Looking to give your lunch routine an upgrade? Try my favorite avocado sandwich recipe! With creamy avocado, roasted tomatoes, and a spicy mayo, it’s the perfect combination of flavors and textures.

Years ago I had an amazing sandwich that I’ll never be able to remember everything on it, but one thing stood out, the pickled onions on the charred tomatoes made a magical flavor I never would have expected. This sandwich gives a nod to not only that sandwich but the perfection that comes when you have a perfectly balanced sammy with sweet, salty, crunchy, acidic, toasted and… AVOCADO.

Lately our daughter has been loving avocado toast and so we took the best of her toast discoveries at restaurants with my sandwich memory and created literally the best avocado sandwich ever.

Ingredients for The Best Avocado Sandwich

Sandwiches can be as simple or as loaded as you want them to be, and you can customize to your taste. I’m going to give you my grocery list for this sandwich, and I urge you to make it as written. Each item plays an important role in making this rockstar sammy. Here is your list…

• Cherry Tomatoes
• Seven Grain Bread
• Butter
• Young Manchego Cheese
• Fresh Sprouts
• Microgreens
• Arugula
• Avocado
• Pickled Red Onions
• Salt and Black Pepper

Spicy Mayo

• Mayonnaise
• Hot Sauce
• Smoked Paprika
• Chili Powder
• Juice from Pickled Onions

The measurements and details for each ingredient can be found in the recipe card down at the end of this post.

What is the Best Bread for This Sandwich?

My favorite bread for this sandwich is the seven grain bread from Harmon’s here in Utah. In all reality, you could use any type of bread that you want…a multigrain bread, a good whole wheat bread, or heck, even a yummy white bread works great! Ooh, or sourdough bread! I’m trying that next time!

How to Make an Avocado Sandwich

Before you start to make this sandwich, make sure your red onions are pickled and you’ve whisked together the ingredients for the spicy mayo in a small bowl. Here are the steps for each fabulous layer…

1. Char the Tomatoes: Heat the oven to broil and place the tomatoes on a baking sheet, cut side down. Move the oven rack to the highest position and place the baking sheet in. Keep a close eye on them and cook only until the tomatoes begin to char then remove from the oven.
2. Toast the Bread: Toast the bread slices. You can either use a toaster or stick them in the broiler with the tomatoes. Butter one side of each slice of bread.
3. Assemble the Sandwich: Spread the other side of each piece of bread with the spicy mayo. Add the cheese then the tomatoes, sprouts, micro greens and arugula. Finally add the sliced avocado (you could also mash the avocado with a fork and spread it on) and pickled onions, then sprinkle with salt and pepper. Top with another slice of bread.

Keep scrolling to the end of the post to the recipe card for all the details.

What’s the Difference Between Young and Old Manchego?

How long Manchego cheese has aged will greatly affect the flavor of the cheese. Young Manchego cheese has a more mild taste and more creamy texture. Old Manchego has a more bold and nuttier flavor. It is also more firm in texture. I love young for sandwiches and old for salads.

Substitutions and Additions

If you aren’t a Manchego cheese fan, some great substitutes would be havarti or feta cheese.

Some other options for substitutions would be sun dried tomatoes instead of the charred tomatoes, pickles instead of the pickled onions, or any fresh salad greens or spinach for the arugula and microgreens.

You could use lemon juice or pickle juices if they aren’t doing the pickled onions though it will be a mistake because even I LOVED the balance they brought to the dish and I’m not usually an onion on a sandwich gal.

For a heartier sandwich, add some slices of roasted good quality turkey that you get from the deli! Some crispy bacon would also be delicious!

Honestly, I would try it once without making substitutions. It’s that good!

What to Serve with Avocado Sandwiches

A sandwich for lunch usually doesn’t need much, if anything, to go with it. Some carrots or a sliced apple would be perfect alongside it. If you’re serving this sandwich for dinner, you could add a side salad, vegetable, or cup of soup with it. Here are a few ideas:

• Elote Mexican Grilled Corn Salad
• Lemon Orzo with Parmesan and Peas
• Air Fryer Smashed Broccoli
• Home Fries
• Mexican Street Corn Soup
• Best Chicken Tortilla Soup

This delicious and nutritious avocado sandwich recipe is the perfect addition to your day. Whether it’s lunch or a light dinner, it’s sure to be a new family favorite. Packed with protein, healthy fats, and fresh ingredients, it’s sure to become your new favorite meal.

More of Our Favorite Sandwich Recipes

• Caprese Sandwich
• Pulled Pork Sandwiches
• Garlic Parmesan Sandwich
• BLTs
• French Dip Sandwich
• Egg Salad Sandwich
• Chicken Caprese Sandwich
• Cucumber Sandwich

Watch How This Recipe is Made…

Craving a tasty and healthy meal but don’t have a lot of time? Look no further! Learn how to whip up a delicious vegetable stir fry in under 30 minutes with this easy and flavorful recipe.

I lived on stir fry in college.

Didn’t we all?

And actually, why was that? To be honest, we didn’t eat a lot of stir fry growing up and I have never lived or experienced anything to do with Asia outside of a restaurant here and there, and even then, it wasn’t even stir fry I ordered!

With our oldest off to college for her very first semester I’ve found myself reflecting on my young adult years a lot and at times even being a little envious of the time of life she is stepping into. It’s the best, hardest, strangest few years and I wouldn’t trade them or my stir fry for anything.

Now that I’m a little more grown up I’ve taken the veggies and sauce, and even a side of my FAMOUS Teriyaki Chicken Quesadilla (also a college must have) and raised the bar a little. It’s still easy, still quick, but now it’s even more flavorful!

What is Stir Fry?

Stir fry is a Chinese cooking technique where you stir-fry small bites of meat and/or vegetables in a wok or skillet over high heat with a little bit of oil. It usually include a light sauce of some kind for added flavor.

What Do You Need for Vegetable Stir Fry?

Grab your grocery cart and head to the produce section for this recipe! We are grabbing almost one of every vegetable there (ok, not really, but I love veggies so the more the merrier!). Here is what you will need:

• Peanut Oil: vegetable oil is a great alternative
• Vegetables: Red Bell Pepper, Yellow Bell Pepper, Sugar Snap Peas, Carrots, Zucchini, Mushrooms, Broccoli and Baby Corn
• Sauce: Low Sodium Soy Sauce, Garlic, Fresh Ginger (1/2 teaspoon ground), Brown Sugar, Toasted Sesame Oil, Chicken Broth and Cornabys EZ Gel (see notes for cornstarch)
• Garnishes: Green Onions and Sesame Seeds

The measurements for each ingredient can be found in the recipe card at the end of this post.

Steps for Making Stir Fry Vegetables

Stir fry is one of those meals that I fall back on when I need to get dinner on the table in a hurry. It takes less than 30 minutes to get this veggie-packed recipe on the table. Here are the basic steps:

1. Sauté: Start by heating oil in a cast iron skillet (or wok) and then add all the vegetables that need a little longer to cook. Sauté the vegetables until they start browning.
2. Add: Toss in the remaining vegetables and sauté a little longer until everything is tender.
3. Sauce: Whisk all of the ingredients for the stir fry sauce together in a small bowl then pour it over the vegetables. Let the vegetables simmer until the sauce thickens.
4. Garnish: Sprinkle some chopped green onions and sesame seeds. Serve with some rice or Asian noodles.

The complete instructions are available in the recipe card at the end of the post. Keep scrolling for all the details!

What to Serve with Veggie Stir Fry

We like to go meatless occasionally and this is one of our favorite meatless meals. We eat it as a meal on its own with a side of fluffy white rice and maybe a bright Asian cucumber salad.

If you want to add a protein and treat this as a side dish, go with our teriyaki chicken or our air fryer teriyaki salmon!

Variations and Substitutions

Obviously the vegetables can be swapped in and out as you want. Just try to keep the amounts about the same as the recipe as written. We have added almost every vegetable there is, but a few other options are green beans, baby bok choy, yellow squash, brussel sprouts, snow peas, asparagus, etc. If you really want to save time, you could grab a package of a frozen stir fry vegetable medley. You will follow the directions as written and just sauté it until it has heated through.

There are a couple of variations that you can try. If you enjoy your stir fry a little spicy, add a half teaspoon or so of sriracha into the sauce. You could also sprinkle a pinch of crushed red pepper flakes into the skillet with the vegetables.

If you like sweet and saucy, add some fresh pineapple in with the vegetables or swap the chicken broth for pineapple juice. So yummy!

Since this recipe calls for chicken broth, it obviously isn’t vegetarian, but if you swap the chicken broth for either vegetable broth or pineapple juice, as suggested, you will have a vegetarian recipe.

Is Veggie Stir Fry Healthy?

As this recipe is written, it is quite healthy! Use low sodium soy sauce to keep the sodium under control. If you add rice or some type of noodle, that will make it a little carb heavy. The sauce also adds some sugar, but a serving of this easy vegetable stir fry recipe is low calories and high in all the vitamins and nutrients from the vegetables.

Storing and Reheating

Leftover stir fry stores really well. Keep it in an airtight container in the refrigerator. It will keep for up to 5 days.

Veggie stir fry reheats like a champ! For a quick single serving like for lunch the next day, I’ll just zap it in the microwave. If I’m warming up a lot of leftovers for the whole family, I like to reheat it on the stove top.

Stir fry is also a great freezer meal. Let it cool completely and then place it in a freezer safe container. If you have a food saver, that will work even better. It will keep for up to 3 months.

Looking for a quick and healthy one pan dinner option? Or are you sending a child off to college and you want them to have a few easy recipes? Try this easy recipe for a delicious veggie stir fry that can be made in under 30 minutes. Perfect for busy weeknights or for just starting out on your own!

More Stir Fry Recipes to Try:

• Chicken Stir Fry
• Sesame Steak Stir Fry
• Taco Stir Fry
• Sheet Pan Chicken Stir Fry
• Beef Stir Fry

Indulge in a delicious Mexican dish with this recipe for easy bean and cheese enchiladas. Perfect for a weeknight dinner or a gathering with friends and family.

My dear friend informed me the other day that her family loooooves bean and cheese burritos. We were talking about a few Pinterest recipes we wanted to try.  She said that their absolute favorite has to be the Honey Lime Chicken Enchiladas, but next up is the classic bean and cheese burrito. Really? Doesn’t that just seem so bland and boring?

I couldn’t get that out of my head for the entire day. What could possibly be so delicious about something so simple?  Mr. Handsome got home he found me working on Refried Beans. Yup. It happened. I took the plunge.

So, we generally are black bean people, but I decided that if I was truly going to try a bean and cheese filling I needed to stick with what’s normal, pinto beans, but do a little something to kick things up a notch. Hence the chili powder and cumin.

These started as burritos as I wasn’t in the mood for enchiladas per say, but by the time I was rolling them up, I just couldn’t resist making them all saucy on top.

I don’t know that this is a meal I could have once a week, as it truly is not the healthiest, but the kiddos devoured them and I actually really enjoyed them as well. It’s that saucy top. Saucy gets me every. darn. time.

Ingredients for Bean and Cheese Enchiladas

You only need a total of 7 ingredients to make this family-friendly recipe. You can also make as much or as little of this recipe from scratch as you want. Here is everything you’ll need if you’re doing it as quick and easy as possible:

• Refried Beans: If you have the time, make our amazing refried beans from scratch. If you want to save time, we highly recommend La Costeña brand.
• Cumin: adds flavor
• Chili Powder: adds flavor and a little heat
• Cheddar Cheese: shred it yourself and we use it inside the enchiladas and all over the top
  • PRO TIP: Monterey jack cheese makes a great substitute if needed.
• Flour Tortillas: We are obsessed with Vista Hermosa brand flour tortillas. You could also make homemade tortillas if you’re a superstar!

For the Sauce

• Red Enchilada Sauce: You can make you’re own homemade enchilada sauce or buy your favorite store-bought brand.
• Cumin: adds flavor
• Chili Powder: adds flavor and some heat
• Sour Cream: adds richness and creaminess

The measurement for each ingredient is listed in the recipe card at the end of the post.

How to Make Bean and Cheese Enchiladas

The first thing you’ll do is make the bean and cheese mixture, and then the sauce. Then it’s just a matter of assembling the enchiladas and baking them. Here are the steps:

Bean Mixture

1. Combine: In a medium bowl, add the beans, spices and cheese and stir together until smooth.

Sauce

1. Whisk: In a separate small bowl, whisk together the enchilada sauce, spices and the sour cream.

Enchiladas

1. Prep: preheat the oven to 350 degrees F.
2. Spread: Add 1/3 cup of the enchilada sauce to the bottom of a 9×9 baking dish and spread it around to coat the bottom of the dish.
3. Assemble: Add a spoonful or two of the bean mixture to each tortilla and roll up the tortilla and place it seam side down in the casserole dish.
4. Pour: Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and then sprinkle shredded cheese all over the top.
5. Bake: Bake the enchiladas for 30 minutes. Sprinkle them with fresh cilantro if desired and serve them hot and enjoy!

All of these instructions can be found in the recipe card down below so keep scrolling for all the details.

What to Eat with Enchiladas

It’s not a secret that I love Mexican cuisine, so the possible side dishes to go with these enchiladas are endless. Here are a few of our favorites…

• Mexican Street Corn
• Spanish Rice
• Avocado Salad
• Cilantro Lime Rice
• Restaurant Style Salsa
• Pico de Gallo
• Homemade Guacamole

Are Bean and Cheese Enchiladas Vegetarian?

Check the label on your refried beans and as long as they are vegetarian, then this recipe is vegetarian. I actually love having a meatless meal or two every week. You still get all the good protein from the beans!

Can I Use Corn Tortillas?

Yes, absolutely! Corn tortillas tend to be a little more fragile, so warm them up for a few seconds in the microwave before filling and rolling them.

How Long Will Enchiladas Keep?

Enchiladas will last up to 5 days in the refrigerator. They should be stored in an airtight container, or wrapped well in foil.

Can Enchiladas Be Frozen?

Yes, enchiladas can easily be frozen prior to baking, or after they have been baked.

To freeze enchiladas for up to 3 months, tightly wrap the entire pan with plastic wrap and then foil, crimping to seal around the edges to prevent freezer burn.

How Do You Reheat Enchiladas?

The best method for reheating enchiladas is in the oven. Preheat the oven to 350˚F. Remove the plastic wrap, and keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through.

Spice up your dinner with these delicious crazy easy bean and cheese enchiladas. With layers of flavor and gooey cheese, this dish is sure to become a family favorite.

More Mexican Main Dishes:

• Cheesy Southwestern Chicken Tortilla Soup
• Taco Soup
• Enchilada Style Ground Beef Burritos
• Pork Carnitas
• Taco Salad
• Chicken Taco Salad

The secrets to the best quesadilla recipe are quite simple and possibly crazy to post about but totally necessary as they are so good!

How silly is this post? The secrets to the BEST quesadilla? Does anyone really have to make a post on a food blog about a tortilla and cheese? Why yes, this girl does and I’ll tell you why — because you’ve been doing it ALL wrong.

Making restaurant-style quesadillas is a fine art, and although this is a super easy quesadilla recipe there are a few things you must always do when making homemade cheese quesadillas. Follow the recipe below exactly as written, and you’ll be making the world’s best cheese quesadillas in no time! 

I’m going to also include a couple of our favorite variations on the classic cheese quesadilla that are to die for! Keep scrolling for how to make an Oteo’s copycat quesadilla (uses a corn tortilla!) and a fabulous ground beef quesadilla.

Cheese Quesadillas Ingredients

First up, to make the best homemade cheese quesadillas EVER, you’ll need three simple ingredients:

• fresh homemade tortillas or Vista brand flour tortillas (they are BEST!!)
• shredded cheese: must be chihuahua cheese or quesadilla cheese
• butter (if you’re dairy free, use olive oil!)

No really, that’s all you need! 

What makes this quesadilla recipe so good are the tortillas. I highly recommend homemade flour tortillas (link above) or Vista flour tortillas. If you don’t have time to make homemade tortillas or can’t find Vista brand, you need to look for fresh, uncooked quesadillas at your grocery store. Tortilla Land makes fantastic uncooked tortillas as well! 

What’s the Best Cheese for Quesadillas? 

When making homemade cheese quesadillas, you need to buy flavorful cheeses that melt well. You may want to consider blending different cheeses to amp up the flavor. Chihuahua cheese or quesadilla cheese is our go-to! A Mexican cheese blend (a combination of monterey jack cheese, cheddar, queso quesadilla cheese and asadero cheese) would also work great in these quesadillas, as would a sharp cheddar, or oaxaca cheese. Avoid using mozzarella cheese, as it’s too mild in flavor to be the star of your quesadilla. 

How to Make Quesadillas 

Homemade quesadillas couldn’t be any easier to make! The basic steps for making this cheese quesadilla recipe are as follows: 

1. Heat a nonstick skillet over medium heat and cook the fresh tortillas.
2. Remove tortilla from pan and sprinkle cheese heavily to one side of it. 
3. Add a little butter to your pan (be careful not to add too much!) and plop the tortilla with cheese back into the buttery pan. 
4. Cook the quesadilla for a few minutes until golden and then flip to the other side and cook until golden and the center is gooey.

Tips for Making the Best Quesadillas

It’s so important that you preheat your large skillet before cooking the quesadilla. I say this because I know not everyone will be able to find fresh tortillas, so you may not have to cook your tortillas before adding the cheese. If this is the case, make sure your skillet is hot. Your tortilla will soak up the butter in the pan and might not crisp up correctly if your skillet is not hot. 

If you decide to add extra fillings to your cheese quesadilla, be careful not to overfill it. I know it’s tempting to really load up your quesadilla, but if you have too much filling the quesadilla won’t get heated through all the way, won’t hold together and it’ll be difficult to remove from the pan. 

Lastly, homemade quesadillas are best enjoyed immediately after they’re made. I always go for those crispy cheese bits along the edges first where the cheese melts on the pan a little…the best! Quesadillas don’t reheat very well, so eat them while they’re fresh! 

Quesadilla Fillings We Love

Once you’ve mastered making plain cheese quesadillas, you’re ready to move onto filled quesadillas. Pretty much everything pairs well with cheese and tortillas, so you can throw whatever you want into a quesadilla! A few of our favorite quesadilla fillings include: 

• Beans (any kind)
• Sliced onions and peppers
• Shredded meat (check out our teriyaki chicken quesadilla!)
• Sliced olives
• Shrimp
• Cooked rice or quinoa 
• Grilled corn
• BBQ sauce 
• Sausage 
• Thinly sliced apples 
• Leafy greens, like spinach or fresh cilantro
• Ground beef (full section below for our ground beef quesadilla!)

You can put literally anything you want into your cheese quesadillas! They’re a great clean out the fridge meal, and you can also transform your quesadilla into an open-faced sandwich of sorts if desired (although then it won’t be a true quesadilla, but who cares?). 

Ground Beef Quesadilla

To make a cheesy ground beef quesadilla, you’ll follow the same instructions as above, but we are going to make some flavorful ground beef first…

1. In a pan over medium heat, add 1 pound hamburger and brown.
2. Drain grease and sprinkle with Kinders Carne Asada Seasoning or taco seasoning.
3. Add 1-2 chopped Roma tomatoes, stirring to combine.
4. Carefully add 1/3 cup water, 1 heaping teaspoon cornstarch and 2 tablespoons tomato paste. Stir and cook, simmering until thickened.
5. Prepare the tortilla like above, after you sprinkle some cheese on the tortilla, sprinkle some ground beef over the cheese and then continue with the quesadilla recipe, using a lid on the skillet to help melt it down if needed. The butter is key!!
6. Serve with guacamole.

Can You Make Quesadillas with Corn Tortillas?

Yes! Corn tortillas make great quesadillas! And a corn tortilla a great alternative for our gluten free friends! In fact, a traditional Mexican quesadilla is made with corn tortillas. Yum!

Corn Tortilla Quesadilla

This is where our Oteo’s copycat quesadilla comes in that uses corn tortillas and is OUTRAGEOUS!! Oteo is a mega-delicious Mexican restaurant here in Utah that is one of our favorites! We used to live so much closer to Oteo before we moved, so we don’t get down there very often now. We miss you Oteo!!

First, you have to use high quality corn tortillas (we use Vista), and second, the secret is to use chihuahua cheese or quesadilla cheese.

1. Cook the tortillas on each side to warm them, then add a little olive oil in the pan and place one tortilla down, then top with cheese and add the second tortilla on top.
2. Cook on medium with a lid on the pan, flipping halfway through then a tiny touch more olive oil and flaked salt.

Can You Make Quesadillas in the Oven?

Yes, quesadillas can be made in the oven! If you use uncooked tortillas, they will need to be cooked first on the stove top. Once the quesadilla is assembled (with cooked tortillas), place it on a baking sheet and bake at 450 degrees for 10 minutes or until the tortilla is golden brown. Spreading a little butter or spraying them with cooking spray will help the tortillas golden up nicely.

Are Quesadillas Tex-Mex?

Quesadillas can be made to be Tex-Mex. A Tex-Mex quesadilla has two flour tortillas on top of each and stuffed with cheese, some sort of meat, lettuce, tomatoes, etc.

Are Quesadillas Good Cold?

If you’re in to cold leftovers like cold pizza, then you’ll love a cold quesadilla. For me, it’s a no go! But I know some people love it! I just prefer them hot and gooey!

Can You Eat a Quesadilla that Has Been Left Out?

The general rule of thumb for leaving food out is to never eat anything that has been left out for more than 2 hours.  Food that has been cooked is unsafe to eat when it is between 40°F and 140°F which is the temperature range where bacteria grows rapidly.

How Do You Reheat a Quesadilla?

Quesadillas do not reheat well. They end up soggy or over done. Just eat it all while it’s fresh and hot! Let this be your excuse to pig out!

What to Serve with Quesadillas 

As much as I wish cheese quesadillas were considered a well-balanced meal, they’re not. If you’re looking to round out your meal with some filling, easy sides, here’s what I recommend making: 

• Elote Grilled Mexican Corn Salad
• Instant Pot Refried Beans
• Cilantro Lime Quinoa
• Best Black Beans
• Fresh Homemade Salsa + Tortilla Chips
• Spanish or Mexican Rice

Or keep things super simple with steamed veggies or fruit salad. The whole point of making quesadillas is that they’re so easy to make, so don’t stress about making a fancy side dish. 

And you all know I love all dips, so serving quesadillas with homemade guacamole, restaurant style salsa and sour cream gets two thumbs up from me!

Try these simple tricks for making the best quesadilla and show us your work! We would love to see your quesadillas!! Stuff them with tasty ground beef or use corn tortillas for delicious quesadilla variations. I can’t wait for you taste these quesadillas!

All our QUESADILLA and BURRITO RECIPES and more:

• Pizza-dilla
• Grilled S’mores Dessert Quesadillas
• Cafe Rio {Copycat} Sweet Pork Quesadilla
• Teriyaki Chicken Quesadilla
• Deep Fried Bean and Cheese Quesadilla
• Mango Bacon Chicken Quesadilla
• Enchilada Style Ground Beef Burrito
• Smothered Honey Lime Chicken Burrito
• Smothered BBQ Beef Burrito
• Slow Cooker Mango Chicken Burritos
• Steak Burrito with Grilled Zucchini
• All our favorite Mexican Recipes here!

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This easy avocado tacos recipe is made with creamy grilled avocados, a little bit of queso fresco, pickled onions and a tangy lime crema. You’re going to love them!

Grilled Avocado tacos, an absolute must this summer! They may not look like much, but trust me before you know it you’ll be shoveling your 5th taco in your mouth.

Recommended Equipment

• Wusthof Knives
• Tongs
• Pastry Brush

Before You Begin…

I like to make the crema before I start doing anything with the avocados or the grill. The flavors meld together if you let it set for a few minutes so the flavor is more bold and fabulous. Our favorite brand of crema is Cacique!

How This Recipe Came to Be

I once had a roommate who made avocado tacos. At first appearance it seemed almost too easy to me, but then she let me try one. And try it I did, over and over, and over again. They were delicious, light, easy and surprisingly flavorful. And then I got married, moved out and totally forgot about them for a few years.

And then enters my darling friend, Lisa. Lisa is a vegetarian and although I’m all about the meat I find myself frustrated for her when people or restaurants don’t have options for vegetarians. I actually think there is no excuse for a restaurant to not have at least a couple of vegetarian options unless it’s something like a place that specializes in just meat, like J Dawgs.

I’m constantly trying my hand at vegetarian recipes ever since meeting Lisa, kind of like this Roasted Red Pepper Pasta, and then one day I remembered the avocado tacos. I’m not saying that these are the most over the top, crazy delicious dinner recipe you could make, but they really are super delicious, and perfect for both vegetarian and meat eaters at get-togethers or BBQ’s.

In fact, we eat them all the time, and if it’s lunch and we don’t want to heat up the grill we just cook the tortillas and skip grilling the avocados. It’s still delicious, I promise. And because Lisa started this new search in us, we’ve actually found that we prefer to not eat meat every single night. Our bodies seem to respond better to meat sparingly. Go figure. But I will say, meat and protein in the form of meat is still essential for us. And Lisa doesn’t mind. 😉

Ingredients for Grilled Avocado Tacos

For the Tacos

• Corn Tortillas: We have become obsessed with this Vista Hermosa brand of corn tortillas. They have such great flavor and hold up well.
• Avocado: You want a ripe but firm avocado that can hold up to the grilling.
• Salt and Pepper: Adds flavor to the avocado as it grills.
• Olive Oil: Helps the avocado get a little crispy and not stick to the grill.
• Queso Fresco Cheese: This is commonly found at most grocery stores now. It is found in the cheese section or by the Mexican products by the lunch meat. Cotija cheese can also be used.
• Pickled Red Onions: Adds a great pop of flavor, color and tanginess.
• Lime: A quick squeeze of lime on top adds the best fresh citrusy flavor.

For the Crema

• Crema: If you can’t find crema, sour cream will work just fine. Crema can also be found in the refrigerated Mexican food section.
• Mayo: combines with the crema to create the base of the sauce
• Lime: adds brightness and acid to the crema
• Chili Powder: adds a little heat and delicious flavor
• Smoked Paprika: adds smokiness and flavor

Scroll down to the end of this post for all the details and measurements of each ingredient. You can also save or print the recipe from there.

Best Avocado Tips

How to Pick a Ripe Avocado

Gently squeeze the avocado in the palm of your hand. If it indents slightly, but does not remain indented, it is ripe. If it remains indented or feels mushy, it is overripe. You can also gently push on the stem, if it slightly pushes into the avocado, it is ripe.

How Do You Keep A Cut Avocado From Turning Black?

You can tightly cover an avocado with plastic to slow down the darkening process. You can also sprinkle a little lemon or lime juice on the cut avocado and then cover. Leaving the pit in also helps a lot!

Are Avocados Fruit or Vegetable?

The avocado is technically a fruit. Avocados are high in antioxidants. These nutrients are very important for eye health and lower your risk of macular degeneration and cataracts.

How to Cut an Avocado

We have a whole post on how to cut an avocado, so head there for all the details!

What is Queso Fresco Cheese?

Queso Fresco cheese is a creamy, soft, and mild unaged white cheese. It is often used in Latin American countries including Mexico. Queso Fresco cheese is similar to Feta cheese.

What is Crema?

Crema is a tangy Mexican sour cream that has some added flavor to it. It is a condiment frequently used with Mexican dishes. I’m pretty much obsessed with it and use it instead of regular sour cream in all my Mexican meals these days!

How to Grill Avocados

Grilling avocados couldn’t be easier! Heat the grill to medium heat. Then slice the avocados in half and remove the pit. Leave them in the skin! Brush the insides with a little olive oil and then sprinkle each side with salt and pepper.

Place them face down (skin side up) onto the grill. Close the lid and let them cook for just a few minutes. As soon as grill marks appear, pull them from the grill using tongs and let them rest for a minute. I like to slice the avocado inside the skin with a paring knife being careful to not slice through the skin and then scoop it out from the skin using a large spoon.

Does Grilling Avocados Soften Them?

Adding heat to an avocado actually does soften the fats so avocados can be slightly underripe before grilling and they will come out perfectly.

Light, fresh, healthy, and on the table in less than 10 minutes! This is one of my go-to summer meals and the whole family loves it! Serve grilled avocado tacos with a side of black beans, and some fresh pineapple, and you have a dinner worth singing about!!

More Vegetarian Recipes:

• Sweet Potato Enchiladas
• Vegetarian Chili
• Brown Butter Sage Gnocchi
• Slow Cooker Broccoli Cheese Soup
• 25 Minute Vegetarian Butternut Squash Pasta
• Best Quesadilla
• Sun-Dried Tomato Pesto Panini
• 20 Minute Cherry Tomato and Basil Angel Hair Pasta
• Roasted Tomato Basil Soup
• All our Vegetarian Recipes!

Creamy mushroom pasta starts with buttery caramelized sauteed mushrooms and ends with that deep rich umami flavor in your mouth. It’s literally love at first bite! But it hasn’t always been that way…

As a little kid in church I learned the sweetest song, “I’m Trying to Be Like Jesus”. Sometimes even now it goes floating through my mind with the simple reminder to be like Him. But lately a new version has taken over, “I’m trying to like those mushrooms….” It’s a bit of a journey for me.

Picky eaters will understand, it’s a texture thing. But truly, I’ve come a long way and this pasta is a bit of a nod to the delicious flavor a well caramelized mushroom can bring to a pasta, elevating it from simplistic to romantic.

We are going to share all the tips for making mushrooms the star of the show and not the rubbery, squeaky undesirables that they can be if they are cooked incorrectly.

Ingredients for Creamy Mushroom Pasta

I am going to include a brief description of the ingredients you will need. This is meant to be just an overview. You can find all the measurements and details in the recipe card at the end of the post.

• Mixed Mushrooms: cremini, shiitake, chanterelle and oyster or any combination
• Olive Oil and Butter: the combination of the two caramelizes the mushrooms perfectly
• Garlic: adds flavor
• Kosher Salt: adds flavor and enhances all the other ingredients
• Nutmeg: this might seem strange, but trust me, it adds the best little flavor to the mushrooms
• Pepper: adds flavor and a little heat
• White Wine: adds richness and depth of flavor
• Bucatini Pasta: you can use spaghetti, but I love the thicker noodle for this recipe
• Heavy Cream: creates the creamy sauce
• Lemon: cuts through all the heaviness and adds a bright pop of fresh flavor
• Pecorino Romano: you can use parmesan cheese instead if you can’t find it
• Pasta Water: helps thicken the sauce
• Fresh Parsley: adds a freshness to the dish

Which Mushrooms are Best for Pasta?

I love to use a variety of mushrooms when I add them to pasta. Each types plays it’s own role in the dish. The oyster mushrooms are meaty. The shiitake mushrooms are earthy. The cremini are classic. And the chanterelles are just pretty and have almost a fruity note to them.

You could honestly use just a couple of types if you want or even just one type if that’s what you have on hand. Do what works best for your family and budget!

Tips for Sauteing Mushrooms

Sauteing mushrooms isn’t hard but there are things you can do to really screw it up, so here are some tips for making the best sauteed mushrooms:

• To clean the mushrooms, brush them with a damp paper towel.
• Never ever, under any circumstance, submerge mushrooms in water. Mushrooms are like a sponge and absorb water which will end up with a squeaky texture when they are cooked.
• Use a combination of butter and oil when you sauté them for maximum flavor and caramelization.
• Leave space in the pan for mushrooms to caramelize. Overcrowding the pan will result in the mushrooms steaming more than sauteing.
• Salt and season the mushrooms after they are done sauteing.

Variations for Mushroom Pasta

If you want to augment this recipe a little, you could add a vegetable like peas or asparagus. You could also add chunks of grilled chicken or crispy bacon bits.

Storing Creamy Mushroom Pasta

Mushroom pasta should be stored in the refrigerator in an airtight container. It will keep for up to 5 days. This pasta does not freeze well because of the cream in the recipe.

You absolutely cannot beat the rich deep flavor of this robust pasta recipe. It is hearty but also decadent. It would be a great side dish for a special occasion, but it is simple enough to make fpr an average weeknight meal.

You’ve gotta try this creamy mushroom pasta! If you aren’t a mushroom lover, I dare you to try this recipe and see if I can change your mind!

More Fabulous Pasta Recipes:

• Spicy Queso Pasta Primavera
• Easy Beef Ragu and Pasta
• Chicken Fettuccine Alfredo
• One-Pot Lasagna Pasta
• 20 Minute Creamy Sun-Dried Tomato Chicken Pasta
• Creamy Garlic Lemon Butter Pasta
• Bolognese Recipe

How to Make Cream of Mushroom Pasta Video

This Four Cheese Margherita Pizza recipe is incredibly easy and absolutely delicious! It’s actually become our favorite pizza by far. Lately, we’ve been eating almost nothing but margherita, and while we love a classic margherita, this one is bursting with so much flavor that it’s impossible not to keep making it.

What really stands out is how beautifully the cheeses come together. The first time I added feta on top, I thought, “Is this too much cheese? Am I overdoing it?” But honestly, is there ever really such a thing as too much cheese? Or too much bread? Or too much pizza? Come on, you know the answer.

Pizza-making might seem overwhelming at first, but I promise it’s way easier than it looks. I get it—yeasty doughs can intimidate a lot of people. Is the warm water too warm? Should it be bubbling? It can feel like a lot to keep track of, but if you stick with me, you’ll have the perfect pizza in no time.

The Perfect Pizza Pie

The dough is a Neapolitan-style crust, meaning it’s super thin, but don’t worry, it has the perfect texture. Traditional Italian pizza crusts are thin, crispy, and just the right amount of chewy. And the marinated tomatoes? Absolutely life-changing. They take the pizza to the next level! Just a quick soak is all they need. If you leave them too long, they’ll start to break down, but trust me, they’re totally worth it.

Oh! Can you guess which 4 cheeses go into this cheese quadfecta? Yes, that is a word…I just looked it up! Here is the list of the ingredients you will need, ending with the quadfecta…

Ingredients for 4 Cheese Margherita Pizza Recipe

Thin Crust

• Flour: The best flour for this recipe is baker’s flour or 00 flour for the perfect texture and elasticity. Avoid all-purpose flour, as it doesn’t give the same light, chewy crust that authentic pizza dough needs.
• Water: Lukewarm water activates the yeast and helps bring the dough together
• Sea Salt: Adds essential flavor and enhances the dough’s structure without overpowering the delicate balance of ingredients.
• Sugar: A small amount feeds the yeast and helps the pizza dough rise.
• Instant Yeast: Provides reliable and fast fermentation to create a light, airy dough with the classic Neapolitan chewiness.

Toppings

• Olive Oil: A classic topping on a Margherita pizza and used to marinate the tomatoes.
• Garlic: Adds flavor to the tomatoes and gives an Italian touch.
• Sea Salt: Enhances the flavors.
• Roma Tomatoes: Sliced thin.
• Mozzarella Cheese: You can use shredded or fresh for this recipe.
• Fontina Cheese: Shredded.
• Basil: Fresh is best with a nice chiffonade; you could also put whole leaves on top instead.
• Parmesan Cheese: Freshly grated is preferred.
• Feta Cheese: Buying a block of feta and crumbling it yourself is far cheaper than buying the pre-crumbled.

The full recipe with the measurements and detailed instructions can be found in the recipe card at the end of this post.

What is a Margherita Pizza?

Margherita pizza is pizza in its simplest and purest form… and it’s the best. It is usually made with a San Marzano tomato sauce, mozzarella cheese, fresh basil, salt, and a drizzle of extra-virgin olive oil. We are going to jazz this one up with a few more cheeses.

The Cheese Quadfecta

The blend of all these flavors is like actual heaven, but you can omit one or two if you want. It’s totally versatile, but I’m telling you…the quadfecta mixture is magic!

• Mozzarella: the classic pizza cheese, it’s creamy and mild in flavor, and it gets super gooey when it’s melted. You can use low-moisture or pre-shredded, but it’s even better if you use fresh mozzarella! 
• Fontina: rich and creamy with a pungent flavor and mild nuttiness, and butter tones
• Parmesan: a hard cheese that is strong in flavor
• Feta: a crumbly cheese that is sharp, tangy, and salty

Each one has its role and purpose, and I love the combo of all four!

How to Make This Pizza Recipe

While I’m all about a pizza piled high with every topping imaginable (pepperoni, sausage, olives, onions, peppers, mushrooms, you name it!), this simple pizza recipe is truly a game changer. Ready to make it? Here’s a straightforward step-by-step guide, with more detailed instructions available in the recipe card below.

1. Prep: Make one batch of your favorite homemade pizza crust following the recipe instructions.
2. Marinate: Mix olive oil, minced garlic, and sea salt. Toss with sliced Roma tomatoes and let sit for 15–20 minutes.
3. Preheat: Set oven to 400°F (200°C) and place a pizza stone inside about 6 minutes before baking.
4. Brush: Brush each pizza crust lightly with the tomato marinade oil.
5. Layer: Sprinkle shredded mozzarella and fontina evenly over the crust.
6. Top: Arrange marinated tomatoes on top, then sprinkle with chopped basil, Parmesan, and crumbled feta.
7. Bake: Place pizza on the hot pizza stone and bake for 10–12 minutes, until crust is golden and cheese is bubbly.

How to Reheat Pizza?

Heat a heavy skillet on the stovetop to medium and add a drop of oil. Place the pizza in the skillet, and cook for 2 minutes, until the bottom is crisp.

Turn the heat to low and add 2 drops of water along the edge of the skillet, not next to the pizza. Cover with a lid for 1 minute, until the cheese is melted.

Of course, if you’re in a pinch and don’t want to go to the effort, just zap it in the microwave for 30 seconds.

How Long Does Margherita Pizza Keep?

Store in an airtight ziploc bag, and this pizza will keep for 4-5 days in the fridge. It also freezes really well. Let it cool completely and then place it on a baking dish in a single layer and freeze for an hour or so. Then place all the pieces in a ziploc bag. It will keep in the freezer for up to 3 months.

Can I Make Pizza Dough Ahead Of Time?

Yes, you can make pizza dough ahead of time and freeze it. After the first rise, divide the dough if needed, coat each ball lightly with olive oil, and store it in a freezer-safe bag or container. It will keep in the freezer for up to three months. To use, thaw it overnight in the fridge or at room temperature for 2–3 hours. Once thawed, let it sit at room temperature for 30–60 minutes to make it easier to shape. Roll it out, add your toppings, and bake until the crust is golden. If it’s hard to stretch, let it rest another 10 minutes and try again.

Is it possible to have too much cheese?? No, I say! A margherita pizza is simple, but add some extra cheeses, and you have a margherita pizza recipe that has leveled up. You’re going to absolutely love it!

More PIZZA RECIPES You Must Try:

• Classic Margherita Pizza
• Pesto Pepperoni and Sausage Grilled Pizza
• Elote Mexican Corn Grilled Pizza
• Homemade Pizza Sauce
• All our Pizza recipes!

Four Cheese Margherita Pizza Video

So, for years now I’ve been thinking that egg salad looked so lame and gross. I never even tried it because I didn’t see the point. And, let’s be honest, how often are you somewhere that you get offered egg salad? I know I never did.

A while back, we went to a little sandwich shop that was new in town and my husband ordered an egg salad sandwich. I just looked at him. Seriously? That’s what you are getting? Well, I ordered my turkey and avocado and we ate lunch. I didn’t even think to try his sandwich, but I did say, “since when have you liked those?” I mean, we had been married for over 5 years and not once had I seen him eat egg salad. He explained he had always liked egg salad sandwiches, he just doesn’t think about making it. Huh. Interesting.

And then I got pregnant and sick and pretty much IV therapy became my source of nutrition. I totally forgot about egg salad. Until this past week. IT’S DELICIOUS! I’ve been missing out all of these years!!! I love deviled eggs so why didn’t I think about trying egg salad?! So, my dear friends, your job this week is to try this. Have it for lunch, for dinner, a snack, a sandwich or a wrap, who cares, just try it!

Ingredients for Egg Salad Sandwiches

There are a million egg salad sandwich recipes out there, but none of them are going to be as glorious as this one. These are the ingredients you will need:

• Mayonnaise – it has to be Hellman’s…trust me!
• Dijon or Yellow Mustard – I prefer Dijon, but yellow works fine too.
• Stoneground Mustard – adds an extra layer of flavor
• White Vinegar or Lemon Juice – the acid is so key to getting the right flavor
• Chives (Fresh) – adds an herby onion and garlic flavor
• Parsley (Fresh) – adds a bright freshness to the salad
• Dill Weed (Fresh) – you can’t mistake the wonderful taste of dill and the classic flavor you need in an egg salad
• Kosher Salt – flavor, taste test often and make sure it’s just right
• Pepper – flavor and the tiniest hint of heat
• Hard Boiled Eggs – we have posts for making them on the stove top or instant pot
• 7 Grain Bread – it has to be high quality so it will hold up to the creamy egg salad
• Green Leaf Lettuce – I love the crunch of green leaf lettuce and the bright freshness it adds.

The measurements for each ingredient are listed in the recipe card at the end of the post. You can also save or print the recipe from there.

Tips for the Best Egg Salad

Here are a few tips that I found really make this egg salad sandwich recipe the best of the best:

• Bread: The bread matters. Whether you go with a good quality sourdough, classic white sandwich bread or my personal fav, 7 grain, make sure you’re grabbing something ridiculously well made and delicious because when mayo and simple flavors are involved, the vessel you use to carry it from plate to mouth should absolutely add to the experience.
  • BONUS TIP: Toasting the bread with a little butter in a cast iron skillet is soooooo good. Only toast one side for the best texture.
• Mustard: Using a combo of stoneground and Dijon or yellow is my preference, but if you’re out of one just use double of the one you have on hand.
• Acid: A little acid like vinegar, lemon juice, or pickle juice (I would never…pickles are disgusting, but some people love them) really helps the flavors pop but depending on the acidity of the mustard you may need to skip it or add a pinch of sugar.
• Make Ahead: Egg salad is often better on day two because flavors meld but it’s totally up to you. Same day consumption is always welcomed in my house.
• Season to Taste: Salt and pepper are key! Season to taste always!!!

Why Does Egg Salad Get Watery?

The main reason you are getting a watery salad, is because of the salt. Salt is a dehydrator. Almost every recipe I have seen, whether it is chicken, shrimp, crab, or egg salad, they all ask for salt. Salts main job is to pull water out of foods.

Since water is in pretty much everything we eat, the salt will pull it out, which will leave you with a watery salad. What I do in that case, is let the salt do its job. Then dump the salad into a fine meshed strainer, and strain the water out.Then put the salad back into the serving bowl, and serve.

The water will be gone, and the flavors will intensify a little more.

Are Eggs Good For You?

Eggs are a good source of protein.

Eggs are also rich sources of vitamin D, B6, B12 and minerals such as zinc, iron and copper.

How Long Will Egg Salad Keep?

To maximize the shelf life of egg salad for safety and quality, refrigerate the egg salad in airtight containers. Properly stored, egg salad will last for 3 to 5 days in the refrigerator.

Once you’ve have put the egg salad on the bread, it doesn’t store very well. The bread will be super soggy, so it’s best to just make what you know will be eaten, then save the egg salad and put it on bread right before serving.

This egg salad sandwich recipe is creamy, comforting, and so easy to make! It is the perfect lunch and one of my favorite ways to use hard boiled eggs. Invite that friend over who has been on your mind and catch up over the best egg salad sandwiches ever!

More Sandwich Recipes to Try:

• Cucumber Dill Sandwiches
• Avocado, Turkey, & Bacon Sandwiches
• Crockpot French Dip Sandwich
• Classic Egg Salad Sandwiches
• Triple Decker Club Sandwich
• BBQ Chicken Grilled Cheese
• Chicken Salad Sandwich (on a Croissant!)
• Sun-Dried Tomato Pesto Panini
• Sun-Dried Tomato, Bacon, & Pesto Grilled Cheese
• …ALL OF OUR SANDWICH RECIPES!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Everyone always wants to know, so hear it loud and clear, this Creamy Sun Dried Tomato and Spinach Gnocchi recipe is probably one of my favorite dinner recipes on the entire site.

The sauce is both light and totally creamy, filled with fresh, bright greens and those sweet and almost tangy sun dried tomatoes all nestled around sink-your-teeth-into-them pillows of gnocchi, my goodness, it’s the ultimate gnocchi recipe. It is light but packed full of flavor ingredients and the textures, gosh it’s just irresistible.

Junior High English

If that’s not a run-on sentence that’s totally worth getting a red pen mark from my English teacher, I don’t know what is.

Actually, my Jr. High English teacher hated me. I don’t know, maybe I just felt she was out to get me, well me and the rest of the class that also thought she hated me. What would she think if she knew I was making a living by writing for millions of people every month? I hope she’d feel like I did her proud. Like every time she emphasized writing to capture people that maybe that little girl she’d get after really did have some worth.

I remember on one occasion passing through the field to get to class and somehow she saw me spit my gum in the weeds. When I entered the portable and class began, she stood at the front and asked me to stand, and then she made me turn back around and go search for the piece of gum and throw it away. I was so humiliated. But alas, I never spit my gum out in the weeds again.

But this isn’t about Jr. High. And thank heavens as there was nothing more awkward than those years, and this gnocchi is anything but awkward, in fact it’s elegantly perfect- the opposite of my frizzed out hair, braces wearing self.

Carrian’s Favorite Recipe

Cade and I have been making versions of this gnocchi since our first few years of marriage. Every few years altering a little of this and that. Originally we used artichokes and later felt they competed with the gnocchi so we switched to leeks. After years of only using tomatoes we threw in the addition of sun-dried tomatoes which add a sweet and tangy flavor that’s out of this world.

Last but certainly not least, the cooking white wine.

I know, you all don’t have to use cooking white wine, but since we don’t have wine in our home it’s our only choice. After winning a cooking competition in California for my Panko Crusted Chicken with Lemon Cream Sauce I’ve been sold on how much it can alter a dish for the better.

Ingredients for Sun Dried Tomato Gnocchi

Most ingredients in this recipe are going to come from the produce section. I love when a recipe is like that! It means it’s going to be flavorful and packed with nutrients! Here is your grocery list:

• Olive Oil (from the sun dried tomatoes)
• Leek
• Garlic
• Cherry Tomatoes
• Sun Dried Tomatoes
• White Wine (cooking wine)
• Butter
• Gnocchi
• Parmesan Cheese
• Spinach
• Basil
• Heavy Cream
• Salt
• Pepper

The measurements for each ingredients can be found in the recipe card below.

How to Make Creamy Sun Dried Tomato Gnocchi

The only thing better than a delicious recipe is an EASY delicious recipe! You will have dinner on the table in less than 20 minutes. Here are the basic steps with photos:

• Heat the oil from the sun dried tomatoes to a large skillet over medium eat. Then add the leeks and cook until tender.
• Then add the garlic and cherry tomatoes and cook until they start to burst.

• Add the sun dried tomatoes and a sprinkle of salt to taste.

• Add the white cooking wine and bring everything to a simmer. Then add the butter and season to taste with salt.
• Stir in the previously cooked gnocchi, cheese and heavy cream.

• Finally, add the spinach and basil and stir until wilted.
• Salt and pepper to taste and serve immediately.

Cooking Wine

Cooking wine is different than regular alcohol and can be found by the oils and vinegars section. If you can’t use regular wine or cooking wine you can always sub a little chicken broth and or white grape juice.

When using cooking wine always use a little less than the recipe calls for as it isn’t as light and packs more sodium than the true ingredient.

What is Gnocchi?

Gnocchi is a thick, small, and soft dough dumpling that can be made from semolina (or flour) or potato.

Is Gnocchi Pasta?

Gnocchi is not a form of pasta. It is actually a dumpling.

Is Gnocchi a Side Dish or Main Dish?

Gnocchi can be served as a main dish or a side dish.

What are Leeks?

Leeks are vegetables in the onion family and cousins to garlic, shallots, or chives. They are mild in flavor and slightly sweet.

The part that you eat is the white and light green stem area. The deeper green parts or “leaves” are tough and not really edible but can be used to flavor broth.

What to Substitute for Leeks?

A mild sweet onion or green onions (scallions) would be the closest in taste to leeks. Shallots could also be used.

How to Clean Leeks

We have a whole post on cleaning leeks, so head there and you will have everything you need to prep your leeks for this recipe. Leeks are grown down in the dirt and get very dirty in between the layers. They should be cleaned before eating.

How Long Will Gnocchi Keep?

The leftovers will keep in an airtight container for up to 4 days in the refrigerator.

This is the gnocchi recipe to end all gnocchi recipes! We have perfected every ingredient in this quick and easy dinner recipe. No run-on sentence needed here, just put this recipe on your menu this week!!

More Gnocchi Recipes:

• Beef Ribs with Charred Pepper Cream Gnocchi
• Olive Garden Gnocchi Chicken Soup
• Browned Butter Sage Gnocchi
• Ricotta Gnocchi

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! 

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

Fall rolls around, the weather cools down, and I crave a warm creamy bowl of soup. That’s where this butternut squash soup recipe comes on the scene.

It is completely plant based, vegan and so flavorful! A healthy homemade soup is my favorite way to warm up from the inside out. Good heavens I can’t stand being cold! Like DESPISE it. If Utah wasn’t so beautiful and so great to raise a family I’d be outta here.

5 Day Detox Program

This soup is part of a series of meals that we use during our Your Super detox.

It’s a 5 day- 2 smoothies and one meal a day detox incorporating more plant based super foods into your diet. It has been incredible and the benefits, especially for my parents and friends have been unreal, from weight loss to going off of arthritis medications, less bloating to more energy. You can use our code: osb15 for a discount and we will be sure to link at the bottom of the post to recipes you can use. It’s just 5 days!! Anyone can do that!

We have been eating more meatless meals lately, and it feels great! This butternut squash soup recipe is one we will be making all fall and winter long! It starts with roasted butternut squash which makes the most delicious base for a flavorful health-conscious meal.

What Ingredients Do You Need for Butternut Squash Soup?

Get ready for the most delicious vegan soup you’ve ever had! You’ll want to fill your basket up in the produce section first, and then grab a couple of other items to round it out and garnish it to perfection. Here is what you will need:

• Butternut Squash
• Acorn Squash
• Sweet Potato
• Yellow Onion
• Olive Oil
• Garlic
• Coconut Milk
• Vegetable Stock
• Mellow Yellow
• Pepitas
• Smoked Paprika
• Hemp Seeds (hulled)
• Cilantro
• Coconut Milk
• Salt

The recipe card below contains all the measurements for each ingredient.

How Do You Make Vegan Butternut Squash Soup

We are going to start by roasting several ingredients to deepen the rich nutty flavor of the squash and then we throw everything together for the soup in the blender to make it super creamy. Here are the basic steps. The recipe card contains all the detailed instructions.

• Roast the butternut squash, onions, acorn squash, sweet potato, and garlic cloves.
• Blend all the veggies and liquids together. We love to use our Blendtec blender, but you could leave it in the pot and use an immersion blender as well.
• Simmer on the stove top and add the Mellow Yellow and salt to taste.
• Prep and add the garnishes.

Can Butternut Squash Soup Be Made Ahead of Time?

This is a great soup for making ahead of time and reheating. It keeps its taste and holds its texture perfectly. Warm it up on the stove top until your desired temperature.

Is Butternut Squash Good For You?

Butternut squash is very rich in vitamins and minerals and antioxidants, which help fight disease.

Butternut squash is also rich in fiber and low in calories.

How Long Will Butternut Squash Soup Keep?

Butternut squash soup can be stored in the refrigerator for up to 4 days.

Can Butternut Squash Soup Be Frozen?

If your butternut squash soup is dairy-free, let it cool, transfer to heavy duty freezer bags, and freeze.

If your soup contains milk or cream, make the soup, but don’t add the cream or milk.  Cool and freeze.  Add the cream or mild when you warm it up to serve it.

Butternut Squash Soup in the Slow Cooker

To make this soup in the slow cooker, still roast everything in the oven first and blend in the blender. Then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Then garnish as directed.

Butternut Squash Soup in the Instant Pot

To make this butternut squash soup recipe in the Instant Pot, add everything except the coconut milk and garnishes into the Instant Pot and cook on “Manual” for 8 minutes. Then pour everything into the blender and purée it. Pour it back into the Instant Pot and cook on “Manual” for another 3 minutes. Then garnish as directed.

You’re going to love this plant based vegan butternut squash soup recipe! It’s time for crisp air, fires in the fireplace, soft warm blankets, cozy slippers and a bowl of this soup!

Detox Recipes

• Snacks

Vegan Snacks- Energy Bites

• Smoothies- Add in your super mixes to each smoothie and don’t use dairy or sweeteners

How to Freeze and Make Better Smoothies

Cold Buster Green Smoothie-Detox Approved

Freezer Prep Green Smoothies

Raspberry Coconut Smoothie

Orange Berry Protein Shake

Mango Green Smoothie

Pineapple Orange Green Smoothie

• Dinners-

Vegan Bolognese eaten over spiralized veggies

Plant Based Burrito Bowls

Instant Pot Vegetarian Chili

One Pot Vegetables and Lentils

Healthy Twice Baked Potatoes

More SOUP RECIPES You’ll Love:

• Cheesy Southwestern Chicken Tortilla Soup
• Roasted Tomato Basil Soup
• Chicken Tortilla Soup
• Broccoli Cheese Soup
• Chicken Noodle Soup
• Taco Soup
• Zuppa Toscana
• Beef Stew
• Egg Drop Soup
• Cauliflower Chowder
• All our SOUP RECIPES here!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.