Sweet Potato Tortilla Soup in the Instant Pot! With onion, garlic, jalapenos, crispy tortilla strips, and soft chunks of sweet potato, the broth is smokey, limey, and tomato-rich.
Tortilla Soup: Place all the soup ingredients in the Instant Pot. Cook on high pressure for 3 minutes. Quick Release Vaporizer
Tortilla Strips: Cut the tortillas into small strips. In a large skillet over medium-high heat, warm the oil.. Working in batches, add the tortilla strips and fry in hot oil for a few minutes until golden brown and crisp. Remove with tongs, drain on a paper towel, and sprinkle with salt.
Serve: Stir about half of the tortilla strips into the soup, reserving the other half for garnish. Garnish individual bowls with…well…everything! I highly recommend the avocado and definitely don’t forget the lime.
Note: Allow approximately 10-15 minutes for the Instant Pot to come to pressure before cooking time begins.
Add Chicken – This works great when adding chicken, too! With everything else, add 1 pound of chicken breasts, and extend the cooking time to 8 minutes. Once the steam has dissipated, shred the chicken. Check out this other recipe for chicken tortilla soup as well.
On the hob, lightly sauté onion, garlic, and jalapeño pepper. Add spices and sweet potatoes. Add the corn, tomatoes, and broth. For 15 to 20 minutes, let simmer.
Oil: Some of the oil from the fried tortilla strips will end up in the soup; you will see a very slight shimmer on the top coat. That’s OK; that is how things should be. As a result, the soup has a somewhat more opulent mouthfeel and texture (I don’t believe I’ve ever used the term mouthfeel before.). I prefer to fry my tortilla strips in olive oil so the olive oil ends up in my soup. But if you want something neutral in flavor, use vegetable oil.
Roasted Cauliflower Hummus Bowls: It was fabulous! The best homemade hummus ever!
Starting at the bottom in a spectacular swirl, we have the supremely creamy garlicky hummus he made, piled high with roasted cauliflower spiced with paprika, cumin, and oregano, a touch of juicy fresh tomatoes and parsley, a generous drizzle of olive oil, salt, pepper black, and lemon juice. You can 100% stop immediately, or go further (#teamextra) and add hot shredded rotisserie chicken or a great soft-boiled egg. Scoop it up with a warm, soft pita, and the day just got so much better.
Obviously, you can customize it by adding what you like or subtracting what you don’t. We appreciate your chef’s personal touches and definitely want to hear about them in the comments.
Different proteins, vegetables, dressings, herbs? The combination possibilities are endless.
And while we wait, our team will be here with our spoons and pitas heavily invested in these insanely delicious bowls of lemon-flavored hummus, packed with vegetables, savory and juicy.
You must try these roasted cauliflower hummus bowls. a stack of spicy, roasted cauliflower with a hint of herbs, juicy lemon tomatoes, and garlicky, creamy hummus as a bed.
Cauliflower: Preheat oven to 425 degrees. Place the cauliflower on a baking sheet lined with parchment paper.. Drizzle with oil and mix with the spices. Roast for 25-30 minutes.
Hummus: Optional: Remove the skin from all of your chickpeas. It takes a while (about 20 minutes) but gives THE SWEETEST HUMMUS of your life. After the optional peeling, place the chickpeas in a blender or food processor with olive oil, garlic, salt, and lemon juice. Blend until very, very smooth.
https://healthdesire.info/5-minute-vegan-yogurt/Do it: Spread a thick amount of hummus on a plate. Garnish with cauliflower. Add chopped tomatoes, fresh parsley, harissa, hard-boiled egg, or whatever works for you.
You can eat it hot or cold! You can add tahini to the hummus if you like. I don’t always have it on hand, so I usually make hummus without it. And it’s delicious either way. Other protein options include halloumi, grilled chicken, and ground beef..
Your life will be changed by these roasted cauliflower hummus bowls. On top of a bed of rich, garlicky hummus, there is a stack of seasoned, roasted cauliflower, juicy lemon tomatoes, and a hint of herbs.
Vegan Mega-Burritos: I made this recipe tonight and it was exactly what I was hoping for. Totally hit the spot! THANKS!!!
These are my affectionately nicknamed “Mega-Burritos” and honestly, that’s all there is for me in the world right now.
We’re about to before that baby comes, that this, or variations of that, is literally all I’ve eaten. Does that mean you’ll love spicy cauliflower pecan taco meat, roasted sweet potatoes, vegan cheese, avocados, flour tortillas, and salsa? A mother can only wait.
Am I supposed to save this meat stash of cauliflower pecan tacos in my freezer for later this fall? But, how, HOW? It makes a hole in my freezer. I need it at every meal. It’s so simple to just grab a few cups here and there, throw them in the pot, and five minutes later stuff your face with vegan nachos, tacos, quesadillas, and gigantic burritos (YES, WE REALLY DID ALL THAT).
Let’s concentrate on the Mega-Burrito today, but remember that this idea applies to all of our other Tex-Mex cuisine categories as well.
I’ll let you in on a secret, which is that sometimes I toss random veggies into a pan with this frozen cauliflower nut taco meat (carrots? peppers? spinach?). Also, sometimes eggs. It just depends on what you have or how you feel right now.
And my second secret is that even though we wrap it all up in a flour tortilla that’s already loaded with solid carbs, I don’t get mad if there’s a little extra carb action in the form of white or brown rice in there. Also.
And then sprinkle extra vegan cheese over everything because you obviously aren’t kidding here. It’s a MEGA BURRITO, to scream loudly.
Sweet potato, cauliflower, and pecan taco meat are used as the stuffing for these vegan monster burritos, along with the usual suspects of avocado, salsa, and a tonne of cashew cheese. vegan! Versatile, easy to prepare, and SO GOOD.
Filling: Put your sweet potatoes in a pan with a drizzle of oil and salt. Sauté until tender. Add the prepared cauliflower and walnut taco meat and just enough water to get it nice and crisp and meaty.
Puree all vegan cheese ingredients in a blender until smooth.