Sophie's 6 Dinner Recipes for March

Have you ever heard that funny saying that March comes “in like a lion and out like a lamb”?

Since the weather often stays pretty chilly, I wanted to create plenty of grounding, warming dishes like Smoky Sweet Potato Soup and Roasted Spaghetti Squash and then close out the month with a lighter Quinoa Salad to embrace the Spring Equinox. 

I hope you keep up the home cooking + join me in creating these 6 wholesome, supercharged and super flavorful dinners for March!

Smoky Sweet Potato Soup

Gather This:

• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, chopped
• 1 organic green apple, de-seeded and chopped
• 2 stalks of celery, chopped
• 2 pounds of sweet potatoes, chopped
• 1 tablespoon smoked paprika
• 6 cups of chicken stock (or veggie stock)
• 1 medium canned chipotle chile in adobo sauce
• 1 teaspoon Cacao Magic Superfood + Protein Blend
• salt + pepper
• shaved parmesan (optional)

Do This:

Combine garlic and onion with EVOO and cook for 5 minutes, stirring often. Add in all of the other ingredients and turn the temperature up to high, until it begins to boil. Let it boil for 10 minutes, cover, and then turn to medium-low for another 25 minutes. Once everything is softened, turn off the oven, and add an immersion blender to blend until smooth and creamy! (You can also carefully pour into your regular blender as well if you don't have an emersion) Top with shaved parmesan, if you like!

Roasted Spaghetti Squash

Gather This:

• 1 spaghetti squash
• 1 jar of your favorite marinara (I love Rao’s!) or Green Dream Pesto
• ground turkey or meat addition (optional, or omit completely and use organic tofu)
• Spoonful of extra virgin olive oil 
• salt + pepper

Do This:

Slice spaghetti squash in half, lengthwise. Scoop out the inside, drizzle EVOO on top, and roast in the oven on 400 degrees for 55 minutes.

Once the squash is soft, use a fork and scrape out the insides and watch as the squash takes on a spaghetti-like texture. Combine with your favorite sauce, add in meat if you are using it (or break up the tofu in a skillet with your spoon, add a dash of EVOO, and cook for 5 minutes). Top with salt and pepper + serve!

 

Cauliflower Steaks

Gather This:

• 1 large head of cauliflower
• Your favorite sauce (like our Green Dream Pesto) or chopped herbs
• spoonful of extra virgin olive oil
• salt + pepper

Do This:

Preheat oven to 425 degrees. Cut off stems and leaves from the cauliflower and slice like you would a piece of bread, in 1-inch sections. Drizzle extra virgin olive oil, salt + pepper, and roast for 30 minutes. Add your favorite sauce or chopped herbs.

Black Bean Enchilada Bake

Gather This:

• 2 bags of Siete Foods Tortilla Chips
• 1 can of black beans
• 1 can of fire roasted tomatoes
• 1 bag of blackened corn
• 1 jar of salsa
• 1 bag of organic spinach
• ½ of onion, chopped
• ½ cup cilantro, chopped
• 1 avocado, sliced
• 1 can diced green chillies
• 2 large jars of enchilada sauce
• 1 teaspoon Cacao Magic Superfood + Protein Blend
• cheese (or vegan cheese) of your choice

Do This:

Preheat oven to 400 degrees. Put some olive oil on the bottom of a large rectangular pan to grease it. Cover the bottom of the pan with the enchilada sauce. Then layer the grain-free (or corn!) Siete Tortilla chips on top of the sauce. Sprinkle chopped onion, corn, tomatoes, spinach, green chiles, black beans, ½ of the jar of salsa, and salt + pepper. Then layer another round of chips, follow with the above items until the ingredients are used up, stacking the layers. It should be about 2 layers! Top with cheese of your choice, sprinkle on the Cacao Magic Superfood + Protein Blend, and bake for 30 minutes. Top with cilantro + avocado to finish!

Prawn, Sun-dried Tomato, and Artichoke Salad

Gather This:

• ½ pound wild prawns (optional, or use cubed tofu that's cooked for 4 minutes on each side in the skillet)
• 1 jar of artichoke hearts
• 1 package sun-dried tomatoes
• 1 head of organic butter lettuce
• 1 red onion, chopped
• feta cheese (optional, or a vegan cheese like Kite Hill)
• 1 bunch of parsley
• 1 lemon, juiced
• 1 teaspoon Green Bee Honey
• 4 tablespoons extra virgin olive oil
• salt + pepper

Do This:

Grill shrimp for 5 minutes on medium heat. Chop lettuce, onion, artichoke hearts, sun-dried tomatoes, parsley, and combine all ingredients. In another bowl, whisk together the lemon juice, Green Bee Honey, EVOO, and salt + pepper. Drizzle over the salad and top with grilled shrimp/tofu and crumbled feta/vegan cheese.

Chicken + Red Apple Quinoa Salad

Gather This:

• 2 cups of quinoa
• 4 cups of chicken broth (or veggie broth)
• 2 organic chicken breasts, shredded (optional, or you can also use cubed tempeh)
• 1 chopped red apple
• 1 cup chopped walnuts
• 1 cup cranberries
• ¼ cup crumbled blue cheese (or a vegan cheese, like Leaf Cuisine!)
• 3 tablespoons extra virgin olive oil
• 1  teaspoon Berry Bee Honey
• salt + pepper

Do This:

Cook quinoa according to package directions. I love cooking it in chicken or veggie broth, instead of water, for added flavor! Shred the chicken breast (or cube the tempeh) and chop the apple, walnuts and cranberries. Combine all ingredients. In another bowl, whisk the EVOO with the honey, salt, and pepper. Drizzle the dressing over the salad and top with crumbled blue cheese or vegan cheese.

 

I'd love to see your supercharged dinners this month! Please share them with me on Instagram with #MyPhilosophie!