Here’s how I make this new favorite: layer a thick spread of roasted garlic hummus (sure you can make your own, but store-bought is also excellent) over a toasted slice of sourdough. From there, arrange a mix of summer tomatoes: heirloom, cherry, and grape tomatoes in an array of colors make for the most aesthetic presentation. After that, a crumble of salty feta and fresh basil leaves are the finishers it needs. A final drizzle of EVOO—and you’re good to go.

How to make this hummus toast

Toast and top

Toast (or grill) your sourdough, then spread a generous layer of hummus on each slice. The hummus should be thick enough to hold the toppings but not too thick to overpower the flavors. Opting for store-bought hummus is a great time-saver, and I love using different flavors like the roasted garlic hummus in this one.

Medley of tomatoes

Top the hummus with your mix of tomatoes. The variety in colors and shapes not only looks beautiful but also adds a range of flavors from sweet to slightly tangy. Using a mix of heirloom, cherry, and grape tomatoes provides a satisfying contrast in textures and tastes—and it’s a great way to elevate basic grocery store finds.

Tips on feta

Sprinkle crumbled feta cheese over the tomatoes. The salty, creamy feta complements the sweetness of the tomatoes and the savory hummus. Pro tip: I used to always reach for the tub of crumbled feta at the market, and then I discovered how much more delicious and creamy a block of really good feta can be.

Fresh basil and za’atar

Add fresh basil leaves for a burst of herbaceous freshness. Then, sprinkle a pinch of za’atar over the top for a Middle Eastern flair that takes this toast to the next level. Za’atar, a Middle Eastern spice blend typically made of thyme, sumac, sesame seeds, and salt, is aromatic and adds a unique flavor to dishes. You can find it at most grocery stores in the spice aisle, at specialty stores, or online.

Finish it off

Finally, drizzle extra virgin olive oil over each toast for satisfying richness. Season with a pinch of flaky salt and freshly ground black pepper to taste.

Health benefits:

This hummus toast is packed with healthy ingredients, and makes a satisfying and high-protein vegetarian meal. The hummus provides protein and fiber, tomatoes add vitamins and antioxidants, feta offers calcium and a bit of protein, and the olive oil contributes healthy fats. It’s a well-rounded, nutritious meal that makes you feel amazing both during and after eating.

Swaps to try:

While sourdough is my favorite for its tangy flavor and gut-friendly benefits (yes, even on a gluten-free diet, which I explained in my ricotta toast recipe), feel free to use any bread you love. Whole wheat, or any gluten-free bread also works beautifully.

You could also add avocado slices, radishes, cucumbers, or a poached egg to this toast to add more protein and make it more of a meal.

Hummus Toast With Tomatoes, Feta, and Za’atar

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• Author: Camille Styles
• Total Time: 10 minutes
• Yield: 4 servings

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Ingredients

Units USM

• 4 slices of sourdough bread
• 1 cup roasted garlic hummus (store-bought or homemade)
• 1 cup mixed tomatoes (heirloom, cherry, and grape), sliced
• 1/2 cup crumbled feta cheese
• Fresh basil leaves
• Extra virgin olive oil, for drizzling
• 1 tablespoon za’atar spice
• Sea salt and freshly ground black pepper, to taste

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Instructions

1. Toast your sourdough slices until golden brown.

2. Spread a generous layer of roasted garlic hummus on each slice. 

3. Top with your medley of tomatoes. The variety in colors and shapes not only looks beautiful but also adds a range of flavors from sweet to slightly tangy.

4. Sprinkle crumbled feta cheese over the tomatoes. 

5. Add fresh basil leaves and a sprinkle a pinch of za’atar to take it to the next level. Drizzle extra-virgin olive oil over each toast and season with salt and pepper. Eat!

• Prep Time: 10

Keywords: hummus toast, appetizers, snacks

The post Your New Summer Snack—Hummus Toast with Tomatoes, Feta, and Za’atar appeared first on Camille Styles.

These were the homemade snacks my brother and I got to choose from when we got home from school. (Lucky, I know.) More often than not, my mom had the ingredients prepped and ready to go for us to assemble on our own. (Again: lucky.) As a result, we very quickly learned how to cook these dishes and snacks for ourselves. And so, this corn toast recipe is my little love letter to the always craveable, always satisfying afternoon snack.

Spicy Corn Toast Ingredients

Afternoon toasts don’t need to be boring. There are countless ways to spice up your everyday avocado toast—and hello, it’s time ricotta toast had its moment. And to add to your summer toast repertoire, this spicy corn toast is here to celebrate the season in all of its sunshine-soaked glory. With sweet kernels of corn, melty cheese, crunchy bread, and a kick of spice, this toast takes the warm-weather flavors over the top. Oh, and did I mention it all comes together in 15 minutes? Incredible, I know.

The ingredient list for the no-recipe recipe is pretty short, but they all come together to form the perfect bite.

Sourdough. I love a good quality sourdough from the market when I can grab it. But use whatever bread you have on hand.

Corn. Fresh, frozen, or canned, any version you have works.

Bell peppers. I like using both red and green bell peppers.

Jalapeño. I’ve used fresh and/or jarred pickled jalapeños. Both work perfectly, it just depends on what you’re craving.

Cheese. The meltier the better. Mozzarella, cheddar, or another melty option works best.

Garam masala. You can find this in most grocery stores in the spice aisle.

Red chili powder. This is optional, but I like the extra kick of heat.

Cilantro. The freshness of the cilantro is a must, but I also like adding chives or green onions when I have them.

Limes. A big squeeze of lime juice over your toast at the end helps bring out all the flavors.

How to Prepare This Corn Toast

This is the ultimate make-ahead snack. My mom would chop all the peppers and toss them with the corn and spices to keep in the fridge in an airtight container. Then, when the toasts were ready to assemble, she would add a bit of cheese. That’s it!

To prepare the toasts, line a sheet tray with parchment for easy clean-up, and place on your sliced bread on top. Pile each piece of bread high with the corn topping and add extra cheese on top so it gets nice and melty. You can air fry, broil, or bake to your desired doneness. Sometimes I like a melty gooey toast, but I also occasionally like to toast it a bit longer so the cheese on top gets extra crispy. Toast to your heart’s content!

Tips for Serving

Trust me, this corn toast is delicious on its own, but my brother and I have developed a few iterations that are just as tasty.

Top with a blend of mixed herbs or mint chutney. Finely chopping herbs like dill, cilantro, and green onions with a ton of lime or lemon juice makes this extra addictive. Plus, the herbs’ freshness plays so well with the melty cheese. A mint chutney is also perfect here. And a heavy squeeze of ketchup is also incredibly delicious on this toast.

Serve with avocado and lemon. Thin slices of avocado with a big squeeze of lemon make this toast a bit more hefty. It’s the perfect easy lunch or simple dinner. I’ve even topped it off with an egg and a side salad for a delicious AM meal. The options are endless.

Keep scrolling for the recipe!

Spicy Masala Corn Toast

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• Author: Suruchi Avasthi
• Total Time: 15 minutes
• Yield: 2

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Description

An easy toast that’s packed with flavor—and perfect for any time of day.

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Ingredients

Units USM

• 2 slices of sourdough bread
• 1 cup corn kernels, fresh or frozen and thawed
• 1 bell pepper, chopped
• 1/2 jalapeño, chopped
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese
• For serving: chopped cilantro, lime juice, chutney, etc.

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Instructions

1. Prep the corn. To a mixing bowl, add the corn, bell pepper, jalapeño, garam masala, chili powder, and salt and pepper. Optional: add a portion of your cheese. Mix until combined.
2. Add bread to a lined sheet tray and spoon over the corn mixture. Top with remaining cheese.
3. Broil in the oven until cheese is melty and golden brown.
4. To serve, top with freshly chopped cilantro, lime juice, salt, or toppings of choice. Enjoy!

• Prep Time: 10
• Cook Time: 5

Keywords: toast, corn, masala

The post Trust Me, This Spicy Corn Toast Puts Every Other Snack to Shame appeared first on Camille Styles.

As someone who leans into her everyday rituals to keep her grounded, it probably comes as no surprise that I love to create a ritual of my go-to, midday meal. Case in point: my current obsession is a Nourish Bowl. It’s as simple and healthy as it is Instagram-worthy. For those of you who love variety, it starts with a base formula that you can riff off with whatever ingredients you have on hand.

My Nourish Bowls are almost always inspired by a leftover ingredient in my fridge. Whether that’s shredded chicken from last night’s dinner or a batch of roasted veggies I meal-prepped the weekend before, it’s a delicious combination that elevates any weekday lunch. I partnered with Target to share my favorite Nourish Bowl recipes prepped with fresh, simple ingredients from their brand, Good & Gather.

My “Formula” for a Delicious Nourish Bowl:

The key ingredients in my signature Nourish Bowl create a beautiful balance of texture and flavor—and remember, we eat with our eyes first! Research shows that eating a varied diet of colorful fruits and veggies creates a diverse microbiome, leading to a healthy and happy gut.

Here’s what I aim for in each of my grain bowls. And remember, rules are meant to be broken—so feel free to add or omit as desired.

• Raw veggies: sliced cucumbers, fresh tomatoes, bell peppers, etc.
• Cooked veggies: roasted sweet potatoes, broccoli, cauliflower, etc.
• Pickled veggies (optional, but delicious): red onions, radish, purple cabbage, beets, etc.
• Protein: Rotisserie chicken, tofu, tempeh, etc.
• Something crunchy: Cashews, slivered almonds, walnuts, pecans, pumpkin seeds, etc.
• Something creamy: Sliced avocado, your favorite cheese, etc.
• A sauce: Hummus, dressing, or simply a drizzle of olive oil.

34oz Matte Stoneware Pasta/Grain Bowl – Hearth & Hand with Magnolia

$9.99 at Target

12″x15″ Nonslip Rubberwood Cutting Board Natural – Figmint

$16 at Target

8pc Glass Set of 4 Mixing Bowls with Lids Clear – Figmint

$20 at Target

Tex-Mex Nourish Bowl

In partnership with Good & Gather at Target

Inspired by my favorite at Fresa’s in Austin, this bowl is packed with protein and complex carbs. It satisfies all burrito bowl cravings in a much healthier way that won’t weigh you down.

• Roast Chicken. I usually grab leftover chicken from last night’s dinner, or I’ll pick up a rotisserie chicken from the supermarket.
• Power Greens
• Roasted Sweet Potato
• Avocado
• Roasted Cauliflower
• Pickled Red Onion
• Sunflower Seeds
• Good & Gather Honey-Chipotle Dressing

Stock up on These:

Organic Power Greens – 5oz – Good & Gather

$3.29 at Target

Sweet Potatoes – 3lb Bag – Good & Gather

$2.49 at Target

Honey Chipotle Dressing – 12 fl oz – Good & Gather

$3.39 at Target

Dry Roasted Sunflower Kernels – 7.25oz – Good & Gather

$1.79 at Target

Green Goddess Nourish Bowl

In partnership with Good & Gather at Target

We can all use a little green goodness in our lives from time to time. I know that when I’m digging into something verdant (e.g., a bowl that rivals the vibrancy of a springtime garden), I feel all the more aligned with my New Year’s goals. Aesthetics, amirite? If you’re aiming for a lunchtime treat that falls in step with your 2024 Pinterest board, this Nourish Bowl recipe is just what you need.

• Cauliflower Rice
• Chopped Kale
• Sugar Snap Peas
• Roasted Broccoli
• Cucumbers
• Avocado
• Soft-Boiled Egg
• Good & Gather Green Goddess Dressing

Stock up on These:

Chopped Kale – 16oz – Good & Gather

$3.69 at Target

Riced Frozen Cauliflower – 10oz – Good & Gather

$1.99 at Target

Sugar Snap Peas – 8oz – Good & Gather

$2.59 at Target

Green Goddess Dressing – 12fl oz – Good & Gather

$3.39 at Target

Mediterranean Nourish Bowl

In partnership with Good & Gather at Target

Fresh and vibrant, this Nourish Bowl combines all the colors of the rainbow while also boasting a variety of textures and flavors. A smear of hummus offers a nice creamy base for the more substantial veg and legumes this bowl packs. Cauliflower, cucumbers, and crispy chickpeas offer sustainable energy that’ll take you through the afternoon up until dinner. And Everything Seasoning? It’s the perfect finishing touch.

• Hummus
• Power Greens
• Roasted Cauliflower
• Cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

Stock up on These:

Roasted Garlic Hummus – 10oz – Good & Gather

$3.49 at Target

Greek Pitted Kalamata Olives – 6.5oz – Good & Gather

$3.69 at Target

Feta Cheese Chunk – 8oz – Good & Gather

$4.99 at Target

Everything Seasoning Blend – 2.5oz – Good & Gather

$2.19 at Target

Tex-Mex Nourish Bowl

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• Author: Camille Styles

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Description

This delicious nourish bowl has Mexican-inspired flavors and is the perfect use for leftover roast chicken.

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Ingredients

• • Power Greens
  • Roast Chicken – I usually grab leftover chicken from last night’s dinner, or I’ll pickup a rotisserie chicken from the supermarket.
  • Roasted Sweet Potato
  • Sliced avocado
  • Roasted Cauliflower
  • Pickled Red Onion
  • Sunflower Seeds
  • Good & Gather Honey-Chipotle Dressing

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Instructions

1. Toss the greens with a little dressing in a bowl. 
2. Arrange the chicken, sweet potato, avocado, and cauliflower on top.
3. Top with pickled red onions and sunflower seeds, then drizzle a little more dressing. Eat!

Green Goddess Nourish Bowl

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• Author: Camille Styles

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Description

This Green Goddess Nourish Bowl is a gorgeous way to get your greens—and a delicious protein boost, while you’re at it.

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•  

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Ingredients

• cauliflower rice
• chopped kale
• extra-virgin olive oil
• sugar snap peas
• roasted broccoli
• sliced cucumber
• sliced avocado
• Good and Gather Green Goddess Dressing
• 7-minute egg
• kosher salt and freshly ground pepper
• Everything seasoning

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Instructions

1. Gently warm the cauliflower rice in a sauté pan over low heat. Transfer to a bowl.
2. Add your kale to a serving bowl, drizzle with a little olive oil, and use your hands to massage the kale until softened, about a minute. Add a handful to the bowl with your cauliflower rice.
3. Top with sugar snaps, broccoli, cucumbers, and avocado. Drizzle with a little Green Goddess Dressing. Add your soft boiled egg and season everything with salt, pepper, and everything seasoning. Eat!

Mediterranean Nourish Bowl

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• Author: Camille Styles

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Description

Creamy hummus, salty feta, and crispy chickpeas—this mediterranean-inspired bowl is a feast for the senses and will take your lunch hour to the next level.

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Ingredients

• Hummus
• Power Greens
• Roasted Cauliflower
• Sliced cucumbers
• Kalamata Olives
• Feta
• Pickled Red Onion
• Crispy Chickpeas
• Everything Seasoning

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Instructions

1. In the bottom of a bowl, add a big spoonful of hummus and swoosh.
2. Top with a handful of greens, roasted cauliflower, cucumbers, and olives.
3. Slice the feta into slabs, and tuck into the bowl. 
4. Top with red onion, crispy chickpeas, and a liberal pinch of Everything Seasoning. Eat!

You can shop the entire look on my Target storefront, where you’ll find all of my favorite Target buys for every space.

This blog post is sponsored by Target and contains affiliate links. If you purchase through these links, we may earn a small commission at no additional cost to you. Your support helps us continue providing helpful content.

The post 3 Delicious Nourish Bowls to Romanticize Your Lunch Hour appeared first on Camille Styles.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

• Cooked farro
• Delicata squash
• Red Onion
• Apple
• Crumbled goat cheese
• Toasted pecans
• Olive oil
• Balsamic Vinegar
• Honey
• Mustard
• Salt and Pepper
• Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

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Scroll on for the recipe…

Squash Farro Salad With Apple, Goat Cheese, & Pecans

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• Author: Camille Styles
• Total Time: 50 minutes
• Yield: 4

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Ingredients

Units USM

• 1 cup uncooked farro
• 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
• 1 small red onion, sliced
• 1 large apple, mandolined or thinly sliced
• 4 oz goat cheese, crumbled
• 1/2 cup pecans
• Olive oil (for roasting and dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

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Instructions

1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
10. Serve in your favorite wood salad bowl in the center of the table!

Notes

• To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
• You can make the salad up to a day in advance—add dressing just before serving.

• Prep Time: 20
• Cook Time: 30
• Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

The post Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans appeared first on Camille Styles.

The Best Pear & Cheese Pairings

Before we dive into the recipe, let’s talk pear and cheese pairings (say that five times fast, lol). Pears, with their sweet and juicy texture, have long been a classic complement to a range of cheeses. From the creaminess of Brie to the robust stinkiness of blue, pears’ versatility makes them an excellent pairing for various cheese options, but it’s hard to beat this pear-meets-mozzarella combo. Its melt-in-your-mouth quality ensures an unforgettable sandwich.

What You’ll Need to Make This Recipe

Ingredients:

• Ciabatta bread
• Fig preserves (I used fig butter from Trader Joe’s)
• Fresh mozzarella
• Arugula — its peppery bite balances out the creaminess
• Thinly-sliced prosciutto
• Pear — any firm, sweet variety works well
• Red pepper flakes
• Fresh rosemary
• Balsamic reduction

How to Make This Pear Grilled Cheese

1. First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
2. Then we add our fig preserves to both sides.
   • To one side, add torn mozzarella, arugula, and prosciutto.
   • To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
3. Pop back under the broiler for a few minutes until the cheese is perfectly melted.
4. Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
5. Press the two sides together, slice, and devour.

Getting the Perfect Melt

Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.

Butter Versus Oil Versus Mayonnaise

You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.

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Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…

Pear, Prosciutto, Mozzarella Grilled Cheese

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• Author: Camille Styles
• Total Time: 15 minutes
• Yield: 1 serving

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Description

Filled with crunchy pear, salty prosciutto, and creamy mozzarella, this grilled cheese is the perfect sandwich for a cozy dinner.

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Ingredients

• 1 ciabatta roll, or a 5-6-inch piece of ciabatta bread
• Extra-virgin olive oil
• 2 tablespoons fig preserves
• A few pieces of torn mozzarella
• A handful of arugula
• 1/2 pear
• 1/4 teaspoon red pepper flakes
• 1 teaspoon chopped fresh rosemary
• Balsamic glaze/reduction

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Instructions

1. 1. Preparation: Set your oven to broil and place a rack on the upper third level.
   2. Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.
   3. Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.
   4. To one side, add torn mozzarella, arugula, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
   5. Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.
   6. Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.
   7. Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.

• Prep Time: 10
• Cook Time: 5
• Category: lunch, sandwich

Keywords: pear grilled cheese, sandwich recipes

The post Make This Pear, Prosciutto, and Mozzarella Grilled Cheese When You’re Craving Comfort appeared first on Camille Styles.

Featured image by Michelle Nash

15 Avocado Toast Recipes That Redefine the Trend

Avocado toast has just the right amount of good-for-you fats and energizing carbs. Plus the fact that putting it together takes less than five minutes makes it pretty much the perfect breakfast. And as we’ve learned over the past couple of years, avocado toast recipes are here to stay. That’s why we’ve taken time to reinvent the combo into something bold in flavor and rich in texture.

Ahead, you’ll find all kinds of variations on avocado toast recipes. Whether you’re looking for easy breakfast recipes, weekend brunch recipes, or a good ‘ole midday snack, you’ll find a new favorite or two (or three!) in these 15 avocado toast recipes. You can thank me later.

Sunday Night Avocado Toast with a Jammy Egg

Why We Love It: Blistered tomatoes, everything seasoning, and a perfect egg walk into a bar. Kidding, but they do make a killer toast! This recipe is basic avocado toast kicked up a notch. With those juicy tomatoes, you’re getting incredible flavor throughout that’s enhanced by that mouthwatering jammy egg and everything bagel seasoning. I mean, just look at it.

Hero Ingredient: Definitely going to have to go with that egg. By following the eight-minute method, you’re getting an egg that’s perfectly set with just the right amount of runny yolk. I’m into it.

Avocado Toast with Kale Pesto and Crunchy Veggies

Why We Love It: As the name denotes, this avo toast packs a lot of crunch. With radishes (or cucumber!) and fresh herbs, there’s no shortage of texture contrast. Again, this recipe is avocado toast with an upgrade that’s welcome and appreciated. You can use any herbs you have on hand, but basil, mint, chives, and cilantro are some suggestions.

Hero Ingredient: Kale pesto tops this avocado toast with all kinds of nutty, garlicky flavor and even nutrients! It’s easy to prepare and even easier to enjoy.

Avocado Toast With Egg & frisée

Why We Love It: If you’re looking to change things up, try this recipe with frisée (also known as curly endive) and a great whole-grain mustard for some extra tang. It takes all the familiar avocado toast components and shakes them up with peppery frisée and spicy stone ground mustard. Plus, a classic fried egg laid over top gives this toast the perfect amount of ooze to warm your soul.

Hero Ingredient: I love the addition of mustard. It brings a lot of flavor and even a little kick to the party.

Tuna and Avocado Toast with Oven-Roasted Tomatoes and Pesto

Why We Love It: Niçoise Salad meets avocado toast? Sounds like a dream. Toasted sourdough gets smeared with kale pesto, mashed avocado, crisp cucumber, garlicky roasted tomatoes, oil-packed tuna, and a handful of fresh basil to create something truly magical. On top of all that flavor, this recipe is packed with healthy fat and protein, which will help keep you satisfied longer. This one is on my weekday lunch calendar, and I highly encourage you to give it a try. You won’t regret it.

Hero Ingredient: Fresh basil definitely takes the cake. Give it a smack before layering it on your toast to wake up each and every aromatic note.

Avocado Toast Bar

Why We Love It: When our favorite toast meets hosting, all is right in the world. That’s exactly the case with this DIY avocado toast bar. Make it a reality at your next brunch by choosing your favorite toppings, setting the stage, and having everyone dig in to craft their own creations. A few fun topping ideas are watermelon radishes, chickpeas, beets, sprouts, fresh lemon juice, and red pepper flakes. Only half of the fun lies in creating your own—that other half is reserved for finding out what your guests made.

Hero Ingredient: Since the toppings are so customizable, I’m going with a hero method. To make things easier on yourself, you can prep all of your toppings ahead of time so all that’s left to do when you’re ready to serve is slice those avocados and toast some bread!

Avocado Wasa Cracker Breakfast Toast

Why We Love It: This avocado cracker/toast hybrid is totally delicious. And unbelievably easy. All you have to do is lay out a few multigrain crackers of your choosing, top with eggs and radish, and finish each cracker off with olive oil, fresh dill, red pepper flakes, and s&p. Once you’ve done that, you’ve got a crunchy and sustainable meal or snack for any time of day. The best part? It only takes about ten minutes.

Hero Ingredient: I love sprinkling red pepper flakes on my avocado toast. It brings just the right amount of kick to each tasty bite.

Smashed Avocado Toast

Why We Love It: If you thought you knew upgraded avocado toast recipes, think again. This version from Two Hands NYC takes things to the next level. At its core, it’s just like any of the other avocado toast recipes you know and love, which start with a base of thick-sliced, crusty sourdough bread smeared with mashed avocado. But as we advance to the toppings, things get interesting. In addition to perfectly poached eggs, this toast houses pickled red onions, pickled or fresh Fresno chiles, salty pepitas, and a handful of mixed fresh herbs. It’s a combination you won’t want to miss.

Hero Ingredient: This recipe swaps red pepper flakes for thinly-sliced Fresno chiles, which bring even more heat to the table.

Crispy Roasted Sweet Potatoes with Yogurt, Herbs, and Everything Spice

Why We Love It: As promised, this is where the non-toast avocado toast recipes come to fruition. Not only are sweet potatoes loaded with good nutritional properties like high fiber levels, immune-strengthening abilities, and positive gut benefits, they’re absolutely delicious. Truly, I could eat them every day (and sometimes do!). For this “toast” recipe, they get roasted until they’re caramelized and topped with, well, whatever you want! Fresh herbs, Greek yogurt, avocado, and sriracha make a winning team.

Hero Ingredient: I have to go with the sweet potatoes themselves. The secret is to sear the potatoes in a skillet after they finish roasting. That way, they become completely caramelized with just-burnt edges to usher in a hint of bitterness. Think really toasty marshmallow.

Spicy Avocado Toast

Why We Love It: In the scheme of avocado toast recipes, this is one tried-and-true toast. This recipe takes you back to the basics with a simple but lovable combination of toast, avocado, fried eggs, red pepper flakes, and fresh cilantro. It’s a formula you can never go wrong with. Like your favorite sweater or blanket, it’s comforting and constant.

Hero Ingredient: A healthy squeeze of lime over top brings a citrusy tang that complements the creamy avocado.

Sweet Potato Guacamole Toasts

Why We Love It: And we’re back with more sweet potatoes! In this recipe, they’re sliced, roasted, and topped with red onion, watermelon radish, microgreens, cilantro, lime juice, and—of course—avocado. They’re cut into the cutest handheld shapes that are so easy to grab and snack on. While this can definitely be breakfast or lunch, those little potato toasts make a pretty great snack, too. What’s not to love?

Hero Ingredient: The warm bit of heat that raw red onion brings to these toasts is unmatched—a welcome divergence from your OG avo toast.

Hummus Avocado Toast with Toasted Hemp Seeds from Eating Bird Food

Why We Love It: Hummus in avocado toast recipes is something you don’t see every day, which is what makes it so great. A good garlicky hummus to accompany that creamy avocado, red onion, cayenne pepper, and toasted hemp seeds makes all the difference. Because hummus and avocado have a similar texture, the hemp seeds bring a nice bite to the toast.

Hero Ingredient: Hemp seeds not only bring the crunch here, but they’re packed with nutritional value as well. One serving, or about three tablespoons, contains eight grams of protein, nine grams of fiber, and a whole ‘lotta omega-3 fatty acids. Sounds like a win-win.

Avocado Toast With Gorgonzola, Pears, & Toasted Walnuts from How Sweet Eats

Why We Love It: When it comes to the top loaded avocado toast recipes, this one is definitely high on the list. With smashed avocado laying the groundwork for blue cheese, thinly-sliced pear, toasted walnuts, and a honey drizzle, you’ll want to pour a glass of crisp white as you savor each and every flavor this toast celebrates. These are perfect to serve as an appetizer, enjoy as a lunch or dinner, or snack on as a midday indulgence. However you slice it, don’t miss out on this one.

Hero Ingredient: The walnuts get toasted with a hint of cinnamon, giving a warm and complex flavor to supplement the savory notes. And with a honey drizzle over top, you’ve created something with all kinds of depth.

Avocado Almondaise Tartines from Love & Lemons

Why We Love It: These little tartines get layered with avocado, watercress, chopped edamame, capers, chives, and more, which is all topped with a one-of-a-kind almondaise sauce. As Jeanine of Love & Lemons shares, almondaise is a “rich creamy vegan sauce made from almonds, almond milk, turmeric, garlic, and dijon mustard.” As the name suggests, it’s a great vegan substitute for traditional hollandaise sauce and keeps breakfast on the lighter side.

Hero Ingredient: There’s nothing like a salty caper bringing a bit of brine to each bite.

Simple Poached Egg And Avocado Toast from Pinch of Yum

Why We Love It: Back to the basics, this avo toast with a poached egg and parmesan is conventionally delicious. What’s more, this recipe includes a poached egg hack that makes things so easy. Serve this with sliced heirloom tomatoes and fresh herbs for a classic you can’t go wrong with. Simple avocado toast recipes, we salute you.

Hero Ingredient: Shaved parmesan gives this toast a nutty, salty twist that enhances everything around it.

Mediterranean Inspired Avocado Toast with Pistachio Dukkah from Half baked harvest

Why We Love It: As promised, this is one of the more elevated avocado toast recipes on the list. There are a ton of interesting flavors to unpack. First, the toast is topped with sun-dried tomatoes, kalamata olives, and avocado sprinkled with lemon juice. Then it’s dusted with toasty dukkah and topped with a runny egg, red pepper flakes, microgreens, and feta. Heaven.

Hero Ingredient: Dukkah is a mixture of toasted seeds, nuts and spices that’s heavily used in Middle Eastern cooking, but in this Mediterranean-inspired toast, it brings a ton of nutty flavor that can’t be beat. I recommend keeping some extra on hand. It’s easy to make and even easier to use to elevate yogurt, oatmeal, salads, eggs, roasted vegetables, fruit, and more. It can even be used to give a nutty crust to things like soft cheeses, fish, and crusty bread. Pass the dukkah, please.

The post 15 Avocado Toast Recipes That Go Way Beyond Basic appeared first on Camille Styles.

This salad was quite simply inspired by California sunshine. When I created it, I was daydreaming about that feeling you get when you’re on vacation and spend the whole day outside, then come in and make dinner barefoot in a swimsuit and cutoffs. I’ve been buying golden beets every week at the market lately—not only are they less likely to stain than their red counterparts, I also just prefer the sweeter, milder flavor of the golden variety. I love these sunset shades of citrus with the golden beets, and it was a no-brainer to add fat chunks of avocado as a rich counterpoint to all this fresh produce. Scroll on to see how this perfectly golden grapefruit and avocado salad comes together.

First, roast the beets

This step is part of my usual weekend meal prep—since beets take a long time to roast, I like to knock it out right when I get home from the grocery store so that they’re ready when I need them. Here’s how to perfectly roast beets:

• First, scrub the beets to remove any dirt, and trim the stems and root end. Wrap the entire bunch of beets in a foil packet, then roast at 450 degrees for about an hour. Cook time will vary depending on how large the beets are—you’ll know they’re done when you can easily slide a knife into the center of the beets.
• Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. That’s it! Now you can either slice these beets to use in your salad, or you can keep them in the fridge until you’re ready to eat.

Next, make your crispy roast chickpeas

Crispy roasted chickpeas are such a delicious salad topper and snack to have on hand, and they couldn’t be easier to make. I rinse and drain a can of chickpeas, then place in a towel to vigorously rub some of the chickpea skins off—don’t worry, you don’t have to get them all.

• Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with a teaspoon of chili powder and a few shakes of garlic salt. Spread in an even layer, and bake for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time. 
• Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.

Meanwhile, peel and slice the grapefruit

I’m not a big fan of carefully segmenting citrus fruit—I don’t mind a little white pith, so here’s my preferred way of slicing any citrus for a salad:

• Slice the skin from each end of the grapefruit so you can hold it steady on your cutting board. Then, use a paring knife to remove the peel in strips all around the fruit. Again, it’s fine if you don’t get every little bit of pith off the fruit.
• Rotate the grapefruit on its side, and slice into circles. You can either leave them as big wheels, or slice the wheels in half if you’d like the pieces to be a bit smaller.

Finally, make the Golden Turmeric & Honey dressing

To a blender, add the following:

• Couple cloves garlic
• piece of peeled ginger
• Olive oil
• Zest and juice of a lime
• Dijon
• Ground turmeric
• Rice vinegar
• Honey

Blend it up, add salt and pepper to taste, and store in a mason jar in the fridge for up to a week. This dressing is one of my favorites—it’s super versatile, and the sweetness from the honey plus the warmth of the spices makes it addictive to pour over just about anything. 

Tips for success

Prep components in advance

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge, then simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

How to store leftovers

Leftovers keep pretty well, however I’d recommend removing the avocado before storing since it’ll brown in the fridge. If you want to rework this for lunch the next day, just add some fresh avocado chunks when you’re ready to eat.

Scroll on for the recipe for this luscious grapefruit and avocado salad that I’ll be making all summer.

Grapefruit, Avocado, and Golden Beet Salad with Crunchy Chickpeas and Feta

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 1 hour 20 minutes
• Yield: 4

Print Recipe

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Description

This golden beet, grapefruit, and avocado salad was inspired by sunshine. It’s packed with colorful, nutrient-rich produce and full of flavor, making it a perfect lunch or side dish for any warm-weather gathering.

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Ingredients

Units USM

• 1 bunch golden beets, scrubbed and trimmed
• 1 large (or 2 small) grapefruit, peel and pith removed
• 2 avocados, cut into large chunks
• 1 can chickpeas, rinsed and drained
• extra-virgin olive oil
• 1 teaspoon chili powder
• garlic salt
• 1 block feta, crumbled or sliced

for garnish:

• lots of torn fresh herbs like cilantro, basil, or mint
• flaky salt and freshly ground black pepper

for the Golden Turmeric-Honey Dressing:

• 2 cloves garlic
• 1 inch piece ginger, peeled
• 1/2 cup olive oil
• zest and juice of 1 lime
• 1 teaspoon dijon
• 1 teaspoon turmeric
• 1/4 cup rice vinegar
• 2 tablespoons honey

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Instructions

1. Preheat oven to 425. Wrap the beets in a foil bundle, and roast for about an hour. You’ll know they’re done when you can easily slide a knife into the center of the beets.
2. Remove the beets from the oven, let them cool, then use a paper towel to rub the skin off the outside of the beets. Slice into half rounds, and chill in fridge.
3. Meanwhile, make the crispy chickpeas. Pour the chickpeas onto a baking sheet, drizzle with olive oil, and toss with chili powder and a few shakes of garlic salt. Spread in an even layer, and bake in a 425 degree oven for about 45 minutes until they’re crispy. Shake the pan once or twice during cooking time.
4. Allow the crispy chickpeas to cool completely before storing in an airtight container at room temperature.
5. Make your dressing by combining all ingredients in a blender. Store in a mason jar in the fridge.
6. When ready to serve, slice the grapefruit into rounds, then cut each round in half.
7. Arrange grapefruit on a serving platter with beets, avocado, and fresh herbs. Drizzle vinaigrette over top. Top w/ crispy chickpeas and crumbled feta. Season with salt and pepper and eat!

Notes

I love to make this salad for a gathering because it’s so easy to pre-prep all your individual ingredients and store them in the fridge. Simply assemble and arrange them on a big platter when you’re ready to eat. It’s one of those dishes that feels absolutely effortless, but packs a flavorful punch and is a feast for the visual senses as well. 

• Prep Time: 20
• Cook Time: 60
• Category: salad
• Cuisine: vegetarian

Keywords: grapefruit avocado salad

The post Tastes Like Sunshine—A Grapefruit and Avocado Salad with Golden Beets, Feta, & Crispy Chickpeas appeared first on Camille Styles.

The formula for any good grain bowl is typically a combination of fiber-rich whole grains with protein and veggies, making it a one-bowl nutrient-packed meal. To make it really delicious, think about adding contrast with flavor, texture, and color. I like to come up with a loose “theme” for my grain bowls—say, Mexican or Fall Flavors—to tie everything together.

For today’s grain bowl (admittedly my new favorite), I was inspired by the flavors in a traditional Greek salad. Then I added other heart-healthy Mediterranean ingredients to level it up and keep me feeling full and energized. Scroll on for exactly how this colorful, delicious, and super healthy Mediterranean Grain Bowl comes together in less than 30 minutes.

Why we love the Mediterranean diet

As someone who loves to eat delicious food and prioritizes optimum health, I’m always looking for a way of eating that both satisfies and nourishes my body. Despite all the conflicting dietary information out there, it’s hard to argue with the Mediterranean diet. Not only is it filled with the most flavor-packed and satisfying food (hello EVOO!), it’s also backed by science as the diet that’s most helpful in reducing the risk of chronic diseases and promoting overall well-being.

The Mediterranean diet’s healthy plant-based proteins, fats, fiber-rich grains, and veggies are all found in this bowl, hence the name.

How to make these Mediterranean Grain Bowls

One of the many reasons I love this grain bowl recipe is that you can prep all the ingredients on the weekend, toss it together, and keep it in the fridge to eat for lunch all week. My kinda meal prep. The ingredients are sturdy enough to hold up without becoming soggy—in fact, I think the flavors get even better after marinating overnight. Here’s the rundown:

First, you’re going to make your quinoa according to the package directions. My own secret to fluffy and non-soggy quinoa? During the “cooling” step, place a double-layered paper towel between the pot and the lid for about 10 minutes. The towel absorbs any excess water evaporating off the quinoa, leaving it the perfect consistency.

Next, you’re going to chop up your cucumber, tomatoes, and red onion. Halve the olives and grapes, and chop up all your herbs. I like to use lots of herbs in this to make it almost tabbouleh-like. Mint, parsley, and basil are my favorite, but any fresh herbs like chives or dill work beautifully too.

Next, rinse and drain your chickpeas. You can absolutely make chickpeas from dried and they’ll be even more delicious, but I usually take a welcome shortcut with good-quality canned chickpeas.

Then, make the simplest dressing by shaking up lemon juice, olive oil, plain greek yogurt, and a squeeze of agave or honey in a mason jar.

Finally, you simply toss the cooked quinoa with all your veggies and herbs, add some dressing and toss again, then top it with feta. It’s truly the best flavor combo—the grapes are a little outside-the-box, but their pop of sweetness is where it’s at.

Meal prep tips for success

If you’re going to prep this Mediterranean Grain Bowl in advance like I do, here are a few things to keep in mind:

• You can either prep all the ingredients and keep them separated in the fridge, or you can go ahead and toss it together and store the entire grain salad in an airtight container in the fridge. I do like to hold off on adding the dressing until just before serving.
• Cook your quinoa, and let it cool down all the way before tossing with other ingredients. You don’t want any excess steam adding water and making this dish soggy.
• Feel free to eat this cold right out of the fridge, or it’s also great served at room temp—making this the perfect dish to pack for a picnic.

Other Mediterranean-Inspired Recipes You’ll Love

Lemony Spring Pasta Salad with Olives, Artichokes, and Bacon

Pack this bright and zesty spring pasta salad for every picnic all season. Super easy to toss together, it’s bursting with vegetables and so much flavor.

Eggplant and Ricotta Flatbread Pizza

This healthy flatbread pizza recipe is topped with eggplant, tomatoes, and ricotta. It’s the perfect simple summer dinner.

Mediterranean Baked Salmon with Tomatoes, Olives, and Capers

This healthy one-dish wonder is perfect for a busy weeknight or a Saturday night with friends. Baking the salmon with the vegetables and lemon slices yields a perfectly tender and flavorful fish every time, since the veggies release their juices to create their own flavorful sauce.

Mediterranean Grain Bowl

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★★★★★

5 from 1 review

• Author: Camille Styles
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

Print Recipe

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Description

This healthy and delicious grain bowl is packed with heart-healthy, longevity-boosting ingredients. Make it on the weekend—enjoy for lunch all week.

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Ingredients

Units USM

• 1/2 cup quinoa
• 1 seedless cucumber
• 1 large tomato (or a handful of cherry tomatoes)
• 1/2 cup black olives, pitted
• 1 can chickpeas
• 1 cup of seedless red or black grapes
• 1/4 red onion
• 1/2 cup mint
• 1/4 cup parsley
• 1/2 cup basil
• 1/2 cup feta, crumbled
• kosher salt and freshly ground black pepper, to taste

for the lemon-yogurt dressing:

• juice of 1 large lemon
• 1/4 cup olive oil
• 1 – 2 tablespoons plain greek yogurt
• 2 tablespoons agave
• kosher salt and freshly ground black pepper, to taste

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Instructions

1. Cook the quinoa according to the package directions. During the “cooling” step, place a paper towel between the pot and the lid to fully absorb all the water. Let cool completely.
2. Meanwhile, chop the cucumber, tomato, and red onion. Halve the black olives and halve the grapes.
3. Rinse and drain the chickpeas.
4. Finely chop all the herbs.
5. In a large serving bowl, toss the cooled quinoa with the cucumber, tomato, olives, chickpeas, grapes, onion, and herbs. 
6. Make the dressing by shaking up all the ingredients in a jar until combined, then drizzle a bit over the salad and taste. Add more or less as desired.
7. Crumble feta over the top, season with salt and pepper. Eat!

Notes

• Feel free to sub any fresh summer herbs. Chives, dill, and cilantro could all work beautifully.
• Prep this on the weekend and store in an airtight container in the fridge for up to 4 days. Add dressing just before serving to keep from getting soggy.

• Prep Time: 20
• Category: Lunch
• Cuisine: Mediterranean

Keywords: mediterranean diet, grain bowl, lunch, healthy, vegetarian, easy, meal prep

The post This Mediterranean Grain Bowl Boosts Energy and Longevity—It Really Is the Perfect Lunch appeared first on Camille Styles.

I recently hosted a Greek Isle-inspired bridal shower dinner for our producer Michelle, and I immediately started dreaming about Malibu Farm’s summery spin on the classic salad. Since I wanted to serve everything family style, I decided to turn those flavors into a watermelon chopped Greek salad. Instead of doing individually plated watermelon wedges requiring a knife and fork, I chopped everything into equal-sized pieces that would create the perfect flavor combination in every bite. Here’s how it came together…

My trick for making the best chopped Greek salad

The secret to the best chopped Greek salad is cutting everything into roughly the same size, so that each forkful is bursting with salty-sweet-crunchy-briny goodness. I love that this uses the classic Greek salad ingredients—tomatoes, cucumber, feta, and olives—and combines them with the surprising addition of watermelon to make this salad feel special and worthy of a summer dinner party.

What to serve with this Chopped Greek Salad

This salad is hearty enough to be the centerpiece of a light vegetarian dinner. Just pair with pita bread and hummus to make it a meal. Or, add a protein boost by adding chickpeas or serving alongside falafel, roast chicken, or sliced steak.

Since it holds up great on a buffet (see notes below), this is the perfect elevated summer salad to bring to a barbecue or potluck since it can hang out at room temp for awhile and only gets better.

Leftovers notes

Unlike salads that contain leafy greens, this Watermelon Chopped Greek Salad holds up beautifully in the fridge. I pack it in my Zwilling Fresh & Save and devour it for lunch (with some pita) all week long. I would say that it even gets a little better when it sits in the fridge for a bit. The lemon juice and oil, combined with the brined olives, give a slight “pickled” flavor to the watermelon that is actually addictive.

Hope you love this watermelon chopped Greek salad as much as we do! If you make it, be sure to leave a comment and tag us on Instagram so we can see your version.

The post This Watermelon Chopped Greek Salad Is the No-Cook Dinner You’ll Crave All Summer appeared first on Camille Styles.

On a recent trip to Seattle, Aran invited us to lunch at her historic craftsman home. We sat down at a table filled with vintage plates, linen textiles, and the most artful arrangement of flowers I’ve ever seen. While we knew any dish that emerged from her kitchen would be the most delicious thing we’d ever tasted, we had our fingers crossed a few of the dishes would be from the pages of her latest cookbook, Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free. Luckily enough, this Farinata With Caramelized Onions and Pesto was on the menu.

“It is simple to make and can be used as a base for pizzas,” Aran says. “In this recipe, we bake the farinata and then top it with pesto, caramelized onions, olives, feta and greens.” Plus, the batter can be stored in the fridge for up to 12 hours. Because at the intersection of ease and tasty elegance, after all, is happiness.

Keep scrolling for Aran Goyoaga’s delicious Farinata With Caramelized Onions and Pesto

The post Farinata With Caramelized Onions and Pesto is the Answer to Your Gluten-Free Pizza Cravings appeared first on Camille Styles.

If you’re looking for your new favorite rice bowl recipe, we’ve got plenty to choose from. Going meatless? Consider yourself covered. Craving sushi? There’s a bowl for that, too. Start your week off right by whipping up one of our top 20 favorite one-bowl meals below. Each is bursting with flavor and nutrients that will fuel you and give you a well-rounded meal without the hassle. You just might be surprised at how creative, filling, and 100 percent satisfying these healthy bowl recipes are.

20 of our favorite healthy bowl recipes for lunch, dinner, and everything in between

Salmon Roll Sushi Bowl

Why we love it: This sushi roll salmon bowl is my favorite way to enjoy all the bright citrus-y flavors I crave throughout the summer. The nourishing combo of fish, rice, fresh veggies, and herbs comes together to create a quick and easy weeknight meal, without having to navigate the stress of a packed sushi restaurant!

Hero ingredient: Crunchy, salty roasted seaweed.

Get the recipe for Salmon Roll Sushi Bowl.

Rainbow Grain Bowl

Why we love it: I’ve been on a major grain bowl kick lately. They’re the perfect solution for those nights when we want to eat clean, but a salad just won’t cut it. Plus there’s no more delicious way to clear your fridge of those random leftover grains and roasted veggies.

Hero ingredient: Sesame seeds kick the whole thing up a notch and makes the bowl feel fancy and elevated.

Get the recipe for Rainbow Grain Bowl.

Farro Bowl With Roasted Cauliflower and Kale

Why we love it: We had the chance to cook up this fresh and delicious warm farro bowl with Gail Simmons on our last trip to NYC and I’ve been attempting to perfect it ever since. It’s packed with fresh ingredients that can be altered a bit, depending on what’s in season. The recipe comes with a side of Gail’s sage advice on cooking it for yourself at home.

Hero ingredient: Jammy eggs give this bowl a sumptuous, creamy, and delicious texture and flavor.

Get the recipe for Farro Bowl With Roasted Cauliflower and Kale.

Hummus, Greens, and Avocado Bowl

Why we love it: For me, the perfect bowl is one that incorporates three elements: fiber, protein, and fat (shout-out to my girl Kelly LeVeque for this!). This hummus, greens, and avocado bowl checks all the boxes with fiber-rich kale, broccolini, hummus, protein-packed eggs, and sunflower seeds. Of course, I’d be remiss not to highlight everyone’s favorite source of fat: avocados.

Hero ingredient: Hummus makes for an unexpected dressing, but it’s the perfect tangy addition to this healthy bowl recipe.

Get the recipe for Hummus, Greens, and Avocado Bowl.

Spicy Tofu Banh Mí Bowl

Why we love it: The onset of summer inspires me to escape my usual routine by trying out new dishes inspired by exotic destinations. And while I don’t have any epic plans to travel around Vietnam, (yet!) this bowl is my current go-to in recreating my favorite sandwich for a quick weeknight dinner that takes me across the world, flavor-wise.

Hero ingredient: Tofu does the heavy lifting here—it’s so much more flavorful than you could possibly imagine.

Get the recipe for Spicy Tofu Banh Mï Bowl.

Chicken Burrito Bowl

Why we love it:  For a weeknight, I like to turn my burrito filling into this yummy protein-packed bowl. If I’m feeling a little more carb-y, (say, on a Saturday night), I’ll scoop it up with all the toppings into a burrito-sized tortilla, and enjoy a full Chipotle-style indulgence. Actually, we have yet to make a Chipotle trip since coming up with this recipe—it’s just as quick and easy, and a whole lot more delicious.

Hero ingredient: Beans! Not only are they delicious, but they add a delightful burst of nutrition.

Get the recipe for Chicken Burrito Bowl.

Veggie Grain Bowl With Spring Garlic Cashew Pesto

Why we love it: This grain bowl has all the fresh veggies combined with farro and tossed in a chunky, delicious homemade spring garlic cashew pesto. It is a highlight of the Two Hands menu, (our favorite Aussie-cool lunch spot in NYC). The flavors are seasonal, fresh, and come together to make the perfect meal on a warm summer day.

Hero ingredient: The garlic cashew pesto is an absolute dream, plus it can be used for just about any salad.

Get the recipe for Veggie Grain Bowl With Spring Garlic Cashew Pesto.

Buckwheat Soba Noodle Bowl

Why we love it: The best part about this soba noodle bowl is that there’s no need to wait for a party to whip it up. Why not make a big pot of soba noodles on Sunday night and fill your fridge with bowls of prepped veggies for a week full of delicious lunches? When it comes to desk-side feasting, it doesn’t get much easier (or healthier) than that. Though be forewarned: serious coworker envy will ensue.

Hero ingredient: Soba noodles just make everything better, don’t you think? They’re irresistible!

Get the recipe for Buckwheat Soba Noodle Bowl.

Quinoa Power Bowl

Why we love it: If there’s one thing I hate, it’s a big lunch that makes the second half of your day drag. This quinoa bowl is filling but in all the right ways. Afternoon slump, bye.

Hero ingredient: If you’ve got salsa verde lying around, give it a drizzle—you won’t regret it.

Get the recipe for Quinoa Power Bowl.

Sheet Pan Spring Veggie Bowl

Why we love it: What could be seen as a totally random hodgepodge of roasted veggies is elevated to a hearty one-bowl meal thanks to this creamy yogurt dressing. Potatoes, chickpeas, and carrots are some of our favorite staples in this dish, but they’re easily interchanged with whatever is in season and your own beloved ingredients.

Hero ingredient: Don’t skimp on the yogurt and herb dressing!

Get the recipe for Sheet Pan Spring Veggie Bowl.

Plant-Based Grain Bowl

Why we love it: Let me introduce you to an easy meal-prep dish that can be subbed with whatever veggies you have on hand (or even last night’s leftovers). All you need is a handful of greens, grains, and a sprinkle of nuts or seeds for a gourmet meal.

Hero ingredient: Ah, the savory crunch of a pumpkin seed.

Get the recipe for Plant-Based Grain Bowl.

Vibrant Spring Broccoli Buddha Bowl from Half-Baked Harvest

Why we love it: As if the stunning colors in this bowl weren’t good enough on their own, it’s packed with flavor and nutrients that will leave you satisfied for hours to come. You are going to fall hard for this vinaigrette, so make some extra and enjoy it on leftovers and salads for days to come.

Hero ingredient: Blood oranges bring a burst of color and an undeniably citrusy bite.

Get the recipe for Vibrant Spring Broccoli Buddha Bowl.

Black Bean Buddha Bowl With Gingery Lemon Tahini Sauce from Minimalist Baker

Why we love it: If you’re like me, then you can’t resist a tahini sauce. This incredibly comforting bowl is a gluten-free delight that couldn’t be easier to make. It’s a versatile and flavorful one-bowl dinner that’s just as nutritious as it is tasty.

Hero ingredient: Tahini, of course!

Get the recipe for Black Bean Buddha Bowl With Gingery Lemon Tahini Sauce.

Blackened Salmon Bowls With Coconut Rice from Fed and Fit

Why we love it: These satisfying and tasty bowls are next-level delicious. It’s the best way to get your seafood fix. The blackened salmon is beautifully seasoned and seared, creating a flavor and texture that’s beyond words.

Hero ingredient: The coconut rice mellows out the salmon’s spices, though it can be interchanged with another grain like quinoa or even cauliflower rice if you prefer. I can practically smell it through the screen.

Get the recipe for Blackened Salmon Bowls With Coconut Rice.

Vietnamese Rice Noodle Salad Bowls With Berries from Foodie Crush

Why we love it: There’s simply no arguing with the fact that this bowl is unexpectedly eye-catching and unique. It just might become a staple not only in your weeknight rotation but for your next potluck as well. The combination of all these surprising ingredients lends itself to a robust, bright, and flavorful salad that no one will see coming.

Hero ingredient: Loads of fresh herbs that give this salad an aromatic and savory touch.

Get the recipe for Vietnamese Rice Noodle Salad Bowls With Berries.

Salsa Verde Shredded Beef Bowls from The Defined Dish

Why we love it: Cauliflower rice and shredded beef come together to make a delicious, hearty bowl that only gets better with the addition of salsa verde. Add some creamy avocado into the mix plus a squeeze of lime and you’ve got a weeknight superstar.

Hero ingredient: Cilantro is mandatory, of course.

Get the recipe for Salsa Verde Shredded Beef Bowls.

Greek Cauliflower Salad Bowls from Cotter Crunch

Why we love it: Cauliflower rice, grape leaves, olives, pumpkin seeds, tomatoes, and goat cheese? In one bowl? Sign me up. This deliciously healthy Greek bowl delivers on flavor, texture, and ease, plus it’s sure to earn a spot in your weekly rotation. Give it a try and see for yourself!

Hero ingredient: Load up on the basil and lemon—you won’t regret it.

Get the recipe for Greek Cauliflower Salad Bowls.

California Chicken, Veggie, Avocado and Rice Bowls from Half-Baked Harvest

Why we love it: This recipe is the perfect excuse to fire up the grill! Gather some friends and/or family and impress them with delicious charred chicken and veggies over basmati rice for a spring/summer dinner that’s guaranteed to please.

Hero ingredient: A touch of cheese brings a nice creaminess to the party.

Get the recipe for California Chicken, Veggie, Avocado and Rice Bowls.

Loaded Steak Salad Bowl With Yogurt Green Goddess from What’s Gaby Cooking

Why we love it: Another great grilling opportunity, this loaded steak salad bowl is ideal for enjoying all of the season’s flavors.

Hero ingredient: There’s something about sweet, grilled corn on the cob that screams summertime. I’m all about it.

Get the recipe for Loaded Steak Salad Bowl With Yogurt Green Goddess.

Coconut Rice Salmon Bowl from The Modern Proper

Why we love it: Salmon is such a good bowl component, especially in this poke-esque coconut rice bowl. There are a lot of complementary flavors here, including coconut (duh), mango, and cilantro—all tied together with creamy avocado. Squeeze some fresh lime over the top and you’ve got a real winner.

Hero Ingredient: Toasted coconut and sesame seeds are the toppings of all toppings here. So much flavor.

Get the recipe for Coconut Rice Salmon Bowl.

The post These One-Bowl Dinners Make Healthy Weeknights a Snap appeared first on Camille Styles.

You don’t have to be a pro in the kitchen to whip up something delicious (and nutritious). In fact, the old adage rings true here—the simple things in life are often the best. And in the case of sheet pan recipes, it really is. So, if you’re tired and hungry, then keep reading for 15 easy sheet pan recipes that are guaranteed to become your new weeknight go-to.

Feature image by Michelle Nash.

Sheet Pan Veggie Bowl

Why We Love It: This spring veggie bowl is perfect for adding into your rotation. It’s totally plant-based and comes together quickly in just one sheet pan. A perfect lunch for one, or dinner for two, or side dish at any spring gathering.

Hero Ingredient: Celebrate with all of the in-season favorites like baby carrots, radishes, fingerling potatoes, and sweet shallots.

Get the recipe for Sheet Pan Veggie Bowl.

Easy Sheet Pan Tomato Herb Pizza from Half-Baked Harvest

Why We Love It: This Sicilian style sheet pan recipe features fresh pizza dough topped with roasted cherry tomato sauce, three kinds of cheese, pepperoni (you can remove or replace with a plant-based protein alternative), house style “pizza seasoning” and so much fresh garden basil. It requires a little more prep time to make the dough and the sauce but in a pinch, you can always use ready-made dough and sauce from the store! (We won’t tell.)

Hero Ingredient: More of a method than an ingredient, Teighan from HBH says the key to this pizza is baking it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. Mmmm….

Get the recipe for Easy Sheet Pan Tomato Herb Pizza.

Chorizo Sheet Pan Breakfast from Fed & Fit

Why We Love It: Who says all sheet pan recipes need to be for dinner? We love the idea of this chorizo sheet pan breakfast. The good news is it’s packed with healthy protein, starches, fats, and veggies. This makes enough to feed the whole family—and then some. It’s also a great meal to prep for a week’s worth of breakfast. Just grab it out of the freezer, reheat in the oven, and you have breakfast or brunch in a snap.

Hero Ingredient: Squeeze some fresh lime juice over the top of your tray for a zingy punch in each bite.

Get the recipe for Chorizo Sheet Pan Breakfast.

5-Ingredient Sheet Pan Chicken Fajitas

Why We Love It: This easy sheet pan recipe is Camille’s go-to whenever she’s faced with the “what to cook for dinner tonight” conundrum. They’re so easy. The entire meal is made completely on one sheet pan. And you probably have most of the ingredients in your fridge or pantry already: boneless skinless chicken breast, bell peppers, and onions (doesn’t get more basic than that, people). Plus, of course, with a little taco seasoning on top. Line the sheet pan with foil or parchment paper. The dreaded after-dinner clean-up? Nonexistent.

Hero Ingredient: The simplicity of these fajitas gives you all the space to make them your own via the magic of toppings. Pile your fajitas high with jalapeños, pico de gallo, guacamole, and/or cilantro for a fresh twist, or make your Tex-Mex dreams come true with shredded cheese, sour cream, and rice and beans.

Get the recipe for 5-Ingredient Sheet Pan Chicken Fajitas.

Parmesan Roasted Cauliflower from Foodie Crush

Why We Love It: If you haven’t roasted your cauliflower with parmesan cheese on a sheet pan, have you even lived? Well, yes, of course, you have, but seriously if you haven’t, please buy cauliflower and make this easy sheet pan recipe this week. It’s a guaranteed crowd-pleaser. Cook these on Taco Tuesday and crumble them in with your beans and salsa. YUM!

Hero Ingredient: Parmesan, obviously. It gets to that crisp, roast-y state that’s basically perfect in every way.

Get the recipe for Parmesan Roasted Cauliflower.

Curried Sweet Potato & Chickpeas from Minimalist Baker

Why We Love It: I can almost guarantee you have these three ingredients in your pantry: sweet potatoes, chickpeas, and curry powder. This easy sheet pan recipe combines all three of them in one very flavor-packed meal. It’s made entirely on one baking sheet, too—our favorite kind of dinner.

Hero Ingredient: To dial up the flavor, use a blend of curry powder, garam masala, fresh ginger, onion, and garlic.

Get the recipe for Curried Sweet Potato & Chickpeas.

Sheet Pan Chipotle Chicken Nachos from Spoon, Fork, Bacon

Why We Love It: When are you ever not in the mood for nachos? Most likely never. Especially when you can throw all of your favorite ingredients onto one tray. You can also add whatever toppings you like, but this one has so many that it’s totally filling, and perfect for a movie-watching night. Count us in!

Hero Ingredient: It’s time to go the extra mile. Make your own queso sauce in the recipe above and drizzle it all over. You won’t regret it.

Get the recipe for Sheet Pan Chipotle Chicken Nachos.

Sheet Pan Aloo Gobi

Why We Love It: If you too have no desire to stand in front of a stove but still crave food that tastes delicious and makes you feel good (with the most minimal amount of effort possible) then you’ve come to the right place. This Aloo Gobi sheet pan recipe is to die for and is incredibly easy to make. Dinner shortcuts this way.

Hero Ingredient: Char the vegetables in the same way you would when they stick to the bottom of a stovetop pan. There’s nothing quite as delicious as a spiced potato edge that’s perfectly crisp and brimming with warm spices. It makes the recipe.

Get the recipe for Sheet Pan Aloo Gobi.

Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies

Why We Love It: A lengthy ingredient list or complicated techniques are the last things any of us feel like facing at the end of a long day. #amiright? Usually, we just want to pour a glass of pinot (or a delicious mocktail), turn up the Spotify chill mix, and make something simple and delicious. Enter your newest favorite dinner that cooks entirely on one sheet pan. Yep, you’ll be as addicted as we are.

Hero Ingredient: Follow Camille’s lead and ask the fish guy at your local grocery store to remove the skin and bones from the salmon filets. From there, all you have to do is put them on a parchment-lined sheet pan with whatever veggies you feel like roasting them alongside. Kinda genius.

Get the recipe for Sheet Pan Roasted Chili-Orange Salmon With Garlic & Green Veggies.

Sheet Pan Coconut Vegetable Curry

Why We Love It: The rice cooks alongside everything on the sheet pan, which is a total game-changer in all aspects. This curry is perfect for lunch or dinner and is totally customizable for a crowd if that’s your jam. Or, if it’s dinner for a few, stick to the script and enjoy this easy vegetarian meal.

Hero Ingredient: A spoonful of peanut butter completely transforms those veggies into pure decadence.

Get the recipe for Sheet Pan Coconut Vegetable Curry.

Roasted Chicken & Vegetable Confit

Why We Love It: Ah, roasted chicken. It’s the humble kitchen staple that’s a must-have for weekdays and nights. In this recipe, it shares the spotlight with vegetable confit that’s to die for. Use this chicken throughout the week or enjoy it as-is out of the oven. You can’t go wrong either way.

Hero Ingredient: Stay with me on this one: The hero ingredient here is the olive oil. But, it’s the olive oil after it’s been in the oven with all the headliners. It basically collects all the flavors of caramelized, roasted chicken and juicy veggies. Think roast-y garlic, brine-y olives, and zesty lemon. Save that infused oil for crusty bread-dipping. It’d be a shame not to.

Get the recipe for Roasted Chicken & Vegetable Confit.

Sheet Pan Broccolini Pizza from What’s Gaby Cooking

Why We Love It: It doesn’t get much easier than sheet pan pizza, and this recipe proves my point exactly. You can use store-bought or homemade pizza dough to house the mozzarella, broccolini, and red onion. Whatever your speed, be sure to enjoy this simple lunch or dinner with a glass of your favorite chilled white wine or a tasty mocktail.

Hero Ingredient: I’ve said it before and I’ll say it again, roasting broccolini is the best way to enjoy the veggie. It gets those crispy edges that are just unbeatable.

Get the recipe for Sheet Pan Broccolini Pizza.

Sheet Pan Spring Chicken With Artichokes and Asparagus from The Defined Dish

Why We Love It: Another winner (dare I say, winner winner chicken dinner?), this recipe uses bone-in, skin-on thighs to get maximum crispy-skinned exterior and juicy meat interior. And with roasted artichokes and asparagus alongside it, you’ve got a recipe for success. Or, at least dinner.

Hero Ingredient: The recipe calls for frozen artichoke hearts, which is a total time and effort saver.

Get the recipe for Sheet Pan Spring Chicken With Artichokes and Asparagus.

Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce from The First Mess

Why We Love It: This easy veggie sheet pan dinner is perfect for weeknights or meal-prepping. With sweet potatoes and chickpeas, it’s substantial enough for any occasion.

Hero Ingredient: Ginger peanut sauce is the star of the tray here. It’s nutty from the peanut butter (obviously), sharp from ginger and lime, and full of umami from soy sauce. As always, consider doubling the batch to drizzle over roasted veggies, use as a dip for raw veggies, or serve alongside veggie spring rolls. Had enough veggies yet?

Get the recipe for Sweet Potato & Broccoli Rabe Sheet Pan Dinner With Peanut Sauce.

Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas from Half-Baked Harvest

Why We Love It: Try saying that three times fast. There’s so much goodness going on in this recipe with chipotle peppers, corn, poblano peppers, cheddar and pepper jack cheeses, and so much more all wrapped up in yummy corn tortillas. It’s simple and totally comforting and basically everything you could want in an enchilada.

Hero Ingredient: Juicy corn brings a dash of sweetness to balance the heat from those peppers. And it gets charred and delicious. I’m already eating it with my eyes.

Get the recipe for Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas.

What’s your favorite easy sheet pan recipe? Share the link below or just sound out with the ingredients!

This post was originally published on March 9, 2021 and has since been updated.

The post 15 Easy Sheet Pan Recipes to Make When You’re Too Tired to Cook appeared first on Camille Styles.

Plus, sweet potatoes are super high in fiber, beta-carotene, and vitamin A. During these cold weather months, I’m always jumping at the chance to incorporate this nutrient-packed root vegetable into my meals. Whether you have intolerances or not, whole roasted sweet potatoes will make the perfect nutrient-dense and gluten-free alternative to switch up your weekly meals!

And by the way, this recipe is part of our Plant-Based RE:SET—a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here! 

Megan Nash

Megan is a Certified Holistic Nutrition Health Coach focused on helping clients find optimal health through a holistic approach to nutrition and wellness.

Sweet Potato Is the Perfect Breakfast, Lunch, or Dinner

While I prefer sweet potato for breakfast, it’s a great go-to for lunch, dinner, or even a snack. These recipes are super easy to make and provide an abundance of flavor. After experimenting with different toppings, I’ve landed on my two favorite combinations. They are both sweet and savory and check all the boxes—creaminess with just the right amount of crunch. You can dress them up or down and add any additional flavors that you like.

How to Make the Best Whole Roasted Sweet Potatoes

The key to making the best whole roasted sweet potatoes lies in the roasting. You’ll know your sweet potatoes are ready when you remove them from the oven and they’re soft to the touch, plus the skin starts to get a little syrupy. (I like to pierce the top with a fork to make sure that it’s perfectly tender). Covering them in foil allows the potato to soften from the steam without getting too mushy. It is best to remove the foil and let them cool for a bit before slicing them down the center. When mashing the flesh I like to drizzle a little bit of olive oil and a sprinkle of sea salt. This adds some extra flavor while providing the ideal smooth base aka the perfect canvas for your toppings.

Topping 1: Whole Roasted Sweet Potatoes With Seeds and Herbs

This first combination is super filling and flavor-packed. I love the velvety texture of the sour cream mixed with the toasted nuts and seeds for an added crunch.

1. Once the sweet potato is prepared, take a dollop of sour cream and spread it across each half. (For a vegan option you can opt for plant-based sour cream or even coconut yogurt).
2. It is important to make sure the sweet potato is cooled, or the sour cream will start to melt.
3. Next, top with your nuts and seeds of choice. My favorite is a combination of toasted pecans, toasted pumpkin seeds, and toasted sesame seeds.
4. Once the nuts are evenly spread across the potato halves, finish with a sprinkle of whatever fresh herbs are on hand. I usually use chopped mint, dill, and chives, but any herb combo will be just as fresh and delicious.
5. Lastly, I always like to add another pinch of salt or a dash of red pepper flakes for an extra kick.

Topping 2: Whole Roasted Sweet Potato With Avocado and Onion

Here’s the healthified twist on your classic avocado toast. Avocado toast has been a go-to recipe of mine for years, but now I prefer this version as it’s an easy way to add more vegetables to my day. The key to the perfect avocado toast is mashing the avocado beforehand.

1. Slice the avocado, discard the peel, and add it to a bowl to mash with a fork. This makes it easier to spread and enables you to mix in whatever spices you want to amplify the avocado’s flavor.
2. Once you’ve spread the avocado across the sweet potato, add the sliced red onion, cilantro, and sprinkle of salt to taste! I also love to add everything seasoning for an extra boost of flavor. 

As you probably already know, a plant-heavy diet is packed with benefits but I sometimes struggle with finding creative plant-centered meals that actually fill me up. With the added protein and fat from the nuts, seeds, and avocado, I am never left unsatisfied with these sweet potato toasts. Plus, they take minimal time to prepare especially if you cook the sweet potatoes beforehand and store them in the fridge, making it easy to reheat them later. Both of these recipes are healthy, delicious, and never disappoint. Trust me, you will be hooked!

The post 2 Delicious Ways to Make a Whole Roasted Sweet Potato for Breakfast, Lunch, or Dinner! appeared first on Camille Styles.

I’ll be the first to admit that I’m not a fan of greens-based salads. I much prefer a chopped salad or pasta salad where the greens are supporting actors rather than the star. So when I thought about constructing this salad, I first wanted to focus on the ingredients that would really level this up. First, the roasted vegetables.

The best part about a salad with roasted veggies is that you can roast everything ahead of time, and store it in the fridge until you’re ready to assemble. Hot tip: Let your veggies come to room temperature or sear quickly on a skillet when you’re ready to serve your salad—it’ll make a huge difference in flavor and save a little prep time. For this salad, I used carrots and Brussels sprouts. I like the way carrots roast up, becoming all caramelized and really concentrating their flavor. Plus, when drizzled with a little honey, their sweetness works really well as a balance against all the other savory ingredients. The sprouts add a little heft to the salad and make it feel a bit more hearty in the best way. Plus, I feel like everyone is into Brussels sprouts these days. If you’re still not convinced, I brought my mom onto team Brussels during the holidays.

How to get really crispy Brussels sprouts:

To get really crispy Brussels sprouts, drizzle olive oil and spices over them, tossing to evenly coat. Place them cut side down onto a sheet tray with plenty of space between them. If you’re not giving them enough space, they begin to steam each other rather than crisping up. You want to use really high heat and flip halfway through baking. Be mindful, my brother has certainly burned a batch or two, so keep a close eye on your Brussels as they roast and you’ll be rewarded with goodness. They taste so good when they’re all charred.

You can absolutely swap the vegetables out for what you might have on hand. I think it would be delicious with roasted sweet potatoes or radishes, or even beets! Use what you have in the fridge or pantry and make this recipe your own!

To keep this salad really satisfying and appetite-filling, I leaned on lentils. I grew up with a whole rainbow of lentils—they were always in my mom’s pantry. From moong daal to urad daal to masoor daal, we had lentils almost every single night. My mom was actually an OG adopter of a black lentil salad. She would just use cooked lentils and top them with a little lemon juice and spices like chaat masala, eating it as a quick lunchtime dish. While I’m not quite there, I do love them as an ingredient in this salad. Not only are lentils delicious, but they’re also packed with protein that makes for a great meat alternative. I also love how lentils can be great vehicles for flavor. For this salad, not only did I cook a batch of green lentils ahead of time, but I marinated them to add extra flavor—low effort but highly delicious. Keep a container of marinated lentils in your fridge as part of your meal prep routine and serve as a side dish or a way to up the protein in any dish you might be making.

For added flavor (yes, I really wanted to take this salad over the top), I went with crisp and tangy red onions. You could leave them off if you don’t like raw onions, or sub with shallots or chopped green onion and a bunch of fresh herbs. While I scoff at greens-based salads, I love herb-based salads. Using mint and basil and cilantro as greens in their own right is highly underrated. I mean, they have built-in flavor! Pack them into this salad for extra deliciousness and freshness. And while this might be a plant-based recipe, I did top it with some goat cheese because I like a little creaminess in my salads. There are some great dairy-free and plant-based cheese options out there these days, too so feel free to substitute if you like.

This black lentil salad is a keeper, and I’m excited to have it as part of my lunchtime routine. Let me know if you make it and how you made it your own.

Scroll on for the recipe, which is part of our Plant-Based RE:SET—a new 5-day meal plan coming to your inbox on January 21st! Packed with delicious breakfast, lunch, and dinner recipes, this is a week’s worth of meals that’ll leave you feeling lighter, brighter, and energized. Sign up here! 

The post This Black Lentil Salad With Roasted Veggies Is the Protein-Packed Lunch That’ll Leave You Satisfied appeared first on Camille Styles.

These cauliflower nachos are vegan and loaded with veggies! As a delicious low-carb recipe, it allows you to enjoy all the comforts of fully-loaded nachos with a healthy spin. But most importantly, they are so freaking delish!

This recipe swaps traditional nacho chips for cauliflower, so you’re getting a wholesome vegetable-loaded dish that packs flavor.

The cauliflower “nachos” are baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese, and cilantro. It’s a delicious dish that you can feel good about indulging in. Serve this recipe as an appetizer, snack, side dish, or as your entree!

Now, who wants to dive into these cauliflower nachos with me!? Let me tell you exactly how to make the recipe, so that you can enjoy them pronto!

HOW TO MAKE CAULIFLOWER NACHOS

Cauliflower nachos are so easy to make! They require minimal ingredients, are fast to prepare, and requires only 1-baking sheet! (In our home, Mr. Two Spoons does the washing up, so recipes like these are always well received!).

First, we will start by roasting the cauliflower until perfectly crispy. To do this, we will cut the cauliflower florets into thin strips and season with ours spices.

Spread the cauliflower onto a baking sheet and roast in the oven at 425F until the edges are crispy and browned, 20 minutes.

Next, scooch the roasted cauliflower close together and season with the toppings: black beans, tomatoes, red onion, jalapenos, and vegan mozzarella (I used the brand Daiya).

Place back in the oven to melt the cheese, five minutes.

And there you have it–a simple, comforting, low-carb and vegan recipe for cauliflower nachos that is packed with flavor and oh-so-comforting. Trust me, you are going to love swapping out traditional nachos for this cauliflower version. It’s a healthy, wholesome and nutritious recipe that you can feel good about indulging in.

If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. And please visit my website, Two Spoons for more deliciously healthy vegan recipes like this.

The post These Cauliflower Nachos Are a Healthy (Low-Carb) Spin on the Classic Recipe appeared first on Camille Styles.

This is a vegetarian play on the classic chicken or tuna salad sandwich that satisfies all craving for a quick lunch sandwich on a weekday. Simply whip up a big batch on Sunday night as part of meal prep and it’s ready for several sandwiches throughout the week. And I promise that it still tastes good days later thanks to the hearty ingredients. So, if you’ve been looking for more plant-based recipes to add to your day-to-day repertoire (but that still satisfy your craving for something hearty and healthy), then look no further.

Okay, if we’re being honest, this is a no-recipe recipe, because it’s basically impossible to mess this one up. All you need is a few simple ingredients that you probably already have on hand, one large bowl, and some bread.

The base of this salad is a mix of chickpea and cannellini beans. You could, of course, just use chickpeas, I have many times, but I like the creaminess that the cannellini beans add. Plus, they really help to bind everything together with the sauce. The sauce is just a blend of some vegan mayo (you can use regular mayo too, or even a bit of hummus to help bind everything), some dijon, lemon juice, salt, pepper, salt, pepper, and a little squeeze of honey. Again, if you’re going full vegan, you can swap in agave.

The sauce, the beans, a bunch of celery for crunch, cranberries for a tangy sweetness, and some onions for an added savory bite really bring all of this together into a delicious lunch time option—it’s packed with flavor and healthy protein.

The best part is you can totally customize this chickpea salad sandwich with whatever you have around. Use the below recipe as a guide, but again, it’s really hard to mess this recipe up. Add in different fresh herbs like basil or parsley, some extra greens, swap the cranberries for sliced grapes for sweetness, or even add some extra heat with chipotles and jalapeños.

While I usually eat this in sandwich form, it’s just as delicious served up with crackers, as a lettuce wrap, or over greens like arugula for a hearty salad.

There’s no more sad desk lunches over here, y’all. Happy lunching!

Chickpea Salad Sandwiches

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★★★★★

5 from 1 review

• Author: Suruchi Avasthi

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Description

A quick and easy make-ahead lunch, perfect for the work-week or anything in between.

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Ingredients

Units USM

For the salad:

• 1/3 cup of dried cranberries
• 1 can of cannellini beans, drained and rinsed
• 1 can of chickpeas, drained and rinsed
• 2 tablespoons of mayo (vegan or regular)
• squeeze of dijon mustard
• juice of 1/2 lemon
• small squeeze of honey (or agave)
• salt and pepper to taste
• 2 stalks of celery, chopped
• 1–2 stems of green onions, chopped

To serve:

• bread of choice
• lettuce
• onions
• condiments

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Instructions

1. Rehydrate the cranberries. In a bowl, add the dried cranberries and pour hot water over them. Let them sit and soak for about 15 minutes.
2. While the cranberries are rehydrating, prep the rest of the salad. In a large mixing bowl, add about 1/3 of the cannellini beans. Mash with a fork until smooth. Add the mayo, mustard, lemon juice, honey, and salt and pepper. Stir until smooth. Taste and adjust as needed.
3. In a small bowl, add the chickpeas. Mash with a fork. You don’t need them completely smooth, but you want to create some texture.
4. Add the mashed chickpeas and remaining cannellini beans to the large bowl with the chopped celery and green onions.
5. Drain and dry the cranberries and add to the mixing bowl.
6. Stir to combine and adjust taste as desired.
7. Serve over bread with your favorite sandwich toppings or store in an airtight container in the fridge until ready to eat. Enjoy!

The post No More #SadDeskLunch: This Chickpea Salad Sandwich Will Save Your Workday appeared first on Camille Styles.