https://www.unicornsandspatulas.com/recipes daily 0.75 2026-05-28 https://www.unicornsandspatulas.com/recipes/sweet-potato-soyrizo-protein-bowl monthly 0.5 2026-05-28 https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/070b916c-fdd5-4726-80df-4f1d1626a5d8/file_0000000033fc71fd82df20993570024c.png Recipes - Sweet Potato & Soyrizo Protein Bowl - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/4ca63c50-8914-4cab-9960-5a80b5f372d2/file_000000005b2071fd8c718caa66a18331.png Recipes - Sweet Potato & Soyrizo Protein Bowl - 1 medium sweet potato 6 oz Soyrizo 1 can black beans, drained and rinsed 1 yellow onion 1 avocado, sliced fresh cilantro 1/2 tsp cumin 1/8 tsp allspice pinch of cinnamon pinch of nutmeg Instructions: Roast the sweet potatoes Preheat the oven to 425°F. Dice the sweet potato and toss with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly crisped on the edges. Caramelize the onions Thinly slice the onion and add to a skillet with a drizzle of olive oil over medium-low heat. Cook slowly, stirring occasionally, for about 20–25 minutes until deeply golden and caramelized. If the onions start browning too quickly, lower the heat. Good caramelized onions are worth the patience. Warm the black beans Drain and rinse the black beans, then add them to a small pot over medium heat. Stir in the cumin, allspice, cinnamon, nutmeg, salt, and pepper. Cook for 4–5 minutes until warmed through and fragrant. Cook the soyrizo Add the soyrizo to a skillet over medium heat and cook for 4–5 minutes, breaking it apart as it cooks. The soyrizo is already fully cooked, so you’re really just heating it through and letting some of the moisture cook off. Assemble the bowls Fill each bowl with roasted sweet potatoes, warm black beans, soyrizo, caramelized onions, and sliced avocado. Finish with cotija cheese, fresh cilantro and a squeeze of lime. Enjoy! https://www.unicornsandspatulas.com/recipes/hatch-green-chile-ricotta-egg-casserole monthly 0.5 2026-05-28 https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/b93f68a3-b472-481e-95dd-588b9ae7600c/Hatch+Chilie+Egg+Casserole+Plated.png Recipes - Hatch Green Chile Egg Casserole - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/016bbf6a-1f8a-4459-ae40-8497b73f73a1/Egg+Casserole+Poured.png Recipes - Hatch Green Chile Egg Casserole - 2–3 roasted Hatch green chiles, peeled and seeded (or two 7 oz cans whole green chiles, drained and patted dry) 1 cup shredded Mexican blend cheese ¾ cup ricotta cheese 4 large eggs 1 cup whole milk 3 tbsp all-purpose flour 1 tsp baking powder ½ tsp garlic powder ½ tsp onion powder ½ tsp salt ½ tsp ground black pepper For serving: Hatch green chile chimichurri Fresh cilantro Avocado Cotija cheese (optional) https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/52b15c66-da7d-4244-9213-ca1d6a345c75/Egg+Casserole+Pre+cooked1.png Recipes - Hatch Green Chile Egg Casserole - Preheat the oven Preheat the oven to 375°F and lightly grease an 8x8 baking dish. Layer the cheese and chilies If using frozen Hatch green chiles, thaw completely and pat dry. Sprinkle a light layer of shredded cheese into the baking dish, then evenly scatter the diced green chiles over the top. Make the egg mixture In a large bowl, whisk together the eggs, milk, flour, baking powder, garlic powder, onion powder, salt, and black pepper until smooth. Assemble the casserole Pour the egg mixture over the chiles and cheese. Drop small spoonfuls of ricotta across the top, then finish with another layer of shredded cheese. Because honestly… more cheese is always the right answer. Bake Bake for 35–40 minutes, until the center is set and the edges are lightly golden. Finish and serve Let the casserole rest for about 10 minutes before slicing. Top with Hatch green chile chimichurri, cilantro, avocado, cotija cheese, or your favorite green salsa. https://www.unicornsandspatulas.com/recipes/sweet-potato-soyrizo-ravioli monthly 0.5 2026-05-24 https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/a8a2c2b8-c703-4998-b8e1-89c7d1c2ee5d/file_0000000033bc71fdbbd215afbfe15ce5.png Recipes - Sweet Potato and Soyrizo Ravioli - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/dfa99d2a-9087-4964-b2cc-f124d75a1349/file_0000000047d0722f8d158433ed440e65.png Recipes - Sweet Potato and Soyrizo Ravioli - Sweet Potato Ravioli 300 g Flour 00 2 medium-large eggs, approx 60 g each 100 g sweet potato puree Soyrizo Ricotta Squeeze of lime Hatch Green Chile Chimichurri 3/4 Cup Cilantro Packed 1/4 Cup Parsley Packed 3 Cloves Garlic 2 Hatch Green Chilies 3 Tablespoons Distilled White Vinegar 1/2 Cup Extra Virgin Olive Oil 2 Teaspoons Dried Oregano 1/4 Teaspoon Cumin 1/4 Teaspoon Kosher Salt 1/4 Teaspoon Black Pepper 1 Tablespoon Water Finishing Cotija Cheese Cilantro https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/362359cf-562b-4775-b6f5-f25d08977e8b/file_0000000038d8722f8cee78935779192b.png Recipes - Sweet Potato and Soyrizo Ravioli - Roast the sweet potato Roast a whole sweet potato at 400°F until completely tender, about 45–60 minutes. Let cool, scoop out the flesh, and mash until smooth (you’ll need about 100g). Avoid boiling — too much moisture can make the dough sticky. Make the pasta dough Pile the flour on a work surface (or use a bowl) and make a well in the center. Add eggs and sweet potato purée, then mix with a fork until a shaggy dough forms. Knead 8–10 minutes until smooth and elastic. It should feel firm and slightly tacky, not sticky. Wrap in plastic wrap and rest 30 minutes (I like resting this dough in the refrigerator, which helps tame stickiness). Prepare the filling Mix the soyrizo with a spoonful of ricotta. If the soyrizo has excess moisture, cook it in a skillet for a few minutes to dry it out slightly, then let it cool before filling the ravioli. Roll the pasta Divide the dough and roll it through a pasta machine, starting on the widest setting and working thinner with each pass until about setting 6 or 7. The sheets should be thin, supple, and softly orange. Fill and shape the ravioli Lay one pasta sheet flat and place small spoonfuls of filling evenly spaced apart. Lightly brush around the filling with water, top with a second sheet, and press out air pockets before sealing. Cut into ravioli and place on a lightly floured surface. Make the Hatch green chile chimichurri Blend parsley, garlic, roasted Hatch chiles, vinegar, olive oil, oregano, cumin, salt, pepper, and a splash of water until loosely combined. You want texture here — not a smooth sauce. Cook the ravioli Bring a large pot of well-salted water to a boil and cook ravioli 3–4 minutes, until they float. Finish and serve Gently toss the ravioli with a drizzle of olive oil, a spoonful of chimichurri, and a splash of pasta water. Plate and top with cotija, fresh cilantro, and a few extra drops of chimichurri. The sauce is bold, so a little goes a long way. https://images.squarespace-cdn.com/content/v1/69a4b25c7232ba50ed0ca999/9b1e4656-630e-4bdc-b1f2-18d7284f5969/file_00000000e81471f890ec4a42e12d2936.png Recipes - Sweet Potato and Soyrizo Ravioli - Weeknight Hack (20-Minute Version) Want all the flavors but don’t have time to make pasta from scratch? (Really, who does?) This weeknight shortcut gets dinner on the table in under 20 minutes using Trader Joe’s Butternut Squash Ravioli. It still gives you that sweet, earthy note from sweet potato and totally scratches the same flavor itch. Boil the ravioli according to package directions. Reserve a splash of pasta water before draining. Make the Hatch Green Chile Chimichurri while the pasta cooks. (You can make it ahead too.) Brown the soyrizo in a skillet over medium heat until warmed through and slightly crisp at the edges, about 3–4 minutes. Assemble the ravioli. Toss cooked ravioli gently with a spoonful of chimichurri and a splash of pasta water if needed. Finish it off. Top with warm soyrizo, crumbled cotija, fresh cilantro, and a few extra drizzles of chimichurri. Optional but encouraged: Serve with lime wedges for a little extra brightness. 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