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Jicama Cucumber Salsa

With summer almost here salsa are a fabulous meal starters. Jicama Cucumber salsa is fresh crunchy and perfect to pair with a protein as with scooping with a tortilla chip. This recipe pairs with a piece of grilled salmon or chicken in an easy, yet impressive, dish that is quick enough for a weeknight and special enough for company.

I have made some similar pairings in the past here and here.

Jicama is a root vegetable native to Mexico. It is crunchy, juicy and doesn’t have a lot of its own flavor, but will absorb other flavors well. It’s a great snack, the closest texture would be cucumber or apple. Once peeled it stays fresh for a few days but sooner you use it up the better it tastes and maintains that juicy crunchy texture. Peeling and chopping is a bit of work so I recommend buying them, they are usually in the form of sticks or thin slices like small tortillas, that is a great a replacement for regular tortilla. I have a recipe here and here.

Jicama Cucumber Salsa

Meera
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 1 large bowl

Equipment

  • Sharp Knife

Ingredients
  

  • 8-10 oz Jicama, diced into small pieces
  • 2 medium ripe avocado, diced
  • juice of one lime about 3 tbsp
  • ½ medium red onion, finely chopped
  • 2 medium Persian cucumber, diced
  • ½ tsp sea salt
  • ¼ cup finely chopped cilantro
  • 1 medium jalapeño or serrano, finely chopped use to your heat tolerance

Instructions
 

  • Combine all the chopped vegetables and gently mix. Taste and add more salt or lime juice if needed. Serve with tortilla chips or protein of your choice.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!

Spanish Rice w/ Meatballs + Chipotle Romesco Sauce

Here’s another Mexican/Latin inspired rice bowl with a Spanish influence. It works around the fantastic Spanish Romesco sauce which honestly has become a staple in our household. We spiked the traditional Romesco with Chipotle to add that smoky heat that elevates this simple weeknight rice-meatball meal.

Meatballs:

Swap with other proteins if meatballs are not your thing, use the recipe as is, swapping the ground meat for the protein of your choice. But I do recommend ground meats it pairs really well with the sauce and Spanish rice dish.

I used ground turkey for the meatballs, other ground meats will work just fine, just make sure you adjust the cooking time.

Chipotle Romesco Sauce:

I used almonds as it’s made in the traditional recipe, for nut free option use equal amounts greek yogurt. Chipotle adds heat and smoky flavors which can bee omitted if feeding little kids or just prefer milder flavor.

Serving Suggestion:

You could also serve this meal with plain rice, I think the Spanish rice complements the sauce so well that I feel it’s worth a few extra minutes chopping half and onion and prepping. As always a little freshness with leafy greens or steamed broccoli is always a good idea, I love arugula, baby spinach or some mixed spring greens is lovely too.

Spanish Rice with Meatballs+ Chipotle Romesco

Meera
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mexican, Spanish
Servings 6

Equipment

  • Food Processor
  • sauce pan and skillet

Ingredients
  

RICE

  • 1 cup basmati rice rinsed and drained
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1½ cup chicken broth
  • 1 medium onion chopped and divided(use half in the rice and other half in the sauce)
  • 1 red bell pepper
  • 1 medium carrot, diced into small pieces
  • 1 cup shelled peas
  • ½ tsp sea salt
  • 2 tbsp chopped cilantro or parsley for garnish or green onions

CHIPOTLE ROMESCO SAUCE

  • 2 roasted red bell pepper, drained I used jarred ones
  • 4 cloves garlic
  • 6-8 pieces whole almonds soaked in hot water for 20 minutes drained and skinned
  • 2 tbsp(heaping) plain whole greek yogurt more if needed to thin the sauce
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1-2 whole chipotle with 1 tbsp adobo sauce
  • 1 tsp paprika smoked, if possible
  • tsp sea salt
  • ¼ tsp black pepper

MEATBALLS

Serving

  • salad greens or arugula or steamed broccoli

Instructions
 

RICE

  • Warm olive oil in a sauce pan or rice pot. Add half the chopped onions, chopped carrots(save the remaining half onion for the sauce) and bell pepper and sauté for 3 minutes. Add the drained rice and gently stir for a minute until the the rice grains turn a little opaque.
    Add the salt, paprika, ground cumin and stir once.
  • Dissolve the tomato paste into the chicken broth. Add it to the rice Mix everything well. Turn up the heat so the broth comes upto a boil. Add the peas and give everything one final stir.
    (Make sure the tomato paste is dissolved completely). Drop the heat to a simmer and steam for 10-12 minutes or until the rice is cooked. Set aside.

SAUCE

  • Warm one tbsp of olive oil in a small pan. Add the remaining chopped onion from the rice and 4 cloves of chopped garlic, sauté for 2-3 minutes till the onions begin to soften.
  • Transfer the onion mixture to the food processor. Add the ingredients listed in the sauce and blend untill smooth. Taste and add any ingredient you needs adjusting. Transfer to a clean jar.

MEATBALLS

  • Combine all the ingredients listed in the meatballs. Gently fold and mix just enough the ingredients are evenly distributed. Over handling toughens the meat.
    Divide the meat into small-medium sized meatballs.
  • Warm olive oil in a skillet, add the meatballs and cook undisturbed for 2 minutes. Flip and cook again. Once the meatballs firm up, flip them so they cook evenly. Mine took about 10 minutes.
    Alternatively place the meatballs on baking sheet and bake for 12-15 minutes in a 375℉ preheated oven until fully cooked. I prefer the skillet method.

PLATING

  • Divide the rice between 4-6 bowls depending on the appetites. Place 4-5 meatballs on each bowl. Pour some sauce and serve with some greens on the side.
    Enjoy!
Keyword Dinner Bowl, Meatballs
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!

Fish Taco + Cauli/Rice Bowl

Here is a fantastic meal to spice up your “Tuesday Taco” if people are still into it. Either ways this wholesome nourishing meal is part store-bought, part homemade, light, packed with veggies and so delicious.

This recipe is very meal prep friendly and customizable for every dietary restriction. We marinate the firm white fish of your choice( or protein of your liking) in your favorite taco seasoning, while it marinates warm up a can of beans, chop up some cabbage and radish and dress it with some salt and vinegar. Make some easy cilantro-cauliflower rice and blitz up an avocado-jalapeno-lime sauce to bring the meal together.

Components

  • Fish: marinate some firm white fish such as cod, tilapia, sea bass rockfish or whatever you normally buy and enjoy. For the marinate I use my homemade taco seasoning or I have been liking this store bought Taco Seasoning if you need recommendations.
  • Cauli-Rice: swap half the rice with finely chopped cauliflower. The color and texture mimics regular rice and tastes lighter and healthier than all rice. To give it a more flavor we add finely minced cilantro and lime, to make it feel like Mexican restaurant.
  • Salad: made a simple slaw of shredded red cabbage, radish, spring onion, because that’s all I had, however carrots, red onion, green onion can also be added. Splash some apple cider vinegar, salt, give is a good mix and you’re done!
  • Beans: use a can of your favorite black or pinto. I like Amys Beans if you need recommendations.
  • Sauce: for the sauce I blended one chopped avocado with 1/2 cup chopped cilantro, 2-3 tbsp lime juice, 1 small clove garlic, one a deseeded Serrano, a tablespoon of plain yogurt or mayo and salt.

Fish Taco Cauli-Rice Bowl

Meera
No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Equipment

  • Skillet
  • small food processor

Ingredients
  

  • 1½ Firm White Fish such ass sea bass or cod, tilapia about 4 pieces
  • 2 tbsps taco seasoning
  • 1-2 tbsp olive oil
  • 1 can black beans or pinto, drained add 1/2 tsp ground cumin, salt and pepper for flavor( optional)

Slaw

  • 2-3 cups shredded red cabbage
  • 1 cup shredded carrots or green cabbage or thinly sliced snap peas
  • ½ cup thinly sliced radishes
  • 3-4 spring onions, chopped
  • ½ tsp sea salt
  • 2-3 tbsp apple cider vinegar
  • 1 tsp honey

Cauli-Rice

  • ½ cup basmati rice uncooked rinsed and soaked for 10 minutes
  • 2 cups finely shredded cauliflower about the size of rice
  • 1 tbsp olive oil
  • 1½ cup water or chicken stock
  • 1 cup cilantro finely chopped
  • ½ lime juiced

Avocado Lime sauce

  • ½ avocado, diced scooped and diced
  • 1 small clove garlic chopped
  • 2 tbsp cilantro chopped
  • 2 tbsp lime juice
  • pinch of sea salt
  • ½-1 jalapeno or serrano seeded if needed
  • 2 tbsp plain yogurt or mayo
  • 1-2 tbsp water to thin if needed

Instructions
 

  • Start with cooking the rice. Warm the olive oil inn a sauce pan. Add the drained rice and cauliflower. Saute for a minute. Add water or chicken broth. Bring it up to a boil and lower the heat to a simmer. Add the chopped cilantro, lime juice and give it a final stir. Cook for 10-12 minutes without opening the lid. Once cooked leave it to rest for 10 minutes, then gently fluff the rice. Set aside.
  • Marinate the fish pieces with taco seasoning. And set aside
  • Drain the black or pinto beans. Add it to a small pot and heat through. I like to add a pinch of ground cumin, salt pepper to balance the flavor of every component.

Sauce

  • In a small food processor, add the garlic clove and pulse sos it chopped up. Add all the remaining ingredients and blend to a smooth consistency taste and add more salt or water to your liking. Set aside..

Slaw

  • Add all the chopped veggies to a bowl, add the salt, vinegar, honey. Toss to mix everything very well. Set aside.
  • Heat a skillet or frying pan. Once warm add olive oil and place the fish on the hot pan. Cook undisturbed for 3-4 minutes. Flip and cook completely on the other side.

Assemble

  • Divide the rice into 4 bowls. Top it with beans, slaw,. Place the fish on each bowl, drizzle with sauce. Serve!
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!

Miso Ginger & Sesame Slaw

I find pairing vegetables or salads with Japanese inspired meals a bit of a struggle. I found this salad works really well with those lovely Asian ingredients. Think teriyaki, poke, baked salmon seared tuna burgers etc. The hardest part is shredding everything thinly so it can absorb the lovely dressing. Yes there is a lot of shredding and chopping however this will make a huge bowl perfect for weeknight meal prep(if you add the dressing last minute) or to feed a crowd.

This salad is delicious paired with baked or grilled protein like salmon or sturdy fish, seared tuna, marinated chicken, baked firm tofu, layer it with Asian inspired seared tuna burgers.

I made this slaw for lunch and added some poached chicken, but you could leave the chicken out and replace it with thinly shredded kale for just a slaw or edamame beans as a vegetarian salad.

Miso Ginger Sesame Slaw

Meera
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Lunch, Salad, Side Dish
Cuisine American, Japanese
Servings 4

Equipment

  • Mandoline or sharp knife

Ingredients
  

  • 4 cups green cabbage or savoy cabbage thinly shredded
  • 3 cups red/ purple cabbage thinly shredded
  • 2 medium carrots, shredded
  • 2 small Persian cucumbers thinly sliced
  • 6-7 spring onions trimmed and chopped
  • â…“ cup toasted almonds
  • 2-3 tbsp toasted sesame seeds
  • 2 cups cooked chicken or edamame(optional)

Miso Ginger Dressing

  • 1 tbsp white miso paste
  • 1-2 tbsp honey
  • 3 tbsp tahini, stirred or any nut butter
  • 2 tbsp white vinegar
  • 2 tsp ginger grated
  • 2 small cloves garlic
  • 1-2 tbsp toasted sesame oil use 2 for stronger flavor otherwise use one
  • 1 tbsp soy sauce or one teaspoon salt
  • 1 cup mixed herbs (cilantro mint) chopped
  • 1 tsp gochujang paste or sriracha
  • 2-4 tbsp water to thin the dressing

Instructions
 

  • Prepare all the vegetables, add the veggies and half the herbs to a large bowl.
  • In a small food processor start by processing the ginger and garlic so they're chopped into small pieces. Add the remaining ingredients and blend until smooth.
  • Taste and add more salt or other seasoning if desired or a little water to adjust the consistency.
  • Pour it all over the vegetables and gently toss well. Top the slaw with the remaining herbs, toasted sesame seeds and almonds. Serve!
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!

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