cilantro coriander

Spice up barbecue plates, nachos, grits, coleslaw, and sandwiches with this quick and easy method for pickling jalape&ntilde;os.

Cilantro-Coriander Pickled Jalapeños

jalapeños

cilantro

water

apple cider vinegar

Kosher Salt

garlic, divided

*4 Turkish Bay Leaves

Coriander Seeds

tsp. *Black Tellicherry Peppercorns

tsp. *Reunion Island Pink Peppercorns

tsp. *Green Mysore Peppercorns

*Yellow Mustard Seeds

*Brown Mustard Seeds

*Cumin Seeds

*Dill Seeds

*Celery Seeds

This nutritious salad is packed with protein, fiber, and healthy fats, featuring a tasty Chipotle dressing, perfect for a satisfying meal.

Chopped Southwest Salad with Chipotle Dressing

olive oil

corn

tsp cumin

lettuce

black beans

cooked quinoa (from 1/3 cup dry)

oz tomatoes, finely chopped (I used Solano)

orange bell pepper (seeded and finely chopped)

avocado

onions

cilantro (finely chopped)

pecans (roughly chopped)

dairy-free yogurt

maple syrup

tbsp chipotle in adobo sauce (see notes)

lime juice

salt

In a small pan, heat the olive oil over medium heat, add the corn and cumin, and cook for 5 minutes. Allow to cool down.

Whisk together the yogurt, maple syrup, chipotle in adobo, lime juice, and sea salt flakes. This is your Chipotle Dressing.

In a large salad bowl, combine the lettuce, black beans, corn, quinoa, tomatoes, bell pepper, avocado, pickled onions, cilantro, and pecans. When ready to serve, drizzle with the Chipotle Dressing, and adjust salt to taste. Enjoy!

Wow! All your recipes are spot on. Loved this.

I liked this salad very much.  I cranked the recipe down to two servings and worked my way through the salad for lunch and dinner,.  I think the beans and avocado make it super hearty.

This is probably the last week for fresh corn at the farmers market so I scored a few ears.  Sauteing it in cumin is a GENIUS idea.  So good.

A whole orange bell pepper was a bit much.  I think the bell peppers I got were extra, extra large.  I should have weighed it before tossing it in.  

I hate prep work so I used "chocolate" cherry tomatoes instead of diced tomatoes.  They tasted great but made the salad less colorful.  I'll use red next time.

I've made a few of salads from this site over the past few days and had leftovers.  I turned the garbanzos into a wee bit of hummus.  I turned the black and white beans, corn, bell peppers, onion and tomatoes into a serving of vegan chili.  The leftover asparagus, broccoli, red onion and feta became a quiche.

I made 4 servings for me and my boyfriend, thinking we would eat it 2 days for lunch. It was way too much. We ate 7 full plates in 3 days and had to throw away 1/3 of the salad because it was just too much. I was already worried when I saw the ingredients but decided to follow the recipe because it was my first time making it. The salad was good but I would say 4 servings is more like 8-10 servings. We really tried to eat a lot of it and were full after eating but still it was impossible to finish. I used the metric recipe so I don't know is it the same with us recipe or is there a mistake. Or then the portion sizes are just A LOT bigger.

https://www.youtube.com/watch?v=J0ZSe0jz448

This delicious Chopped Southwest Salad with Chipotle Dressing is a nutritious yet fuss-free way to eat the rainbow. It tastes fresh and vibrant, with a great mix of textures from all the different veggies. The pickled onions and pecans stand out, pairing perfectly with the creamy (but ridiculously easy!) Chipotle Dressing. 

Each generous serving provides 24 g of protein and 22 g of fiber, along with healthy fats from the avocado and pecans. The diversity of plants in this salad and the presence of resistant starch mean it's also great for promoting gut health and a thriving microbiome! Whoever said eating healthy was boring needs a bowl of this amazing salad!

Chopped Southwest Salad with Chipotle Dressing #plantbasedrecipes

This nutritious Mexican-style Roasted Sweet Potato recipe features a gorgeous blend of black beans, corn, and avocado, topped with a creamy plant-based yogurt cilantro sauce.

Mexican-Style Roasted Sweet Potatoes

sweet potato (about 500 g total)

black beans (cooked)

corn (cooked)

avocado (diced)

cherry tomatoes (chopped in half)

red onion (finely chopped)

tsp sea salt flakes

lime juice (divided)

red cabbage (shredded)

broccoli sprouts

dairy-free yogurt (I used soy)

jalapenos

tbsp hemp seeds

Preheat your oven to 400 °F.

Prepare the potatoes: Slice the sweet potatoes in half lengthwise. Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes on the middle rack of the oven until tender.

Prepare the filling: In a bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, salt, and ½ tbsp of lime juice.

In a separate bowl, massage the red cabbage with ½ tbsp of lime juice until it turns bright pink.

Prepare the Yogurt Cilantro Sauce: blend the yogurt, jalapeños, lime juice, cilantro, hemp seeds, and cumin until smooth.

Assemble: Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and enjoy!

Delicious!! I replaced the corn and red cabbage that I didn’t have on hand and instead, added sautéed mushrooms and red pepper. This recipe will stay in our weekly dinner meal rotation. Thank you!

Love this combination - it’s so refreshing and delicious.  Not to mention my gut microbiome was so happy with all the different plant fibers.   I’m not vegan so I used regular yogurt and it turned out great. Thank you for creating this recipe!

Yum!  NOT a cilantro or yogurt fan so I made a sauce from vegan sour cream, guacamole, lime juice + zest and cumin.  Delish!

I had to laugh when I was massaging the red cabbage.  The directions should read massage until your HANDS turn pink!

Such a great midweek dinner! Was so yummy. Thank you for this.

This dish was just delicious and so easy to make!  Thank you for sharing it.  A definite redo

I made your recipe for my husband and I last night and we both enjoyed it very much. Trying to eat vegetarian a couple nights a week so this was a real treat. Thank you.

Made it last night and enjoyed it very much.  Thank you!

This is incredibly. Loved every bite and can see it becoming a regular on rotation.
Thank you!

Delicious and filling! I used pumpkin seeds instead of hemp seeds and it worked well.

https://www.youtube.com/watch?v=5HBbU4Bv3Ss

This Mexican-inspired sweet potato recipe is packed with fresh, nourishing, plant-based ingredients. It’s such an easy, quick, beginner-style recipe that you could prep in about 15 minutes (or 5 minutes if you get your partner involved like I do, hehe) and there are hardly any dishes. You can also prep this one ahead of time by keeping the filling and sauce in the fridge, ready to combine with the roasted sweet potato when you’re ready for dinner. 

This is one recipe I’ve been evolving over the past six years, trying subtle variations every time, so you KNOW it really is next-level! I definitely recommend saving this one and giving it a go. I’m sure it’s going to make it onto your dinner roster.

Mexican-Style Roasted Sweet Potatoes #plantbasedrecipes #vegan

A quick and easy soba noodle salad with a fiery peanut sauce, packed with edamame, cabbage, and mango for a protein-rich meal.

High-Protein Soba Noodle Salad With Peanut Sauce

4.5 oz dry soba noodles

edamame (shelled, thawed - see notes)

red cabbage

spring onions (finely chopped)

cucumbers (finely diced)

mango (diced

mint (finely chopped)

sea salt flakes

peanut butter

tbsp fresh ginger, peeled

tsp tamari

tbsp rice vinegar

tbsp hot sauce (more

Cook the soba noodles as per the instructions on the packet. Once cooked, rinse them under cold water to stop the cooking process and prevent them from sticking.

Using a Y-shaped vegetable peeled, finely shred the cabbage. Alternatively, you can use a knife and slice as thinly as possible. I love using the vegetable peeler, as it&#39;s a lot easier. You should get about 2 cups worth of shredded cabbage.Combine with 1 tsp lime juice, and 1 pinch of sea salt, and massage with your hands, to soften the cabbage. It will take a bright pink colour.

Prepare the Peanut Sauce: In a small blender, add the peanut butter, lime juice, ginger, tamari, maple syrup, rice vinegar, and hot sauce. Blend until smooth. Alternatively, whisk together all the ingredients for the dressing in a bowl until well combined. If the peanut sauce is too thick, add water to thin it out to your desired consistency.

In a large salad bowl, combine the soba noodles, lime-infused cabbage, edamame, spring onions, cucumber, cillantro, mint, mango, and the peanut sauce. Mix everything together until well combined. Adjust the salt to taste and enjoy!

Soooo good! I was missing ingredients so did some substituting -- whole wheat linguine for the soba, orange sweet peppers instead of mago (not the same... I know..) and left out the hot sauce to make it kid-friendly. We all loved it. Wish I had doubled the sauce recipe so I had extras to drizzle over something else.

So good for meal prepping! You don't have to worry about warming it up. So good 😊

Delicious! I added some steamed broccoli. The dressing makes this a very tasty dish. Thanks for the recipe, would make it again.

My family loved this! Something for everyone to love. My almost-2 year old ate every bite happily. My pickier 4 yo ate up the noodles and the mango. I did skip the hot sauce with the littles, and found the sauce a little too sweet with the sweetness of the mango so I'd probably do a 1/2 Tbsp maple syrup next time. I also added some avocado and hemp seeds. It was great! I'd also do a little more noodles next time too. Planning to add this to our regular rotation.

This is so amazing. I’ve just made it and the combination of flavours is just perfect! Delicious. Thank you!

Lovely, really enjoyed this, dressing was fantastic. Thank you!

https://content.jwplatform.com/videos/MHrxwwMU.mp4

This High-Protein Soba Noodle Salad with DELICIOUS Peanut Sauce is a breeze to make, ready in less than 15 minutes, and it doesn’t require any fancy equipment. It’s not only tasty but also super comforting and satisfying. Each serving has 36g of protein to keep you going throughout the day! And the sauce… ? wow! The sauce could be a recipe of its own. It’s something I’ve been making and perfecting for years and can be included in so many simple weeknight recipes to add a tonne of flavor and nutrients.

High Protein Soba Noodle Salad W/ Peanut Sauce

A simple, non-traditional, delicious chickpea curry packed with spices and antioxidants. Perfect for a quick, nutritious meal-prep.

Meal-Prep Sunday, Ep 1: Chickpea Curry

brown rice, cooked

yellow onion, finely diced

garlic,

tbsp fresh ginger, grated

green chili, finely diced (optional, remove the seeds

tbsp turmeric

cumin

tbsp garam masala

½ tbsp ground coriander

¼ tsp freshly cracked black pepper

chickpeas

tomatoes

coconut milk (400 ml)

vegetable stock

broccoli

lime

tbsp soy yogurt (optional)

Start by cooking your rice according to the packet instructions. While the rice is cooking, you can prepare the curry.

In a pot on medium heat, add the oil and diced onion. Cook for about 3 minutes until the onion becomes translucent.

Add the minced garlic, grated ginger, diced chilli, and all the ground spices (turmeric, cumin, garam masala, coriander, and black pepper). Stir well and cook for about 30 seconds to allow the spices to release their flavors.

Add the chickpeas, diced tomatoes, coconut milk, and vegetable stock to the pot. Stir everything together and let it cook uncovered for about 5 minutes.

Add the diced broccoli to the pot and continue to cook for another 10 minutes.

Turn off the heat. Squeeze in the juice of a lime and adjust the salt to taste. Stir in the fresh coriander.

Serve the chickpea curry with the cooked rice and a dollop of soy yogurt if using. Enjoy your nutritious and delicious meal!

Absolutely lovely curry - i had no broccoli so substituted blitzed spinach. Tasted divine - definitely on repeat

https://www.youtube.com/watch?v=Nfql_bCPVYs

A 2-year-old journal entry inspired this series! I was super busy, burned out and struggling before my endometriosis diagnosis and eating healthy took a back seat for a little while, and you know what? That's life. It’s not linear and definitely not perfect. 

Sometimes as a recipe creator, it’s easy to lose sight of the fact that most of us don’t have a huge amount of time or energy to cook every day. So this is my commitment to you. I see you, I was you. If you’re looking to start eating healthier but it’s all feeling a bit overwhelming, let’s start here. Let’s take 30 minutes to make this super easy, absolutely not traditional, but delicious chickpea curry. 

///  Recipes 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog

/// Follow us 🙋🏻‍♀️
Instagram: https://www.instagram.com/_plantbaes_/
TikTok: https://www.tiktok.com/@_plantbaes_
Facebook: https://www.facebook.com/plantbaes

Sunday Meal-Prep Chickpea Curry #plantbasedrecipes

This sweet potato bowl is topped with crispy chipotle tofu and a creamy cilantro jalapeños sauce. It is bold, satisfying, and easy to prep for a nourishing meal.

High-Protein Chipotle Sweet Potato Bowl

oz extra-firm tofu

yeast

chipotle in adobo sauce

tbsp reduced-sodium tamari

tbsp smoked paprika

garlic powder

cornstarch

dairy-free yogurt (I use soy)

jalapeño

sea salt (pinch,

lime slices

Preheat the oven: Preheat to 400 F (205 C) fan-forced. Line 2 trays with baking paper.

Bake the sweet potatoes: Slice sweet potatoes in half lengthwise. Prick the flesh a few times with a fork. Place cut-side down on the first tray and bake on the middle rack for about 45 minutes, or until very soft.

Prep the tofu: Press tofu in a clean kitchen towel to remove excess water. Grate on the large holes of a box grater, then spread on the second tray.

Season the tofu: Add nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss really well to coat. Spread on the second baking tray.

Bake the tofu: Bake on the top rack for 30 minutes or until crispy, stirring 3 times, until crispy and browned. (see notes)

Blend the sauce: In a small blender, blend yogurt, jalapeño, cilantro, lime juice, and salt until smooth. Refrigerate until ready to serve (it thickens as it sits - see notes).

Assemble: Add 1 sweet potato half to each bowl. Top with crispy chipotle tofu, avocado, and pickled onions. Drizzle with jalapeño sauce. Enjoy!

https://www.youtube.com/watch?v=DM0pYdEOYzs

Fluffy baked sweet potato topped with crispy chipotle tofu, creamy avocado, pickled onions, and a cilantro jalapeño sauce. Bold, satisfying, and meal-prep friendly.

Recipe:

Ingredients
Baked sweet potatoes
- 1 medium sweet potato (about 500 g total)

Crispy chipotle tofu
- 2 tbsp (16 g) cornstarch
- 1/2 tbsp (4 g) garlic powder
- 1 tbsp (7 g) smoked paprika
- 3/4 tbsp (12 ml) olive oil
- 1 tbsp (15 ml) reduced-sodium tamari
- 1/4 cup (60 g) chipotle in adobo sauce
- 1/4 cup (20 g) nutritional yeast
- 14 oz (400 g) extra-firm tofu

Cilantro jalapeños sauce
- sea salt, pinch, to taste
- pickled jalapeño, to taste (I used 1/4 cup)
- 1 tbsp (15 ml) lime juice
- 1/2 cup (8 g) cilantro
- 1/2 cup (120 g) dairy-free yogurt (soy)

To serve
- lime slices
- 1/2 medium avocado, diced
- pickled onions, to taste (I used 1/4 cup)

Instructions
1. Preheat oven to 400°F (205°C) fan-forced. Line 2 trays with baking paper.
2. Bake sweet potatoes: Slice sweet potato in half lengthwise. Prick the flesh a few times with a fork. Place cut-side down on the first tray and bake on the middle rack about 45 minutes, or until very soft.
3. Prep tofu: Press tofu in a clean kitchen towel to remove excess water. Grate on the large holes of a box grater, then spread on the second tray.
4. Season tofu: Add nutritional yeast, chipotle in adobo, tamari, olive oil, smoked paprika, garlic powder, and cornstarch. Toss really well to coat. Spread out evenly.
5. Bake tofu: Bake on the top rack for 30 minutes or until crispy, stirring 3 times, until browned and crisp.
6. Blend sauce: Blend yogurt, jalapeño, cilantro, lime juice, and salt until smooth. Refrigerate until ready to serve (it thickens as it sits).
7. Assemble: Add 1 sweet potato half to each bowl. Top with crispy tofu, avocado, and pickled onions. Drizzle with jalapeño sauce.

Notes
- Stirring the tofu: Stir at least 3 times. Otherwise it can burn on top and stay too soft underneath.
- Oven note (fan-forced vs conventional): If using conventional oven, increase temperature by about 20 C (35 F), rotate tray, and bake until crispy.
- Sauce texture: Sauce thickens in the fridge. If you want it thicker quickly, stir in a little extra yogurt after blending. Leftover sauce is great as salad dressing.

Nutrition (per serving, 3 servings)
- Calories: 693 kcal
- Carbohydrates: 78 g
- Protein: 44 g
- Fat: 29 g
- Sodium: 884 mg
- Fiber: 17 g
- Vitamin A: 1130 IU
- Vitamin C: 72 mg
- Calcium: 945 mg
- Iron: 10 mg

Top 6 cilantro coriander recipes from across the web

The most viewed cilantro coriander recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cilantro-Coriander Pickled Jalapeño...

Chopped Southwest Salad with Chipot...

Mexican-Style Roasted Sweet Potatoe...

High-Protein Soba Noodle Salad With...

Meal-Prep Sunday, Ep 1: Chickpea Cu...

High-Protein Chipotle Sweet Potato ...