Spiced and Smashed Chickpea and Avocado Sandwiches

Wrap your hands around hearty and healthy Spiced and Smashed Chickpea and Avocado Sandwiches for a flavorful and easy-to-make meal, perfect on a Meatless Monday.

Delight in these filling and flavorful Spiced and Smashed Chickpea and Avocado Sandwiches #MeatlessMonday #vegan

I don’t know what it is lately, but I’ve been super busy. That’s a good thing, but I think I might have a case of Spring Fever, making it hard for me to concentrate on work. The weather here in Phoenix is pretty much perfect, and I want to be outside having fun before it turns into Nature’s Oven.

In order to spend as much free time as possible outside, I’ve been making meals that take little time to toss together. Spiced and Smashed Chickpea and Avocado Sandwiches is a quickie meal that’s big on flavor.

Meal-making made easy and healthy: Spiced and Smashed Chickpea and Avocado Sandwiches #MeatlessMonday #vegan

Thanks to the creamy avocado, you don’t need cheese for these sandwiches, which also makes them a great vegan meal option (great for Meatless Monday, too). I really love the lemony flavor you’ll find in Spiced and Smashed Chickpea and Avocado Sandwiches. Not only does the lemon add brightness to these sandwiches, but it helps keep the avocado mixture from turning brown.

Fine-tune the other ingredients to your liking. Personally, I’m mad for garlic chili sauce and love how it pairs with the lemon, and I’m also pretty keen on the slight bite the purple onion adds. Top off Spiced and Smashed Chickpea and Avocado Sandwiches with a touch of tiny greens (I used radish sprouts) and serve with your favorite bread.

These sandwiches are filling, healthy, and easy to make. Now if you’ll excuse me, I have some fabulous weather to enjoy!

If you love chickpeas and avocados (and sandwiches) try one of these favorites:

Chickpea Salad Sandwiches
Avocado Egg Salad 

Spiced and Smashed Chickpea and Avocado Sandwich Spread
Makes 4 sandwiches

 

Farro and Pea Salad with Lemon-Mint Vinaigrette #MeatlessMonday

This salad dares you not to “think spring” when you serve it. The chewy farro makes this salad hearty, and the peas, tomatoes, and the Lemon-Mint Vinaigrette? That’s where you’ll find spring in a bowl!

A bowl of Farro and Pea Salad with Lemon-Mint Vinaigrette has "spring" written all over it!

I tossed together Farro and Pea Salad with Lemon-Mint Vinaigrette after spending the Easter holiday away (next year I’m going to consider adding it to the holiday menu). I returned to a house with no groceries, and I was starving. Fortunately, I had tomatoes that were still good, and since I had no desire to run to the grocery store, this is what I was able to toss together.

Farro and Pea Salad with Lemon-Mint Vinaigrette looks pretty at your table and tastes terrific

The Lemon-Mint Vinaigrette is perfect for just about any salad, but it brought the right amount of brightness to this one.

I love farro’s chewy texture and nutty flavor. It’s hearty and perfect for soups and chilis, but I say break it out during the warmer weather when salads take center stage.

Dig in to a bowl of Farro and Pea Salad with Lemon-Mint Vinaigrette

I used a little extra liquid to cook the farro, which helps make it a little softer. Its chewy texture is ideal to make this a main dish, but you can serve it as a side, too. This is an easy-to-make salad that will fill you and bring great flavor and texture to your table.

Recipe for Farro and Pea Salad with Lemon-Mint Vinaigrette
Serves 4-6

Roasted Red Pepper Fettuccine Alfredo #MeatlessMonday

Twirl a fork of Roasted Red Pepper Fettuccine Alfredo

Roasted Red Pepper Fettuccine Alfredo is rich, creamy and so easy to make. This colorful Italian dish is a favorite with a bit of added flair in both color and flavor.

I was lucky to spend the Easter holiday with my mom and half of the rest of my family. It’s hard for everyone to be all together with a family as big as mine, but the magic of FaceTime helped!

Creamy and vibrant Roasted Red Pepper Fettuccine Alfredo is a wonderful meatless meal

My mom and I were baking (and baking a little more!) ahead of the holiday. On Friday, she wanted to make a meatless meal and since we were so busy and didn’t want to fuss over lunch, she suggested mac and cheese from a box. Keep in mind she told me I’d have to make it because she didn’t know how (traditional Italian mama).

Instead of lunching on mac and cheese from a box (not that there’s anything wrong with that once in a while), I decided on this equally easy-to-make Roasted Red Pepper Fettuccine Alfredo. The ingredients aren’t exactly traditional when it comes to Alfredo sauce, but you might have all that you need for the sauce in your fridge right now.

Enjoy a bowl of Roasted Red Pepper Fettuccine Alfredo

My mom gave me a jar of roasted red peppers that she had canned over the summer, but you could pick up a jar from the store (or from your pantry). A few garlic cloves later and I was ready to get started on what turned out to be a great meal.

Vibrant and creamy, Roasted Red Pepper Fettuccine Alfredo offers a quick, meatless dish that is big on flavor.

Roasted Red Pepper Fettuccine Alfredo
Serves 6

Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup #MeatlessMonday

Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup

Breakfast will never be boring when you serve Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup. These make a great Meatless Monday meal for breakfast, lunch, or dinner.

I love everything about this dish, from the crispy and thick waffles (anyone else hate soggy, wimpy waffles as much as I do?) to the butter with a bit of a kick to the citrus syrup for added sweetness.

You'll love Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup

These waffles surprised me for a few reasons. First, like I mentioned, they’re crispy and textured, not to mention hearty. Second, I thought they would have a bit more color to them. I made blue cornmeal muffins once, and they turned out a lovely shade of blue. I might have to experiment with the recipe and the proportions of flour-to-cornmeal to see if I can get some added color next time.

The chipotle butter is so simple to make, and it really adds a burst of flavor to the waffles: just mix softened butter with the few other ingredients, and voilà! The butter has a slight kick to it, and it makes the perfect partner to the orange syrup. You could save yourself a step and use regular maple syrup for this recipe, but why, when it’s so simple to get such great flavor?

You'll love every bite of Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup

Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup would make a nice addition to any breakfast – or dinner if you like to switch things up – or for a special brunch. They might not be blue, but they are definitely delicious!

Recipe for Blue Cornmeal Waffles with Chipotle Butter and Orange Syrup
Makes 8 (6-inch) waffles

Spicy Citrus Shrimp and Coconut Rice Bowls

Spicy Citrus Shrimp and Coconut Rice Bowls

These Spicy Citrus Shrimp and Coconut Rice Bowls are so dreamy. Creamy coconut rice with fiery shrimp and a cooling touch of sweet mango, all combine together for a filling meal.

I picked the perfect time to make these Spicy Citrus Shrimp and Coconut Rice Bowls: when my husband was out of town. It wasn’t because I wanted it all to myself (although I truly enjoyed it for several meals), but because he hates coconut and mango. Crazy, I know. They’re both so delicious and perfect together.

Dig in to Spicy Citrus Shrimp and Coconut Rice Bowls

I’ve been seeing coconut rice all around lately, and I thought my husband’s absence would be a good time to give it a go myself. I’m so glad I did, and I can’t wait to make it again and pair it up with even more tasty ingredients.

I made a quick marinade for the shrimp (I used frozen, pre-cooked shrimp) that only required about 20 minutes of sitting in the refrigerator (Does that sound weird? I didn’t sit in the refrigerator – it was the shrimp!).

A forkful of dreamy coconut rice from Spicy Citrus Shrimp and Coconut Rice Bowls

While the shrimp was prepping to be all spicy and delicious, I put the rice on to cook. I used jasmine rice, which already has a bit of a sweet fragrance and flavor to it, which makes it really nice paired with the coconut milk. By the time the rice was finished cooking, I added the shrimp to a skillet along with a few other ingredients. The rice stayed warm and at the ready, covered on the stovetop for the few minutes it took to cook the shrimp.

I tossed everything together in a bowl, obviously, and couldn’t wait to dig in (note that you might not use all the rice for 2 servings, and will have a bit left over). The cool, sweet mangoes helped to take down the heat a bit from the shrimp. I’m lucky to have easy access to lovely fruit from Mexico right now. If you don’t have mangoes in your stores, think about adding diced cucumbers instead. They’re the epitome of cool, right, and their great flavor pairs well with this mix.

Bonus: I made a creamy cilantro-lime sauce for this bowl, but didn’t end up including it in my photos, or the dish itself until the next day. I simply added some plain Greek yogurt (about 1/3 cup), a pinch of salt, lime juice, and cilantro leaves to a food processor and blended until it was mixed. You can adjust the amounts to your taste.

Take a look at your next meal: Spicy Citrus Shrimp and Coconut Rice Bowls

I don’t think I’ll wait for my husband to leave town again before I make Spicy Citrus Shrimp and Coconut Rice Bowls. They’re too good to put off for long!

If you’re a fan of shrimp, try my recipe for Grilled Shrimp Wraps with Red Pepper-Artichoke Pesto.

Spicy Citrus Shrimp and Coconut Rice Bowls
Serves 2