EXCITING NEWS! Get 15 Free Bonus Recipes with The Pretty Dish! 

AH YOU GUYS! Exactly one month from today, The Pretty Dish will be released!

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Just ONE month. How? What? This is crazy. Feels like I was just writing and shooting the entire thing!

I’m so super excited because with one month out, I’m giving you 15 extra exclusive bonus recipes if you’ve ordered the The Pretty Dish! All brand new and all deeeeelish.

All you have to do is preorder the book and fill out the form at the bottom of this post with your email address and order confirmation number. You will be sent an email with a link to download the bonus recipe ebook. And the recipes are DIVINE.

I mean, we’re talking Chewy Salted Oatmeal Chocolate Chip Cookies.

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And Super Easy Honey Garlic Chicken!

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Annnnd Cashew Coconut Smoothies.

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And 12 more… like Ricotta Banana Bread, Chorizo Guacamole and Slow Cooker Chai Latte Oatmeal. Eeeeep.

Looove these extras so, so much. And a huge thank you to Jess for photographing these for me! She is incredible and I want to eat my screen.

Thank you all so, so much for your excitement and support over the release of The Pretty Dish. LOVE YOU SO!

To get your BONUS RECIPES, fill out the form below! xo

Get The Pretty Dish Bonus Recipes!




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Tuesday Things. 

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1. These flowers are from TARGET! I mean, it’s not even a Super Target. Regular old boring Target. I never need to go anywhere else ever. Except Trader Joes?

2. How stunning are these raspberry dark chocolate chunk scones?! Need.

3. Does anyone else feel like they are real life BFFs with Jennifer Aniston and so very devastated at her split with Justin? Just me? Okay cool.

4. Still so seriously amazed by the figure skaters. I desperately need Adam Rippon’s costume to wear as regular clothing (those teal sparkles OMG). The Shib sibs! Also, HOW can the commentators tell that these people have executed the double or triple jump? I can’t tell at all. Also, hello, can I live in this room.

5. TV show situations! I watched Homeland (still boring), Divorce (I find it hilarious), The Bachelor (vomit) and alll the olympics. I’m pretty much the only one in my family who is downright obsessed with the olympics and I’m driving them nuts.

6. Found this on Tracy’s blog and LOVED it: balancing writing and social media.

7. Back in the fall, Eddie took Max to see Coco when I had an event one night. I finally watched it over the weekend and LOVED IT SO MUCH! Oh my gosh. I think we all cried watching it again. It’s one of the few times in these three years Max has actually sat and watched (well, most of!) a movie.

8. My middle school BFF and I would always joke about what would happen if we called the boys we liked in our sleep. Like sleep-calling. Instead of sleep-walking. The days of landlines! Well these days I’m afraid that I’m sleep-gramming. Instagramming in my sleep by accident. I wake up to feed Emilia and think I’ve posted something crazy. The 2018 brain is weird.

9. Our Nordstrom has a huge Celine bag display right now and a few weeks ago, I was showing my mom the ridiculous price of the bags (even though I really like the basg, buuuut!) and she’s like (very loudly) “WHY DOES CELINE DION MAKE BAGS LIKE THIS?” in front of multiple sales associates. I crawled in a hole and died. I’m still there!

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Kale Cacio e Pepe. 

Meet my newest love: kale cacio e pepe!

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Or… kale, cheese and pepper. And pasta.

What we have here is theeeee easiest weeknight meatless meal. Like, so simple. Embarrassingly simple! You won’t even believe it. A Monday meal. A meatless meal. A meal so easy that the most time consuming part about it is waiting for that darn water to come to a boil.

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That butter though.

We start by toasting some black pepper in butter. YEP. Very very delish. We’re also going to toss in some kale because it will wilt with the pasta and is such an easy way to get a green in. If I’m not eating kale in salad form, my next favorite option is pasta. I don’t love it in smoothies (too bitter!) but cooked with the pasta? I’m all over it.

I’m generally not the hugest fan of black pepper anything. I mean, give me a black pepper and cheddar biscuit or scone and I certainly won’t turn it down. But I never want freshly cracked black pepper on my dishes in restaurants and it’s even rare I top them with it here at home. I use it IN cooking, of course, but I rarely make it the major flavor player.

Because biting into a peppercorn is a true nightmare for me. No thanks!

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This way though? I can totally handle it. Black pepper, kale and tons of parmesan, mixed in with adorable spaghetti twirls.

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I absolutely LOVE using bucatini for this dish, but I can never find a whole wheat version. And it’s just not… worth it? Is that the word? It’s just not worth it to NOT use whole wheat pasta, because my non-Italian palette can’t even tell the difference!

Anyhoo.

Just look at that light creamy parmesan sauce that comes together to coat the noodles. Dreamy. There’s a serious amount of flavor in here and, like, barely any ingredients. Just the way it should be.

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Did you make this recipe?

Kale Cacio e Pepe

Ingredients:

  • 1/2 pound whole wheat spaghetti
  • 4 tablespoons unsalted butter
  • 1 teaspoon freshly cracked black pepper
  • 1 large bunch of kale, stems removed and chopped
  • 3/4 cup finely grated parmesan cheese
  • 1/4 cup finely grated pecorino cheese
  • parmesan shavings for topping

Directions:

Bring a pot of salted water to a boil for your pasta. Cook it according to the directions and before draining, reserve about 1 cup of the starchy water.

While the water is boiling, heat a large skillet or pot over medium heat. Add 2 tablespoons of the butter. Once melted, stir in the pepper. Toast for about 60 seconds. Add in the chopped kale and stir. Add in 3/4 of the water and bring the mixture to a simmer. Add in the remaining butter and the pasta and toss it together (the kale will continue to wilt with the hot pasta). Reduce the heat to low and stir in the parmesan and pecorino. Toss until the cheese is melted and becomes somewhat of a sauce with the water and the pasta.

Serve immediately with extra parmesan shavings and freshly cracked black pepper.

slightly adapted from bon appetit

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The perfect pile.

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Currently Crushing On. 

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Hello Saturday!

This weekend we’re taking it easy in the midst of a crazy month. I hope you guys have a great one. xoxoxo

Favorites this week:

stunning chocolate cupcakes with strawberry rose buttercream.

how to make an easy asian hot pot! love this.

love this coconut cream from scratch.

craving these stuffed portobellos with crispy goat cheese.

these watercolor painted sugar cookies are gorgeous.

coconut flour banana cake. yes yes yes!

how fun is this pear manhattan?

this mediterranean cauliflower rice is the perfect side.

chocolate covered strawberry jello shots. obsessed!

this baked haddock sandwich looks incredible.

instant vegan mango ice cream. love!

and this chocolate ice cream? amazing.

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Greek Yogurt Pancakes with Warm Winter Citrus. 

Pancakes are on the agenda today!

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Or shall I say greek yogurt pancakes, because that kind of makes a difference. I’ve got your breakfast, brunch and brinner (even though I loathe that term, but… for the sake of alliteration) right here, all ready for the weekend! Yep yep.

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I’m never JUST a pancake person. Mostly because they put me in a food coma so deep that if I eat them early in the day? I’m done. Just totally done. Put me on the couch and I’ll see you tomorrow.

Even when we go to breakfast or brunch – and I’ve said this a million times, I know – I tend to order a savory breakfast and then we get a side of pancakes just so we can have a bite or something. Works like a charm!

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This yogurt pancake recipe of mine is super old and I love it. The pancakes don’t fluff up quite as much as regular ones, but they are so, so good that I don’t even care. They are easy too! And slightly better for us, so… yay?

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The citrus? Well, honestly I feel weird calling a recipe on February 16th “winter.” I mean, I know it still is winter (and has been for 56 years) and that it’s not even over for another month, but the season just feels so ridiculously long that I want to start making spring recipes!

Also, even though we’re at the height of lemon season, lemon never feels wintery to me either. It’s so light and refreshing that I always want it in the summer. Or at least the spring when it’s not 18 degrees.

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But anyhoo. The warm winter citrus is SO good. Don’t let it cook for too long because then you will have a pile of citrus mush. But when it’s warmed with some sugar, it practically melts in your mouth. And it’s really a neat (yes I said NEAT hello 1994) change from the typical berry on top of your pancakes.

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I’m also adding a sprinkling of powdered sugar because I love it! Just a little sugar mist. Not a shower. Gives the best sweetness, especially if you’re like me and only like a leeeettle bit of maple syrup.

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When you see piles of pancakes drowning in maple syrup? Just my worst nightmare. No big deal.

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ALSO! If you’re feeling extra fancy (and like you have extra time), you can whip up some of this yogurt whipped cream. That stuff is SO freaking good.

Our breakfast should probably look this happy, always.

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Did you make this recipe?

Greek Yogurt Pancakes with Winter Citrus

Ingredients:

  • 1 ½ cups all-purpose or whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 ½ cups milk (cow’s, almond, coconut, etc)
  • 1 cup plain greek yogurt (I like full fat or 2%)
  • 2 tablespoons honey
  • 2 tablespoons fresh citrus zest (lemon, orange, grapefruit)
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons vanilla extract
  • butter or coconut oil for cooking

for serving:

  • extra greek yogurt
  • 1 blood orange, peeled and segmented
  • 1 cara cara orange, peeled and segmented
  • 2 teaspoons blood orange, orange or lemon juice
  • 1 tablespoon honey
  • powdered sugar if desired

Directions:

In a large bowl, whisk together the flour, baking powder, salt and cinnamon.

In a another bowl, whisk together the milk, yogurt, honey, zest, coconut oil and vanilla extract until smooth and combined. Add the wet ingredients in to the flour mixture and whisk until combined and most of the lumps are out of the batter.

Heat a large skillet or electric griddle over medium heat. Add a bit of butter or coconut oil if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving about an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.

To warm the citrus, heat a saucepan over low heat and add the citrus with the juice. Add in the honey. Cook just until the citrus is warmed, gently stirring.

Serve the pancakes with extra greek yogurt, the warm citrus and maple syrup or honey for drizzling! Ooh and sprinkle of powdered sugar.

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Did you make this recipe?

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I appreciate you so much!

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They are the cutest, right!

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Root Beer Rum Creams. 

Who wants a root beer cocktail? Besides me me me.

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I’ve made my fair share of mocktails and “healthier” (bahahaha) cocktails (see: kombucha everywhere) since the new year began. And I figured it was time to make something serious.

Serious as in ROOT BEER!

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I’ve rambled at an annoying length about how I don’t like carbonated drinks and therefore really don’t care for any form of soda at all – and never have. Occasionally I want a diet Coke or something (like once a year?) and sometimes, often on vacation, I’ll have a few sips of root beer. It’s like the treat that only tastes great once in awhile.

Because I love the flavor and think it’s SO good. Remember when I made these root beer float cupcakes back in the day?! And this grown up root beer float?

This is like that. Super fun for a once-in-a-while surprise. Sort of like cream soda too!

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Oooh ooh oh I also made root beer BBQ sauce once! That stuff is SO good. I’ve made it every summer at least once.

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Creamy drinks aren’t something I want all the time. But every now and then, they are SO good. I feel like they are a winter treat that are most enjoyed when sitting by the fire. Not that I ever sit by a fire. At least not at the moment. But sitting on the couch and sipping this while watching This Is Us sounds a lot better than drinking my tears that won’t stop flowing while that show is on.

You only need THREE ingredients. Yes, three. And it tastes like heaven.

It starts with black spiced rum. Then we have our root beer. And then, a drop of Baileys. OH MY GOSH. This is heaven in a glass.

It could definitely be served as a dessert drink, but it’s a really fun happy hour cocktail too!

Basically, let’s have a party together and make it.

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Did you make this recipe?

Root Beer Rum Creams

Ingredients:

  • crushed ice
  • 2 ounces dark spiced rum
  • 6 ounces root beer
  • 1 to 2 ounces Baileys Irish Cream liqueur

 

Directions:

Fill a glass with crushed ice. Add the rum and root beer, gently stirring to mix. Top the drink off with the Baileys, stirring gently to mix. Serve immediately!

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Did you make this recipe?

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And then maybe make a cupcake out of this?!

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Gruyere French Onion Grilled Cheese with Thyme Butter. {Video!} 

French onion grilled cheese is my love language.

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THIS IS SO EXCITING!

I’m sharing the very first recipe from The Pretty Dish today and eeeeep, let’s talk about it. It’s freaking DELISH. It’s cheesy. And caramelized oniony. And toasty and golden and buttery!

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I write about this in the book, but when I was a kid, I was obsessed with ordering French onion soup for the bread and cheese alone. I mean, I would even touch the onions. My mom would get so annoyed and tell me that I couldn’t order it if I didn’t eat the actual soup… and I’d end up failing every time. Just that melty cheese that blankets the bowl in a warm hug was enough for me to beg for that darn soup.

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Not a ton has changed since I’m clearly still very enticed by the bread and the cheese. If I’m being real, its probably my main motivation for ordering said soup. But! These days I eat all of the caramelized onions too. And all the broth. But the bread and cheese… ooomph.

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This French onion grilled cheese is a little play on that! Onions that caramelize FOREVER (seriously, for like 40 minutes or more) and then get shoved between gruyere cheese which is to die for. The golden, toasty, buttery bread is spread with thyme butter and I pretty much want a vat of that in my fridge at all times now. It’s SO good.

The recipe calls for fresh thyme, but I had a tricky time finding it this time of year. Weird, because I can find every other herb! I subbed in dried thyme and it was still super. You can see a video of me making this baby below!

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It’s blowing my mind that The Pretty Dish will be out in almost one month. I AM SO IN LOVE WITH THIS BOOK! I can’t even explain how much I love it. How amazing the recipes are. How wonderful it looks inside. It’s just the best! You can preorder right now and the book will be in your hands on March 20th. I would love you forever.

Also! Almost every single recipe in the book can be made in 60 minutes or less (with most even being 30 minutes or less) – and it is recipes like this one (and some slow cooker options!) that push the limit a bit. You don’t HAVE to take a full 45 or 60 minutes to truly caramelize the onions if you don’t have time. You can always even toss in some brown sugar and have them nice and caramely in 20 minutes! Then maybe stand over the pan and eat them with a fork.

Now there is zero reason not to make this.

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Did you make this recipe?

Gruyere French Onion Grilled Cheese with Thyme Butter

Ingredients:

  • 4 tablespoons unsalted butter
  • 1 sweet onion, very thinly sliced
  • ¼  teaspoon dried thyme
  • ¼ teaspoon salt
  • 4 slices of sourdough bread
  • 6 ounces gruyere cheese, freshly grated (or sliced!)
  • thyme butter for spreading

thyme butter

  • 4 tablespoons unsalted butter
  • 1 ½ teaspoons chopped fresh thyme
  • pinch of salt

Directions:

Heat a large pot over low heat and add the butter. Once melted, add the onions, thyme and salt, stirring well. Cook, stirring occasionally, until the onions are golden and caramelized. This will take a full 30 to 40 minutes – or longer!

Heat a large skillet over medium heat. Spread the outsides of the bread with the thyme butter. Top one side with the grated cheese, then a spoonful of the caramelized onions. Top with the rest of the cheese and other slice of bread. Repeat with remaining bread and ingredients.

Cook the sandwich in the skillet until the cheese is melted and bubbly and the bread is golden brown. Serve immediately!

thyme butter

Stir the ingredients together in a bowl. This keeps great in the fridge!

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Did you make this recipe?

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I appreciate you so much!

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Can’t I just live inside there?

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Tuesday Things. 

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1. HOW IS IT EVEN STILL WINTER?

2. All I want right now: the ultimate chocolate cake.

3. But! Speaking of? I’m currently stuck with FOUR forms of cake right now. Leftover cake from Emilia’s baptism and my MIL’s birthday, cupcakes from that night too as well as a cake I made yesterday for the blog in a few weeks. At this point I don’t even want to look at cake!

4. It’s Fat Tuesday! So maybe all the cake will serve a purpose. Are you making anything delicious for dinner? I’m thinking a huuuuge brunch style breakfast for dinner.

5. My phone won’t stop autocorrecting “dinner” to “sinner.” I mean… what? Pretty sure considering what I do, I’m writing out “dinner” a lot more often.

6. My only thought for the Homeland premier: BORING. Okay, but the real thing we need to discuss is This Is Us. Every single one of the actors (the young and old) should get awards! They are all so good. I thought last Tuesday’s episode was sadder than the one after the Super Bowl. So glad we have the Olympics to distract us for awhile! Also, ummm OMG Mirai Nagasu and Adam Rippon. LOVE THEM. And Chloe Kim! AHHHH so amaze.

7. All the crazy love I had for Reese Witherspoon just grew.

8. For what is seriously the third holiday in a row, I’m way ahead of the game in buying cards for people. Only one problem: I can’t find them. I have no idea where I put them. I did this for two birthdays recently too. Worst mom brain ever.

9. Also very depressed that after this week I should probably take down the Valentine’s decor. Nope nope nope.

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Caramel Chipotle Sweet Potato Burrito Bowls. 

Quinoa burrito bowls, what what!

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It’s meatless Monday right here and I join you with a meatless burrito bowl.

Or we can look at it as celebrating taco Tuesday a day early (with, err… burritos) because it’s the internet and we do what we want!

In all seriousness, it’s very rare that I myself have a meatless burrito bowl. I mean, we know that Eddie doesn’t, being that he thinks the world is ending if chicken or beef isn’t involved. My favorite is some sort of pulled pork, so that’s always the go to. It’s just a part of my burrito bowl life.

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But here’s the thing! Making homemade burrito bowls is sort of a pain in the ass. Just being real. It SOUNDS like an amazing option, but then you start to realize that since you are making everything at home, you have to make literally… EVERYTHING. The rice. The beans. The salsa (multiple ones, of course), any sort of pico, the guacamole, the fajita peppers, the meat and everything else that you might order at Chipotle or Qdoba or Moe’s or whatever. You know?

If you want that loaded burrito bowl like I do, it is just a lot. A lot of chopping and cooking and pots and pans. Especially on a weeknight! Almost every single time I make burrito bowls at home, I’m cursing myself halfway through and ready to drive to Chipotle.

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So here’s what I do! I don’t really simplify that process. Unfortunately. But I do make extra. Like lots of extra. If I’m going to make all of that stuff, I make enough so we have it for the week and use it in other capacities.

We might do one more burrito bowl later in the week. And a lot of times, I’ll do that one as a veggie-only option.

Or! If I’m reheating things for lunch? I’ll make a veggie burrito bowl like this.

That’s where my meatless bowls come in to play.

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Here, I took this caramel roasted sweet potato idea and added some chipotle flavor. Oh my gosh – these are SO good. They obviously make an terrific side dish if you are looking for that. But they are awesome on top of the bowl too!

We make them almost every single week.

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I also used quinoa here instead of rice. I’ve been on a quinoa kick lately. So has Eddie! He has been taking it in his lunch every single day. I made this lime quinoa from my honey chipotle chicken bowls and added a bit of cilantro. It’s goooood.

What else? My favorite just like Chipotle’s corn salsa. Some quick guac. Pickled red onions because I’m addicted and let’s just make it clear – those are the only onions I’d ever be addicted to.

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Two kinds of beans, because honestly I almost always get both. Just two small scoops of both! And then they look at me quizzically at Chipotle and say that I “got a veggie burrito bowl but these pinto beans are made with bacon so you probably don’t want them…?” and I’m like “YES YES YES I want double the amount now! Bacon forever.”

A little bit of lettuce for more crunch. Thinly sliced radish for the same. A drizzle of chipotle crema that I had chilling in the fridge. Extra cherry tomatoes, fresh cilantro, lime juice and then a sprinkle of queso fresco cheese only because I couldn’t bear to dirty ONE MORE THING in my kitchen to make these darn bowls.

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You don’t have to make every single component, of course. This is just a visual – some burrito bowl inspiration, if you will. Pretty much everything I always want to eat, except for pulled pork, is in there!

They are SO filling. Ridiculously.

They are pretty too.

And if you’re anything like me, you might just scoop up the entire bowl with a copious amounts of tortilla chips. That’s not weird.

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Did you make this recipe?

Caramel Chipotle Sweet Potato Burrito Bowls

Ingredients:

quick pickled onions

  • 1 red onion, thinly sliced
  • 1/2 cup warm water
  • 3/4 cup apple cider vinegar
  • 1 1/2 tablespoons sugar
  • 1 teaspoon coarse salt

chipotle caramel sweet potatoes

  • 2 sweet potatoes, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon chipotle pepper seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 tablespoons brown sugar

cilantro lime quinoa

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup low-sodium chicken or vegetable stock, or even water
  • 1 tablespoon coconut oil
  • 1 lime, juiced and zest freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped fresh cilantro

quick guacamole

  • 2 avocados
  • 1/2 jalapeño pepper, seeded and diced
  • ¼ sweet onion, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 lime, juiced
  • ½ teaspoon salt
  • ½ teaspoon pepper

for the burrito bowls:

  • corn salsa
  • pinto beans
  • black beans
  • sliced cherry tomatoes
  • crumbled queso fresco cheese
  • thinly sliced radish

Directions:

quick pickled onions

Place the onions in a jar or cup. In a bowl, whisk together the water, vinegar, sugar and salt until the sugar and salt dissolve. Pour over the sliced onions. Let sit at room temperature for an hour. You can obviously make this ahead of time and once made, store it in the fridge in a sealed container or jar for a week or so!

chipotle caramel sweet potatoes

Preheat the oven to 425 degrees F. Place the sweet potatoes in a baking dish or on a baking sheet in a single layer. I like to chop my sweet potatoes a bit larger here – like 1 1/2 to 2 inch chunks. If you chop yours smaller, make sure to roast for a shorter period of time.

Drizzle the potatoes with the olive oil, then sprinkle with chipotle seasoning, salt, pepper and garlic powder. Sprinkle on the brown sugar. Toss and stir so all of the pieces are coated. Roasted the potatoes for 20 minutes. Remove the dish from the oven and gently flip the potatoes, roasting again for 20 minutes. The potatoes should be tender, caramely and charred in some places.

cilantro lime quinoa

Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper. Stir in the cilantro and serve.

quick guacamole

Mash the avocado in a bowl. One mashed, stir in the pepper, onion, cilantro and lime juice. Add in the salt and pepper and mash. Taste and season additionally if needed.

burrito bowls

Assemble the burrito bowls with the quinoa on the bottom. Top with the sweet potatoes, black beans and pinto beans, corn salsa, tomatoes,  guacamole, radish and cheese.

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Currently Crushing On. 

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Hello weekend! We have a busy and fun one. Max has been learning to ice skate and we have Emilia’s baptism. I also want to make a bunch of heart sugar cookies for Valentine’s Day. And we are finishing up some reeeeally exciting things for The Pretty Dish!

What are you guys up to? I hope you have a fabulous day. xo

P.S. last week on the blog, I shared my January favorites as well as what we are loving now that Max is 3!

FAVES

how to cook the perfect filet. i want that.

red velvet heart surprise cupcakes. SO cute.

it’s a cheeseburger tater tot casserole. yes i said it.

dying over this potato soup with crunchy kale.

old fashioned conversational truffles. OMG!

7 minute frosting! the best.

omg. this week: cheesy baked gnocchi bolognese. holy.

the cutest lofthouse style sugar cookies!

lobster linguine. i won’t say no.

delicious lemon blueberry quinoa pancakes. brunch forever.

 

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