Side Dish Archives » Kay's Clean Eats

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata is the best cozy low-carb dish. Made with nutritious zucchini as the main ingredient and delicious creamy baked burrata, everyone will love this dish.

You will not miss the carbs in this dish! Roasted Tomato and Zucchini Noodles with Burrata is my favorite veggie noodle dish!

Zucchinis are so versatile and I find them to be an amazing noodle substitute along with spaghetti squash. You can use them interchangeably in this dish as either works great, just cook the spaghetti squash first. 

I have posted this recipe on a few of my social channels and some of my readers have been raving about it!! Some like to add balsamic glaze to the top, I have not tried it personally but I hear it is next-level delicious!

Can I use a different cheese?

Yes, fresh mozzarella and feta work great in this dish. Burrata happens to be my favorite cheese, but if you don’t want to use burrata don’t worry about replacing the burrata water with regular water just omit it altogether. 

Roasted Tomato and Zucchini Noodles with Burrata

How to make Roasted Tomato and Zucchini Noodles with Burrata

  •  Squeeze out excess water from zucchini noodle
  • To a small baking dish add cherry tomatoes, smashed garlic, salt, pepper, oregano, basil, and avocado oil. Toss till everything is combined. 
  • Roast tomatoes at 400 for 20 minutes.
  • Safely add zucchini noodles to the baking dish and toss with the tomatoes. Add in 2 tbsp of burrata water.
  • Slice 2 burrata balls in quarter pieces and place them on top of the zucchini noodles. Bake at 400 for 7 more minutes. Serve hot and add chili flakes if desired, enjoy!

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Yield: 4

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata

Roasted Tomato and Zucchini Noodles with Burrata is the best cozy low-carb dish. Made with nutritious zucchini as the main ingredient and delicious creamy baked burrata, everyone will love this dish.

Prep Time 5 minutes
Cook Time 27 minutes
Total Time 32 minutes

Ingredients

  • 2 medium zucchinis, spiralzed
  • 1 lb heirloom cherry tomatoes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried basil
  • 1/2 tsp oregano
  • 2 tbsp avocado oil
  • 2 tbsp burrata water
  • 2 burrata balls

Instructions

    1. Preheat the oven to 400 degrees F.
    2. Squeeze out excess water from zucchini noodles. To do this place zoodles in a thin dish towel and sprinkle with salt, gently squeeze out water after 10 minutes. 
    3. To small baking, dish add in the cherry tomatoes, smashed garlic, salt, pepper, oregano, basil, and avocado oil. Toss till everything is combined. 
    4. Roast tomatoes at 400 for 20 minutes.
    5. Safely add zucchini noodles to the baking dish and toss with the tomatoes. Add in 2 tbsp of burrata water.
    6. Slice 2 burrata balls in quarter pieces and place them on top of the zucchini noodles.
    7. Bake at 400 for 7 more minutes. Serve hot, enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 153Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 14mgSodium: 413mgCarbohydrates: 8gFiber: 3gSugar: 5gProtein: 6g

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip checks all the boxes, creamy, salty, spicy, zingy, and so addictive! This recipe is low carb, keto-friendly, and gluten-free. Use it as a dip, spread it on toast, or enjoy it on some protein!

There is a dip at trader joes that I frequently buy, I’m obsessed with their jalapeno artichoke dip. My favorite way to eat it is with crunchy celery sticks, chips, or crackers. I served this for our Superbowl spread and it was devoured rather quickly! 

This recipe is a one-bowl wonder! I added some sneaky leafy greens to this Chunky Jalapeño Artichoke Dip, I am always trying to get more veggies in all our bellies. The kale and spinach pack so much nutrition in this dish and you could hardly taste them. Yay for veggies!

How To Make Chunky Jalapeño Artichoke Dip 

  • To a bowl add cream cheese, avocado mayo, greek yogurt, sour cream, minced garlic, jalapeño, green chilies, cheese blend, and salt and pepper. Mix till all blended well.
  • Add in your kale, spinach, and chopped artichokes, mix till everything is well incorporated, taste, and add more salt if needed. 
  • Add to a small baking dish and top with more cheese, bake at 350 for 30 minutes. Enjoy!

Yield: 6-8 servings

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip

Chunky Jalapeño Artichoke Dip checks all the boxes, creamy, salty, spicy, zingy, and so addictive! This recipe is low carb, keto-friendly, and gluten-free. Use it as a dip, spread it on toast, or enjoy it on some protein!

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup cream cheese
  • 1/4 cup avocado mayo
  • 1/4 cup greek yogurt
  • 2 tbsp sour cream
  • 2 garlic cloves, minced
  • 1 jalapeño, seeded & diced
  • 1 - 4 ounce can mild green chiles
  • 2/3 cup mozzarella, shredded
  • 2/3 cup jack, shredded
  • 1/4 cup cheddar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 kale leaves, stems removed and kale chopped
  • 6 ounces frozen spinach thawed, water squeezed out
  • 1 - 14 ounce can artichoke hearts, drained & diced

Instructions

  1. Preheat the oven to 350 degrees F.
  2. To a medium-sized bowl add the cream cheese, mayo, greek yogurt, sour cream, garlic, jalapeño, green chilies, cheese, salt, and pepper. Mix it till well combined.
  3. Add in the kale, spinach, and artichokes. Mix till well combined.
  4. Add your mixture to a small baking dish, top with more cheese if desired. Bake for 30 minutes, until hot and bubbly. Enjoy with your favorite dippers.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 461mgCarbohydrates: 14gFiber: 5gSugar: 3gProtein: 8g

Buffalo Cauliflower Bites and Avocado Dip {Keto}

Buffalo Cauliflower Bites and Avocado Dip is the perfect recipe for anyone who loves buffalo flavor! This easy and healthy recipe is the perfect appetizer. The dip is so creamy and complements the buffalo cauliflower so well!   

  Buffalo Cauliflower

 There really isn’t anything I love more than buffalo sauce, hence why I love these Buffalo Cauliflower Bites and Avocado Dip. With Superbowl around the corner, I wanted to share this healthy appetizer with you! An almond flour coating gives these bits a perfectly crunchy exterior. Paired with a healthy fats avocado dip, this is the best easy appetizer! 

I have just begun my keto journey, I’m taking you step by step over on the TikTok app, so be sure to follow me there too! That being said I am having so much fun making appetizers that are keto-friendly for the big football game this Sunday. I hands down could eat the avocado dip with a spoon. But it pairs perfectly with the buffalo cauliflower.

Buffalo Cauliflower Bites and Avocado Dip

How to make Keto Buffalo Cauliflower Bites and Avocado Dip

Start by preparing your dip, then storing it in the fridge till you are ready to serve, alternatively you can also make your dip while cauliflower is roasting. Next, you want to prep your cauliflower bites. Coat them in egg, then toss them in the almond flour and spices. Lay them out on a prepped baking sheet and let the oven work its magic! Lastly prep your buffalo sauce, combine your hot sauce with butter, and whisk till butter melts. Base your cauli bites with buffalo sauce then broil them for a few minutes. Told you this was easy!

FOLLOW KAY’S CLEAN EATS

Need some game day appetizers, also try:

 

Yield: 4 servings

Buffalo Cauliflower Bites and Avocado Dip

Buffalo Cauliflower Bites and Avocado Dip
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 24 ounces cauliflower florets, about 1 large head of cauliflower
  • 2 eggs
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp garlic powder
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion salt
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup hot sauce, I like Franks Red 
  • 3 tbsp butter

Avocado Dip

  • 1 avocado
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 tbsp apple cider vinegar 
  • 1 tbsp lemon
  • 1 fresh dill sprig
  • 1/2 tsp dried oregano
  • 3 tbsp avocado mayo 
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
  2. In a small bowl combine the almond flour, tapioca flour, garlic powder, oregano, smoked paprika, onion salt, salt, and pepper. In a separate small bowl whisk your eggs.
  3. In a large bowl add your cauliflower florets and pour egg mixture over them. Make sure to toss and coat all the florets. Next, add the egg coated cauliflower into the bowl with the almond flour mixture, toss, and coat.
  4. Spread the cauliflower out on your prepared baking sheet and lightly mist with cooking spray. Bake for 20 minutes.
  5. Meanwhile, in a small saucepan, combine the butter and buffalo sauce. Whisk till butter is dissolved. Set aside.
  6. Next prepare your dip by combining all ingredients to your blender, or food processor. Blend till smooth and place in a small serving dish.
  7. When cauliflower is done add the buffalo sauce to each cauliflower bite. Place cauliflower back in the oven and broil for 1-2 minutes. Serve hot with avocado dipping sauce.

Nutrition Information:

Yield:

7

Serving Size:

1

Amount Per Serving: Calories: 357Total Fat: 28gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 71mgSodium: 934mgCarbohydrates: 22gFiber: 10gSugar: 4gProtein: 11g

Apple Crisp

Nothing says fall like a cozy Apple Crisp. This crisp taste old fashion, just that way mom used to make it! Serve it with a scoop of vanilla ice cream and some caramel sauce. 

Apple Crisp

A classic fall dessert, not only does it taste great it makes the whole house smell incredible. That delicious smell will waft through your house and bring everyone to the kitchen. Apple season is here, and it happens to be my absolute favorite! 

This apple crisp is perfectly baked so the apples are soft, sweet, and juicy. Don’t even get me started on the crisp… its sweet buttery perfection! Every bite is so dang delicious, this dessert won’t last long.

Apple Crisp

Apple Crisp Ingredients

  • Green apples
  • Agave
  • Cinnamon
  • Lemon juice
  • Brown sugar or sub coconut sugar
  • Oats
  • Flour
  • Butter
  • Salt

How to make an Apple Crisp

  1. Start by buttering up your baking dish, adjusting the oven rack to the center, and preheating your oven. 
  2. In a mixing bowl add chopped apples, cinnamon, lemon juice, and agave. Stir to combine then add to prepared baking dish.
  3. In a separate mixing bowl add topping ingredients (cinnamon, salt, brown sugar, flour, oats, and diced cold butter). Using a pastry cutter or two forks, cut butter into mixture using a slight downward mixing motion. Do this till the mixture breaks up into pea-sized crumbles. Alternatively, you can use your hands to do this too. 
  4. Pour crumbles over apples in the baking dish, and gently pat it down and even it out. Bake for 40-50 minutes, until golden brown and bubbly. Serve with vanilla ice cream and caramel sauce, enjoy!

FOLLOW KAY’S CLEAN EATS

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Yield: 6

Apple Crisp

Apple Crisp

Nothing says fall like a cozy Apple Crisp. This crisp taste old fashion, just that way mom used to make it! Serve it with a scoop of vanilla ice cream and some caramel sauce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients

Apple Filling

  • 2 lbs Granny Smith apples peeled, cored and sliced thin (about 1/8-inch)
  • 1/4 cup agave
  • 1 1/2 tsp cinnamon
  • 1/2 tbsp lemon juice

Crisp Topping

  • 1 cup brown sugar or sub coconut sugar
  • 3/4 cups rolled oats
  • 3/4 cups flour
  • 1/2 cup cold butter cut in cubes
  • 1/4 tsp salt, omit if using  salted butter

Instructions

  1. Preheat the oven to 350 degrees F. Butter an 8x8 baking dish or a casserole dish similar in size.
  2. Pour apples in large bowl then pour over cinnamon,, agave, and lemon juice. Toss gently to coat the apples then pour apples into the prepared baking dish.
  3. In a mixing bowl combine crisp topping ingredients (oats, flour, sugar, butter, salt). Using 2 forks or clean fingertips, rub butter into dry mixture until it comes together into small crumbles. You can also use a pastry cutter to do so.
  4. Pour crisp mixture over apples,and ever it out. Bake for 45 minutes, until golden brown and bubbly.
  5. Take crisp out of oven and ket cool 5 minutes. For best b results serve warm with a scoop of vanilla ice cream and caramel sauce, enjoy!

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat. 

Pumpkin Chocolate Chip Bread

Fall is upon us! It seems the coffee shops around here start Fall at the beginning of September! I swear pumpkin spice season comes out earlier and earlier every year! But no complaints from me, I love pumpkin spice season! This pumpkin chocolate chip bread is so cozy and delicious! Anyway, Hooray for pumpkin season!

Pumpkin Chocolate Chip Bread

How to make Pumpkin Chocolate Chip Bread

Start by whisking together flour, baking soda, pumpkin spice, and cinnamon in a medium bowl. 

In a second bowl add your eggs, pumpkin puree, coconut sugar, agave, coconut oil, vanilla extract, and whisk well together. 

Add the wet ingredients to the dry ingredients and stir to combine. Gently fold in the chocolate chips.

Spread batter into a prepared loaf pan and bake!

We like some salted butter on warm pieces of bread. That little bit of salted butter against the warm, soft, sweet bread is so scrumptious!

How to Store Pumpkin Chocolate Chip Bread

More than anything I love this pumpkin chocolate chip bread warmed with my morning coffee. I find it best to store this bread in the fridge and in a sealed container then warm-up a slice before eating if you are not going to eat the loaf in a day! No matter how you eat it make sure you wrap it up so it does not dry out! To rewarm slices of your pumpkin bread just throw it in the microwave for 10 seconds! Your bread will store in the refrigerator wrapped up for up to a week. 

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Yield: 8 servings

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread is packed with fall flavors of pumpkin, spice, and chocolate chips. Serve slightly warm with a smear of butter or your favorite nut butter for a delicious fall treat. 

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 and 3/4 cups all-purpose flour 
  • 1 tsp baking soda
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 2 large eggs 
  • 1/4 cup coconut sugar
  • 1/2 cup agave
  • 1/4 cup refined coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/2 cup chocolate chips, plus more for topping if desired

Instructions

    1. Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray.
    2. Add flour, baking soda, pumpkin spice, and cinnamon to a large mixing bowl whisking to combine.
    3. To a smaller bowl add pumpkin puree, coconut sugar, agave, eggs, coconut oil, and vanilla extract whisk to combine.
    4. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
    5. Gently fold in the chocolate chips.
    6. Spread the batter into the prepared loaf pan and bake for 50-60 minutes or until a tester comes out clean.
    7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely, enjoy!

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.Sweet Potato & Lentil Salad

 I can not get enough of this sweet potato & lentil salad! It has been so easy at lunchtime, I eat it with some tortilla chips, so so good! I love a meal that tastes delicious and makes you feel good too! After all, it’s always a good idea to bulk up on your vegetable intake! Sweet Potato & Lentil Salad

This sweet potato and lentil salad is packed with protein and great flavor. I used pre-steamed lentils, which I picked up from trader joes so this dish came together in 15 minutes. It is perfect for meal prep too! If you are saving it for the week or using it as meal prep I recommend avoid avocado when serving to avoid browning.

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is a great dish to bring to your next potluck or BBQ, I find that people love and prefer healthy and delicious sides! The vinaigrette has a southwest lime flavor, it is truly so dang delicious!! You can serve this with your favorite protein side, but this plant-based dish is so filling and full of protein, truly perfect on its own!

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If you make this dish make sure to leave a review and tag me on Instagram! I love to see what you guys make!

Yield: 5 servings

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes

Ingredients

  • 2 cups sweet potatoes, peeled, cubed and steamed
  • 1 cup quinoa, cooked
  • 1/3 cup white onion, diced
  • 2 cups steamed lentils
  • 1 cup corn kernels
  • 1/2 cup cilantro leaves, diced 
  • 1 avocado, pitted, peeled and cubed 

Vinaigrette

  • 2 limes, juice of
  • 4 tbsp avocado oil
  • 1 garlic clove, minced
  • 1 tsp agave
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1 tsp salt 

Instructions

  1. Combine all sweet potato & lentil salad ingredients in a large bowl.
  2. Add all vinaigrette ingredients to a small bowl and whisk together.
  3. Pour vinaigrette over salad and toss till combined. Serve salad cold, and store in the refrigerator. Enjoy!

Spinach Pesto Pasta Salad

This Spinach Pesto Pasta Salad is a delicious combination of spinach and basil. It is the perfect summer pasta salad.

Hello summer, thank you for the fruitful garden beds in my backyard! Basil has been my superstar herb, so naturally pesto it is! I made of a blend of spinach and basil to add in some extra greens, and kids didn’t even notice, tastes just like pesto!

Spinach Pesto Pasta Salad is fresh and flavourful. I loaded mine up with garlic, as any garlic would do! Plus garlic is a great immune-boosting and flu-fighting food! I love making this pasta salad on Sunday and having it readily available in the fridge for a quick lunch and side at dinner throughout the week! Both my kids love it, and it makes me feel good knowing they are getting some greens in!

This recipe makes about a 1/3 cup more pesto then you will need. But its perfect cause you can use this delicious pesto in your salads, sandwiches, pizza, and as a dip, it’s so yummy!

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Yield: 8 servings

Spinach Pesto Pasta Salad

Spinach Pesto Pasta Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 16 ounces fusilli pasta 
  • 1 1/2 cups diced cherry tomatoes
  • 8 ounces cilliegine (fresh mozzarella balls), cut in halves 
  • salt and pepper to taste

Spinach Basil Pesto

  • 2 cups spinach 
  • 2 cups basil leaves
  • 6 tbsp olive oil
  • 3-4 cloves of garlic ( I used 4 but for a more mild flavor start with 3)
  • 1/2 cup shredded parmesan
  • 3 tbsp lemon juice
  • 1 tsp salt

Instructions

Spinach Pesto

  1. To a food processor and all ingredients. Process till smooth. Stop and scrape down the sides as needed.
  2. Taste and adjust flavor as needed. More lemon for acidity, garlic for bite and spice, or cheese for cheesiness, salt, and pepper to taste.
  3. Keep in an airtight jar and store in the fridge.

Pasta Salad

  1. Bring a large pot of salted water to a boil. Add pasta and cook till al dente. Drain pasta and set aside, drizzle with a little olive oil to prevent pasta from sticking.
  2. Place pasta in a large bowl and top with 1 1/4 cup of spinach pesto. Toss pasta salad to enjoy immediately. Or store in the fridge for up to 4 days.
  3. Garnish pasta salad with more parmesan, if desired. Enjoy!

Classic Potato Salad

This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!

I’ve had my fair share of potato salads, to be honest, I just love potatoes in all forms, haha! This classic potato salad is the perfect addition to your summer grill-outs. I made it to go with our fourth of July BBQ it went perfect with our Gas Grilled Pork Ribs + Paleo Rub. I love the creamy texture and incredible flavor in this potato salad. So let’s get started with this recipe, shall we!

So eggs in a potato salad, there is a split decision here amongst the foodie scene. Personally I love the eggs in potato salad, I grew up eating it this way. But to each there own, you could easily love them out! 

What’s in Potato Salad

This Classic Potato Salad recipe has been made so many times I don’t even look at the recipe anymore! This is my sister’s favorite, it tastes just like the one my mom used to make us as kids, so creamy and flavorful!

Ingredients

  • 6-7 medium russet potatoes
  • 4 hard-boiled eggs
  • 1/4 cup diced red onion ( white works well too) 
  • 2 celery stalks diced
  • 2 tbsp fresh dill  
  • 3/4 cup mayo
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 2 dill pickles, diced 

Recipes that go with Classic Potato Salad

 

Yield: 6 servings

Classic Potato Salad

Classic Potato Salad

This easy classic potato salad recipe is the perfect summer BBQ addition. This side dish comes together easily and is loved by all potato salad lovers!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 6-7 medium russet potatoes, about 2 1/2 pounds
  • 4 hard-boiled eggs, peeled
  • 1/4 cup diced red onion ( white works well too) 
  • 2 celery stalks diced
  • 2 tbsp fresh dill  
  • 3/4 cup mayo
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 2 dill pickles, diced
  • salt and peper to taste

Instructions

  1. Bring a large pot of cold water to a boil. Add in potatoes and let cook for 20-25 minutes. You should be able to poke a fork through the potatoes. Drain potatoes and let cool.
  2. Cut potatoes into 1/2 inch pieces and transfer to a large mixing bowl. Add vinegar to the potatoes and give it a quick stir. Place potatoes in the fridge for 10 minutes to continue cooling.
  3. Add the celery, pickles, onion, dill, to your potatoes. Chop the hard-boiled eggs and add them to the potato mixture.
  4. In a medium bowl add the mayo, mustard, salt, and pepper. Mix till combined.
  5. Pour mayo mixture into the potato mixture. Taste and season with more salt and pepper if desired. Chill in the fridge till serving time, enjoy!

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

 Potatoes, I love them in all forms! They are versatile, inexpensive, and have a long shelf date. Instant Pot Garlic Mashed Potatoes will be the star of side dishes for your next meal. Cooking them in a pressure cooker pretty much takes all the work for you. Mashed potatoes always remind me of holidays but after having kids it seems as we serve them year-round, the kids are crazy for these! 

Instant Pot Garlic Mashed Potatoes

I tried these a few different ways, as a garlic lover it needs the right amount. My favorite way is to first sautè the garlic in a little avocado oil, it really helps release that delicious garlic flavor into the potatoes. Next, add in the potatoes, pressure cook, stir in your butter and milk then season with salt and pepper. This is an easy and delicious recipe everyone will enjoy!

Ingredients for Instant Pot Garlic Mashed Potatoes

  • Yukon gold or russet potatoes
  • garlic cloves
  • chicken broth 
  • milk
  • butter
  • salt and pepper

How to make Instant Pot Garlic Mashed Potatoes

Step 1: Prep

Peel and chop your potatoes into 1-inch pieces. Keep pieces 1-inch or smaller for even cooking. Peel garlic. 

Step 2: Sautè Garlic

Turn your pressure cooker on sautè, add avocado oil, once oil shimmers add in garlic cloves and cook for 3-4 minutes till fragrant. 

Step 3: Pressure Cook

Now add the potatoes and salt to your pressure cooker, and pour in 1 cup of chicken broth. Close the lid and pressure cook for 6 minutes and quick release.

Step 4: Mash

Open the lid, add in milk and butter. Mash potatoes with a potato masher. Season with salt and pepper to taste. Add more butter and chives for garnish if you desire.

Serve these potatoes with:

Yield: 4 servings

Instant Pot Garlic Mashed Potatoes

Instant Pot Garlic Mashed Potatoes

These Creamy Instant Garlic Pot Mashed Potatoes are so easy to make in a pressure cooker. From start to finish this will take 30 minutes and you will have some delicious melt in your mouth garlic mashed potatoes. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 pounds of Yukon Gold or russet potatoes peeled, and cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 tbsp avocado oil
  • 1/2 tsp salt
  • 5-6 garlic cloves
  • 1/2 cup milk, 2% or whole work best
  • 4 tbsp butter
  • salt & pepper to taste
  • chives for garnish

Instructions

  1. Peel and dice potatoes into 1-inch chunks.
  2. Select Sautè on your pressure cooker. Add in avocado oil and garlic. Satuè garlic for 3-4 minutes, until fragrant.
  3. Add potatoes, salt, and broth to the pot and place lid on the pot.
  4. Select Pressure Cook for 6 minutes on high pressure with the pressure valve sealed.
  5. Quick-release and open the pressure cooker.
  6. Add in milk and butter.
  7. Mash potatoes with a masher. Season with salt and pepper to taste.
  8. Garnish with more butter and chives if desired, enjoy.

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

Looking for more plant-based meals also try:

Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.