20 Delicious Hungryroot Recipes for Busy Weeknights

Weeknights are hectic, but dinner doesn’t have to be! Dive into our roundup of 20 Delicious Hungryroot Recipes designed for those busy evenings when time is tight but cravings are big. From quick comfort foods to seasonal delights, these easy-to-make meals will save your weeknights and satisfy your taste buds. Keep scrolling to discover your next go-to dinner that’s as simple as it is scrumptious!

Hungryroot Garlic Butter Shrimp Pasta

Unlock the secrets to a restaurant-quality meal at home with this simple yet flavorful dish that combines succulent shrimp with a rich, garlicky butter sauce over perfectly al dente pasta.

Ingredients

• 8 oz uncooked linguine pasta
• 1 lb large, fresh shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, finely minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat 1 tbsp of butter and olive oil in a large skillet over medium-high heat until the butter is melted and sizzling.
3. Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side, then flip and cook for another 1-2 minutes until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the remaining 2 tbsp of butter, garlic, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until slightly reduced.
6. Return the shrimp to the skillet, along with the cooked linguine and reserved pasta water. Toss everything together for 1-2 minutes until the pasta is well coated and the sauce has thickened slightly.
7. Stir in the chopped parsley and season with salt to taste. Remove from heat and serve immediately.

Kick your dinner up a notch with this Garlic Butter Shrimp Pasta, where the tender shrimp and al dente pasta are enveloped in a luxuriously smooth and garlicky sauce. For an extra touch of elegance, garnish with a sprinkle of red pepper flakes and a wedge of lemon on the side.

Hungryroot BBQ Chicken Flatbread

On a bustling weeknight, nothing beats the simplicity and satisfaction of whipping up a deliciously smoky Hungryroot BBQ Chicken Flatbread. This recipe is perfect for beginners, guiding you through each step to ensure a mouthwatering result every time.

Ingredients

• 1 pre-made flatbread (soft and pliable)
• 1 cup shredded cooked chicken (juicy and tender)
• 1/2 cup BBQ sauce (smoky and slightly sweet)
• 1 cup shredded mozzarella cheese (creamy and meltable)
• 1/4 cup red onion (thinly sliced for a crisp bite)
• 2 tbsp fresh cilantro (chopped for a bright finish)

Instructions

1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking the flatbread.
2. Lay the pre-made flatbread on a baking sheet, ensuring it’s flat and even for uniform cooking.
3. Spread the BBQ sauce evenly over the flatbread, leaving a small border around the edges for the crust.
4. Distribute the shredded chicken evenly over the BBQ sauce, ensuring every bite is packed with flavor.
5. Sprinkle the shredded mozzarella cheese over the chicken, covering it completely for a gooey melt.
6. Scatter the thinly sliced red onion over the cheese for a pop of color and crunch.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it cool for 2 minutes before slicing to prevent the toppings from sliding off.
9. Garnish with freshly chopped cilantro for a fresh, herby contrast to the smoky flavors.

How the flatbread turns out is nothing short of spectacular—crispy on the edges, chewy in the middle, with a perfect balance of smoky, sweet, and tangy flavors. Try serving it with a side of cool ranch dressing for dipping to elevate the experience.

Hungryroot Sweet Potato Black Bean Tacos

On a bustling weeknight, these Hungryroot Sweet Potato Black Bean Tacos come together in a flash, offering a hearty, flavorful meal that’s as nutritious as it is delicious. Perfect for beginners, this recipe walks you through each step with precision, ensuring a foolproof cooking experience.

Ingredients

• 1 cup diced sweet potatoes, peeled and cubed into 1/2-inch pieces
• 1 cup cooked black beans, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, freshly toasted for maximum aroma
• 1/2 tsp smoked paprika, for a deep, smoky flavor
• 4 small whole wheat tortillas, warmed
• 1/4 cup crumbled feta cheese, for a creamy, tangy finish
• Fresh cilantro leaves, for a bright, herbal garnish
• Salt, to enhance all the flavors

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, cumin, smoked paprika, and a pinch of salt until evenly coated. Spread them in a single layer on the prepared baking sheet.
3. Roast for 20 minutes, or until the sweet potatoes are tender and lightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the black beans and a pinch of salt, stirring occasionally, until heated through, about 5 minutes.
5. Warm the tortillas according to package instructions, keeping them covered to retain moisture.
6. To assemble, divide the roasted sweet potatoes and black beans among the tortillas. Top with crumbled feta cheese and fresh cilantro leaves.
7. Serve immediately, enjoying the contrast of the creamy feta against the smoky, spiced sweet potatoes and beans.

For a textural twist, add a handful of crushed tortilla chips for crunch. The combination of flavors and textures in these tacos makes them a standout meal, perfect for any day of the week.

Hungryroot Lemon Herb Salmon with Quinoa

Unlock the secrets to a perfectly balanced meal with this Hungryroot Lemon Herb Salmon with Quinoa recipe, designed to guide you through each step with precision and ease.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely chopped fresh dill
• 1 tsp finely chopped fresh parsley
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed.
3. While the quinoa cooks, pat the salmon fillet dry with paper towels to ensure a crispy skin. Brush both sides with olive oil and season with sea salt and black pepper.
4. Place the salmon skin-side down on the prepared baking sheet. Drizzle with lemon juice and sprinkle with chopped dill and parsley.
5. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
6. Fluff the cooked quinoa with a fork and divide it between two plates. Top each portion with the baked salmon and garnish with lemon slices.

Brighten up your dinner table with this dish, where the flaky, herb-infused salmon pairs beautifully with the light, fluffy quinoa. For an extra touch of elegance, serve with a side of steamed asparagus or a crisp green salad.

Hungryroot Spicy Turkey Stuffed Peppers

Preparing a delicious meal doesn’t have to be complicated, especially when you’re making Hungryroot Spicy Turkey Stuffed Peppers. This dish combines the bold flavors of spicy turkey and sweet bell peppers for a satisfying meal that’s both nutritious and easy to make.

Ingredients

• 1 lb ground turkey, lean and finely textured
• 4 large bell peppers, vibrant and firm
• 1 cup cooked quinoa, fluffy and lightly seasoned
• 1/2 cup Hungryroot spicy tomato sauce, rich and aromatic
• 1/4 cup shredded cheddar cheese, sharp and melty
• 1 tbsp olive oil, extra virgin and fruity
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, sweet and pungent
• 1/2 tsp salt, kosher and coarse
• 1/2 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a large skillet, heat the olive oil over medium heat until shimmering, about 1 minute.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5-7 minutes.
5. Stir in the garlic powder, onion powder, salt, and black pepper, blending the spices evenly throughout the turkey.
6. Mix in the cooked quinoa and spicy tomato sauce, combining all ingredients thoroughly for a cohesive filling.
7. Spoon the turkey and quinoa mixture into the prepared bell peppers, packing lightly to fill each pepper to the top.
8. Sprinkle the shredded cheddar cheese over the top of each stuffed pepper for a golden, cheesy crust.
9. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly.

Vibrant and hearty, these stuffed peppers offer a delightful contrast between the spicy turkey filling and the sweet, softened peppers. Serve them atop a bed of greens for a colorful plate or alongside a crisp salad to round out the meal.

Hungryroot Mushroom and Spinach Risotto

Sometimes, the simplest dishes bring the most comfort, and this Hungryroot Mushroom and Spinach Risotto is no exception. Starting with aromatic shallots and earthy mushrooms, this dish builds layers of flavor that are both satisfying and surprisingly easy to achieve at home.

Ingredients

• 1 cup Arborio rice
• 4 cups warm chicken or vegetable stock
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp rich extra virgin olive oil
• 1 medium shallot, finely diced
• 8 oz cremini mushrooms, thinly sliced
• 2 cups fresh baby spinach leaves
• 2 tbsp unsalted butter
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large saucepan, heat the olive oil over medium heat until shimmering.
2. Add the finely diced shallot, cooking until translucent, about 2 minutes, stirring occasionally.
3. Stir in the thinly sliced cremini mushrooms, cooking until they release their juices and become golden, about 5 minutes.
4. Add the Arborio rice, stirring to coat each grain in the oil and toast slightly, about 1 minute.
5. Pour in the dry white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, fold in the fresh baby spinach leaves until just wilted.
8. Remove from heat and stir in the unsalted butter, freshly grated Parmesan cheese, sea salt, and finely ground black pepper until fully incorporated.

After the final step, the risotto should have a creamy texture with a slight bite to the rice, enveloped in the earthy flavors of mushrooms and the freshness of spinach. A sprinkle of extra Parmesan and a drizzle of olive oil before serving can elevate this dish to restaurant-quality.

Hungryroot Avocado Toast with Poached Eggs

Perfect for a leisurely weekend brunch or a quick, nutritious breakfast, this Hungryroot Avocado Toast with Poached Eggs combines creamy, ripe avocados with perfectly poached eggs on a slice of toasted artisan bread.

Ingredients

• 2 slices of thick-cut artisan bread
• 1 ripe avocado, halved and pitted
• 2 farm-fresh eggs
• 1 tablespoon of rich extra virgin olive oil
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of sea salt
• 1 teaspoon of white vinegar

Instructions

1. Heat a medium pot of water over high heat until it reaches a gentle simmer (around 190°F), then add the white vinegar to help the eggs coagulate.
2. While the water heats, toast the artisan bread slices until golden and crisp, about 2-3 minutes per side in a toaster or under a broiler.
3. Scoop the avocado flesh into a bowl, add the olive oil, sea salt, and black pepper, then mash with a fork until smooth but slightly chunky.
4. Crack each egg into a small cup or ramekin. Stir the simmering water to create a whirlpool, then gently slide the eggs into the center. Cook for 3-4 minutes for a runny yolk.
5. Spread the mashed avocado evenly over the toasted bread slices.
6. Using a slotted spoon, carefully lift the poached eggs from the water, letting excess water drain, and place one egg on top of each avocado toast.
7. Season the eggs with a pinch more sea salt and black pepper to taste.

Yield: The creamy avocado pairs beautifully with the runny egg yolk, creating a luxurious texture that’s both satisfying and light. For an extra kick, sprinkle with red pepper flakes or drizzle with hot sauce before serving.

Hungryroot Beef and Broccoli Stir Fry

Cooking at home doesn’t have to be complicated, especially when you have a recipe as straightforward and delicious as this Hungryroot Beef and Broccoli Stir Fry. Let’s break it down into simple, manageable steps to ensure your stir fry turns out perfectly every time.

Ingredients

• 1 lb thinly sliced beef sirloin, marbled for tenderness
• 2 cups fresh broccoli florets, crisp and vibrant green
• 3 tbsp soy sauce, rich and savory
• 2 tbsp olive oil, extra virgin for a fruity depth
• 1 tbsp minced garlic, aromatic and pungent
• 1 tsp ginger paste, spicy and warm
• 1/2 cup beef broth, homemade or low-sodium for control
• 1 tbsp cornstarch, finely milled for thickening
• 1 tbsp brown sugar, dark and molasses-rich

Instructions

1. In a small bowl, whisk together soy sauce, beef broth, cornstarch, and brown sugar until smooth. Set aside.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add beef sirloin to the skillet, spreading it out in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear.
4. Flip the beef and add minced garlic and ginger paste. Stir-fry for another minute until fragrant.
5. Introduce broccoli florets to the skillet, tossing to combine. Cook for 3 minutes, until broccoli is bright green and slightly tender.
6. Pour the reserved sauce over the beef and broccoli. Stir well to coat everything evenly.
7. Reduce heat to medium and simmer for 2 minutes, allowing the sauce to thicken and cling to the ingredients.
8. Remove from heat and let stand for 1 minute before serving to allow flavors to meld.

Ready to serve, this stir fry boasts a perfect balance of textures—tender beef, crisp broccoli, and a glossy, savory sauce that’s irresistibly rich. For an extra touch, sprinkle with sesame seeds or serve over a bed of steamed jasmine rice to soak up every last drop of sauce.

Hungryroot Chickpea Curry with Basmati Rice

Discover the simplicity and heartiness of a dish that brings together the earthy flavors of chickpeas and the aromatic allure of basmati rice in a symphony of spices. This Hungryroot Chickpea Curry with Basmati Rice is a testament to how straightforward ingredients can transform into a comforting meal.

Ingredients

• 1 cup dried chickpeas, soaked overnight until plump
• 1 cup basmati rice, long-grained and fragrant
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely diced
• 3 garlic cloves, minced to a paste
• 1 tbsp freshly grated ginger, vibrant and pungent
• 1 tsp ground turmeric, golden and earthy
• 1 tsp ground cumin, warm and nutty
• 1 tsp ground coriander, citrusy and sweet
• 1 can (14 oz) diced tomatoes, juicy and tangy
• 2 cups vegetable broth, rich and savory
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, sharp and aromatic
• 1/4 cup fresh cilantro, chopped for garnish

Instructions

1. Rinse the soaked chickpeas under cold water, then drain thoroughly.
2. In a large pot, heat the olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced onion, cooking until translucent and soft, stirring occasionally, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Mix in the turmeric, cumin, and coriander, toasting the spices until aromatic, about 30 seconds.
6. Pour in the diced tomatoes with their juices, stirring to combine with the spices and onions.
7. Add the drained chickpeas and vegetable broth, bringing the mixture to a boil.
8. Reduce heat to low, cover, and simmer until the chickpeas are tender, about 45 minutes.
9. Meanwhile, rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions.
10. Season the curry with sea salt and black pepper, adjusting to your preference.
11. Serve the chickpea curry over the fluffy basmati rice, garnished with fresh cilantro.

Enjoy the creamy texture of the chickpeas against the fluffy basmati rice, with each bite offering a burst of warm spices. For an extra touch, serve with a side of cooling yogurt or a squeeze of lemon to brighten the flavors.

Hungryroot Zucchini Noodles with Pesto

Unlock the simplicity of transforming fresh zucchini into a delightful pasta alternative with this Hungryroot Zucchini Noodles with Pesto recipe. Perfect for a quick, nutritious meal that doesn’t skimp on flavor.

Ingredients

• 2 medium zucchinis, spiralized into noodles (about 2 cups)
• 1/4 cup rich extra virgin olive oil
• 2 cups fresh basil leaves, tightly packed
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly drizzle in the rich extra virgin olive oil until the pesto is smooth and well combined. Season with finely ground sea salt and freshly ground black pepper.
3. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they begin to soften but still retain some crunch.
4. Remove the skillet from heat and gently toss the zucchini noodles with the prepared pesto until evenly coated.
5. Serve immediately, garnished with additional grated Parmesan cheese if desired.

A vibrant and fresh dish, the zucchini noodles offer a satisfying crunch, while the pesto brings a creamy, herby depth. For an extra touch of elegance, top with halved cherry tomatoes or a sprinkle of red pepper flakes.

Hungryroot Thai Peanut Chicken Wraps

Venturing into the world of flavorful wraps, today we’re tackling a dish that’s as delightful to make as it is to eat. These Hungryroot Thai Peanut Chicken Wraps combine the creamy richness of peanut sauce with the crisp freshness of vegetables, all wrapped up in a soft tortilla for a meal that’s both satisfying and easy to prepare.

Ingredients

• 1 cup creamy peanut butter, smooth and rich
• 2 tbsp soy sauce, low-sodium for balanced flavor
• 1 tbsp honey, pure and golden
• 1 tbsp lime juice, freshly squeezed
• 1 tsp garlic, minced to aromatic perfection
• 1 tsp ginger, freshly grated for a zesty kick
• 1/2 cup coconut milk, full-fat for creaminess
• 1 lb chicken breast, thinly sliced for quick cooking
• 4 large flour tortillas, soft and pliable
• 1 cup red cabbage, thinly sliced for crunch
• 1/2 cup carrots, julienned for sweetness
• 1/4 cup cilantro, roughly chopped for freshness

Instructions

1. In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic, and ginger until smooth. Gradually add the coconut milk, continuing to whisk until the sauce is creamy and well combined.
2. Heat a large skillet over medium-high heat. Add the thinly sliced chicken breast, cooking for 5-7 minutes until no longer pink, stirring occasionally for even cooking.
3. Pour the peanut sauce over the cooked chicken in the skillet, stirring to coat evenly. Reduce heat to low and simmer for 2-3 minutes, allowing the flavors to meld.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, just until pliable and slightly toasted.
5. Divide the peanut chicken mixture evenly among the tortillas. Top with red cabbage, carrots, and cilantro.
6. Fold the sides of the tortillas over the filling, then roll tightly from the bottom to enclose the filling completely.

Great for a quick lunch or a light dinner, these wraps offer a perfect balance of creamy, crunchy, and fresh textures. Serve them with extra lime wedges on the side for an added burst of flavor, or slice them in half diagonally for an elegant presentation.

Hungryroot Butternut Squash Mac and Cheese

Very few dishes can rival the comforting embrace of a creamy mac and cheese, especially when it’s given a nutritious twist with butternut squash. This Hungryroot Butternut Squash Mac and Cheese recipe is a delightful blend of velvety cheese sauce and sweet, earthy squash, perfect for a cozy dinner.

Ingredients

• 1 cup of cubed butternut squash, roasted until tender and golden
• 8 oz of elbow macaroni, cooked al dente
• 2 cups of sharp cheddar cheese, freshly grated for maximum meltiness
• 1 cup of whole milk, warmed to prevent curdling
• 2 tbsp of unsalted butter, for a rich, smooth base
• 1 tbsp of all-purpose flour, to thicken the sauce
• 1/2 tsp of garlic powder, for a subtle kick
• 1/4 tsp of nutmeg, freshly ground for aromatic warmth
• Salt, to enhance all the flavors

Instructions

1. Preheat your oven to 400°F (204°C) and roast the butternut squash cubes on a baking sheet for 25 minutes, or until they’re fork-tender and slightly caramelized.
2. While the squash roasts, cook the macaroni in a large pot of salted boiling water for 7 minutes, then drain and set aside.
3. In the same pot, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 1 minute until golden.
4. Gradually add the warmed milk to the roux, whisking constantly to avoid lumps, until the mixture thickens, about 3 minutes.
5. Reduce the heat to low and stir in the grated cheddar cheese until fully melted and smooth.
6. Blend the roasted butternut squash until smooth, then fold it into the cheese sauce along with the garlic powder and nutmeg.
7. Combine the cooked macaroni with the sauce, stirring until every noodle is evenly coated.
8. Season with salt to taste, then serve immediately for the creamiest texture.

The butternut squash adds a subtle sweetness and velvety texture to the mac and cheese, making each bite irresistibly creamy. For an extra crunch, top with toasted breadcrumbs or serve alongside a crisp green salad.

Hungryroot Mediterranean Grain Bowl

Preparing a delicious and nutritious meal doesn’t have to be complicated, especially when you have the right ingredients and a simple method to follow. Today, we’re diving into how to make a vibrant Hungryroot Mediterranean Grain Bowl that’s as satisfying to prepare as it is to eat.

Ingredients

• 1 cup of fluffy quinoa, rinsed and drained
• 2 tbsp of rich extra virgin olive oil
• 1/2 cup of crisp cucumber, diced
• 1/2 cup of juicy cherry tomatoes, halved
• 1/4 cup of briny kalamata olives, pitted and sliced
• 1/4 cup of creamy feta cheese, crumbled
• 2 tbsp of fresh lemon juice
• 1 tsp of aromatic dried oregano
• Salt to taste

Instructions

1. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender.
2. While the quinoa cooks, whisk together the olive oil, lemon juice, dried oregano, and a pinch of salt in a small bowl to create the dressing.
3. Once the quinoa is done, fluff it with a fork and let it cool for 5 minutes to slightly cool down.
4. In a large mixing bowl, combine the cooked quinoa, cucumber, cherry tomatoes, and kalamata olives. Drizzle the dressing over the top and toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top of the grain bowl just before serving to maintain its texture and freshness.

Delight in the contrast of textures and flavors in this Mediterranean Grain Bowl, from the creamy feta to the crisp cucumber and the fluffy quinoa. Serve it as a hearty lunch or a light dinner, and consider adding grilled chicken or shrimp for an extra protein boost.

Hungryroot Smoky Paprika Chicken Skewers

Gathering around the grill for a flavorful meal is a summer staple, and these smoky paprika chicken skewers are no exception. Perfect for beginners, this recipe breaks down each step to ensure juicy, charred perfection every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp smoked paprika, for a deep, woodsy flavor
• 1 tbsp garlic powder, for a pungent kick
• 1 tsp sea salt, finely ground
• 1/4 cup rich extra virgin olive oil
• 1 tbsp honey, for a subtle sweetness
• 1 tbsp apple cider vinegar, for a tangy balance
• 1/2 tsp freshly ground black pepper, for a slight heat

Instructions

1. In a large mixing bowl, combine the smoked paprika, garlic powder, sea salt, olive oil, honey, apple cider vinegar, and black pepper to create a marinade.
2. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the grill, cooking for 5-6 minutes on each side, or until the chicken reaches an internal temperature of 165°F and has visible grill marks.
6. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow the juices to redistribute.

Oven-fresh or straight off the grill, these skewers boast a tantalizing smoky-sweet flavor with a perfectly charred exterior. Serve them over a bed of fluffy couscous or alongside a crisp, green salad for a complete meal that’s sure to impress.

Hungryroot Cauliflower Fried Rice

Very few dishes offer the comfort and versatility of fried rice, and this Hungryroot Cauliflower Fried Rice is no exception. Perfect for a quick weeknight dinner or a healthy lunch option, it’s a dish that promises both flavor and nutrition in every bite.

Ingredients

• 1 package Hungryroot Cauliflower Rice, fresh and crisp
• 2 tbsp rich extra virgin olive oil
• 2 farm-fresh eggs, lightly beaten
• 1 cup diced carrots, vibrant and crunchy
• 1/2 cup frozen peas, sweet and tender
• 2 cloves garlic, minced and aromatic
• 1 tbsp soy sauce, savory and umami-rich
• 1/2 tsp finely ground black pepper

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced carrots and frozen peas to the skillet, sautéing until the carrots are slightly softened and the peas are bright green, approximately 3 minutes.
3. Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the other side, scrambling them until just set, about 2 minutes. Tip: Don’t overcook the eggs; they’ll continue to cook when mixed in.
4. Add the minced garlic to the skillet, stirring for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
5. Mix in the Hungryroot Cauliflower Rice, breaking up any clumps, and stir-fry for 5 minutes until the rice is hot and slightly golden. Tip: For extra crispiness, press the rice down in the skillet and let it sit for a minute before stirring.
6. Drizzle the soy sauce and sprinkle the finely ground black pepper over the rice, tossing everything together until evenly coated, about 1 minute.

Best enjoyed hot, this Hungryroot Cauliflower Fried Rice boasts a delightful mix of textures—from the crisp-tender vegetables to the fluffy eggs and golden rice. Serve it in a bowl topped with a sprinkle of green onions or a dash of chili flakes for an extra kick.

Hungryroot Lentil Soup with Kale

Delightfully hearty and nourishing, this Hungryroot Lentil Soup with Kale is a perfect blend of simplicity and flavor, ideal for a cozy meal. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 bunch fresh kale, stems removed and leaves chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the rinsed lentils, vegetable broth, cumin, and smoked paprika to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until lentils are tender.
6. Stir in the chopped kale and cook for an additional 5 minutes, until kale is wilted but still vibrant.
7. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Lusciously thick with a smoky undertone, this soup pairs wonderfully with a slice of crusty bread for dipping. The kale adds a pleasant chewiness, making each spoonful a delight.

Hungryroot Grilled Cheese with Tomato Soup

Making the perfect comfort meal starts with simplicity and quality ingredients. Today, we’re diving into a classic duo that never fails to warm the soul, combining crispy, buttery grilled cheese with a velvety tomato soup.

Ingredients

• 4 slices of artisanal sourdough bread
• 2 cups of sharp cheddar cheese, freshly grated
• 4 tbsp of unsalted butter, softened
• 2 cups of ripe cherry tomatoes, halved
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1/2 cup of heavy cream
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Add halved cherry tomatoes to the pot, cooking until they begin to soften, approximately 10 minutes.
3. Pour in vegetable broth and bring the mixture to a simmer. Let it cook for 15 minutes to meld the flavors.
4. While the soup simmers, spread softened butter on one side of each sourdough slice.
5. Place a slice of bread, buttered side down, in a skillet over medium heat. Top with grated cheddar cheese and cover with another slice, buttered side up.
6. Cook the sandwich for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted.
7. Once the soup has simmered, blend it until smooth using an immersion blender. Stir in heavy cream, sea salt, and black pepper.
8. Serve the grilled cheese alongside a bowl of tomato soup. For an extra touch, garnish the soup with a drizzle of cream and a sprinkle of black pepper.

Here’s how the dish turns out: the grilled cheese boasts a crispy exterior with a gooey, melted center, while the tomato soup offers a smooth, rich flavor with a hint of sweetness from the cherry tomatoes. Try dipping the sandwich into the soup for the ultimate comfort food experience.

Hungryroot Pumpkin Pancakes with Maple Syrup

Ready to start your morning with a cozy, autumnal twist? These Hungryroot Pumpkin Pancakes with Maple Syrup are the perfect blend of fluffy and flavorful, making them an irresistible breakfast option.

Ingredients

• 1 cup Hungryroot pumpkin pancake mix
• 3/4 cup cold, creamy whole milk
• 1 large, farm-fresh egg
• 2 tbsp melted, unsalted butter
• 1/2 tsp pure vanilla extract
• 1/4 cup rich, dark maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg

Instructions

1. In a large mixing bowl, whisk together the Hungryroot pumpkin pancake mix, cold whole milk, farm-fresh egg, melted unsalted butter, and pure vanilla extract until just combined. Tip: Do not overmix to keep the pancakes fluffy.
2. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter. Tip: A drop of water should sizzle when the pan is ready.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown. Tip: Press the center gently; if it springs back, it’s done.
5. Serve the pancakes warm, drizzled with rich, dark maple syrup and a sprinkle of ground cinnamon and freshly grated nutmeg.

Heavenly fluffy with a hint of spice, these pancakes offer a delightful texture contrast between the crispy edges and soft center. For an extra indulgent touch, top with a dollop of whipped cream or a handful of toasted pecans.

Hungryroot Eggplant Parmesan

One of the most comforting dishes you can whip up for a cozy dinner is the Hungryroot Eggplant Parmesan. This recipe simplifies the classic with a methodical approach, ensuring even beginners can achieve a deliciously layered result.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1 cup rich extra virgin olive oil, for frying
• 2 cups homemade marinara sauce, simmered with garlic
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 1 cup shredded mozzarella cheese, creamy and mild
• 1 tsp sea salt, for seasoning
• 1/2 tsp finely ground black pepper, for seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the dish later.
2. Season the eggplant slices on both sides with sea salt and black pepper, enhancing their natural flavors.
3. Dredge each slice in all-purpose flour, shaking off any excess to create a light coating.
4. Dip the floured eggplant into the beaten eggs, ensuring full coverage for the breadcrumbs to adhere.
5. Coat the eggplant slices evenly with Italian-style breadcrumbs, pressing gently to adhere.
6. Heat rich extra virgin olive oil in a large skillet over medium heat until shimmering, about 350°F (175°C).
7. Fry the breaded eggplant slices in batches until golden brown, about 3-4 minutes per side, then drain on paper towels.
8. Spread a thin layer of homemade marinara sauce on the bottom of a baking dish to prevent sticking.
9. Arrange a layer of fried eggplant slices over the sauce, then top with more marinara, sharp and nutty Parmesan, and creamy mild mozzarella.
10. Repeat the layers, finishing with a generous topping of cheeses.
11. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.

Just out of the oven, this Eggplant Parmesan boasts a crispy exterior, tender interior, and a harmonious blend of cheeses. Serve it alongside a crisp green salad or over a bed of al dente spaghetti for a complete meal.

Hungryroot Chocolate Avocado Mousse

You’ve probably heard of avocado in savory dishes, but have you tried it in dessert? This Hungryroot Chocolate Avocado Mousse is a game-changer, blending the creamy texture of avocado with the rich flavor of chocolate for a dessert that’s both indulgent and surprisingly healthy.

Ingredients

• 2 ripe avocados, creamy and smooth
• 1/4 cup unsweetened cocoa powder, rich and dark
• 1/4 cup pure maple syrup, sweet and aromatic
• 1 tsp vanilla extract, pure and fragrant
• 1/4 cup almond milk, unsweetened and creamy
• A pinch of sea salt, fine and delicate

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a food processor.
2. Add the cocoa powder, maple syrup, vanilla extract, almond milk, and sea salt to the food processor.
3. Blend the mixture on high speed for 1-2 minutes, or until completely smooth and no avocado chunks remain. Tip: Stop and scrape down the sides of the food processor once or twice to ensure even blending.
4. Taste the mousse and adjust the sweetness if necessary by adding a little more maple syrup. Tip: The mousse should be sweet but not overpowering, with a deep chocolate flavor.
5. Transfer the mousse to serving bowls or glasses and refrigerate for at least 30 minutes to chill and set. Tip: Cover the mousse with plastic wrap directly on the surface to prevent a skin from forming.

Great for those who love a rich, chocolatey dessert without the guilt, this mousse has a velvety texture that melts in your mouth. Serve it with fresh berries or a sprinkle of cocoa powder for an extra touch of elegance.

Conclusion

We hope these 20 Hungryroot recipes inspire your weeknight dinners with ease and flavor! Whether you’re craving something quick, healthy, or just delicious, there’s something here for everyone. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for those busy nights. Happy cooking!