pizzas. When ready, transfer to the oven and bake for 10-15 minutes. 

  You should end up with 4 mummy pizzas. 
• Remove the baking sheet from the oven, let col to touch and spoon 1-2 tablespoons of tomato or pizza sauce onto each spinach pizza.

  Add one thin tomato slice on each.
• Using a knife, cut a mozzarella stick into long, thin slices – varying in length and size as needed for each pizza. Arrange the cheese on top as in the picture below. (The best way is to actually simply pull the string cheese apart)
• Once each mummy pizza has these toppings, place them back into the oven and bake for 10 minutes or until cheese is melted slightly and golden brown on the edges (personal preference!).

  Decorate with sliced olives on each pizza near the top center to create mummy eyes. 
• Serve mummy pizzas while warm (but they are very tasty once cooled down as well!).

Nutrition

Calories: 281kcal

The post Healthy Halloween Mummy Pizzas (Gluten Free) appeared first on The Yummy Bowl.

Making heart-shaped potatoes is totally optional but does add bonus points for presentation. Serve them at your next Date night or Valentine's day.

⭐ Looking for more air fryer sides? Try our cheesy Jalapeno Poppers, bacon Brussel Sprouts, and best Buffalo Cauliflower next!

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin.

With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart.

Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. 

Spray the air fryer tray lightly with oil before adding the seasoned potato slices.

Preheat the air fryer to 375 degrees Fahrenheit according to manufacturer instructions. Mine was about 5 minutes: Cosori 5.8 quart.

You could also use something like a Ninja Foodi with built-in air fryer function)

Place the potatoes in the basket in a single layer. Don't overcrowd the basket and cook in multiple batches.

Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Once the potato slices develop golden brown edges - they are done.

Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

📋 JULIA'S TIP To ensure you get crispy potatoes, you can take an extra step and soak the raw cut potatoes in cold water before patting them dry with a paper towel to season and air fry. BUT this is not essential with air fryer.

Tips

• You can use as little as 1 tablespoon of oil. I find the fries slightly crispier and flavorful when using more oil but you can get away with less if using air fryer.
• Fried food generally don't reheat well. But with air fryer you can reheat them once or twice more once they go cold. Reheat in a preheated air fryer at 375 degrees F for 3-5 minutes.
• Don't overcrowd the air fryer basket. Keep those slices separate to ensure even cooking and crispy exterior. 
• I didn't soak the potatoes but it may help to draw out the excess starch for more crisp results. However, I find that it is not that essential, especially when using an air fryer. Soak the fries in cold water for at least 20-25 minutes to 1 hour.
• Shake basket halfway through to help potatoes crisp up nicely.
• It’s good to season potatoes with salt before frying them, but you should also season them (preferably sea salt flakes) after frying, as this will help the potatoes to soak up even more flavor. 
• If you do multiple batches, keep the cooked potatoes warm in the oven while you work with the remaining batches.

📋 JULIA'S TIP While traditional fried food doesn’t reheat well, you can salvage leftover fried food by reheating it in an air fryer the same day once the food has become cold.

Serving Suggestions

Air fryer potato slices are the perfect side dish to your favorite main dish or as a choice of finger foods at parties and family gatherings.

Once they are getting cold you can quickly pop them back into air fryer and reheat once or twice. The only downside to serving these for a crowd is cooking them in smaller batches unless you using something like a french door or large family air fryers.

Potato dishes go with almost anything. We love to serve this side dish with our favorite main courses.

Make Ahead and Storing Instructions

Overall, leftover ‘’fried’’ foods don’t last in the fridge for too long. Nor do they taste great after reheating.

Make as much as you'd consume.

📋 JULIA'S TIP If you have leftover uncooked potato slices (with no seasoning or oil), submerge them in cold water and keep them refrigerated for up to 12-24 hours. This is also a great way to make ahead a bunch. 

More Air Fryer Recipes

Air fryer is my favorite thing lately, from my guest's favorite Air Fryer Nachos, Peanut Butter Cookies to Jalapeno Poppers. Anything can be done in air fryer, plus it reheats beautifully and tastes and looks like from the restaurant!

For a full collection hop on to our Air Fryer archives.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Easy Air Fryer Potatoes (Heart Shaped Slices)

These easy air fryer potatoes are the new way to enjoy this delicious side dish. Say goodbye to convenient oven-baked potatoes that lack that signature crisp, and hello to a healthier and more appetizing alternative that's easy to prepare and is ready in minutes. With just a little oil you get a perfect crunchy exterior with fluffy potato inside.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer sliced potatoes, heart shaped potato, sliced potatoes in air fryer

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 3 side portions

Calories 287kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 pounds larger Russet potatoes
• 1-2 tablespoons of olive oil or more if needed
• 1 teaspoon garlic powder for stronger flavor use 1 medium garlic clove, minced
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon salt or to taste
• ½ teaspoon paprika
• fresh thyme for serving
• black pepper to taste optional

Instructions

• Cut the potatoes lengthwise about ¼ inches thick slices. Not very thin. With a heart-shaped cookie cutter, cut out potato hearts. I used 2-inch cookie heart. This step is optional and you can simply leave the round slices as they are.
• Place potatoes in a large bowl and toss in seasonings. Add olive oil and combine. Spray the air fryer tray lightly with oil before adding the seasoned potato slices.
• Preheat the air fryer to 375 F according to manufacturer instructions. (Mine was 375 F for 5 minutes) Cosori 5.8 quart. You could also use something like a Ninja Foodi air fryer.)
• Place the potatoes in the basket in single layer. Don't overcrowd the basket and cook in multiple batches. Air fry potatoes at 375 degrees Fahrenheit for 10-11 minutes, turning the potatoes halfway through. Potato slices should have a golden brown edges once done cooking.
• Serve as an appetizer with dipping sauces, as a side dish or for breakfast instead of hash browns.

Video

Notes

You can use as little as 1 tablespoons of oil or use a little more. I find the fries slightly crispier and flavorful when using oil but you can use even less for an air fryer.
Fried food generally doesn’t reheat well. But with air fryer you can reheat them once if they got cold (on the same day of making). Reheat in a preheated air fryer at 375F for 3-5 minutes.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 1288mg | Fiber: 4g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 17mg | Calcium: 47mg | Iron: 3mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Air Fryer Potatoes appeared first on The Yummy Bowl.

I understand that not everyone is a coconut milk fan - instead of this, you can use my Homemade Condensed Cream of Chicken Soup recipe.

How To Make Vegetarian Casserole

Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.

Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft.

Stir in chickpeas, close the lid and let sit for 2-3 minutes. Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside.

In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.

Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F. 

Garnish with chopped parsley, more pumpkin seeds if desired and serve warm as a side dish or a wholesome veggie meal 🙂

What other vegetables go well with butternut squash?

If you don’t like or don’t have broccoli on hand these are a few of my suggestions that will go well with this pumpkin bake:

• Cauliflower
• Sweet potato
• Pumpkin
• Parsnips
• Mushrooms

More Vegan/Vegetarian Dinner Recipes

• Creamy Mushroom Pasta with Truffle Oil
• Sweet Potato, Chickpea and Kale Tacos (Vegan)
• Napa Cabbage And Mushrooms Stir Fry
• Stuffed Butternut Squash
• Healthy Quinoa Stuffed Butternut Squash

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Vegetarian Casserole With Butternut Squash

Vegetarian Casserole - The creaminess of the coconut sauce, broccoli, butternut squash, and all-around tastiness will make anyone forget that this dish is vegan, dairy-free, gluten-free.

Course Main Course

Cuisine Vegan, Vegetarian

Keyword broccoli casserole, butternut squash casserole, pumpkin and broccoli casserole

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 portions

Calories 605kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup chickpea
• 1 cup coconut milk unsweetened
• 2 cups butternut squash 1-2 inch chunks
• 2 cups broccoli florets
• 2 tablespoon pumpkin seeds
• 2-3 tablespoon coconut oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika spice
• ½ teaspoon turmeric freshly grated
• 1 teaspoon ginger freshly grated
• 1 garlic clove minced and paste-like
• 2 tablespoon chopped parsley for garnish

Instructions

• Heat up coconut oil in a large skillet over medium heat. Add chopped chunks of butternut squash and cook for 5-7 minutes stirring.
• Add in broccoli florets, salt, and pepper to taste and cook until florets become slightly soft. Stir in chickpeas, close the lid and let sit for 2-3 minutes.
• Transfer the veggies to a 9x13 inch baking dish or 2 small ones, sprinkle pumpkin seeds all over, and set aside. In the same pan, over medium heat, add a little bit of cooking or coconut oil, add in all the spices from the list and stir constantly for 1-2 minutes.
• Stir in the coconut milk, and simmer for 3 minutes under a closed lid. When ready, pour the coconut sauce over the veggies and bake for 25 minutes at 390 F.
• Garnish with chopped parsley, more pumpkin seeds if desired, and serve warm as a side dish or a wholesome veggie meal 🙂

Notes

• For a non-vegan meal - sprinkle grated cheddar over veggies and bake until cheese is melted.
• Don’t overcook squash while on the skillet, it is better to place them in the oven a little bit undercooked otherwise you’ll result in pureed butternut squash.

Nutrition

Calories: 605kcal

More Easy Butternut Squash Recipes

ALL SIDE DISH recipes.

The post Vegetarian Casserole appeared first on The Yummy Bowl.

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

If you like more pumpkin or healthy squash casserole recipes, be sure to check out my Bacon Pumpkin Casserole, Butternut Squash Risotto, and Bacon Pumpkin Bake.

How To Make Butternut Squash Casserole

Preheat oven to 350°F. 

In a large bowl, mix together apples, butternut squash or pumpkin, and cranberries.

Mix in some brown sugar, coconut oil, cornstarch, salt, nutmeg and cinnamon and toss to evenly distribute.

Place the squash mixture in an ungreased 1 ½ to 2 quart prepared baking dish, cover with foil and bake for 20-25 minutes.

Remove from oven and toss lightly.

Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.

Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm. 

If you have more apples left, make these delicious caramel apple scones for breakfast or dessert.

Looking for more side dishes? Don't miss this holiday favorite stuffed butternut squash.

I recommend baking it with foil so it doesn’t dry out. This is also important if you want to add nuts, and they need to be covered because will burn easily.

More Butternut Squash Recipes

For all recipes, please go to my Recipe Index.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

Print

Roasted Butternut Squash Casserole With Cranberries And Apples

This Butternut Squash Casserole is the perfect holiday side dish - it’s ridiculously simple to make, delicious, and perfect for the holidays! Let your Thanksgiving dinner be worry-free and enjoy an easy yet flavorful casserole.

Course Side Dish

Cuisine American

Keyword butternut squash casserole, healthy squash casserole, roasted butternut squash with cranberries

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 5 side dish servings

Calories 131kcal

Author Julia | The Yummy Bowl

Ingredients

• 3 cup butternut squash or pumpkin peeled and cut into 1" cubes
• 1 medium green apple peeled and cut
• ½ cup fresh or frozen cranberries
• 2 tablespoons coconut oil melted
• ½ tablespoon cornstarch
• 2 tablespoon brown sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon

Instructions

• Preheat the oven to 350°F.
• In a large bowl, mix apples, butternut squash or pumpkin, and cranberries.
• Mix brown sugar, coconut oil, cornstarch, salt, nutmeg, and cinnamon and toss to evenly distribute.
• Place the squash mixture in an ungreased 1 ½ to 2 quarts prepared baking dish, cover with foil and bake for 20-25 minutes.
• Remove from oven and toss lightly. Bake, covered, for an additional 30-35 minutes, or until squash and apples are tender when pierced with a fork.
• Let the casserole cool for about 10-15 minutes to allow the liquid in the bottom of the dish to thicken slightly. Serve warm.

Video

Nutrition

Calories: 131kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Sodium: 8mg | Potassium: 350mg | Fiber: 3g | Sugar: 11g | Vitamin A: 8955IU | Vitamin C: 21mg | Calcium: 49mg | Iron: 1mg

This recipe has been inspired by this recipe.

You'll Also Love

The post Roasted Butternut Squash Casserole With Cranberries And Apples appeared first on The Yummy Bowl.

This roasted butternut squash perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. Stuffed with quinoa and dried fruit makes a perfect healthy meal!

Perfect side for Thanksgiving, Christmas feast, or any ordinary day.

This recipe is a must for our holiday gatherings, along with green bean casserole, corn casserole, and perfectly creamy mashed potatoes.

📋 OPTIONAL TOPPING: You can also add a crunchy topping with crackers or breadcrumbs just like I did with my jalapeno dip or million dollar chicken casserole. But take care to watch the squash so these add-ins won't brown too much toward the end of cooking.

• Related: Honey Roasted Pumpkin Seeds

Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven.

If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side. 

Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.

While the squash roasts, prepare the filling:

Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked.

Cover and let it sit for 15 minutes, then fluff with a fork.

In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent.

Then add bell peppers. Season with Italian herbs, salt, and pepper.

Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.

Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes.

Add the squash to the quinoa mixture.

Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!

Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.

Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot as a main course or a side to leftover turkey shepherd's pie. Enjoy!

Recipe

Print

Roasted Butternut Squash Stuffed With Quinoa

This healthy stuffed butternut squash recipe perfectly embodies the kind of wholesome yet comforting meal that is easier to make than it looks. With its nourishing ingredients and great flavor, this hearty dish is ideal as either a side or the star of a Thanksgiving feast or any ordinary day. It truly shines as a centerpiece!

Course Main Course

Cuisine American

Keyword butternut squash stuffed, butternut squash stuffed with quinoa, healthy stuffed butternut squash recipe, quinoa stuffed butternut squash, recipe for stuffed butternut squash, stuffed baked butternut squash, vegetarian stuffed butternut squash recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 servings

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 small butternut squash about 2 ½ pounds
• ½ cup quinoa uncooked
• 1 cup water or vegetable stock
• 2 tablespoons olive oil divided
• 2 teaspoons garlic minced
• 1 shallot onion finely chopped
• ½ cup bell peppers diced small
• 1 teaspoon Italian dried herbs
• salt and black pepper to taste
• ⅓ cup dried cranberries

For Topping

• ¼ cup Parmesan cheese grated
• parsley leaves chopped

Instructions

• Preheat the oven to 400°F (200°C).
• How to prepare butternut squash. With a sharp knife cut the butternut squash in half lengthwise, scoop out and remove the seeds, and place them on a parchment paper-lined baking tray. Since we're roasting and stuffing the squash, there's no need to peel the skin or perform any further cutting. It's ready to go into the oven. If the squash is slightly irregular in size, you can trim off the bottom (just a bit) to create a flat end so it stays on the baking sheet without falling on the side.
• Coat the squash with 1 tablespoon of olive oil, season with salt and pepper, and roast for 45-50 minutes until fork tender.
• While the squash roasts, prepare the filling: Boil 1 cup of water with a pinch of salt, add quinoa, and simmer until dry and cooked. Cover and let it sit for 15 minutes, then fluff with a fork.
• In a large skillet, sauté garlic, onions with 1 tablespoon of olive oil until translucent. Then add bell peppers. Season with Italian herbs, salt, and pepper.
• Mix in the cooked quinoa and cranberries, taste if the filling needs additional salt, and then set aside.
• Allow the roasted squash to cool for 10 minutes, then scoop out some flesh and dice it into small cubes. Add the squash to the quinoa mixture.
• Fill the butternut squash halves with the quinoa filling. Be careful, the squash will be very hot!
• Reduce the oven temperature to 350°F (176°C) and roast for an additional 3-5 minutes.
• Garnish with grated Parmesan cheese, and freshly chopped parsley. Serve hot. Enjoy!

Notes

• Flavor - Fulfilling, aromatic and perfectly seasoned quinoa filling with tender and sweet butternut squash just melts in your mouth.
• Keep the seeds - Utilizing butternut squash seeds is a nutritious choice, as both seeds and skin provide vitamins, carotene, minerals, and more. To prepare seeds, remove any attached squash flesh, rinse under cold water, pat dry, and toss in a bowl with oil, salt, and pepper. Roast them in a single layer on a baking tray at 300 F (150 C) 2 for 20-25 minutes.
• To Store - Place any remaining stuffed butternut squash into an airtight container and keep it refrigerated for up to 5 days.
  To Reheat - To enjoy it again, either heat it in a 350-degree oven, covered, until hot (approximately 20-30 minutes) or gently warm it in the microwave.
• To Freeze - The filling itself can be frozen for later (about 2-3 months) but I don’t recommend freezing the entire squash as the texture will be not so appetizing after thawing.
• Make Ahead - You can prepare all the stuffing ahead of time and refrigerate it until you're ready to use it (1-2 days in advance). You can also stuff the squash in advance and store it in the fridge until it's time to bake.

Nutrition

Calories: 385kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 123mg | Potassium: 1565mg | Fiber: 11g | Sugar: 19g | Vitamin A: 40723IU | Vitamin C: 107mg | Calcium: 282mg | Iron: 4mg

Recipe inspired from Curry Trail.

You'll Also Love

The post Roasted Butternut Squash (With Quinoa) appeared first on The Yummy Bowl.